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KMID : 0380620090410010111
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 1 p.111 ~ p.115
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Detection of Peanuts in Commercially Processed Foodsby an Enzyme-Linked Fluorescent Immunoassay
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Kim Mi-Hye
Kim Hyun-Jung
Shon Dong-Hwa
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Abstract
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In this study we analysed for peanuts in processed foods using an enzyme-linked fluorescent immunoassay(ELFA), and compared the results with labeled ingredients. Crude peanut protein (CPP) was immunized into rabbits toproduce specific antibodies(Ab). A sandwich ELFA was established using anti-CPP Ab and Ab-horseradish peroxidase(HRP) conjugate. The cross-reactivities of the Ab toward CPP, peanuts, almonds, soybeans, and walnuts were 100, 9.8,1.1×10-2, 4.4×10-3, and 0%, respectively. The samples included 19 items consisting of biscuits, snacks, chocolates, andso on. The results from the sandwich ELFA showed that peanuts were contained in 7 of the processed food items, amongwhich, 5 items were labeled as having peanuts present but 2 items were not. One of the 2 items that was peanut-detectedbut unlabeled was a biscuit labeled to contain almonds and assayed to contain 2.1×10-3% peanuts, which might have beendue to the weak cross-reactivity of the Ab toward almonds. The other item was a snack labeled to contain soybeans andassayed to contain 0.098% peanuts, which might have been due to peanut cross-contamination during processing, since the cross-reactivity of the Ab toward soybeans was very weak. These results suggest that ELFA is a good tool to detect peanuts inprocessed foods, and allergens in certain processed foods should be labeled correctly.
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KEYWORD
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peanuts, detection, specific antibody, enzyme-linked fluorescent immunoassay (ELFA)
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