当前位置： SCI文献检索 > FOOD CHEMISTRY期刊下所有文献 > Development of sandwich ELISA for testing bovine β-lactoglobulin allergenic residues by specific polyclonal antibody against human IgE binding epitopes.

Development of sandwich ELISA for testing bovine β-lactoglobulin allergenic residues by specific polyclonal antibody against human IgE binding epitopes.

Abstract：

:Bovine β-lactoglobulin (BLG) is the main allergen in cows' milk, and the most commonly used method for detecting BLG is enzyme-linked immunosorbent assay (ELISA). However, antibodies used in commercial ELISA kits do not recognize specifically BLG IgE epitopes. Here, an antibody specific to IgE linear epitopes for BLG was used to develop a sandwich ELISA using a rabbit anti-BLG polyclonal antibody. The linear range for BLG detection was 31.25-8000ng/mL and limit of detection was 1.96ng/mL. BLG content in dairy samples was determined, and there was a good agreement between this immunoassay and reversed-phase high-performance liquid chromatography with high recovery. Additionally, BLG content in food samples had an average recovery of 104.25%. Allergenic residues were also detected in hydrolyzed infant formulas. The method developed could be a practical approach to determine BLG and its allergenic residues in food with a high degree of sensitivity, reliability and recovery.

journal_name

Food Chem

journal_title

Food chemistry

authors

He S,Li X,Gao J,Tong P,Chen H

doi

10.1016/j.foodchem.2017.01.060

subject

Has Abstract

pub_date

2017-07-15 00:00:00

pages

33-40

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(17)30071-7

journal_volume

227

pub_type

杂志文章

相关文献

FOOD CHEMISTRY文献大全
  • Assessment of multiple mycotoxins in breakfast cereals available in the Portuguese market.

    abstract：:Mycotoxins are secondary metabolites of fungi that cause toxic and carcinogenic effects. Human exposure to multiple mycotoxins constitutes an increasing health concern due to potential mycotoxins combined effects. The presence of mycotoxins mixtures in foodstuffs as cereals has been reported over the last years, but f...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2017.06.088

    authors： Martins C,Assunção R,Cunha SC,Fernandes JO,Jager A,Petta T,Oliveira CA,Alvito P

    更新日期：2018-01-15 00:00:00

  • Fatty acid metabolic flux and lipid peroxidation homeostasis maintain the biomembrane stability to improve citrus fruit storage performance.

    abstract：:Little is known about the variations of fresh fruit biomembrane and its physiological and biochemical characteristics during storage. A navel orange mutant 'Gannan No.1' (Citrus sinensis Osbeck) showed higher membrane stability and titratable acid while lower calyx senescence compared with wild-type 'Newhall'. The mem...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2019.04.009

    authors： He Y,Li Z,Tan F,Liu H,Zhu M,Yang H,Bi G,Wan H,Wang J,Xu R,Wen W,Zeng Y,Xu J,Guo W,Xue S,Cheng Y,Deng X

    更新日期：2019-09-15 00:00:00

  • Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.

    abstract：:The study aimed to quantify the effects of grape maturity on wine alcohol, phenolics, flavour compounds and polysaccharides in Vitis vinifera L. cv Cabernet Sauvignon. Grapes were harvested at juice soluble solids from 20 to 26 °Brix which corresponded to a range of wine ethanol concentrations between 12% and 15.5%. G...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2012.09.146

    authors： Bindon K,Varela C,Kennedy J,Holt H,Herderich M

    更新日期：2013-06-01 00:00:00

  • The reduction of toxic metals of various rice types by different preparation and cooking processes - Human health risk assessment in Tehran households, Iran.

    abstract：:In this study, the effect of washing, soaking (1, 5 and 12 h), and cooking rice methods including Rinsed (boiling in excess water) and Kateh (conventional) cooking on the reduction of the arsenic (As), lead (Pb), and cadmium (Cd) were evaluated. The results showed that the rinsed cooking has higher efficiency for remo...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2018.12.060

    authors： Sharafi K,Yunesian M,Nodehi RN,Hossein Mahvi A,Pirsaheb M,Nazmara S

    更新日期：2019-05-15 00:00:00

  • Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine.

    abstract：:Smoke taint in wines from bushfire smoke exposure has become a concern for wine producers. Smoke taint compounds are primarily derived from pyrolysis of the lignin component of fuels. This work examined the influence of the lignin composition of pyrolysed vegetation on the types of putative smoke taint compounds that ...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2012.05.036

    authors： Kelly D,Zerihun A,Singh DP,Vitzthum von Eckstaedt C,Gibberd M,Grice K,Downey M

    更新日期：2012-11-15 00:00:00

  • The use of IRMS, (1)H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils.

    abstract：:Isotope Ratio Mass Spectrometry (IRMS), (1)H Nuclear Magnetic Resonance ((1)H NMR), conventional chemical analysis and chemometric elaboration were used to assess quality and to define and confirm the geographical origin of 177 Italian PDO (Protected Denomination of Origin) olive oils and 86 samples imported from Tuni...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2015.08.132

    authors： Camin F,Pavone A,Bontempo L,Wehrens R,Paolini M,Faberi A,Marianella RM,Capitani D,Vista S,Mannina L

    更新日期：2016-04-01 00:00:00

  • Microwave hydrodiffusion and gravity as pretreatment for grape dehydration with simultaneous obtaining of high phenolic grape extract.

    abstract：:The present study aimed to verify the efficiency of microwave hydrodiffusion and gravity (MHG) by partially removing water from grapes while simultaneously obtaining a phenolic-rich extract. In addition, the effect of heating on phenolic compound degradation of pre-dehydrated grapes, the extract, and economic viabilit...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2020.127723

    authors： Farias CAA,Moraes DP,Lazzaretti M,Ferreira DF,Zabot GL,Barin JS,Ballus CA,Barcia MT

    更新日期：2021-02-01 00:00:00

  • Action of phytosterols on thermally induced trans fatty acids in peanut oil.

    abstract：:The effects of six phytosterols on thermally induced trans fatty acids (TFAs) in peanut oil were investigated. Peanut oil, triolein, trilinolein and trilinolenin heated at 180 °C for 12 and 24 h with or without phytosterols were analyzed by GC-FID. The atomic net charge distribution, frontier molecular orbital energy ...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2020.128637

    authors： Guo Q,Li T,Qu Y,Wang X,Liu L,Liu H,Wang Q

    更新日期：2021-05-15 00:00:00

  • Covalent immobilization of peanut β-amylase for producing industrial nano-biocatalysts: A comparative study of kinetics, stability and reusability of the immobilized enzyme.

    abstract：:Stability of enzymes is an important parameter for their industrial applicability. Here, we report successful immobilization of β-amylase (bamyl) from peanut (Arachis hypogaea) onto Graphene oxide-carbon nanotube composite (GO-CNT), Graphene oxide nanosheets (GO) and Iron oxide nanoparticles (Fe3O4). The Box-Behnken D...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2017.10.092

    authors： Das R,Talat M,Srivastava ON,Kayastha AM

    更新日期：2018-04-15 00:00:00

  • Detection of genetically modified crops using multiplex asymmetric polymerase chain reaction and asymmetric hyperbranched rolling circle amplification coupled with reverse dot blot.

    abstract：:To meet the ever-increasing demand for detection of genetically modified crops (GMCs), low-cost, high-throughput and high-accuracy detection assays are needed. The new multiplex asymmetric polymerase chain reaction and asymmetric hyper-branched rolling circle amplification coupled with reverse dot blot (RDB) systems w...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2014.10.126

    authors： Wang X,Teng D,Guan Q,Tian F,Wang J

    更新日期：2015-04-15 00:00:00

  • Identification and quantification of active alkaloids in Catharanthus roseus by liquid chromatography-ion trap mass spectrometry.

    abstract：:Catharanthus roseus is an important dicotyledonous medicinal plant that produces anticancer compounds. The active alkaloids vinblastine, vindoline, ajmalicine, catharanthine, and vinleurosine were identified by direct-injection ion trap-mass spectrometry (IT-MS) for collecting MS(1-2) spectra. The determinations of fi...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2013.01.088

    authors： Chen Q,Zhang W,Zhang Y,Chen J,Chen Z

    更新日期：2013-08-15 00:00:00

  • Pulp and Jam of Gabiroba (Campomanesia xanthocarpa Berg): Characterization and Rheological Properties.

    abstract：:This study evaluated the physicochemical characterization and rheological behavior of gabiroba pulp, and a gabiroba jam formulation. Gabiroba pulp presented a heterogeneous ultrastructure with a denser area formed by a compact mesh and a porous interface containing fibers. The fibers' presence promoted a slip effect w...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2018.05.004

    authors： Barbieri SF,de Oliveira Petkowicz CL,de Godoy RCB,de Azeredo HCM,Franco CRC,Silveira JLM

    更新日期：2018-10-15 00:00:00

  • Aqueous enzymatic process assisted by microwave extraction of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernels and its quality evaluation.

    abstract：:In this study, aqueous enzymatic process (AEP) assisted by microwave extraction (ME) of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernel was investigated. Central composite design (CCD) and response surface methodology (RSM) were used to optimise an enzyme cocktail (cellulase, hemicellulase, pectinase)...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2012.12.011

    authors： Li J,Zu YG,Luo M,Gu CB,Zhao CJ,Efferth T,Fu YJ

    更新日期：2013-06-15 00:00:00

  • Characterization of benzyl isothiocyanate extracted from mashed green papaya by distillation.

    abstract：:The aim of this study was to extract benzyl isothiocyanate (BITC) from green papaya by distillation apparatus without using organic solvents, and to improve the stability of BITC in aqueous solution. The distillation of mashed green papaya successfully yielded BITC as a water solution with more than 80% purity with go...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2019.125118

    authors： Nakamura T,Murata Y,Nakamura Y

    更新日期：2019-11-30 00:00:00

  • Simultaneous quantification of flavonoids and phenolic acids in Herba Scutellariae barbatae and its confused plants by high performance liquid chromatography-tandem mass spectrometry.

    abstract：:A sensitive and selective high performance liquid chromatography-tandem mass spectrometric method (HPLC-MS/MS) has been developed for simultaneous analysis of 11 components (7 flavonoids and 4 phenolic acids) in Herba Scutellariae barbatae. Simultaneous separation of these 11 compounds was achieved on a C18 analytical...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2011.05.064

    authors： Qiao S,Shi R,Liu M,Zhang C,Yang W,Shi X,Jiang X,Wang C,Wang Q

    更新日期：2011-12-01 00:00:00

  • The intake of a hazelnut skin extract improves the plasma lipid profile and reduces the lithocholic/deoxycholic bile acid faecal ratio, a risk factor for colon cancer, in hamsters fed a high-fat diet.

    abstract：:The effects on lipid and glucose metabolism of a hazelnut skin extract (FIBEROX™) administrated during 8 weeks (HFD-FBX8w group) or during the last 4 weeks of the study (HFD-FBX4w group) to Golden Syrian hamsters fed a high-fat diet (HFD) for 8 weeks were investigated. FIBEROX™ consumption reversed the increase in tot...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2014.06.072

    authors： Caimari A,Puiggròs F,Suárez M,Crescenti A,Laos S,Ruiz JA,Alonso V,Moragas J,Del Bas JM,Arola L

    更新日期：2015-01-15 00:00:00

  • Intramuscular lipids of Mertolenga-PDO beef, Mertolenga-PDO veal and "Vitela Tradicional do Montado"-PGI veal.

    abstract：:Three quality branded meats (n=68), "Vitela Tradicional do Montado"-PGI veal, Mertolenga-PDO veal and Mertolenga-PDO beef were analysed for cholesterol (HPLC-UV), α-tocopherol (HPLC-FD), fatty acid composition (GC-FID), including conjugated linoleic acid (CLA) isomeric profile (Ag+-HPLC), and nutritional value of lipi...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2011.12.008

    authors： Monteiro ACG,Fontes MA,Bessa RJB,Prates JAM,Lemos JPC

    更新日期：2012-06-01 00:00:00

  • Comparative proteomics of milk fat globule membrane in different species reveals variations in lactation and nutrition.

    abstract：:In present study, 312, 554, 175 and 143 proteins were identified and quantified by label-free quantitative proteomics in human, cow, goat and yak milk fat globule membrane (MFGM), respectively. Fifty proteins involved in vesicle mediate transport and milk fat globule secretion were conserved among species. Moreover, p...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2015.10.005

    authors： Lu J,Wang X,Zhang W,Liu L,Pang X,Zhang S,Lv J

    更新日期：2016-04-01 00:00:00

  • Anthocyanins and polyphenols in Cabernet Franc wines produced with Saccharomyces cerevisiae and Torulaspora delbrueckii yeast strains: Spectrophotometric analysis and effect on selected sensory attributes.

    abstract：:Grapes and wine contain phenolics divided into non-flavonoid and flavonoid classes. Yeast modulates the phenolics of wine by adsorption onto yeast cell walls. This may be advantageous for colour and quality. The effect of Torulaspora delbrueckii (654&M2/1) and Saccharomyces cerevisiae (VIN13) on phenolics and sensory ...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2018.06.074

    authors： Minnaar P,Nyobo L,Jolly N,Ntushelo N,Meiring S

    更新日期：2018-12-01 00:00:00

  • Boosting effect of ortho-propenyl substituent on the antioxidant activity of natural phenols.

    abstract：:Seven new antioxidants derived from natural or synthetic phenols have been designed as alternatives to BHT and BHA antioxidants. Influence of various substituents at the ortho, meta and para positions of the aromatic core of phenols on the bond dissociation enthalpy of the ArO-H bond was evaluated using a DFT method B...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2015.09.007

    authors： Marteau C,Guitard R,Penverne C,Favier D,Nardello-Rataj V,Aubry JM

    更新日期：2016-04-01 00:00:00

  • Chemical characterisation of two Australian-grown strawberry varieties by using comprehensive two-dimensional gas chromatography-mass spectrometry.

    abstract：:The volatile compositions of two strawberry varieties ('Albion' and 'Juliette') grown in Australia were analysed with comprehensive two-dimensional gas chromatography (GC×GC) combined with time-of-flight mass spectrometry (ToFMS). A suitable data processing method was created that should be sufficiently robust to comp...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2013.05.083

    authors： Samykanno K,Pang E,Marriott PJ

    更新日期：2013-12-01 00:00:00

  • Rapid detection of melamine adulteration in dairy milk by SB-ATR-Fourier transform infrared spectroscopy.

    abstract：:Melamine is a nitrogenous chemical substance used principally as a starting material for the manufacture of synthetic resins. Due to its very high proportion of nitrogen melamine has been added illegitimately to foods and feeds to increase the measured protein content, which determines the value of the product. These ...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2013.05.106

    authors： Jawaid S,Talpur FN,Sherazi ST,Nizamani SM,Khaskheli AA

    更新日期：2013-12-01 00:00:00

  • Impact of human milk pasteurization on the kinetics of peptide release during in vitro dynamic digestion at the preterm newborn stage.

    abstract：:Holder pasteurization (62.5 °C, 30 min) of human milk denatures beneficial proteins. The present paper aimed to assess whether this can affect the kinetics of peptide release during digestion at the preterm stage. Raw (RHM) or pasteurized (PHM) human milk were digested in triplicates using an in vitro dynamic system. ...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2018.12.086

    authors： Deglaire A,Oliveira S,Jardin J,Briard-Bion V,Kroell F,Emily M,Ménard O,Bourlieu C,Dupont D

    更新日期：2019-05-30 00:00:00

  • Multiple headspace-solid phase microextraction for the determination of migrants coming from a self-stick label in fresh sausage.

    abstract：:Most fresh sausages are sold with a self-stick adhesive label stuck directly on it. Because of that, the substances in the adhesive could migrate into the fresh sausage. In this work, the multiple headspace-solid-phase microextraction technique has been optimized to quantify the migrants found in the fresh sausage. Al...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2015.10.039

    authors： Canellas E,Vera P,Nerín C

    更新日期：2016-04-15 00:00:00

  • Substitution of synthetic antioxidant by curcumin microcrystals in mortadella formulations.

    abstract：:This research was to compare mortadella elaborated with synthetic antioxidant and microcrystals of curcumin in relation to its physicochemical and sensorial characteristics for a period of 90 days. It was detect no differences between the three evaluated treatments in relation to the pH, color, and texture profile fea...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2019.125231

    authors： Júnior MM,de Oliveira TP,Gonçalves OH,Leimann FV,Medeiros Marques LL,Fuchs RHB,Cardoso FAR,Droval AA

    更新日期：2019-12-01 00:00:00

  • Effects of industrial pre-freezing processing and freezing handling on glucosinolates and antioxidant attributes in broccoli florets.

    abstract：:The effects of industrial pre-freezing processing and freezing handling on the contents of glucosinolates and antioxidants (vitamin C, polyphenols, carotenoid and chlorophyll), as well as the antioxidant capacity in broccoli (Brassica oleracea L. var. italica) florets were investigated in the present study. Our result...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2016.04.140

    authors： Cai C,Miao H,Qian H,Yao L,Wang B,Wang Q

    更新日期：2016-11-01 00:00:00

  • Microwave plasma atomic emission spectrometric determination of Ca, K and Mg in various cheese varieties.

    abstract：:Microwave plasma-atomic emission spectrometry (MP-AES) was used to determine calcium, magnesium and potassium in various Turkish cheese samples. Cheese samples were dried at 100 °C for 2 days and then digested in a mixture of nitric acid/hydrogen peroxide (3:1). Good linearities (R(2) > 0.999) were obtained up to 10 μ...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2015.07.011

    authors： Ozbek N,Akman S

    更新日期：2016-02-01 00:00:00

  • Characterization and antioxidant activities of degraded polysaccharides from two marine Chrysophyta.

    abstract：:Water-soluble polysaccharides from Pavlova viridis and Sarcinochrysis marina Geitler (P0 and S0, respectively) and their degradation fragments (P1, P2, S1, S2 and S3) were screened for their antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl-radical (OH) scavenging, lipid peroxidation (LPO) inhi...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2014.03.067

    authors： Sun L,Wang L,Li J,Liu H

    更新日期：2014-10-01 00:00:00

  • Comparative study of flavonoid production in lycopene-accumulated and blonde-flesh sweet oranges (Citrus sinensis) during fruit development.

    abstract：:Four main flavanone glycosides (FGs) and four main polymethoxylated flavones (PMFs) were determined in fruits of 'Cara Cara' navel orange, 'Seike' navel orange, 'Anliu' and 'Honganliu' sweet orange (Citrus sinensis). No bitter neohesperidosides were detected in the FG profiles, indicating the functional inability of 1...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2015.03.087

    authors： Chen J,Zhang H,Pang Y,Cheng Y,Deng X,Xu J

    更新日期：2015-10-01 00:00:00

  • Optimisation of novel method for the extraction of steviosides from Stevia rebaudiana leaves.

    abstract：:Stevioside, a diterpene glycoside, is well known for its intense sweetness and is used as a non-caloric sweetener. Its potential widespread use requires an easy and effective extraction method. Enzymatic extraction of stevioside from Stevia rebaudiana leaves with cellulase, pectinase and hemicellulase, using various p...

    journal_title：Food chemistry

    pub_type： 杂志文章

    doi：10.1016/j.foodchem.2011.11.063

    authors： Puri M,Sharma D,Barrow CJ,Tiwary AK

    更新日期：2012-06-01 00:00:00