Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA

Céline Platteau; Tatiana Cucu; Isabel Taverniers; Bart Devreese; Marc De Loose; Bruno De Meulenaer

Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA

Céline Platteau
, Tatiana Cucu
, Isabel Taverniers
, Bart Devreese
, Marc De Loose
, Bruno De Meulenaer

Research output: Contribution to journal › A1: Web of Science-article › peer-review

Abstract

Soybean and hazelnut represent major food allergens. Their inadvertent presence
in foods might pose a serious threat to allergic consumers. Therefore, reliable
detection methods are needed. Commercial enzyme-linked immunosorbent assays (ELISA) are the preferred methods especially by the food industry and
enforcement agencies for the detection of contamination levels of food allergens.
However, they are susceptible to erroneous results due to the modification of the
allergens (proteins) during food processing. In this paper, the impact of protein
oxidation on the detectability of soybean and hazelnut was investigated. Lipid-induced oxidation did not have a great impact on the detectability while the more
severe hypochlorous acid-induced oxidation led to dramatic decrease in detectability for both hazelnut and soybeans. The observed impact was highly
dependent on the type of ELISA kit used.

Original language	Dutch
Journal	Food and Agricultural Immunology
Number of pages	16
Publication status	Published - 2012

ALLERRISK: Development of an integrated strategy for controlling the allergen issue in the Belgian food and catering industry
Taverniers, I. (ProjectSupervisor), De Loose, M. (Project Manager), Daeseleire, E. (Researcher) & Van Droogenbroeck, B. (Researcher)
1/01/07 → 31/12/10
Project: Research

Cite this

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title = "Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA",

abstract = "Soybean and hazelnut represent major food allergens. Their inadvertent presence in foods might pose a serious threat to allergic consumers. Therefore, reliable detection methods are needed. Commercial enzyme-linked immunosorbent assays (ELISA) are the preferred methods especially by the food industry and enforcement agencies for the detection of contamination levels of food allergens. However, they are susceptible to erroneous results due to the modification of the allergens (proteins) during food processing. In this paper, the impact of protein oxidation on the detectability of soybean and hazelnut was investigated. Lipid-induced oxidation did not have a great impact on the detectability while the more severe hypochlorous acid-induced oxidation led to dramatic decrease in detectability for both hazelnut and soybeans. The observed impact was highly dependent on the type of ELISA kit used. ",

author = "C{\'e}line Platteau and Tatiana Cucu and Isabel Taverniers and Bart Devreese and \{De Loose\}, Marc and \{De Meulenaer\}, Bruno",

year = "2012",

language = "Nederlands",

journal = "Food and Agricultural Immunology",

publisher = "Taylor and Francis Ltd.",

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TY - JOUR

T1 - Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA

AU - Platteau, Céline

AU - Cucu, Tatiana

AU - Taverniers, Isabel

AU - Devreese, Bart

AU - De Loose, Marc

AU - De Meulenaer, Bruno

PY - 2012

Y1 - 2012

N2 - Soybean and hazelnut represent major food allergens. Their inadvertent presence in foods might pose a serious threat to allergic consumers. Therefore, reliable detection methods are needed. Commercial enzyme-linked immunosorbent assays (ELISA) are the preferred methods especially by the food industry and enforcement agencies for the detection of contamination levels of food allergens. However, they are susceptible to erroneous results due to the modification of the allergens (proteins) during food processing. In this paper, the impact of protein oxidation on the detectability of soybean and hazelnut was investigated. Lipid-induced oxidation did not have a great impact on the detectability while the more severe hypochlorous acid-induced oxidation led to dramatic decrease in detectability for both hazelnut and soybeans. The observed impact was highly dependent on the type of ELISA kit used.

AB - Soybean and hazelnut represent major food allergens. Their inadvertent presence in foods might pose a serious threat to allergic consumers. Therefore, reliable detection methods are needed. Commercial enzyme-linked immunosorbent assays (ELISA) are the preferred methods especially by the food industry and enforcement agencies for the detection of contamination levels of food allergens. However, they are susceptible to erroneous results due to the modification of the allergens (proteins) during food processing. In this paper, the impact of protein oxidation on the detectability of soybean and hazelnut was investigated. Lipid-induced oxidation did not have a great impact on the detectability while the more severe hypochlorous acid-induced oxidation led to dramatic decrease in detectability for both hazelnut and soybeans. The observed impact was highly dependent on the type of ELISA kit used.

M3 - A1: Web of Science-artikel

JO - Food and Agricultural Immunology

JF - Food and Agricultural Immunology

ER -

Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA

Abstract

Projects

ALLERRISK: Development of an integrated strategy for controlling the allergen issue in the Belgian food and catering industry

Cite this