title: Competitive indirect ELISA for the determination of parvalbumins from various fish species in food grade fish gelatins and isinglass with PARV-19 anti-parvalbumin antibodies.
abstract: Parvalbumins are well-known as major fish allergens. However, no quantitative analytical method is currently available for the determination of parvalbumins from different fish species. The aim of this study was the isolation of the various parvalbumins by the application of gel chromatography and dialysis and the development and validation of a competitive indirect ELISA for the determination of parvalbumins from various fish species. This ELISA method was applied to several fish gelatins and isinglass samples used in food production. The competitive ELISA was capable of detecting all tested parvalbumins within a range of 0.1-0.5 mg/L. No parvalbumin was detected in any of the investigated fish gelatins or in a fish skin used as raw material for fish gelatin production. Contrarily, isinglass was found to contain parvalbumin amounts of up to 414.7 +/- 30.6 mg/kg.
authors: Department of Chemistry, Food Chemistry, University of Hamburg, Hamburg, Germany.
authors: Patrick
authors: P
authors: Weber
authors: Hans
authors: H
authors: Steinhart
authors: Angelika
authors: A
authors: Paschke
mesh_terms: D000818:Animals; D000906:Antibodies / Q000032:analysis* / Q000276:immunology; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D005399:Fishes / Q000276:immunology; D005780:Gelatin / Q000032:analysis* / Q000276:immunology; D008460:Meat / Q000032:analysis; D010320:Parvalbumins / Q000032:analysis* / Q000276:immunology; D017747:Seafood / Q000032:analysis*
chemical_list: D000906:Antibodies; D010320:Parvalbumins; D005780:Gelatin; C005123:isinglass