Document Detail

A sensitive enzyme-linked immunosorbent assay for the determination of fish protein in processed foods.
MedLine Citation:
PMID:  23122113     Owner:  NLM     Status:  In-Data-Review    
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.
Yusuke Shibahara; Yoshihiko Uesaka; Jun Wang; Shoichi Yamada; Kazuo Shiomi
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Publication Detail:
Type:  Journal Article     Date:  2012-09-12
Journal Detail:
Title:  Food chemistry     Volume:  136     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2012-11-05     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  675-81     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Nissui Pharmaceutical Co. Ltd., Research Division, 1075-2 Hokunanmoro, Yuki-shi, Ibaraki 307 0036, Japan. Electronic address:
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