Detail publikace

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.

Originální název

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

Typ

článek v časopise ve Web of Science, Jimp

Jazyk

angličtina

Originální abstrakt

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%.

Klíčová slova

immunoassays; allergens; cereals; meat

Autoři

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

Rok RIV

2011

Vydáno

13. 5. 2011

Místo

USA

ISSN

1944-0049

Periodikum

Food Additives & Contaminants: Part A

Ročník

28

Číslo

7

Stát

Spojené království Velké Británie a Severního Irska

Strany od

471

Strany do

479

Strany počet

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"
}