Effects of processing on the recovery of food allergens from a model dark chocolate matrix
To alleviate the risk to allergic consumers, it is crucial to improve factors affecting the detection of food allergens in processed chocolate products. This study evaluated processing effects on (1) recovery of peanut, egg, and milk allergens using five different extraction buffers, and (2) identif...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Khuda, Sefat E [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Rechteinformationen: |
Nutzungsrecht: © Published by Elsevier Ltd. © COPYRIGHT 2015 Elsevier B.V. |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 168(2015), Seite 580-587 |
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| Übergeordnetes Werk: |
volume:168 ; year:2015 ; pages:580-587 |
| Links: |
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| DOI / URN: |
10.1016/j.foodchem.2014.07.084 |
|---|
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| 520 | |a To alleviate the risk to allergic consumers, it is crucial to improve factors affecting the detection of food allergens in processed chocolate products. This study evaluated processing effects on (1) recovery of peanut, egg, and milk allergens using five different extraction buffers, and (2) identification of specific allergenic proteins from extracts of incurred chocolate using allergen-specific antibodies and human allergic sera. Immunochemical staining with polyclonal antibodies showed that the addition of detergent or reducing agent improved extraction efficiency of peanut proteins, but not of egg and milk proteins. Tempering decreased antibody binding regardless of extractant. Detection of IgE-reactive peanut, egg, and milk allergens was differentially affected by tempering and extractant. Detection problems associated with matrix and processing effects may be overcome by the choice of extraction buffer and detecting antibody. | ||
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10.1016/j.foodchem.2014.07.084 doi PQ20160617 (DE-627)OLC1965050697 (DE-599)GBVOLC1965050697 (PRQ)c1537-cdd7cf0155bc93ba66d325e8e2da329e6305ead348fc1de454d64f30c851e8b0 (KEY)0039580320150000168000000580effectsofprocessingontherecoveryoffoodallergensfro DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Khuda, Sefat E verfasserin aut Effects of processing on the recovery of food allergens from a model dark chocolate matrix 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier To alleviate the risk to allergic consumers, it is crucial to improve factors affecting the detection of food allergens in processed chocolate products. This study evaluated processing effects on (1) recovery of peanut, egg, and milk allergens using five different extraction buffers, and (2) identification of specific allergenic proteins from extracts of incurred chocolate using allergen-specific antibodies and human allergic sera. Immunochemical staining with polyclonal antibodies showed that the addition of detergent or reducing agent improved extraction efficiency of peanut proteins, but not of egg and milk proteins. Tempering decreased antibody binding regardless of extractant. Detection of IgE-reactive peanut, egg, and milk allergens was differentially affected by tempering and extractant. Detection problems associated with matrix and processing effects may be overcome by the choice of extraction buffer and detecting antibody. Nutzungsrecht: © Published by Elsevier Ltd. © COPYRIGHT 2015 Elsevier B.V. Immunoglobulin E - immunology Egg White - analysis Milk - metabolism Milk Proteins - immunology Allergens - analysis Antibodies - immunology Cacao - metabolism Allergens - immunology Arachis hypogaea - metabolism Milk Proteins - analysis Allergens - isolation & purification Proteins Food allergy Allergens Jackson, Lauren S oth Fu, Tong-Jen oth Williams, Kristina M oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 168(2015), Seite 580-587 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:168 year:2015 pages:580-587 http://dx.doi.org/10.1016/j.foodchem.2014.07.084 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25172751 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 168 2015 580-587 |
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10.1016/j.foodchem.2014.07.084 doi PQ20160617 (DE-627)OLC1965050697 (DE-599)GBVOLC1965050697 (PRQ)c1537-cdd7cf0155bc93ba66d325e8e2da329e6305ead348fc1de454d64f30c851e8b0 (KEY)0039580320150000168000000580effectsofprocessingontherecoveryoffoodallergensfro DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Khuda, Sefat E verfasserin aut Effects of processing on the recovery of food allergens from a model dark chocolate matrix 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier To alleviate the risk to allergic consumers, it is crucial to improve factors affecting the detection of food allergens in processed chocolate products. This study evaluated processing effects on (1) recovery of peanut, egg, and milk allergens using five different extraction buffers, and (2) identification of specific allergenic proteins from extracts of incurred chocolate using allergen-specific antibodies and human allergic sera. Immunochemical staining with polyclonal antibodies showed that the addition of detergent or reducing agent improved extraction efficiency of peanut proteins, but not of egg and milk proteins. Tempering decreased antibody binding regardless of extractant. Detection of IgE-reactive peanut, egg, and milk allergens was differentially affected by tempering and extractant. Detection problems associated with matrix and processing effects may be overcome by the choice of extraction buffer and detecting antibody. Nutzungsrecht: © Published by Elsevier Ltd. © COPYRIGHT 2015 Elsevier B.V. Immunoglobulin E - immunology Egg White - analysis Milk - metabolism Milk Proteins - immunology Allergens - analysis Antibodies - immunology Cacao - metabolism Allergens - immunology Arachis hypogaea - metabolism Milk Proteins - analysis Allergens - isolation & purification Proteins Food allergy Allergens Jackson, Lauren S oth Fu, Tong-Jen oth Williams, Kristina M oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 168(2015), Seite 580-587 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:168 year:2015 pages:580-587 http://dx.doi.org/10.1016/j.foodchem.2014.07.084 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25172751 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 168 2015 580-587 |
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10.1016/j.foodchem.2014.07.084 doi PQ20160617 (DE-627)OLC1965050697 (DE-599)GBVOLC1965050697 (PRQ)c1537-cdd7cf0155bc93ba66d325e8e2da329e6305ead348fc1de454d64f30c851e8b0 (KEY)0039580320150000168000000580effectsofprocessingontherecoveryoffoodallergensfro DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Khuda, Sefat E verfasserin aut Effects of processing on the recovery of food allergens from a model dark chocolate matrix 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier To alleviate the risk to allergic consumers, it is crucial to improve factors affecting the detection of food allergens in processed chocolate products. This study evaluated processing effects on (1) recovery of peanut, egg, and milk allergens using five different extraction buffers, and (2) identification of specific allergenic proteins from extracts of incurred chocolate using allergen-specific antibodies and human allergic sera. Immunochemical staining with polyclonal antibodies showed that the addition of detergent or reducing agent improved extraction efficiency of peanut proteins, but not of egg and milk proteins. Tempering decreased antibody binding regardless of extractant. Detection of IgE-reactive peanut, egg, and milk allergens was differentially affected by tempering and extractant. Detection problems associated with matrix and processing effects may be overcome by the choice of extraction buffer and detecting antibody. Nutzungsrecht: © Published by Elsevier Ltd. © COPYRIGHT 2015 Elsevier B.V. Immunoglobulin E - immunology Egg White - analysis Milk - metabolism Milk Proteins - immunology Allergens - analysis Antibodies - immunology Cacao - metabolism Allergens - immunology Arachis hypogaea - metabolism Milk Proteins - analysis Allergens - isolation & purification Proteins Food allergy Allergens Jackson, Lauren S oth Fu, Tong-Jen oth Williams, Kristina M oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 168(2015), Seite 580-587 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:168 year:2015 pages:580-587 http://dx.doi.org/10.1016/j.foodchem.2014.07.084 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25172751 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 168 2015 580-587 |
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Khuda, Sefat E |
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540 660 DNB 58.34 bkl 58.00 bkl Effects of processing on the recovery of food allergens from a model dark chocolate matrix Immunoglobulin E - immunology Egg White - analysis Milk - metabolism Milk Proteins - immunology Allergens - analysis Antibodies - immunology Cacao - metabolism Allergens - immunology Arachis hypogaea - metabolism Milk Proteins - analysis Allergens - isolation & purification Proteins Food allergy Allergens |
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ddc 540 bkl 58.34 bkl 58.00 misc Immunoglobulin E - immunology misc Egg White - analysis misc Milk - metabolism misc Milk Proteins - immunology misc Allergens - analysis misc Antibodies - immunology misc Cacao - metabolism misc Allergens - immunology misc Arachis hypogaea - metabolism misc Milk Proteins - analysis misc Allergens - isolation & purification misc Proteins misc Food allergy misc Allergens |
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ddc 540 bkl 58.34 bkl 58.00 misc Immunoglobulin E - immunology misc Egg White - analysis misc Milk - metabolism misc Milk Proteins - immunology misc Allergens - analysis misc Antibodies - immunology misc Cacao - metabolism misc Allergens - immunology misc Arachis hypogaea - metabolism misc Milk Proteins - analysis misc Allergens - isolation & purification misc Proteins misc Food allergy misc Allergens |
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Effects of processing on the recovery of food allergens from a model dark chocolate matrix |
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Effects of processing on the recovery of food allergens from a model dark chocolate matrix |
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10.1016/j.foodchem.2014.07.084 |
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effects of processing on the recovery of food allergens from a model dark chocolate matrix |
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Effects of processing on the recovery of food allergens from a model dark chocolate matrix |
| abstract |
To alleviate the risk to allergic consumers, it is crucial to improve factors affecting the detection of food allergens in processed chocolate products. This study evaluated processing effects on (1) recovery of peanut, egg, and milk allergens using five different extraction buffers, and (2) identification of specific allergenic proteins from extracts of incurred chocolate using allergen-specific antibodies and human allergic sera. Immunochemical staining with polyclonal antibodies showed that the addition of detergent or reducing agent improved extraction efficiency of peanut proteins, but not of egg and milk proteins. Tempering decreased antibody binding regardless of extractant. Detection of IgE-reactive peanut, egg, and milk allergens was differentially affected by tempering and extractant. Detection problems associated with matrix and processing effects may be overcome by the choice of extraction buffer and detecting antibody. |
| abstractGer |
To alleviate the risk to allergic consumers, it is crucial to improve factors affecting the detection of food allergens in processed chocolate products. This study evaluated processing effects on (1) recovery of peanut, egg, and milk allergens using five different extraction buffers, and (2) identification of specific allergenic proteins from extracts of incurred chocolate using allergen-specific antibodies and human allergic sera. Immunochemical staining with polyclonal antibodies showed that the addition of detergent or reducing agent improved extraction efficiency of peanut proteins, but not of egg and milk proteins. Tempering decreased antibody binding regardless of extractant. Detection of IgE-reactive peanut, egg, and milk allergens was differentially affected by tempering and extractant. Detection problems associated with matrix and processing effects may be overcome by the choice of extraction buffer and detecting antibody. |
| abstract_unstemmed |
To alleviate the risk to allergic consumers, it is crucial to improve factors affecting the detection of food allergens in processed chocolate products. This study evaluated processing effects on (1) recovery of peanut, egg, and milk allergens using five different extraction buffers, and (2) identification of specific allergenic proteins from extracts of incurred chocolate using allergen-specific antibodies and human allergic sera. Immunochemical staining with polyclonal antibodies showed that the addition of detergent or reducing agent improved extraction efficiency of peanut proteins, but not of egg and milk proteins. Tempering decreased antibody binding regardless of extractant. Detection of IgE-reactive peanut, egg, and milk allergens was differentially affected by tempering and extractant. Detection problems associated with matrix and processing effects may be overcome by the choice of extraction buffer and detecting antibody. |
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Effects of processing on the recovery of food allergens from a model dark chocolate matrix |
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http://dx.doi.org/10.1016/j.foodchem.2014.07.084 http://www.ncbi.nlm.nih.gov/pubmed/25172751 |
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Jackson, Lauren S Fu, Tong-Jen Williams, Kristina M |
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