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Identification of the factors affecting the analytical results of food allergen ELISA methods

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Abstract

In order to support patients’ safety, the analytical methods should be able to quantify the allergenic proteins in food products. Analytical performance of the currently used ELISA methods is not always appropriate, particularly in case of processed foods. A possible way to investigate the sources of analytical errors is the utilisation of model food matrices that mimic the technology and behaviour of real food products. Consequently, factors affecting the analytical results were identified, their contribution to the whole analytical error was determined, and the underlying phenomena were interpreted in this study. Heat-treated model matrices incurred with gliadin, milk, egg, or soy proteins were produced and analysed with commercially available ELISA test kits. The data were evaluated with statistical tools. Results clearly show that the type of the food matrix, the level of processing, and the analytical methods (i.e. the type of the ELISA kit) are the three main factors that play a significant role in the uncertainty. The developed laboratory methodology seems to be suitable for generalising the investigation of other allergens, methods, matrices, and the scientific background of the phenomena.

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Acknowledgments

This research is related to the scientific goals of MoniQA Association and the Hungarian national project “Development of quality-orientated, harmonised educational and R + D+I strategy and operational model at the Budapest University of Technology and Economics” (ÚMFT TÁMOP-4.2.1/B-09/1/KMR-2010-0002). This research is also connected to the scientific program of the “Improvement and optimisation of the nutritional value and technological properties of gluten-free products—study on the effect of newly developed food additives and alternative crops” project (TÉT_10-1-2011-0731).

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with Ethical standards

This article does not contain any studies with human participants or animals performed by any of the authors. Informed consent was obtained from all individual participants included in the study.

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Authors and Affiliations

  1. Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4. 1/106, Budapest, 1111, Hungary

    Kitti Török, Lívia Hajas, Vanda Horváth, Eszter Schall, Zsuzsanna Bugyi, Sándor Kemény & Sándor Tömösközi

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  1. Kitti Török
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  2. Lívia Hajas
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  3. Vanda Horváth
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  4. Eszter Schall
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  5. Zsuzsanna Bugyi
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  7. Sándor Tömösközi
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Correspondence to Kitti Török.

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Török, K., Hajas, L., Horváth, V. et al. Identification of the factors affecting the analytical results of food allergen ELISA methods. Eur Food Res Technol 241, 127–136 (2015). https://doi.org/10.1007/s00217-015-2441-y

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  • DOI: https://doi.org/10.1007/s00217-015-2441-y

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