title: [Inter-laboratory evaluation studies for establishment of notified ELISA methods for allergic substances (buckwheat)].
abstract: Inter-laboratory evaluation studies were conducted for the ELISA methods for allergic substances (buckwheat). Extracts of snack, bun and udon spiked with buckwheat standard protein at a level of 5-20 ng/mL as sample solutions were analyzed in replicate at 10 laboratories. Coefficients of variation (CVs) of the ELISA methods using a Buckwheat Protein ELISA Kit (Buckwheat kit) and a FASTKIT Buckwheat ELISA kit (Buckwheat ELISA kit) were mostly below 10%. Mean recoveries of the buckwheat standard protein from the food extracts were over 40% in the two ELISA methods. Repeatability relative standard deviations of buckwheat standard protein in three food extracts were in the ranges of 6.8-78.5% and 5.0-33.9% for the Buckwheat kit and the Buckwheat ELISA kit, respectively. Reproducibility relative standard deviations of buckwheat standard protein in three food extracts were 11.9-69.5% and 16.5-34.1% for the Buckwheat kit and the Buckwheat ELISA kit, respectively. The detection limits of both ELISA methods were 1 ng/mL in sample solutions. These results suggest that the notified ELISA methods are reliable and reproducible for the inspection of buckwheat protein levels in extracts of snack, bun and udon.
authors.affiliation: National Institute of Health Sciences, Tokyo, Japan.
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Akiyama
authors.forename: Kenjin
authors.initials: K
authors.lastname: Nakamura
authors.forename: Naoki
authors.initials: N
authors.lastname: Harikai
authors.forename: Hiroko
authors.initials: H
authors.lastname: Watanabe
authors.forename: Ken
authors.initials: K
authors.lastname: Iijima
authors.forename: Hirohito
authors.initials: H
authors.lastname: Yamakawa
authors.forename: Yamato
authors.initials: Y
authors.lastname: Mizuguchi
authors.forename: Reiji
authors.initials: R
authors.lastname: Yoshikawa
authors.forename: Miho
authors.initials: M
authors.lastname: Yamamoto
authors.forename: Hidetaka
authors.initials: H
authors.lastname: Sato
authors.forename: Masatoshi
authors.initials: M
authors.lastname: Watai
authors.forename: Fumihiro
authors.initials: F
authors.lastname: Arakawa
authors.forename: Takeshi
authors.initials: T
authors.lastname: Ogasawara
authors.forename: Rikuka
authors.initials: R
authors.lastname: Nishihara
authors.forename: Hisashi
authors.initials: H
authors.lastname: Kato
authors.forename: Atsushi
authors.initials: A
authors.lastname: Yamauchi
authors.forename: Yoshihisa
authors.initials: Y
authors.lastname: Takahata
authors.forename: Fumiki
authors.initials: F
authors.lastname: Morimatsu
authors.forename: Shinichi
authors.initials: S
authors.lastname: Mamegoshi
authors.forename: Shiroo
authors.initials: S
authors.lastname: Muraoka
authors.forename: Tsutomu
authors.initials: T
authors.lastname: Honjoh
authors.forename: Takahiro
authors.initials: T
authors.lastname: Watanabe
authors.forename: Kozue
authors.initials: K
authors.lastname: Sakata
authors.forename: Tomoaki
authors.initials: T
authors.lastname: Imamura
authors.forename: Masatake
authors.initials: M
authors.lastname: Toyoda
authors.forename: Rieko
authors.initials: R
authors.lastname: Matsuda
authors.forename: Tamio
authors.initials: T
authors.lastname: Maitani
mesh_terms: D000485:Allergens / Q000032:analysis*; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods* / Q000592:standards*; D019612:Fagopyrum / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods* / Q000592:standards; D007564:Japan; D007753:Laboratories; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity
chemical_list: D000485:Allergens