Publication detail

Comparison of immunohistochemical, histochemical and immunochemical methods for the detection of wheat protein allergens in meat samples and cooked, dry, raw and fermented sausage samples

BEDNÁŘ, J. TREMLOVÁ, B. POSPIECH, M. LUKÁŠKOVÁ, Z. RENČOVÁ, E. RANDULOVÁ, Z. STEINHAUSER, L. REICHOVÁ, A.

Original Title

Comparison of immunohistochemical, histochemical and immunochemical methods for the detection of wheat protein allergens in meat samples and cooked, dry, raw and fermented sausage samples

Type

journal article in Web of Science

Language

English

Original Abstract

Nowadays is it a common practice to add vegetable protein in the production of meat products. Because of the possible substitution of high-quality raw meat with vegetable protein without the labelling the product package and because of the allergenic potential of many vegetable proteins, it is important to develop accurate methods for its detection. The objective of the study was to compare histochemical, immunochemical (ELISA, ALERT gliadin screening test) and immunohistochemical methods for the detection of wheat protein in meat samples and sausages. Histochemical methods were useful for the detection of flour in meat samples, but the immunohistochemical method was better for the detection of wheat protein. ALERT gliadin screening test detected gliadin from 10 mg kg(-1), while an immunohistochemical method detected wheat protein concentrations from 1 g kg(-1) and an ELISA method detected wheat protein concentrations from 4 g kg(-1). ALERT gliadin screening test showed results within 1 day, whilst an ELISA detection method took 2 days, and an immunohistochemical procedure took 5 days at the soonest, all including sample preparation. This study also focused on optimisation of an immunohistochemical method for samples of cooked sausage. In addition, three samples were sufficient for wheat protein detection at a concentration of 1 g kg(-1) (and greater) with a confidence level greater than 95%.

Keywords

immunoassays; allergens; cereals; meat

Authors

BEDNÁŘ, J.; TREMLOVÁ, B.; POSPIECH, M.; LUKÁŠKOVÁ, Z.; RENČOVÁ, E.; RANDULOVÁ, Z.; STEINHAUSER, L.; REICHOVÁ, A.

RIV year

2011

Released

13. 5. 2011

Location

USA

ISBN

1944-0049

Periodical

Food Additives & Contaminants: Part A

Year of study

28

Number

7

State

United Kingdom of Great Britain and Northern Ireland

Pages from

471

Pages to

479

Pages count

9

BibTex

@article{BUT89579,
  author="Josef {Bednář} and Bohuslava {Tremlová} and Matej {Pospiech} and Zuzana {Lukášková} and Eva {Renčová} and Zdeňka {Randulová} and Ladislav {Steinhauser} and Aneta {Reichová}",
  title="Comparison of immunohistochemical, histochemical and immunochemical methods for the detection of wheat protein allergens in meat samples and cooked, dry, raw and fermented sausage samples",
  journal="Food Additives & Contaminants: Part A",
  year="2011",
  volume="28",
  number="7",
  pages="471--479",
  issn="1944-0049"
}