Detection of parvalbumin, a common fish allergen gene in food, by real-time polymerase chain reaction.
Fish, as one of the most common causes of IgE-mediated food hypersensitivity, has recently received increasing attention from the food industry and legislative and regulatory agencies. A real-time polymerase chain reaction assay based on TaqMan-MGB probe technology was developed for the detection of parvalbumin, a major fish allergen gene. The assay had a sensitivity up to 5 pg purified fish DNA and had no cross-reaction with other species, such as cattle, sheep, swine, chicken, shrimp, lobster, crab, squid, clam, rice, soybean, maize, and potato. The coefficient of variation for both intra- and interexperimental variability demonstrated high reproducibility and accuracy. The assay proved to be a potential tool for the detection and label management of fish allergens in food.
Sun
Min
M
Shandong Entry-Exit Inspection and Quarantine Bureau, Technical Center No. 70, Qutangxia Rd, Qingdao 266002, People's Republic of China. sunminciq@126.com
Liang
Chengzhu
C
Gao
Hongwei
H
Lin
Chao
C
Deng
Mingjun
M
D000485:Allergens / Q000032:analysis* / Q000235:genetics; D000818:Animals; D017931:DNA Primers; D005399:Fishes / Q000276:immunology*; D005512:Food Hypersensitivity / Q000175:diagnosis* / Q000517:prevention & control; D006801:Humans; D008460:Meat / Q000592:standards; D010320:Parvalbumins / Q000032:analysis* / Q000235:genetics; D016133:Polymerase Chain Reaction / Q000379:methods; D015203:Reproducibility of Results; D017747:Seafood; D012680:Sensitivity and Specificity
D000485:Allergens; D017931:DNA Primers; D010320:Parvalbumins