[Inter-laboratory evaluation studies for establishment of notified ELISA methods for allergic substances (buckwheat)].
نویسندگان
چکیده
Inter-laboratory evaluation studies were conducted for the ELISA methods for allergic substances (buckwheat). Extracts of snack, bun and udon spiked with buckwheat standard protein at a level of 5-20 ng/mL as sample solutions were analyzed in replicate at 10 laboratories. Coefficients of variation (CVs) of the ELISA methods using a Buckwheat Protein ELISA Kit (Buckwheat kit) and a FASTKIT Buckwheat ELISA kit (Buckwheat ELISA kit) were mostly below 10%. Mean recoveries of the buckwheat standard protein from the food extracts were over 40% in the two ELISA methods. Repeatability relative standard deviations of buckwheat standard protein in three food extracts were in the ranges of 6.8-78.5% and 5.0-33.9% for the Buckwheat kit and the Buckwheat ELISA kit, respectively. Reproducibility relative standard deviations of buckwheat standard protein in three food extracts were 11.9-69.5% and 16.5-34.1% for the Buckwheat kit and the Buckwheat ELISA kit, respectively. The detection limits of both ELISA methods were 1 ng/mL in sample solutions. These results suggest that the notified ELISA methods are reliable and reproducible for the inspection of buckwheat protein levels in extracts of snack, bun and udon.
منابع مشابه
Clinical and laboratory findings of childhood buckwheat allergy in a single tertiary hospital
PURPOSE Buckwheat allergy is one of the most severe types of food allergy in some countries, especially among children. However, few studies have investigated this condition. The aim of this study was to report the clinical and laboratory findings in Korean children with buckwheat allergy. METHODS Thirty-seven subjects, aged 1 to 14 years, were enrolled by retrospective medical record review ...
متن کاملEffects of enzymatic hydrolysis of buckwheat protein on antigenicity and allergenicity
BACKGROUND/OBJECTIVES Due to its beneficial health effects, use of buckwheat has shown a continuous increase, and concerns regarding the allergic property of buckwheat have also increased. This study was conducted for evaluation of the hydrolytic effects of seven commercial proteases on buckwheat allergens and its allergenicity. MATERIALS/METHODS Extracted buckwheat protein was hydrolyzed by ...
متن کاملInvestigating Effects of Quinoa and Buckwheat Flours on Physicochemical and Textural Characteristics of Low-Meat Hamburgers
Background and Objectives: In recent years, consumers demands for ready meals such as hamburgers have increased due to changes in human lifestyle. In low-meat hamburgers, replacement of meat with soy protein can make problems such as dryness, brittleness, darkness and undesirable taste of hamburgers. Soy, often used in these products, is one of the most important allergic compounds that limits ...
متن کاملConcomitant sensitization to legumin, Fag e 2 and Fag e 5 predicts buckwheat allergy
BACKGROUND Buckwheat (Fagopyrum esculentum) has become increasingly popular as a healthy food in Europe. However, for sensitized individuals, consumption can cause anaphylactic reactions. The aim of this study was to identify individual well-characterized buckwheat allergens for component-resolved diagnosis. METHODS Patients were selected by positive skin prick test to buckwheat and divided i...
متن کاملPurification and characterization of a 24 kDa protein from tartary buckwheat seeds.
A 24 kDa protein was isolated from tartary buckwheat seeds by using chromatography of Superdex 75 gel filtration and Resource Q ion-exchange column. SDS-PAGE and Sephacryl S-200 gel filtration were used to provide information about the molecular mass of the protein purified from tartary buckwheat. The protein was composed of 215 amino acid residues and showed strong IgE binding activity in an E...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید
ثبت ناماگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید
ورودعنوان ژورنال:
- Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
دوره 45 6 شماره
صفحات -
تاریخ انتشار 2004