Development of a sensitive sandwich ELISA specific to 2S albumin (Ana o 3) as a stable protein marker for cashew nut residue detection in pre-packaged food products. (February 2019)

• Record Type: Journal Article
• Authors: Zhao, Yiqing; Sun, Xin; Marquis, Christopher P.; Lee, Nanju Alice
• Is Part Of: Food control. Volume 96(2019)
• Page Start: 432
• Page End: 440
• Publication Date: 2019-02
• Subjects: Cashew nut -- Ana o 3 -- Tree nuts -- Allergen -- ELISA -- Pre-packaged foods; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2018.09.038
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: In this study, a cashew allergen, Ana o 3 (2S albumin), was used as a protein marker to develop two sensitive and specific sandwich ELISAs (denoted as CAS-ELISA-2 and Ano3-ELISA-1) with the limits of detection (LOD, determined as a concentration that yield 20% of maximum colour development) at 0.04 and 0.06 mg protein kg −1, respectively. The ELISAs were highly specific to cashew nut with very low cross-reactivity with pistachio, pecan, almond, peanut, and hazelnut. Assay validation on the model cookies observed lower cashew protein recovery of 40.2–44.9% with the CAS–ELISA–2 assay and 25.2–79.8% with the Ano3–ELISA–1 assay. Both assays exhibited a limit of quantitation (LOQ) of 40 mg protein kg −1 cookies. While for the model chocolate, the acceptable protein recoveries were obtained with both CAS–ELISA–2 (74.0–87.7%) and Ano3–ELISA–1 (62.8–136.2%). The LOQ of 4 mg protein kg −1 chocolate were achieved. Highlights: Simple one-step purification of Ana o 3 from cashew nuts. Very low cross-reactivity with pistachio, pecan, almond, peanut, and hazelnut. LOQ at 0.4 mg and 40 mg protein kg −1 for chocolate and cookies respectively.