Development of a Competitive Enzyme Immunoassay Technique for the Detection of Peanut Traces in Gluten-free Products

Autores
Cellerino, Karina; Marquez, Silvina Belén; Rodriguez, Viviana Gladys; Docena, Guillermo H.; López, Laura Beatriz
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to develop a competititve enzymeimmunoassay technique, to detect the presence of traces of peanut in gluten-free products. Specific rabbit polyclonal antiserum against peanut 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 peanut product. The peanut product was extracted with Tris-HCl buffer 0.0625M with 3% sodium dodecylsulfate (SDS) and 2% sulphite (S) 0,1 M. All validation parameters studied were appropriate. Commercial samples of gluten-free products were analysed 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. Departamento de Sanidad Nutrición Bromatología y Toxicología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Marquez, Silvina Belén. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Sanidad Nutrición Bromatología y Toxicología; Argentina
Fil: Rodriguez, Viviana Gladys. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Sanidad Nutrición Bromatología y Toxicología; 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: López, Laura Beatriz. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Sanidad Nutrición Bromatología y Toxicología; Argentina
Materia
ELISA
ALLERGENS
PEANUT DETECTION
GLUTEN-FREE PRODUCTS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/223615
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/223615
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 Peanut Traces in Gluten-free ProductsCellerino, KarinaMarquez, Silvina BelénRodriguez, Viviana GladysDocena, Guillermo H.López, Laura BeatrizELISAALLERGENSPEANUT DETECTIONGLUTEN-FREE PRODUCTShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The aim of this work was to develop a competititve enzymeimmunoassay technique, to detect the presence of traces of peanut in gluten-free products. Specific rabbit polyclonal antiserum against peanut 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 peanut product. The peanut product was extracted with Tris-HCl buffer 0.0625M with 3% sodium dodecylsulfate (SDS) and 2% sulphite (S) 0,1 M. All validation parameters studied were appropriate. Commercial samples of gluten-free products were analysed 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. Departamento de Sanidad Nutrición Bromatología y Toxicología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Marquez, Silvina Belén. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Sanidad Nutrición Bromatología y Toxicología; ArgentinaFil: Rodriguez, Viviana Gladys. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Sanidad Nutrición Bromatología y Toxicología; 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: López, Laura Beatriz. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Sanidad Nutrición Bromatología y Toxicología; ArgentinaScientific Publications2022-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/223615Cellerino, Karina; Marquez, Silvina Belén; Rodriguez, Viviana Gladys; Docena, Guillermo H.; López, Laura Beatriz; Development of a Competitive Enzyme Immunoassay Technique for the Detection of Peanut Traces in Gluten-free Products; Scientific Publications; Universal Journal of Food Science and Technology; 1; 1; 12-2022; 45-552995-8253CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.scipublications.com/journal/index.php/UJFST/article/view/540/375info:eu-repo/semantics/altIdentifier/doi/10.31586/ujfst.2022.540info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:16:22Zoai:ri.conicet.gov.ar:11336/223615instacron: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 10:16:22.525CONICET 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 Peanut Traces in Gluten-free Products
title Development of a Competitive Enzyme Immunoassay Technique for the Detection of Peanut Traces in Gluten-free Products
spellingShingle Development of a Competitive Enzyme Immunoassay Technique for the Detection of Peanut Traces in Gluten-free Products
Cellerino, Karina
ELISA
ALLERGENS
PEANUT DETECTION
GLUTEN-FREE PRODUCTS
title_short Development of a Competitive Enzyme Immunoassay Technique for the Detection of Peanut Traces in Gluten-free Products
title_full Development of a Competitive Enzyme Immunoassay Technique for the Detection of Peanut Traces in Gluten-free Products
title_fullStr Development of a Competitive Enzyme Immunoassay Technique for the Detection of Peanut Traces in Gluten-free Products
title_full_unstemmed Development of a Competitive Enzyme Immunoassay Technique for the Detection of Peanut Traces in Gluten-free Products
title_sort Development of a Competitive Enzyme Immunoassay Technique for the Detection of Peanut Traces in Gluten-free Products
dc.creator.none.fl_str_mv Cellerino, Karina
Marquez, Silvina Belén
Rodriguez, Viviana Gladys
Docena, Guillermo H.
López, Laura Beatriz
author Cellerino, Karina
author_facet Cellerino, Karina
Marquez, Silvina Belén
Rodriguez, Viviana Gladys
Docena, Guillermo H.
López, Laura Beatriz
author_role author
author2 Marquez, Silvina Belén
Rodriguez, Viviana Gladys
Docena, Guillermo H.
López, Laura Beatriz
author2_role author
author
author
author
dc.subject.none.fl_str_mv ELISA
ALLERGENS
PEANUT DETECTION
GLUTEN-FREE PRODUCTS
topic ELISA
ALLERGENS
PEANUT DETECTION
GLUTEN-FREE PRODUCTS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aim of this work was to develop a competititve enzymeimmunoassay technique, to detect the presence of traces of peanut in gluten-free products. Specific rabbit polyclonal antiserum against peanut 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 peanut product. The peanut product was extracted with Tris-HCl buffer 0.0625M with 3% sodium dodecylsulfate (SDS) and 2% sulphite (S) 0,1 M. All validation parameters studied were appropriate. Commercial samples of gluten-free products were analysed 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. Departamento de Sanidad Nutrición Bromatología y Toxicología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Marquez, Silvina Belén. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Sanidad Nutrición Bromatología y Toxicología; Argentina
Fil: Rodriguez, Viviana Gladys. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Sanidad Nutrición Bromatología y Toxicología; 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: López, Laura Beatriz. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Sanidad Nutrición Bromatología y Toxicología; Argentina
description The aim of this work was to develop a competititve enzymeimmunoassay technique, to detect the presence of traces of peanut in gluten-free products. Specific rabbit polyclonal antiserum against peanut 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 peanut product. The peanut product was extracted with Tris-HCl buffer 0.0625M with 3% sodium dodecylsulfate (SDS) and 2% sulphite (S) 0,1 M. All validation parameters studied were appropriate. Commercial samples of gluten-free products were analysed 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 2022
dc.date.none.fl_str_mv 2022-12
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/11336/223615
Cellerino, Karina; Marquez, Silvina Belén; Rodriguez, Viviana Gladys; Docena, Guillermo H.; López, Laura Beatriz; Development of a Competitive Enzyme Immunoassay Technique for the Detection of Peanut Traces in Gluten-free Products; Scientific Publications; Universal Journal of Food Science and Technology; 1; 1; 12-2022; 45-55
2995-8253
CONICET Digital
CONICET
url http://hdl.handle.net/11336/223615
identifier_str_mv Cellerino, Karina; Marquez, Silvina Belén; Rodriguez, Viviana Gladys; Docena, Guillermo H.; López, Laura Beatriz; Development of a Competitive Enzyme Immunoassay Technique for the Detection of Peanut Traces in Gluten-free Products; Scientific Publications; Universal Journal of Food Science and Technology; 1; 1; 12-2022; 45-55
2995-8253
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.scipublications.com/journal/index.php/UJFST/article/view/540/375
info:eu-repo/semantics/altIdentifier/doi/10.31586/ujfst.2022.540
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Scientific Publications
publisher.none.fl_str_mv Scientific Publications
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_ 1844614107631714304
score 13.070432

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