Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits
World Journal of Food Science and Technology
Volume 2, Issue 1, March 2018, Pages: 12-18
Received: Mar. 22, 2018;
Accepted: Apr. 8, 2018;
Published: May 10, 2018
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Cellerino Karina, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Buenos Aires, Argentina
Cagnasso Carolina Elisa, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Buenos Aires, Argentina
Greco Carola, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Buenos Aires, Argentina
Docena Guillermo, Institute of Immunologic and Physiopathologic Studies - IIFP, School of Sciences, National University of La Plata, Buenos Aires, Argentina
Polenta Gustavo, National Agricultural Technology Institute (INTA), Buenos Aires, Argentina
Ferreyra Verónica, Center for Research and Development in Industrialization Technology of Cereals and Oilseeds, National Institute of Industrial Technology, Buenos Aires, Argentina
López Laura Beatriz, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Buenos Aires, Argentina
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Some protein ingredients declared in the label of gluten free products are allergenic proteins (milk, soy and egg). The proper identification of these proteins in food products is important for consumers who have food allergies. The aim of this study was to control the presence of protein ingredients declared in the label of gluten free products. Samples were analyzed with sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE), using an extractive solution of total proteins (Tris-ClH buffer 0.0625 M with 3% sodium dodecylsulfate and 2% 2-mercaptoethanol; pH: 6.8) and a selective solvent for the extraction of caseins (isopropanol 55° + 2-mercaptoethanol / ISO + ME). Developed Competitive enzyme immunoassays were used for the detection / quantification of milk, soy and egg proteins in products elaborated with rice flour. Specific polyclonal rabbit antiserums against milk, soy and egg proteins were used as primary antibodies in these competitive enzyme immunoassays. Commercial ELISA kits from Neogen, R-Biopharm and Romer were used to verify the results. In some samples undeclared allergens were detected. Correct allergens labeling is very important for the safety of allergic consumers. In conclusion, it is possible to identify all the proteins ingredients in these gluten-free foods studied, using a combination of electrophoretic methods and immunochemical methods.
Protein Ingredients, Allergenic Proteins, Gluten Free Products, SDS-PAGE, Developed Competitive Enzyme Immunoassays, Commercial ELISA Kit
To cite this article
Cagnasso Carolina Elisa,
López Laura Beatriz,
Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits, World Journal of Food Science and Technology.
Vol. 2, No. 1,
2018, pp. 12-18.
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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