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Development of a Sandwich Enzyme-linked Immunosorbent Assay (ELISA) for Detection of Macadamia Nut Residues in Processed Food Products

出版	University of Nebraska-Lincoln, 2016
URL	http://books.google.com.hk/books?id=sG40nQAACAAJ&hl=&source=gbs_api

註釋Macadamia nut is considered a priority food allergen and undeclared macadamia nut residues pose a potential food safety risk to individuals with macadamia nut allergies. To date, there are a limited number of immunochemical methods that are available for detection of processed macadamia nut residues. Therefore, the aim of this study was to develop a reliable and robust sandwich ELISA for detection of macadamia nut residues. Raw and roasted macadamia nuts were used for immunization in three different species of animals (sheep, goat, and rabbits). Macadamia nut specific IgG antibodies produced by each animal were tested for their specificity and monitored by determining their titer values. Rabbit antiserum was used as the capture reagent while goat antiserum was used as the detector reagent in the optimized sandwich ELISA. These antisera recognized both raw and roasted macadamia protein equivalently. Potential matrix interference was evaluated in sugar cookies, vanilla ice cream, and dark chocolate to assess the overall sensitivity of the ELISA. The cookie and ice cream matrices did not significantly affect the sensitivity of the developed ELISA (p