Reliable enzyme-linked immunosorbent assay for the determination of soybean proteins in processed foods

被引:44
作者
Morishita, Naoki [2 ]
Kamjya, Kumiko [2 ]
Matsumoto, Takashi [2 ]
Sakai, Shinobu [1 ]
Teshima, Remo [1 ]
Urisu, Atsuo [3 ]
Moriyama, Tatsuya [4 ]
Ogawa, Tadashi [5 ]
Akiyama, Hiroshi [1 ]
Morimatsu, Fumiki [2 ]
机构
[1] Natl Inst Hlth Sci, Setagaya Ku, Tokyo 1588501, Japan
[2] Nippon Meat Packers Inc, R&D Ctr, Tsukuba, Ibaraki 3002646, Japan
[3] Fujita Hlth Univ, Teaching Hosp 2, Nakagawa Ku, Nagoya, Aichi 4548509, Japan
[4] Kinki Univ, Nara, Nara 6318505, Japan
[5] Kansai Univ Welf Sci, Osaka 5820026, Japan
关键词
soybean; enzyme-linked immunosorbent assay (ELISA); p34; Gly m Bd 30K; allergen; food allergy;
D O I
10.1021/jf8007629
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Among allergenic foods, soybean is known as a food causing adverse reactions in allergenic patients. To clarify the validity of labeling, the specific and sensitive detection method for the analysis of the soybean protein would be necessary. The p34 protein, originally characterized to be p34 as an oil-body associated protein in soybean, has been identified as one of the major allergenic proteins and named Gly m Bd 30K. A novel sandwich enzyme-linked immunosorbent assay (ELISA) for the detection and quantification of the soybean protein in processed foods was developed using polyclonal antibodies raised against p34 as a soybean marker protein and the specific extraction buffer for extract. The developed sandwich ELISA method was highly specific for the soybean protein. The limit of detection (LOD) and the limit of quantification (LOQ) of the developed ELISA were 0.47 ng/mL (equivalent to 0.19 mu g/g in foods) and 0.94 ng/mL (equivalent to 0.38 mu g/g in foods), respectively. The recovery ranged from 87.7 to 98.7%, whereas the intra- and interassay coefficients of variation were less than 4.2 and 7.5%, respectively. This study showed that the developed ELISA method is a specific, precise, and reliable tool for the quantitative analysis of the soybean protein in processed foods.
引用
收藏
页码:6818 / 6824
页数:7
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