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Zvereva EA, Hendrickson OD, Dzantiev BB, Zherdev AV. Comparison of competitive and sandwich immunochromatographic analysis in the authentication of chicken in meat products. Anal Biochem 2024; 689:115484. [PMID: 38382834 DOI: 10.1016/j.ab.2024.115484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 02/09/2024] [Accepted: 02/18/2024] [Indexed: 02/23/2024]
Abstract
Cheap chicken meat is often used as an undeclared substitute in meat products. In this study, two formats of the immunochromatographic assay (ICA) of immunoglobulins of class Y (IgY) as a biomarker for chicken authentication were developed. In both competitive ICA (cICA) and sandwich ICA (sICA), gold nanoparticles (GNP) were conjugated with anti-species antibodies. A simple procedure of sample preparation, which took only 30 min, was proposed. Test systems demonstrated high sensitivity and rapidity: visual limits of detection of IgY and assay durations were 12/14 ng/mL and 10/15 min for cICA and sICA, respectively. The absence of cross-reactivity with the mammalian species confirmed the high specificity of the test systems. Good applicability of the assays was confirmed for the detection of chicken in raw meat mixtures: as low as 3% and 0.2% (w/w) of chicken could be revealed in beef and pork by cICA and sICA, respectively. The influence of heat processing of meat-based products on immune recognition and, consequently, the analytical performance of the test systems was revealed. It was shown that sICA is preferable for the detection of IgY even in thermally processed meat. The proposed ICAs can be recommended for rapid on-site control of meat products' composition.
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Affiliation(s)
- Elena A Zvereva
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Leninsky prospect 33, 119071, Moscow, Russia
| | - Olga D Hendrickson
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Leninsky prospect 33, 119071, Moscow, Russia
| | - Boris B Dzantiev
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Leninsky prospect 33, 119071, Moscow, Russia
| | - Anatoly V Zherdev
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Leninsky prospect 33, 119071, Moscow, Russia.
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2
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Goryacheva OA, Kokorina AA, Podkolodnaya YA, Mishra PK, Goryacheva IY. Express test for NT-proBNP competitive detection based on lateral flow immunoassay using silanized fluorescent quantum dots. TALANTA OPEN 2023. [DOI: 10.1016/j.talo.2023.100186] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
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3
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Curulli A. Recent Advances in Electrochemical Sensing Strategies for Food Allergen Detection. BIOSENSORS 2022; 12:bios12070503. [PMID: 35884306 PMCID: PMC9313194 DOI: 10.3390/bios12070503] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/06/2022] [Accepted: 07/07/2022] [Indexed: 02/06/2023]
Abstract
Food allergy has been indicated as the most frequent adverse reaction to food ingredients over the past few years. Since the only way to avoid the occurrence of allergic phenomena is to eliminate allergenic foods, it is essential to have complete and accurate information on the components of foodstuff. In this framework, it is mandatory and crucial to provide fast, cost-effective, affordable, and reliable analysis methods for the screening of specific allergen content in food products. This review reports the research advancements concerning food allergen detection, involving electrochemical biosensors. It focuses on the sensing strategies evidencing different types of recognition elements such as antibodies, nucleic acids, and cells, among others, the nanomaterial role, the several electrochemical techniques involved and last, but not least, the ad hoc electrodic surface modification approaches. Moreover, a selection of the most recent electrochemical sensors for allergen detection are reported and critically analyzed in terms of the sensors’ analytical performances. Finally, advantages, limitations, and potentialities for practical applications of electrochemical biosensors for allergens are discussed.
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Affiliation(s)
- Antonella Curulli
- Consiglio Nazionale delle Ricerche (CNR), Istituto per lo Studio dei Materiali Nanostrutturati (ISMN), 00161 Rome, Italy
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4
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Segura-Gil I, Galan-Malo P, Mata L, Tobajas AP, Civera A, Sánchez L, Pérez MD. A novel ELISA test to detect soy in highly processed foods. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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5
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Shin JH, Reddy YVM, Park TJ, Park JP. Recent advances in analytical strategies and microsystems for food allergen detection. Food Chem 2022; 371:131120. [PMID: 34634648 DOI: 10.1016/j.foodchem.2021.131120] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 09/08/2021] [Accepted: 09/10/2021] [Indexed: 12/18/2022]
Abstract
Food allergies are abnormal immune responses that typically occur within short period after exposure of certain allergenic proteins in food or food-related resources. Currently, the means to treat food allergies is not clearly understood, and the only known prevention method is avoiding the consumption of allergen-containing foods. From the viewpoint of analytical methods, the effective detection of food allergens is hindered by the effects of various treatment processes and food matrices on trace amounts of allergens. The aim of this effort is to provide the reader with a clear and concise view of new advances for the detection of food allergens. Therefore, the present review explored the development status of various biosensors for the real-time, on-site detection of food allergens with high selectivity and sensitivity. The review also described the analytical consideration for the quantification of food allergens, and global development trends and the future availability of these technologies.
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Affiliation(s)
- Jae Hwan Shin
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Y Veera Manohara Reddy
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Tae Jung Park
- Department of Chemistry, Institute of Interdisciplinary Convergence Research, Research Institute of Chem-Bio Diagnostic Technology, Chung-Ang University, 84 Heukseok-ro, Dongjak-gu, Seoul 06974, Republic of Korea.
| | - Jong Pil Park
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
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Campuzano S, Ruiz-Valdepeñas Montiel V, Serafín V, Yáñez-Sedeño P, Pingarrón JM. Cutting-Edge Advances in Electrochemical Affinity Biosensing at Different Molecular Level of Emerging Food Allergens and Adulterants. BIOSENSORS 2020; 10:E10. [PMID: 32041251 PMCID: PMC7168206 DOI: 10.3390/bios10020010] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 01/29/2020] [Accepted: 02/04/2020] [Indexed: 12/13/2022]
Abstract
The presence of allergens and adulterants in food, which represents a real threat to sensitized people and a loss of consumer confidence, is one of the main current problems facing society. The detection of allergens and adulterants in food, mainly at the genetic level (characteristic fragments of genes that encode their expression) or at functional level (protein biomarkers) is a complex task due to the natural interference of the matrix and the low concentration at which they are present. Methods for the analysis of allergens are mainly divided into immunological and deoxyribonucleic acid (DNA)-based assays. In recent years, electrochemical affinity biosensors, including immunosensors and biosensors based on synthetic sequences of DNA or ribonucleic acid (RNA), linear, aptameric, peptide or switch-based probes, are gaining special importance in this field because they have proved to be competitive with the methods commonly used in terms of simplicity, test time and applicability in different environments. These unique features make them highly promising analytical tools for routine determination of allergens and food adulterations at the point of care. This review article discusses the most significant trends and developments in electrochemical affinity biosensing in this field over the past two years as well as the challenges and future prospects for this technology.
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Affiliation(s)
- Susana Campuzano
- Departamento de Química Analítica, Facultad de CC. Químicas, Universidad Complutense de Madrid, E-28040 Madrid, Spain; (V.R.-V.M.); (V.S.); (P.Y.-S.)
| | | | | | | | - José Manuel Pingarrón
- Departamento de Química Analítica, Facultad de CC. Químicas, Universidad Complutense de Madrid, E-28040 Madrid, Spain; (V.R.-V.M.); (V.S.); (P.Y.-S.)
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7
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Galan-Malo P, Pellicer S, Pérez MD, Sánchez L, Razquin P, Mata L. Development of a novel duplex lateral flow test for simultaneous detection of casein and β-lactoglobulin in food. Food Chem 2019; 293:41-48. [DOI: 10.1016/j.foodchem.2019.04.039] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 03/21/2019] [Accepted: 04/09/2019] [Indexed: 10/27/2022]
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8
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Development of sandwich and competitive ELISA formats to determine β-conglycinin: Evaluation of their performance to detect soy in processed food. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.03.035] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Segura-Gil I, Nicolau-Lapeña I, Galán-Malo P, Mata L, Calvo M, Sánchez L, Pérez MD. Development of two ELISA formats to determine glycinin. Application to detect soy in model and commercial processed food. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.038] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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10
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Detection of egg and milk residues on working surfaces by ELISA and lateral flow immunoassay tests. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.11.027] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Sharma GM, Khuda SE, Parker CH, Eischeid AC, Pereira M. Detection of Allergen Markers in Food: Analytical Methods. Food Saf (Tokyo) 2016. [DOI: 10.1002/9781119160588.ch4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022] Open
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12
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Montserrat M, Sanz D, Juan T, Herrero A, Sánchez L, Calvo M, Pérez MD. Detection of peanut (Arachis hypogaea) allergens in processed foods by immunoassay: Influence of selected target protein and ELISA format applied. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.049] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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13
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Cucu T, Jacxsens L, De Meulenaer B. Analysis to support allergen risk management: Which way to go? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5624-5633. [PMID: 23323855 DOI: 10.1021/jf303337z] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Food allergy represents an important food safety issue because of the potential lethal effects; the only effective treatment is the complete removal of the allergen involved from the diet. However, due to the growing complexity of food formulations and food processing, foods may be unintentionally contaminated via allergen-containing ingredients or cross-contamination. This affects not only consumers' well-being but also food producers and competent authorities involved in inspecting and auditing food companies. To address these issues, the food industry and control agencies rely on available analytical methods to quantify the amount of a particular allergic commodity in a food and thus to decide upon its safety. However, no "gold standard methods" exist for the quantitative detection of food allergens. Nowadays mostly receptor-based methods and in particular commercial kits are used in routine analysis. However, upon evaluation of their performances, commercial assays proved often to be unreliable in processed foods, attributed to the chemical changes in proteins that affect the molecular recognition with the receptor used. Unfortunately, the analytical outcome of other methods, among which are chromatographic combined with mass spectrometric techniques as well as DNA-based methods, seem to be affected in a comparable way by food processing. Several strategies can be employed to improve the quantitative analysis of allergens in foods. Nevertheless, issues related to extractability and matrix effects remain a permanent challenge. In view of the presented results, it is clear that the food industry needs to continue to make extra efforts to provide accurate labeling and to reduce the contamination with allergens to an acceptable level through the use of allergen risk management on a company level, which needs to be supported inevitably by a tailor-validated extraction and detection method.
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Affiliation(s)
- Tatiana Cucu
- NutriFOODchem Unit (member of Food2Know), Department of Food Safety and Food Quality, Ghent University , Coupure Links 653, B-9000 Gent, Belgium
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14
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Deng X, Liu L, Ma W, Xu C, Wang L, Kuang H. Development and validation of a sandwich ELISA for quantification of peanut agglutinin (PNA) in foods. FOOD AGR IMMUNOL 2012. [DOI: 10.1080/09540105.2011.617358] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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15
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Franco I, Castillo E, Pérez MD, Calvo M, Sánchez L. Effect of bovine lactoferrin addition to milk in yogurt manufacturing. J Dairy Sci 2010; 93:4480-9. [PMID: 20854981 DOI: 10.3168/jds.2009-3006] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2009] [Accepted: 07/01/2010] [Indexed: 11/19/2022]
Abstract
The aim of this work was to study the effect of milk supplementation with lactoferrin of different iron saturation on the manufacturing and characteristics of yogurt. Bovine lactoferrin was added at concentrations of 0.5, 1, and 2 mg/mL in the holo (iron saturated) and apo (without iron) forms. Some physicochemical properties, such as pH, concentration of lactic acid, and texture of supplemented yogurts, were determined throughout the shelf-life period storage (28 d) at 4°C. We also evaluated the stability of lactoferrin in supplemented yogurt throughout the storage time. The supplementation of milk with bovine lactoferrin did not greatly affect the physical properties of the yogurt, though apo-lactoferrin slightly delayed the decrease of pH. This could be attributed to the partial inhibition observed on the growth of Streptococcus thermophilus. The integrity and immunoreactive concentration of lactoferrin, determined by Western blotting and noncompetitive ELISA, respectively, remained constant throughout the shelf life of yogurt.
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Affiliation(s)
- I Franco
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
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