Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products

Autores
Cellerino, Karina; Rodríguez, Viviana Gladys; Docena, Guillermo H.; Lopez, Laura Beatriz
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to develop a competitive enzyme immunoassay technique, to detect the presence of traces of soy in meat products. Specific rabbit polyclonal antiserum against soy protein was used as primary antibody. The optimal antigen concentration to be immobilized on the plate and the concentration of primary antibody to be used in competition was determined. The calibration curve was fitted using increasing concentrations of an extract of soy product. The soy product was extracted with Tris-HCl buffer 0.0625M with 3% sodium dodecylsulfate and 2% mercaptoethanol. The working range used in the enzyme immunoassay to detect soy was 9-280ppm SP with adequate linearity (R2: 0.9880). All validation parameters studied were appropriate. Commercial samples of meat products were analyzed with this enzyme immunoassays and a commercial ELISA kit. Significant differences were observed in the quantitative results obtained with both methods; nevertheless the developed enzyme immunoassay could be used as screening method.
Fil: Cellerino, Karina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rodríguez, Viviana Gladys. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Docena, Guillermo H.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Estudios Inmunológicos y Fisiopatológicos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Estudios Inmunológicos y Fisiopatológicos; Argentina
Fil: Lopez, Laura Beatriz. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Materia
ELISA
ALLERGENS
SOY DETECTION
MEAT PRODUCTION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/57787
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/57787
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat ProductsCellerino, KarinaRodríguez, Viviana GladysDocena, Guillermo H.Lopez, Laura BeatrizELISAALLERGENSSOY DETECTIONMEAT PRODUCTIONhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The aim of this work was to develop a competitive enzyme immunoassay technique, to detect the presence of traces of soy in meat products. Specific rabbit polyclonal antiserum against soy protein was used as primary antibody. The optimal antigen concentration to be immobilized on the plate and the concentration of primary antibody to be used in competition was determined. The calibration curve was fitted using increasing concentrations of an extract of soy product. The soy product was extracted with Tris-HCl buffer 0.0625M with 3% sodium dodecylsulfate and 2% mercaptoethanol. The working range used in the enzyme immunoassay to detect soy was 9-280ppm SP with adequate linearity (R2: 0.9880). All validation parameters studied were appropriate. Commercial samples of meat products were analyzed with this enzyme immunoassays and a commercial ELISA kit. Significant differences were observed in the quantitative results obtained with both methods; nevertheless the developed enzyme immunoassay could be used as screening method.Fil: Cellerino, Karina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rodríguez, Viviana Gladys. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaFil: Docena, Guillermo H.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Estudios Inmunológicos y Fisiopatológicos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Estudios Inmunológicos y Fisiopatológicos; ArgentinaFil: Lopez, Laura Beatriz. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaScience Publishing Group2017-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57787Cellerino, Karina; Rodríguez, Viviana Gladys; Docena, Guillermo H.; Lopez, Laura Beatriz; Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products; Science Publishing Group; Journal of Food and Nutrition Sciences; 5; 2; 2-2017; 57-622330-72852330-7293CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.11648/j.jfns.20170502.16info:eu-repo/semantics/altIdentifier/url/http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=154&doi=10.11648/j.jfns.20170502.16info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:06:31Zoai:ri.conicet.gov.ar:11336/57787instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:06:32.256CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products
title Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products
spellingShingle Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products
Cellerino, Karina
ELISA
ALLERGENS
SOY DETECTION
MEAT PRODUCTION
title_short Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products
title_full Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products
title_fullStr Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products
title_full_unstemmed Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products
title_sort Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products
dc.creator.none.fl_str_mv Cellerino, Karina
Rodríguez, Viviana Gladys
Docena, Guillermo H.
Lopez, Laura Beatriz
author Cellerino, Karina
author_facet Cellerino, Karina
Rodríguez, Viviana Gladys
Docena, Guillermo H.
Lopez, Laura Beatriz
author_role author
author2 Rodríguez, Viviana Gladys
Docena, Guillermo H.
Lopez, Laura Beatriz
author2_role author
author
author
dc.subject.none.fl_str_mv ELISA
ALLERGENS
SOY DETECTION
MEAT PRODUCTION
topic ELISA
ALLERGENS
SOY DETECTION
MEAT PRODUCTION
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aim of this work was to develop a competitive enzyme immunoassay technique, to detect the presence of traces of soy in meat products. Specific rabbit polyclonal antiserum against soy protein was used as primary antibody. The optimal antigen concentration to be immobilized on the plate and the concentration of primary antibody to be used in competition was determined. The calibration curve was fitted using increasing concentrations of an extract of soy product. The soy product was extracted with Tris-HCl buffer 0.0625M with 3% sodium dodecylsulfate and 2% mercaptoethanol. The working range used in the enzyme immunoassay to detect soy was 9-280ppm SP with adequate linearity (R2: 0.9880). All validation parameters studied were appropriate. Commercial samples of meat products were analyzed with this enzyme immunoassays and a commercial ELISA kit. Significant differences were observed in the quantitative results obtained with both methods; nevertheless the developed enzyme immunoassay could be used as screening method.
Fil: Cellerino, Karina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rodríguez, Viviana Gladys. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Docena, Guillermo H.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Estudios Inmunológicos y Fisiopatológicos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Estudios Inmunológicos y Fisiopatológicos; Argentina
Fil: Lopez, Laura Beatriz. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
description The aim of this work was to develop a competitive enzyme immunoassay technique, to detect the presence of traces of soy in meat products. Specific rabbit polyclonal antiserum against soy protein was used as primary antibody. The optimal antigen concentration to be immobilized on the plate and the concentration of primary antibody to be used in competition was determined. The calibration curve was fitted using increasing concentrations of an extract of soy product. The soy product was extracted with Tris-HCl buffer 0.0625M with 3% sodium dodecylsulfate and 2% mercaptoethanol. The working range used in the enzyme immunoassay to detect soy was 9-280ppm SP with adequate linearity (R2: 0.9880). All validation parameters studied were appropriate. Commercial samples of meat products were analyzed with this enzyme immunoassays and a commercial ELISA kit. Significant differences were observed in the quantitative results obtained with both methods; nevertheless the developed enzyme immunoassay could be used as screening method.
publishDate 2017
dc.date.none.fl_str_mv 2017-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/57787
Cellerino, Karina; Rodríguez, Viviana Gladys; Docena, Guillermo H.; Lopez, Laura Beatriz; Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products; Science Publishing Group; Journal of Food and Nutrition Sciences; 5; 2; 2-2017; 57-62
2330-7285
2330-7293
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57787
identifier_str_mv Cellerino, Karina; Rodríguez, Viviana Gladys; Docena, Guillermo H.; Lopez, Laura Beatriz; Development of a Competitive Enzyme Immunoassay Technique for the Detection of Soy Traces in Meat Products; Science Publishing Group; Journal of Food and Nutrition Sciences; 5; 2; 2-2017; 57-62
2330-7285
2330-7293
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.11648/j.jfns.20170502.16
info:eu-repo/semantics/altIdentifier/url/http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=154&doi=10.11648/j.jfns.20170502.16
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Science Publishing Group
publisher.none.fl_str_mv Science Publishing Group
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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