title: Sandwich Enzyme-Linked Immunosorbent Assay for Detecting Sesame Seed in Foods.
abstract: Small amounts of sesame can trigger allergic reactions in sesame-allergic patients. Because sesame is a widely used food ingredient, analytical methods are needed to support quality control and food safety programs in the food industry. In this study, polyclonal antibodies against sesame seed proteins were raised, and an enzyme-linked immunosorbent assay (ELISA) was developed for the detection and quantification of sesame seed residue in food. A comparison was made between this ELISA and other assays, particularly focusing on recovery of sesame seed residue from different food matrices. The developed ELISA is sensitive with a lower limit of quantification of 0.5 ppm and shows essentially no cross-reactivity with other foods or food ingredients (92 tested). The ELISA has a good recovery for analyzing sesame-based tahini in peanut butter, outperforming one other test. In a baked bread matrix, the ELISA has a low recovery, while two other assays perform better. We conclude that a sensitive and specific ELISA can be constructed based on polyclonal antibodies, which is suitable for detection of small amounts of sesame seed relevant for highly allergic patients. Furthermore, we conclude that different food products may require different assays to ensure adequate quantification of sesame.
authors.affiliation: Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588-6207, USA.
authors.forename: Stef J
authors.initials: SJ
authors.lastname: Koppelman
authors.affiliation: Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588-6207, USA; The Ministry of Agriculture and Rural Affairs, Directorate of Food Control and Central Food Research, 16036 Bursa, Turkey.
authors.forename: Gülsen
authors.initials: G
authors.lastname: Söylemez
authors.affiliation: Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588-6207, USA.
authors.forename: Lynn
authors.initials: L
authors.lastname: Niemann
authors.affiliation: Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588-6207, USA.
authors.forename: Ferdelie E
authors.initials: FE
authors.lastname: Gaskin
authors.affiliation: Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588-6207, USA.
authors.forename: Joseph L
authors.initials: JL
authors.lastname: Baumert
authors.affiliation: Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588-6207, USA.
authors.forename: Steve L
authors.initials: SL
authors.lastname: Taylor
mesh_terms: D000906:Antibodies / Q000276:immunology; D004797:Enzyme-Linked Immunosorbent Assay; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination; D005512:Food Hypersensitivity / Q000276:immunology / Q000517:prevention & control*; D006801:Humans; D010940:Plant Proteins / Q000276:immunology / Q000302:isolation & purification* / Q000378:metabolism; D012639:Seeds / Q000276:immunology / Q000378:metabolism*; D031685:Sesamum / Q000276:immunology / Q000378:metabolism*
chemical_list: D000906:Antibodies; D010940:Plant Proteins