A Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for the Quantitation of Selected Peanut Proteins in Foods.
Identifieur interne : 002314 ( Main/Curation ); précédent : 002313; suivant : 002315A Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for the Quantitation of Selected Peanut Proteins in Foods.
Auteurs : Susan L. Hefle [États-Unis] ; Robert K. Bush [États-Unis] ; John W. Yunginger [États-Unis] ; Fun Sun Chu [États-Unis]Source :
- Journal of food protection [ 1944-9097 ] ; 1994.
Abstract
A sandwich-type, enzyme-linked immunosorbent assay (ELISA) was developed for the detection of selected peanut proteins in foods. Monoclonal antibodies against a series of allergenic peanut proteins were used as the capture antibody. Food sample extracts were then added, and polyclonal rabbit antibodies directed against roasted peanut proteins were employed as secondary antibodies. The amount of allergen bound to the solid-phase was determined by a biotin and streptavidin-peroxidase system. Radioallergosorbent assay (RAST) inhibition studies of the food extracts were done as a comparison. The coefficient of determination for the ELISA and RAST assays was 0.85. Selected food samples were tested by RAST inhibition at another laboratory for comparison. Skin tests were done with selected samples in peanut-allergic adults, and the results correlated to the ELISA and RAST inhibition results. In other studies, defatted peanut protein (0.01 to 5.0%) were added to vanilla ice cream, then extracted and analyzed using ELISA and skin tests. The sensitivity of the ELISA in ice cream was approximately 40 μg/ml. In six of seven peanut-sensitive adults tested, the lowest level of added peanut protein (0.01%, 21 μg/ml) still caused a positive skin test reaction.
DOI: 10.4315/0362-028X-57.5.419
PubMed: 31121737
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Yunginger</name><affiliation wicri:level="2"><nlm:affiliation>Departments of Pediatrics and Internal Medicine, Rm. 406 Guggenheim Bldg., Allergic Disease Research Laboratory, Mayo Medical School, Rochester, Minnesota 55905.</nlm:affiliation><country xml:lang="fr">États-Unis</country><placeName><region type="state">Minnesota</region></placeName><wicri:cityArea>Departments of Pediatrics and Internal Medicine, Rm. 406 Guggenheim Bldg., Allergic Disease Research Laboratory, Mayo Medical School, Rochester</wicri:cityArea></affiliation></author><author><name sortKey="Chu, Fun Sun" sort="Chu, Fun Sun" uniqKey="Chu F" first="Fun Sun" last="Chu">Fun Sun Chu</name><affiliation wicri:level="2"><nlm:affiliation>Food Research Institute, University of Wisconsin, 1925 Willow Drive, Madison, Wisconsin 53706.</nlm:affiliation><country xml:lang="fr">États-Unis</country><placeName><region type="state">Wisconsin</region></placeName><wicri:cityArea>Food Research Institute, University of Wisconsin, 1925 Willow Drive, Madison</wicri:cityArea></affiliation></author></analytic><series><title level="j">Journal of food protection</title><idno type="eISSN">1944-9097</idno><imprint><date when="1994" type="published">1994</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">A sandwich-type, enzyme-linked immunosorbent assay (ELISA) was developed for the detection of selected peanut proteins in foods. Monoclonal antibodies against a series of allergenic peanut proteins were used as the capture antibody. Food sample extracts were then added, and polyclonal rabbit antibodies directed against roasted peanut proteins were employed as secondary antibodies. The amount of allergen bound to the solid-phase was determined by a biotin and streptavidin-peroxidase system. Radioallergosorbent assay (RAST) inhibition studies of the food extracts were done as a comparison. The coefficient of determination for the ELISA and RAST assays was 0.85. Selected food samples were tested by RAST inhibition at another laboratory for comparison. Skin tests were done with selected samples in peanut-allergic adults, and the results correlated to the ELISA and RAST inhibition results. In other studies, defatted peanut protein (0.01 to 5.0%) were added to vanilla ice cream, then extracted and analyzed using ELISA and skin tests. The sensitivity of the ELISA in ice cream was approximately 40 μg/ml. In six of seven peanut-sensitive adults tested, the lowest level of added peanut protein (0.01%, 21 μg/ml) still caused a positive skin test reaction.</div></front></TEI><pubmed><MedlineCitation Status="PubMed-not-MEDLINE" Owner="NLM"><PMID Version="1">31121737</PMID><DateRevised><Year>2019</Year><Month>11</Month><Day>20</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1944-9097</ISSN><JournalIssue CitedMedium="Internet"><Volume>57</Volume><Issue>5</Issue><PubDate><Year>1994</Year><Month>May</Month></PubDate></JournalIssue><Title>Journal of food protection</Title><ISOAbbreviation>J Food Prot</ISOAbbreviation></Journal><ArticleTitle>A Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for the Quantitation of Selected Peanut Proteins in Foods.</ArticleTitle><Pagination><MedlinePgn>419-423</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.4315/0362-028X-57.5.419</ELocationID><Abstract><AbstractText>A sandwich-type, enzyme-linked immunosorbent assay (ELISA) was developed for the detection of selected peanut proteins in foods. Monoclonal antibodies against a series of allergenic peanut proteins were used as the capture antibody. Food sample extracts were then added, and polyclonal rabbit antibodies directed against roasted peanut proteins were employed as secondary antibodies. The amount of allergen bound to the solid-phase was determined by a biotin and streptavidin-peroxidase system. Radioallergosorbent assay (RAST) inhibition studies of the food extracts were done as a comparison. The coefficient of determination for the ELISA and RAST assays was 0.85. Selected food samples were tested by RAST inhibition at another laboratory for comparison. Skin tests were done with selected samples in peanut-allergic adults, and the results correlated to the ELISA and RAST inhibition results. In other studies, defatted peanut protein (0.01 to 5.0%) were added to vanilla ice cream, then extracted and analyzed using ELISA and skin tests. The sensitivity of the ELISA in ice cream was approximately 40 μg/ml. In six of seven peanut-sensitive adults tested, the lowest level of added peanut protein (0.01%, 21 μg/ml) still caused a positive skin test reaction.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Hefle</LastName><ForeName>Susan L</ForeName><Initials>SL</Initials><AffiliationInfo><Affiliation>Department of Medicine, University of Wisconsin, Madison, Wisconsin and William S. Middleton Memorial Veterans Hospital, 2500 Overlook Terrace, Madison, Wisconsin 53705.</Affiliation></AffiliationInfo><AffiliationInfo><Affiliation>Food Research Institute, University of Wisconsin, 1925 Willow Drive, Madison, Wisconsin 53706.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Bush</LastName><ForeName>Robert K</ForeName><Initials>RK</Initials><AffiliationInfo><Affiliation>Department of Medicine, University of Wisconsin, Madison, Wisconsin and William S. Middleton Memorial Veterans Hospital, 2500 Overlook Terrace, Madison, Wisconsin 53705.</Affiliation></AffiliationInfo><AffiliationInfo><Affiliation>Food Research Institute, University of Wisconsin, 1925 Willow Drive, Madison, Wisconsin 53706.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Yunginger</LastName><ForeName>John W</ForeName><Initials>JW</Initials><AffiliationInfo><Affiliation>Departments of Pediatrics and Internal Medicine, Rm. 406 Guggenheim Bldg., Allergic Disease Research Laboratory, Mayo Medical School, Rochester, Minnesota 55905.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Chu</LastName><ForeName>Fun Sun</ForeName><Initials>FS</Initials><AffiliationInfo><Affiliation>Food Research Institute, University of Wisconsin, 1925 Willow Drive, Madison, Wisconsin 53706.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Food Prot</MedlineTA><NlmUniqueID>7703944</NlmUniqueID><ISSNLinking>0362-028X</ISSNLinking></MedlineJournalInfo><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Allergens</Keyword><Keyword MajorTopicYN="N">ELISA</Keyword><Keyword MajorTopicYN="N">food allergy</Keyword><Keyword MajorTopicYN="N">monoclonal antibody</Keyword><Keyword MajorTopicYN="N">peanut</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2019</Year><Month>5</Month><Day>25</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>1994</Year><Month>5</Month><Day>1</Day><Hour>0</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>1994</Year><Month>5</Month><Day>1</Day><Hour>0</Hour><Minute>1</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">31121737</ArticleId><ArticleId IdType="doi">10.4315/0362-028X-57.5.419</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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