Development of an enzyme-linked immunosorbent assay system for detecting beta '-component (Onk k 5), a major IgE-binding protein in salmon roe

作者：Shimizu Yutaka; Oda Hiroshi; Seiki Kohsuke; Saeki Hiroki^*

来源：Food Chemistry, 2015, 181: 310-317.

DOI：10.1016/j.foodchem.2015.02.071

• Salmon roe
• beta '-Component
• Food allergy
• Enzyme immunoassay
• Yolk protein
• ELISA

A novel enzyme-linked immunosorbent assay (ELISA) system has been established for selective detection of chum salmon (Oncorhynchus keta) yolk protein (SYP). Rabbit and rat polyclonal Immunoglobulin G antibodies to beta'-component (the major allergic protein in fish roe; anti-beta) were applied for designing the ELISA system. The sandwich ELISA using rabbit anti-beta for the capture antibody and horseradish peroxidase-labeled F(ab')(2) fragment of rat anti-beta for the detection antibody obtained high sensitivity and narrow specificity for SYP. Protein extraction using sodium dodecyl sulfate and 2-mercaptoethanol ensured strict specificity of the ELISA, and components of three popular processed foods had no effect on the ELISA response. The limits of determination and quantification of SYP were estimated to be 0.78 mu g/g and 2.60 mu g/g of food sample, respectively. In conclusion, the developed ELISA system has a probability to be applied for the detection of contaminated chum salmon roe in processed food.

• 出版日期2015-8-15