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Immunochemical detection of Cry1A(b) protein in model processed foods made with transgenic maize

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Abstract

Immunoassays are used to screen for the presence of genetically modified organisms in raw materials. However, processing may condition the usefulness of immunoassays to analyse genetically modified foods because it leads to protein denaturation that affects recognition by antibodies. We studied the effect of processing on the detection of Cry1A(b) protein in model foods prepared with transgenic maize using a sandwich ELISA. Nixtamalization at 100 °C for 5 min and at 85 °C for 60 min gave 40 and 70% loss of Cry1A(b) protein. In the preparation of porridge, the concentration of Cry1A(b) protein did not change until the mixture reached 75 °C, but it decreased by 90% after 3 min at that temperature. Concentration of Cry1A(b) protein decreased by 90% in tortillas griddled at 180 °C for 20 s, but no protein was detected in fried tortillas after 10 s at 190 °C. Cry1A(b) protein is rapidly denatured by heat treatment resulting in a marked decline in concentration and decreased detection in processed foods.

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Acknowledgments

We are very grateful to Dr. W. J. Moar for generously providing Cry1A(b) protein and to R. Nasarre for supplying grain from transgenic and non-transgenic maize. This work was supported by grants AGL2005-05494 from CICYT and PM035-2006 from the Gobierno de Aragón. Ruth de Luis and María Lavilla are recipients of Fellowships from the Gobierno de Aragón.

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Authors and Affiliations

  1. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet, 177, 50013, Zaragoza, Spain

    Ruth de Luis, María Lavilla, Lourdes Sánchez, Miguel Calvo & María D. Pérez

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  1. Ruth de Luis
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  2. María Lavilla
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  3. Lourdes Sánchez
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  4. Miguel Calvo
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  5. María D. Pérez
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Correspondence to María D. Pérez.

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de Luis, R., Lavilla, M., Sánchez, L. et al. Immunochemical detection of Cry1A(b) protein in model processed foods made with transgenic maize. Eur Food Res Technol 229, 15–19 (2009). https://doi.org/10.1007/s00217-009-1021-4

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  • DOI: https://doi.org/10.1007/s00217-009-1021-4

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