Métodos electroforético e inmunoquímicos para detectar proteínas de leche, soja y huevo en premezclas comerciales

Autores
Cagnasso, Carolina Elisa; Martín, María Eugenia; Cellerino, Karina; Audisio, Fabiola; Docena, Guillermo Horacio; Polenta, Gustavo; López, Laura Beatriz
Año de publicación
2014
Idioma
español castellano
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The presence of milk, egg and soy proteins was evaluated in thirteen commercial products, which were premixes to make cream caramel, cake, soy “milanesas”, “tortas fritas”, pizza, gnocchi and complementary foods. Samples were analysed using SDSPAGE, immunoblotting and ELISA methods. The electrophoretic method and immunoblotting were useful to confirm the presence of milk, egg and soy proteins in four samples that declared them as ingredients. In other samples, both methods showed negative results for some of these proteins, although they were also declared as ingredients. This suggests that those proteins were not added as ingredients in these products. The ELISA kits detected very low concentration of the allergenic proteins in four products with precautionary phrases and also in five samples that made no reference to them in their labels. ELISA methods are useful to detect cross contamination due to their high sensitivity. The food industry should be responsible for the declaration of milk, egg and soy proteins in their food labels.
Laboratorio de Investigaciones del Sistema Inmune
Materia
Ciencias Exactas
Egg
Food allergens
Immunochemical methods
Milk
Soy
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/85505
Acceder
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network_name_str SEDICI (UNLP)
spelling Métodos electroforético e inmunoquímicos para detectar proteínas de leche, soja y huevo en premezclas comercialesElectrophoretic and immunochemical methods for the detection of milk, soy and egg proteins in commercial mix productsCagnasso, Carolina ElisaMartín, María EugeniaCellerino, KarinaAudisio, FabiolaDocena, Guillermo HoracioPolenta, GustavoLópez, Laura BeatrizCiencias ExactasEggFood allergensImmunochemical methodsMilkSoyThe presence of milk, egg and soy proteins was evaluated in thirteen commercial products, which were premixes to make cream caramel, cake, soy “milanesas”, “tortas fritas”, pizza, gnocchi and complementary foods. Samples were analysed using SDSPAGE, immunoblotting and ELISA methods. The electrophoretic method and immunoblotting were useful to confirm the presence of milk, egg and soy proteins in four samples that declared them as ingredients. In other samples, both methods showed negative results for some of these proteins, although they were also declared as ingredients. This suggests that those proteins were not added as ingredients in these products. The ELISA kits detected very low concentration of the allergenic proteins in four products with precautionary phrases and also in five samples that made no reference to them in their labels. ELISA methods are useful to detect cross contamination due to their high sensitivity. The food industry should be responsible for the declaration of milk, egg and soy proteins in their food labels.Laboratorio de Investigaciones del Sistema Inmune2014info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf412-419http://sedici.unlp.edu.ar/handle/10915/85505spainfo:eu-repo/semantics/altIdentifier/issn/0717-7518info:eu-repo/semantics/altIdentifier/doi/10.4067/S0717-75182014000400010info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:16:25Zoai:sedici.unlp.edu.ar:10915/85505Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:16:26.152SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Métodos electroforético e inmunoquímicos para detectar proteínas de leche, soja y huevo en premezclas comerciales
Electrophoretic and immunochemical methods for the detection of milk, soy and egg proteins in commercial mix products
title Métodos electroforético e inmunoquímicos para detectar proteínas de leche, soja y huevo en premezclas comerciales
spellingShingle Métodos electroforético e inmunoquímicos para detectar proteínas de leche, soja y huevo en premezclas comerciales
Cagnasso, Carolina Elisa
Ciencias Exactas
Egg
Food allergens
Immunochemical methods
Milk
Soy
title_short Métodos electroforético e inmunoquímicos para detectar proteínas de leche, soja y huevo en premezclas comerciales
title_full Métodos electroforético e inmunoquímicos para detectar proteínas de leche, soja y huevo en premezclas comerciales
title_fullStr Métodos electroforético e inmunoquímicos para detectar proteínas de leche, soja y huevo en premezclas comerciales
title_full_unstemmed Métodos electroforético e inmunoquímicos para detectar proteínas de leche, soja y huevo en premezclas comerciales
title_sort Métodos electroforético e inmunoquímicos para detectar proteínas de leche, soja y huevo en premezclas comerciales
dc.creator.none.fl_str_mv Cagnasso, Carolina Elisa
Martín, María Eugenia
Cellerino, Karina
Audisio, Fabiola
Docena, Guillermo Horacio
Polenta, Gustavo
López, Laura Beatriz
author Cagnasso, Carolina Elisa
author_facet Cagnasso, Carolina Elisa
Martín, María Eugenia
Cellerino, Karina
Audisio, Fabiola
Docena, Guillermo Horacio
Polenta, Gustavo
López, Laura Beatriz
author_role author
author2 Martín, María Eugenia
Cellerino, Karina
Audisio, Fabiola
Docena, Guillermo Horacio
Polenta, Gustavo
López, Laura Beatriz
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Egg
Food allergens
Immunochemical methods
Milk
Soy
topic Ciencias Exactas
Egg
Food allergens
Immunochemical methods
Milk
Soy
dc.description.none.fl_txt_mv The presence of milk, egg and soy proteins was evaluated in thirteen commercial products, which were premixes to make cream caramel, cake, soy “milanesas”, “tortas fritas”, pizza, gnocchi and complementary foods. Samples were analysed using SDSPAGE, immunoblotting and ELISA methods. The electrophoretic method and immunoblotting were useful to confirm the presence of milk, egg and soy proteins in four samples that declared them as ingredients. In other samples, both methods showed negative results for some of these proteins, although they were also declared as ingredients. This suggests that those proteins were not added as ingredients in these products. The ELISA kits detected very low concentration of the allergenic proteins in four products with precautionary phrases and also in five samples that made no reference to them in their labels. ELISA methods are useful to detect cross contamination due to their high sensitivity. The food industry should be responsible for the declaration of milk, egg and soy proteins in their food labels.
Laboratorio de Investigaciones del Sistema Inmune
description The presence of milk, egg and soy proteins was evaluated in thirteen commercial products, which were premixes to make cream caramel, cake, soy “milanesas”, “tortas fritas”, pizza, gnocchi and complementary foods. Samples were analysed using SDSPAGE, immunoblotting and ELISA methods. The electrophoretic method and immunoblotting were useful to confirm the presence of milk, egg and soy proteins in four samples that declared them as ingredients. In other samples, both methods showed negative results for some of these proteins, although they were also declared as ingredients. This suggests that those proteins were not added as ingredients in these products. The ELISA kits detected very low concentration of the allergenic proteins in four products with precautionary phrases and also in five samples that made no reference to them in their labels. ELISA methods are useful to detect cross contamination due to their high sensitivity. The food industry should be responsible for the declaration of milk, egg and soy proteins in their food labels.
publishDate 2014
dc.date.none.fl_str_mv 2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/85505
url http://sedici.unlp.edu.ar/handle/10915/85505
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0717-7518
info:eu-repo/semantics/altIdentifier/doi/10.4067/S0717-75182014000400010
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
412-419
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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