Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods
Journal of Food and Nutrition Sciences
Volume 2, Issue 5, September 2014, Pages: 236-242
Received: Sep. 4, 2014;
Accepted: Sep. 19, 2014;
Published: Sep. 30, 2014
Views 2707 Downloads 183
Cellerino Karina, Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Junín 956, CP 1113, Buenos Aires, Argentina
Binaghi María Julieta, Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Junín 956, CP 1113, Buenos Aires, Argentina
Cagnasso Carolina Elisa, Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Junín 956, CP 1113, Buenos Aires, Argentina
Docena Guillermo, LISIN, Faculty of Exact Sciences, National University of La Plata
Lopez Laura Beatriz, Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Junín 956, CP 1113, Buenos Aires, Argentina
The aim of this study was to evaluate different immunochemical methods (Dot Blot, Immnoblotting and two different ELISA kits) for the detection of milk proteins in eleven raw and cooked model systems of meat products with 0 – 5000 ppm of powder deffated milk (PDM) and in nine raw and cooked model systems of meat products with 0-2000 ppm of dry whey (DW) and in eleven commercial meat products. All the samples were analysed with Dot Blot and Immunoblotting with specific polyclonal rabbit serum against milk proteins and with two ELISA kits: Veratox® Total Milk Allergen Quantitative Test from Neogen and Ridascreen® Fast Milk from R-Biopharm. ELISA methods are more sensitive for the detection of milk proteins than Dot Blot and Immunoblotting. The R-Biopharm kit was the most sensitive kit for the analysis of these samples. However Immunoblotting can be useful for the detection of milk proteins if it is suspected that they were added as ingredients or additives. Immunoblotting allows to verify the presence of caseins and / or β-lactoglobulin. In contrast, the use of an ELISA kit is more appropriate to verify a possible cross-contamination.
Binaghi María Julieta,
Cagnasso Carolina Elisa,
Lopez Laura Beatriz,
Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods, Journal of Food and Nutrition Sciences.
Vol. 2, No. 5,
2014, pp. 236-242.
Taylor, S. 2006. The nature of food allergy. In Stef J. Koppelman, Hefle Sue L., (Eds). Detecting allergens in food.(pp. 3-17). Abington, Cambridge. Woodhead Publishing Limited, England.
Hideaki, T., Masumi, K. & Yasuo, N. 2001. Allergens in major crops. Nutrition Research. 21: 925.
Lehrer, S.B., Ayuso, R. & Reese, G. 2002.Current Understanding of Food Allergens. Ann. N.Y. Acad. Sci. 96: 69.
Poms, R., Klein, C. & Anklam, E. 2004. Methods for analysis in food allergen: a review. Food Additives and Contaminants.21 (1): 1.
Diaz-Amigo, C., Popping, B. 2010. Detection of food allergens. In Popping, B., Diaz-Amigo, C., Hoenicke, K., (Eds). Molecular Biological and Immunological Techniques and Applications for Food Chemists. (pp: 175-198) 1st ed. New Jersey. John Wiley & Sons.
López, L.B., Greco, C.B., Ronayne de Ferrer, P. & Valencia, M.E. 2006.Identification of extrinsic proteins in boneless cooked ham by SDS-PAGE: detection level in model systems. Archivos Latinoamericanos de Nutrición. 56 (3): 282.
Argentine Food Code, 2014. http://www.anmat.gov.ar/alimentos/codigoa/Capitulo_V.pdf.Access: 16/08/14.
López, L.B., Binaghi, M.J. Greco, C.B., Mambrín, M.C., Cellerino, K. & Valencia, M.E. 2010. Salted sausage and dried sausages: detection by electrophoresis of meat species and extrinsic proteins aggregate. Diaeta. 28 (131): 7.
Rozenfeld, P., Docena, G., Añon, M. & Fossati, C. 2002. Detection and identification of a soy protein component that cross-reacts with caseins from cow’s milk. Clinical & Experimental Immunology. 130 (1): 49.
Cellerino, K. 2011.Control methodology for the analysis of allergenic proteins of soy andmilk in meat products. MSc Thesis. Buenos Aires Argentina: MITA – International Master in Food Technology- Agronomy Faculty, Buenos Aires University, and Università degli Studi di Parma –Italia-.
Laemmli, U.K. 1970. Cleavage of structural proteins during the assembly of the head bacteriophage t4. Nature. 227: 680.
Veratox® Total Milk (Code: 8470). Neogen, 2013. http://www.neogen.com/FoodSafety/pdf/ProdInfo/V-TotalMilk.pdf . Access: 26/08/2014.
RIDASCREEN® Fast Milk protein (Art. Nro.: R4652).R-Biopharm.2013. http://www.R-Biopharm.com/products/food-feed-analysis/allergens/milk/item/ridascreenfast-milk. Access: 26/08/2014.
Cellerino, K., Binaghi, M.J., Cagnasso, C.E., Mambrin, M.C., Docena, G., Polenta, G., Valencia, M.E. & López, L.B. 2012. Use of SDS-PAGE and Immunochemichal methods for milk allergens detection in meat products. La Industria Cárnica Latinoamericana.176: 58.
Cellerino, K., Binaghi, M.J., Cagnasso, C.E., Mambrín, M.C., Docena, G., Polenta, G., Valencia, M.E. & López, L.B. 2011. Comparationof SDS-PAGE and blotting for de detection of milk proteins in meat products. Full paper: 4- Cellerino 1. (pp. 1 – 5). XIII CYTAL Congress– AATA.