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

    Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikelpeer review


    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.
    Oorspronkelijke taalNederlands
    TijdschriftFood and Agricultural Immunology
    Aantal pagina’s16
    PublicatiestatusGepubliceerd - 2012

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