Analysis of lysozyme in cheese by immunocapture mass spectrometry

作者：Schneider Nadine; Becker Cord Michael; Pischetsrieder Monika^*

来源：Journal of Chromatography B-Analytical Technologies in the Biomedical and Life Sciences, 2010, 878(2): 201-206.

DOI：10.1016/j.jchromb.2009.07.040

• Cheese
• Lysozyme
• Immunocapture mass spectrometry
• Matrix-assisted laser desorption/ionization mass spectrometry

The enzyme lysozyme is used as a preservative to prevent late blowing of ripened cheese, caused by Clostridium tyrobutyricum Since the enzyme is extracted from hen egg white. lysozyme has to be declared on food product labels as a potential allergen Here. a method is reported that combines immunocapture purification and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) analysis for the detection of lysozyme in cheese samples Cheese extracts were treated with magnetic particles coated with a monoclonal antibody directed against lysozyme After immunocapture purification, lysozyme was detected by MALDI-TOF-MS The limit of detection of the assay was about 5 mg/kg lysozyrne in cheese The method reliably distinguished between cheese samples which had been produced with and without lysozyme. Thus. the novel assay allows the reliable. sensitive. and specific detection of lysozyrne in a food matrix The assay could be easi

• 出版日期2010-1-15