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Full-Text Articles in Food Science
Establishment Of Double Antibody Sandwich Elisa For Peanut Allergenic Protein Ara H 1, Wang Yao, Chen Xi, Wu Han-Liang, Wei Xing, Zhang Guo-Qing, Zhang Shu-Xia, Liu Sheng-Nan
Establishment Of Double Antibody Sandwich Elisa For Peanut Allergenic Protein Ara H 1, Wang Yao, Chen Xi, Wu Han-Liang, Wei Xing, Zhang Guo-Qing, Zhang Shu-Xia, Liu Sheng-Nan
Food and Machinery
In order to establish a double antibody sandwich ELISA method for the rapid, sensitive and specific detection of peanut allergenic protein Ara h 1. Taking Ara h 1 murine monoclonal antibody (mAb) as capture antibody, and Ara h 1 rabbit polyclonal antibody (pAb) as detection antibody, the checkerboard method was used to optimize the antibody working concentration to establish the method, and the detection characteristics were identified, including sensitivity, specificity, accuracy and stability of the method. Results: The optimal working concentrations of mAb and pAb were 1∶10 000 and 1∶8 000 dilution, respectively. The linear range of the ELISA standard …
Development Of A Sandwich Elisa Targeting Cashew Ana O 2 And Ana O 3, Morganne Schmidt
Development Of A Sandwich Elisa Targeting Cashew Ana O 2 And Ana O 3, Morganne Schmidt
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Cashew nut is the second leading tree nut allergy in the US. Cross-contact of cashew nut poses potential food safety risks for individuals with cashew allergies. Highly-processed foods, such as HTST/UHT cashew milks may lead to problems in cashew protein detection by current allergen detection methods. Therefore, the aim of this study was to develop a robust sandwich ELISA for detection of highly processed cashew proteins. Commercial cashew ELISAs were evaluated for their robustness and sensitivity in detecting cashew milk cashew protein. After unreliable results were determined, cashew Ana o 2 (11S) and Ana o 3 (2S) were semi-purified using …
Research Progress Of Improved Enzyme-Linked Immunosorbent Assay Based On Nanomaterials, Zhang Guang-Yin, Lu Dai, Deng Fang-Ming, Zhao Qian, Shi Xing-Bo
Research Progress Of Improved Enzyme-Linked Immunosorbent Assay Based On Nanomaterials, Zhang Guang-Yin, Lu Dai, Deng Fang-Ming, Zhao Qian, Shi Xing-Bo
Food and Machinery
The recent development of improved ELISA was summarized. Nanomaterials as a substitute for traditional biological enzymes and signal substrates for colorimetry, fluorescence, electrochemistry, photothermal effects, surface enhanced Raman scattering, and chemiluminescence were also reviewed. Finally, the development direction and challenges of the improved ELISA were analyzed, and its application prospect was prospected.
Analysis Of Gluten In Dried Yeast And Yeast-Containing Products, Laura K. Allred, Mitchell G. Nye-Wood, Michelle L. Colgrave
Analysis Of Gluten In Dried Yeast And Yeast-Containing Products, Laura K. Allred, Mitchell G. Nye-Wood, Michelle L. Colgrave
Research outputs 2014 to 2021
Yeast are commonly used in the preparation of foods and beverages such as beer and bread and may also be used on their own as a source of nutrients and flavoring. Because of the historical connection of yeast to products made from wheat and barley, consumers maintaining a gluten-free diet can have concerns about the safety of yeast ingredients. Analyzing the safety of yeast and yeast-containing products presents some difficulties, as the yeast organisms actively degrade any gluten in the product, raising questions on the appropriateness of detection by traditional antibody-based methods. This study examines a variety of yeast and …
Validation Of Two Gluten Elisa Assays Utilizing A Novel Polyclonal Antibody System, Lukas Emerson-Mason
Validation Of Two Gluten Elisa Assays Utilizing A Novel Polyclonal Antibody System, Lukas Emerson-Mason
Graduate College Dissertations and Theses
Celiac disease is an autoimmune disorder for which there is no cure, the only treatment being a lifelong abstention from a gluten containing diet. The FDA requires any food in the United States labelled gluten-free to contain less than 20 parts per million gluten as determined by validated analytical methods. The major sources of gluten in the American food stream are wheat, rye, and barley cereal grains, but the currently available methods do not detect gluten from these three grains equally. Bia Diagnostics, LLC has developed novel quantitative and qualitative immunoassays for the detection of gluten in foods, which are …