title: Food allergen analysis for processed food using a novel extraction method to eliminate harmful reagents for both ELISA and lateral-flow tests.
abstract: Enzyme-linked immunosorbent assay (ELISA) is commonly used to determine food allergens in food products. However, a significant number of ELISAs give an erroneous result, especially when applied to highly processed food. Accordingly, an improved ELISA, which utilizes an extraction solution comprising the surfactant sodium lauryl sulfate (SDS) and reductant 2-mercaptoethanol (2-ME), has been specially developed to analyze food allergens in highly processed food by enhancing analyte protein extraction. Recently, however, the use of 2-ME has become undesirable. In the present study, a new extraction solution containing a human- and eco-friendly reductant, which is convenient to use at the food manufacturing site, has been established. Among three chemicals with different reducing properties, sodium sulfite, tris(3-hydroxypropyl)phosphine, and mercaptoethylamine sodium sulfite was selected as a 2-ME substitute. The protein extraction ability of SDS/0.1 M sodium sulfite solution was comparable to that of SDS/2-ME solution. Next, the ELISA performance for egg, milk, wheat, peanut, and buckwheat was evaluated by using model-processed foods and commercially available food products. The data showed that the SDS/0.1 M sulfite ELISA significantly correlated with the SDS/2-ME ELISA for all food allergens examined (p < 0.01), thereby establishing the validity of the SDS/0.1 M sulfite ELISA performance. Furthermore, the new SDS/0.1 M sulfite solution was investigated for its applicability to the lateral-flow (LF) test. The result demonstrated the successful analysis of food allergens in processed food, showing consistency with the SDS/0.1 M sulfite ELISA results. Accordingly, a harmonized analysis system for processed food comprising a screening LF test and a quantitative ELISA with identical extraction solution has been established. The ELISA based on the SDS/0.1 M sulfite extraction solution has now been authorized as the revised official method for food allergen analysis in Japan.
authors.affiliation: Morinaga Institute of Biological Science, Inc., Sachiura 2-1-16, Kanazawa-ku, Yokohama, 236-0003, Japan.
authors.forename: Kaori
authors.initials: K
authors.lastname: Ito
authors.affiliation: Morinaga Institute of Biological Science, Inc., Sachiura 2-1-16, Kanazawa-ku, Yokohama, 236-0003, Japan.
authors.forename: Takayuki
authors.initials: T
authors.lastname: Yamamoto
authors.affiliation: Morinaga Institute of Biological Science, Inc., Sachiura 2-1-16, Kanazawa-ku, Yokohama, 236-0003, Japan.
authors.forename: Yuriko
authors.initials: Y
authors.lastname: Oyama
authors.affiliation: Morinaga Institute of Biological Science, Inc., Sachiura 2-1-16, Kanazawa-ku, Yokohama, 236-0003, Japan.
authors.forename: Rieko
authors.initials: R
authors.lastname: Tsuruma
authors.affiliation: Morinaga Institute of Biological Science, Inc., Sachiura 2-1-16, Kanazawa-ku, Yokohama, 236-0003, Japan.
authors.forename: Eriko
authors.initials: E
authors.lastname: Saito
authors.affiliation: Morinaga Institute of Biological Science, Inc., Sachiura 2-1-16, Kanazawa-ku, Yokohama, 236-0003, Japan.
authors.forename: Yoshikazu
authors.initials: Y
authors.lastname: Saito
authors.affiliation: Morinaga Institute of Biological Science, Inc., Sachiura 2-1-16, Kanazawa-ku, Yokohama, 236-0003, Japan.
authors.forename: Takeshi
authors.initials: T
authors.lastname: Ozu
authors.affiliation: Morinaga Institute of Biological Science, Inc., Sachiura 2-1-16, Kanazawa-ku, Yokohama, 236-0003, Japan.
authors.forename: Tsutomu
authors.initials: T
authors.lastname: Honjoh
authors.affiliation: National Institute of Health Sciences, Setagaya-ku, Tokyo, 158-8501, Japan.
authors.forename: Reiko
authors.initials: R
authors.lastname: Adachi
authors.affiliation: National Institute of Health Sciences, Setagaya-ku, Tokyo, 158-8501, Japan.
authors.forename: Shinobu
authors.initials: S
authors.lastname: Sakai
authors.affiliation: National Institute of Health Sciences, Setagaya-ku, Tokyo, 158-8501, Japan.
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Akiyama
authors.affiliation: Morinaga Institute of Biological Science, Inc., Sachiura 2-1-16, Kanazawa-ku, Yokohama, 236-0003, Japan. m.shoji@miobs.com.
authors.forename: Masahiro
authors.initials: M
authors.lastname: Shoji
mesh_terms: D000485:Allergens / Q000032:analysis / Q000302:isolation & purification*; D000818:Animals; D010367:Arachis / Q000737:chemistry; D005591:Chemical Fractionation / Q000379:methods*; D004531:Eggs / Q000032:analysis; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D005512:Food Hypersensitivity / Q000175:diagnosis; D006801:Humans; D008624:Mercaptoethylamines / Q000737:chemistry; D008892:Milk / Q000737:chemistry; D010720:Phosphines / Q000737:chemistry; D019163:Reducing Agents / Q000737:chemistry*; D013447:Sulfites / Q000737:chemistry; D014908:Triticum / Q000737:chemistry
chemical_list: D000485:Allergens; D008624:Mercaptoethylamines; D010720:Phosphines; D019163:Reducing Agents; D013447:Sulfites; C000603174:tris(3-hydroxypropyl)phosphine; C025026:sodium sulfite
keywords: ELISA; Food allergen; Food allergen analysis; Food allergy; Lateral-flow