The aim of this work was to develop a competitive enzyme immunoassay technique, to detect the presence of traces of soy in meat products. Specific rabbit polyclonal antiserum against soy protein was used as primary antibody. The optimal antigen concentration to be immobilized on the plate and the concentration of primary antibody to be used in competition was determined. The calibration curve was fitted using increasing concentrations of an extract of soy product. The soy product was extracted with Tris-HCl buffer 0.0625M with 3% sodium dodecylsulfate and 2% mercaptoethanol. The working range used in the enzyme immunoassay to detect soy was 9-280ppm SP with adequate linearity (R2: 0.9880). All validation parameters studied were appropriate. Commercial samples of meat products were analyzed with this enzyme immunoassays and a commercial ELISA kit. Significant differences were observed in the quantitative results obtained with both methods; nevertheless the developed enzyme immunoassay could be used as screening method.
| Published in | Journal of Food and Nutrition Sciences (Volume 5, Issue 2) |
| DOI | 10.11648/j.jfns.20170502.16 |
| Page(s) | 57-62 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2017. Published by Science Publishing Group |
ELISA, Allergens, Soy Detection, Meat Products
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APA Style
Cellerino Karina, Rodríguez Viviana Gladys, Docena Guillermo, López Laura Beatriz. (2017). Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products. Journal of Food and Nutrition Sciences, 5(2), 57-62. https://doi.org/10.11648/j.jfns.20170502.16
ACS Style
Cellerino Karina; Rodríguez Viviana Gladys; Docena Guillermo; López Laura Beatriz. Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products. J. Food Nutr. Sci. 2017, 5(2), 57-62. doi: 10.11648/j.jfns.20170502.16
AMA Style
Cellerino Karina, Rodríguez Viviana Gladys, Docena Guillermo, López Laura Beatriz. Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products. J Food Nutr Sci. 2017;5(2):57-62. doi: 10.11648/j.jfns.20170502.16
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Download@article{10.11648/j.jfns.20170502.16,
author = {Cellerino Karina and Rodríguez Viviana Gladys and Docena Guillermo and López Laura Beatriz},
title = {Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products},
journal = {Journal of Food and Nutrition Sciences},
volume = {5},
number = {2},
pages = {57-62},
doi = {10.11648/j.jfns.20170502.16},
url = {https://doi.org/10.11648/j.jfns.20170502.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170502.16},
abstract = {The aim of this work was to develop a competitive enzyme immunoassay technique, to detect the presence of traces of soy in meat products. Specific rabbit polyclonal antiserum against soy protein was used as primary antibody. The optimal antigen concentration to be immobilized on the plate and the concentration of primary antibody to be used in competition was determined. The calibration curve was fitted using increasing concentrations of an extract of soy product. The soy product was extracted with Tris-HCl buffer 0.0625M with 3% sodium dodecylsulfate and 2% mercaptoethanol. The working range used in the enzyme immunoassay to detect soy was 9-280ppm SP with adequate linearity (R2: 0.9880). All validation parameters studied were appropriate. Commercial samples of meat products were analyzed with this enzyme immunoassays and a commercial ELISA kit. Significant differences were observed in the quantitative results obtained with both methods; nevertheless the developed enzyme immunoassay could be used as screening method.},
year = {2017}
}
TY - JOUR T1 - Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products AU - Cellerino Karina AU - Rodríguez Viviana Gladys AU - Docena Guillermo AU - López Laura Beatriz Y1 - 2017/04/03 PY - 2017 N1 - https://doi.org/10.11648/j.jfns.20170502.16 DO - 10.11648/j.jfns.20170502.16 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 57 EP - 62 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20170502.16 AB - The aim of this work was to develop a competitive enzyme immunoassay technique, to detect the presence of traces of soy in meat products. Specific rabbit polyclonal antiserum against soy protein was used as primary antibody. The optimal antigen concentration to be immobilized on the plate and the concentration of primary antibody to be used in competition was determined. The calibration curve was fitted using increasing concentrations of an extract of soy product. The soy product was extracted with Tris-HCl buffer 0.0625M with 3% sodium dodecylsulfate and 2% mercaptoethanol. The working range used in the enzyme immunoassay to detect soy was 9-280ppm SP with adequate linearity (R2: 0.9880). All validation parameters studied were appropriate. Commercial samples of meat products were analyzed with this enzyme immunoassays and a commercial ELISA kit. Significant differences were observed in the quantitative results obtained with both methods; nevertheless the developed enzyme immunoassay could be used as screening method. VL - 5 IS - 2 ER -
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