Development and validation of a sandwich ELISA for the determination of potentially allergenic sesame (Sesamum indicum) in food

作者：Redl Gerda; Husain Fatima T; Bretbacher Ines E; Nemes Albert; Cichna Markl Margit^*

来源：Analytical and Bioanalytical Chemistry, 2010, 398(4): 1735-1745.

DOI：10.1007/s00216-010-4069-x

• Sesame
• Sesamum indicum
• Allergen
• Enzyme-linked immunosorbent assay (ELISA)
• Food

This paper presents a sandwich enzyme-linked immunosorbent assay (ELISA) that allows the determination of traces of sesame in food. Chicken anti-sesame antibodies, used as coating antibodies, and rabbit anti-sesame antibodies, used as secondary antibodies, were prepared by immunization with a protein extract of white, peeled sesame. The ELISA did not show any cross-reactivity with 19 food ingredients commonly found in sesame-containing foodstuffs such as seeds, nuts, and cereals. In whole grain bread, crisp toast, and snacks, the limit of detection (S/N = 3) was 0.5, 0.5, and 0.3 mu g sesame protein/g, and the limit of quantification (S/N = 10) was 0.6, 0.8, and 1.4 mu g sesame protein/g, respectively. The analysis of blank food matrices (whole grain bread, white bread, crisp toast, and snacks) spiked with sesame protein at four spike levels generally resulted in mean recoveries from 72% to 145%. In the case of spiking blank food matrices with sesame seeds, the ELISA proved to be more accurate for whole wheat cookies than for whole wheat bread.

• 出版日期2010-10