AI Article Synopsis
- Sesame is a common allergen that can trigger adverse reactions in allergic individuals, prompting the need for reliable detection methods in food products.
- A new sandwich ELISA method was developed, utilizing two monoclonal antibodies and a unique extraction buffer, which is highly specific for detecting sesame proteins in both processed and raw foods.
- The method has a very low limit of detection (0.013 µg/g) and shows good recovery rates (67% to 81%) across various food samples, making it a dependable tool for ensuring accurate sesame labeling and safety for allergic consumers.
Article Abstract
Sesame is a frequent cause of adverse food reactions in allergic patients. We developed a novel sandwich enzyme-linked immunosorbent assay (ELISA) using two monoclonal antibodies and a unique extraction buffer for the detection and quantification of sesame proteins in processed foods and in raw food ingredients to clarify the validity of sesame labeling and for precautionary allergen labeling. The developed sandwich ELISA method is highly specific for sesame proteins. The limit of detection (LOD) and limit of quantification (LOQ) are 0.013 µg/g and 0.025 µg/g, respectively. The recoveries for incurred food samples, such as dressing, breads, sauce and pudding, ranged from 67 % to 81 %, while the repeatability and reproducibility coefficients of variation were less than 4.7 % and 4.5 %, respectively. The developed method has applicability for food products and is a reliable tool for the detection of hidden sesame proteins in raw food ingredients and in processed foods.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10900753 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.101231 | DOI Listing |
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