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A sensitive enzyme-linked immunosorbent assay for the determination of fish protein in processed foods
- Shibahara, Yusuke, Uesaka, Yoshihiko, Wang, Jun, Yamada, Shoichi, Shiomi, Kazuo
- Food chemistry 2013 v.136 no.2 pp. 675-681
- allergens, detection limit, enzyme-linked immunosorbent assay, food allergies, food processing, foods, mackerel, models, polyclonal antibodies, protein sources, proteins, quantitative analysis
- Fish is one of the most common causes of food allergy and its major allergen is parvalbumin, a 12kDa muscular protein. In this study, a sandwich enzyme-linked immunosorbent assay (ELISA) for the determination of fish protein in processed foods was developed using a polyclonal antibody raised against Pacific mackerel parvalbumin. The developed sandwich ELISA showed 22.6–99.0% reactivity (based on the reactivity to Pacific mackerel parvalbumin) to parvalbumins from various species of fish. The limits of detection and quantitation were estimated to be 0.23 and 0.70μgproteinperg of food, respectively. When the sandwich ELISA was subjected to inter-laboratory validation, spiked fish protein was recovered from five model processed foods in the range of 69.4–84.8% and the repeatability and reproducibility relative standard deviations were satisfactorily low (⩽10.5%). Thus, the sandwich ELISA was judged to be a useful tool to determine fish protein in processed foods.