A reliable and sensitive immunoassay for the determination of crustacean protein in processed foods.
Among food allergens, crustacea such as shrimps, crabs, and lobsters are a frequent cause of adverse food reactions in allergic patients. The major allergen has been identified as a muscular protein, tropomyosin. A novel sandwich enzyme-linked immunosorbent assay (ELISA) for the detection and quantification of crustacean protein in processed foods was developed using the sample dilution buffer that is added to porcine tropomyosin. The sandwich ELISA method was highly specific for the Decapoda group, apart from minor cross-reactivities to other crustacea and mollusks. The recovery ranged from 85 to 141%, while the intra- and interassay coefficients of variation were less than 2.8 and 8.4%, respectively.
Seiki
Kosuke
K
Central Research Institute, Maruha Nichiro Holdings, Inc., 16-2, Wadai, Tsukuba, Ibaraki 300-4295, Japan.
Oda
Hiroshi
H
Yoshioka
Hisashi
H
Sakai
Shinobu
S
Urisu
Atsuo
A
Akiyama
Hiroshi
H
Ohno
Yasuo
Y
D000818:Animals; D003445:Crustacea / Q000737:chemistry*; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D005504:Food Analysis; D005511:Food Handling; D005512:Food Hypersensitivity / Q000209:etiology; D011506:Proteins / Q000032:analysis*; D014335:Tropomyosin / Q000032:analysis
D011506:Proteins; D014335:Tropomyosin