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Detection of the allergenic celery protein component (Api g 1.01) in foods by immunoassay

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Abstract

Among food allergens, celery is a frequent cause for adverse food reactions in allergic patients. In this study, the celery allergen protein Api g 1.01 RNA was amplified by RT-PCR and cloned into the pET-32a expression vector. The recombinant plasmid was transformed into E.coli BL21(DE3) pLys for the expression of protein Api g 1.01. Monoclonal antibodies were prepared against the expressed purified Api g 1.01 protein. A sandwich enzyme-linked immunosorbent assay (ELISA) for the detection and quantification of celery soluble proteins in processed foods was developed using the prepared monoclonal antibodies. The developed ELISA had a high specificity, although it showed slight cross-reactivity to carrot. The limit of quantification (LOQ) was 0.28 μg/mL (equivalent to 5.6 μg whole celery protein/g food sample). The recovery ranged from 83 to 115%, whereas coefficients of variation were 6.7–8.9%.

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Acknowledgments

This work was supported by National Natural Science Foundation of P. R. of China (31071552), National Key Technologies R&D Program of Ministry of Science and Technology of P. R. of China (2009BADB9B03, 2011BAK10B03) and Special Fund for Quality Inspection Research in the Public Interest (10-46).

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Authors and Affiliations

  1. Institute of Food Safety, Chinese Academy of Inspection and Quarantine, No.3, Gaobeidian North Road, 100123, Chaoyang District, Beijing, People’s Republic of China

    Haiyan Wang, Fei Yuan, Yajun Wu & Ying Chen

  2. Inner Mongolia Entry-Exit Inspection and Quarantine Bureau, No.12, Erdos Street, Huhhot, 010020, Inner Mongolia, People’s Republic of China

    Haiyan Wang & Gang Li

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  1. Haiyan Wang
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  2. Gang Li
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  3. Fei Yuan
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  4. Yajun Wu
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  5. Ying Chen
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Correspondence to Ying Chen.

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Wang, H., Li, G., Yuan, F. et al. Detection of the allergenic celery protein component (Api g 1.01) in foods by immunoassay. Eur Food Res Technol 233, 1023–1028 (2011). https://doi.org/10.1007/s00217-011-1597-3

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  • DOI: https://doi.org/10.1007/s00217-011-1597-3

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