Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits.

Autores
Cellerino, Karina; Cagnasso, Carolina Elisa; Greco, Carola Beatriz; Docena, Guillermo H.; Polenta, Gustavo Alberto; Ferreyra, Marcela Verónica; Lopez, Laura Beatriz
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Cellerino, Karina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cagnasso, Carolina Elisa. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Greco, Carola Beatriz. 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: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ferreyra, Marcela Verónica. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Lopez, Laura Beatriz. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
PROTEIN INGREDIENTS
ALLERGENIC PROTEINS
GLUTEN FREE PRODUCTS
ELISA
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:11336/100676
Acceder
id CONICETDig_cc57da78440716ec746d6cc9a405ccc7
oai_identifier_str oai:ri.conicet.gov.ar:11336/100676
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits.Cellerino, KarinaCagnasso, Carolina ElisaGreco, Carola BeatrizDocena, Guillermo H.Polenta, Gustavo AlbertoFerreyra, Marcela VerónicaLopez, Laura BeatrizPROTEIN INGREDIENTSALLERGENIC PROTEINSGLUTEN FREE PRODUCTSELISAhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Some 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.Fil: Cellerino, Karina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Cagnasso, Carolina Elisa. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaFil: Greco, Carola Beatriz. 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: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ferreyra, Marcela Verónica. Instituto Nacional de Tecnología Industrial; ArgentinaFil: Lopez, Laura Beatriz. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaScience Publishing Group2018-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/100676Cellerino, Karina; Cagnasso, Carolina Elisa; Greco, Carola Beatriz; Docena, Guillermo H.; Polenta, Gustavo Alberto; et al.; Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits.; Science Publishing Group; World Journal of Food Science and Technology; 2; 1; 3-2018; 12-182637-60162637-6024CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=540&doi=10.11648/j.wjfst.20180201.12info:eu-repo/semantics/altIdentifier/doi/10.11648/j.wjfst.20180201.12info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:08:39Zoai:ri.conicet.gov.ar:11336/100676instacron: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 10:08:39.444CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits.
title Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits.
spellingShingle Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits.
Cellerino, Karina
PROTEIN INGREDIENTS
ALLERGENIC PROTEINS
GLUTEN FREE PRODUCTS
ELISA
title_short Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits.
title_full Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits.
title_fullStr Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits.
title_full_unstemmed Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits.
title_sort Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits.
dc.creator.none.fl_str_mv Cellerino, Karina
Cagnasso, Carolina Elisa
Greco, Carola Beatriz
Docena, Guillermo H.
Polenta, Gustavo Alberto
Ferreyra, Marcela Verónica
Lopez, Laura Beatriz
author Cellerino, Karina
author_facet Cellerino, Karina
Cagnasso, Carolina Elisa
Greco, Carola Beatriz
Docena, Guillermo H.
Polenta, Gustavo Alberto
Ferreyra, Marcela Verónica
Lopez, Laura Beatriz
author_role author
author2 Cagnasso, Carolina Elisa
Greco, Carola Beatriz
Docena, Guillermo H.
Polenta, Gustavo Alberto
Ferreyra, Marcela Verónica
Lopez, Laura Beatriz
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv PROTEIN INGREDIENTS
ALLERGENIC PROTEINS
GLUTEN FREE PRODUCTS
ELISA
topic PROTEIN INGREDIENTS
ALLERGENIC PROTEINS
GLUTEN FREE PRODUCTS
ELISA
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Cellerino, Karina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cagnasso, Carolina Elisa. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Greco, Carola Beatriz. 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: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ferreyra, Marcela Verónica. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Lopez, Laura Beatriz. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-03
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/11336/100676
Cellerino, Karina; Cagnasso, Carolina Elisa; Greco, Carola Beatriz; Docena, Guillermo H.; Polenta, Gustavo Alberto; et al.; Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits.; Science Publishing Group; World Journal of Food Science and Technology; 2; 1; 3-2018; 12-18
2637-6016
2637-6024
CONICET Digital
CONICET
url http://hdl.handle.net/11336/100676
identifier_str_mv Cellerino, Karina; Cagnasso, Carolina Elisa; Greco, Carola Beatriz; Docena, Guillermo H.; Polenta, Gustavo Alberto; et al.; Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits.; Science Publishing Group; World Journal of Food Science and Technology; 2; 1; 3-2018; 12-18
2637-6016
2637-6024
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=540&doi=10.11648/j.wjfst.20180201.12
info:eu-repo/semantics/altIdentifier/doi/10.11648/j.wjfst.20180201.12
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
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
_version_ 1844613956686053376
score 13.070432

Publicaciones similares