A sandwich ELISA for the detection of mollusks and mollusk products

Chia-Lin Tsai; I-Ning Chen; Yi-Tien Chen

doi:10.1016/j.foodchem.2023.136732

A sandwich ELISA for the detection of mollusks and mollusk products

Chia-Lin Tsai, I-Ning Chen, Yi-Tien Chen

Research output: Contribution to journal › Article › peer-review

3 Citations (Scopus)

Abstract

Mollusks are a major allergenic food under the food allergen regulations of many countries and must be declared on food products to reduce the risk of allergic reactions. However, a reliable immunoassay for detecting edible mollusks (cephalopods, gastropods, and bivalves) has not been reported. In this study, the developed sandwich enzyme-linked immunosorbent assay (sELISA) detected 32 edible mollusk species in raw and heated without cross-reaction with non-mollusk species. The detection limits of the assay were 0.1 ppm for heated mollusks and 0.1–0.5 ppm for raw mollusks, depending on the mollusk species tested. The inter-assay and intra-assay coefficients of variation (CVs) were ≤14.83 and ≤8.11, respectively. The assay detected steamed, boiled, baked, fried, and autoclaved mollusk samples and all commercial mollusk products tested. In this study, we developed a mollusk-specific sELISA to protect people allergic to mollusks.

Original language	English
Article number	136732
Journal	Food Chemistry
Volume	427
DOIs	https://doi.org/10.1016/j.foodchem.2023.136732
Publication status	Published - Nov 30 2023

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10.1016/j.foodchem.2023.136732

https://www.sciencedirect.com/science/article/pii/S030881462301350X

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title = "A sandwich ELISA for the detection of mollusks and mollusk products",

abstract = "Mollusks are a major allergenic food under the food allergen regulations of many countries and must be declared on food products to reduce the risk of allergic reactions. However, a reliable immunoassay for detecting edible mollusks (cephalopods, gastropods, and bivalves) has not been reported. In this study, the developed sandwich enzyme-linked immunosorbent assay (sELISA) detected 32 edible mollusk species in raw and heated without cross-reaction with non-mollusk species. The detection limits of the assay were 0.1 ppm for heated mollusks and 0.1–0.5 ppm for raw mollusks, depending on the mollusk species tested. The inter-assay and intra-assay coefficients of variation (CVs) were ≤14.83 and ≤8.11, respectively. The assay detected steamed, boiled, baked, fried, and autoclaved mollusk samples and all commercial mollusk products tested. In this study, we developed a mollusk-specific sELISA to protect people allergic to mollusks.",

keywords = "Mollusk allergy, Immunoassay, Sandwich ELISA",

author = "Chia-Lin Tsai and I-Ning Chen and Yi-Tien Chen",

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doi = "10.1016/j.foodchem.2023.136732",

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T1 - A sandwich ELISA for the detection of mollusks and mollusk products

AU - Tsai, Chia-Lin

AU - Chen, I-Ning

AU - Chen, Yi-Tien

PY - 2023/11/30

Y1 - 2023/11/30

N2 - Mollusks are a major allergenic food under the food allergen regulations of many countries and must be declared on food products to reduce the risk of allergic reactions. However, a reliable immunoassay for detecting edible mollusks (cephalopods, gastropods, and bivalves) has not been reported. In this study, the developed sandwich enzyme-linked immunosorbent assay (sELISA) detected 32 edible mollusk species in raw and heated without cross-reaction with non-mollusk species. The detection limits of the assay were 0.1 ppm for heated mollusks and 0.1–0.5 ppm for raw mollusks, depending on the mollusk species tested. The inter-assay and intra-assay coefficients of variation (CVs) were ≤14.83 and ≤8.11, respectively. The assay detected steamed, boiled, baked, fried, and autoclaved mollusk samples and all commercial mollusk products tested. In this study, we developed a mollusk-specific sELISA to protect people allergic to mollusks.

AB - Mollusks are a major allergenic food under the food allergen regulations of many countries and must be declared on food products to reduce the risk of allergic reactions. However, a reliable immunoassay for detecting edible mollusks (cephalopods, gastropods, and bivalves) has not been reported. In this study, the developed sandwich enzyme-linked immunosorbent assay (sELISA) detected 32 edible mollusk species in raw and heated without cross-reaction with non-mollusk species. The detection limits of the assay were 0.1 ppm for heated mollusks and 0.1–0.5 ppm for raw mollusks, depending on the mollusk species tested. The inter-assay and intra-assay coefficients of variation (CVs) were ≤14.83 and ≤8.11, respectively. The assay detected steamed, boiled, baked, fried, and autoclaved mollusk samples and all commercial mollusk products tested. In this study, we developed a mollusk-specific sELISA to protect people allergic to mollusks.

KW - Mollusk allergy

KW - Immunoassay

KW - Sandwich ELISA

U2 - 10.1016/j.foodchem.2023.136732

DO - 10.1016/j.foodchem.2023.136732

M3 - Article

SN - 0308-8146

VL - 427

JO - Food Chemistry

JF - Food Chemistry

M1 - 136732

ER -

A sandwich ELISA for the detection of mollusks and mollusk products

Abstract

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