Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods

Cellerino Karina; Binaghi María Julieta; Cagnasso Carolina Elisa; Docena Guillermo; Lopez Laura Beatriz

doi:doi:10.11648/j.jfns.20140205.16

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Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods

Cellerino Karina, Binaghi María Julieta, Cagnasso Carolina Elisa, Docena Guillermo, Lopez Laura Beatriz

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 5)

Received: 4 September 2014 Accepted: 19 September 2014 Published: 30 September 2014

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Abstract

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.

Published in	Journal of Food and Nutrition Sciences (Volume 2, Issue 5)
DOI	10.11648/j.jfns.20140205.16
Page(s)	236-242
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Allergens, Milk, Meat Products, ELISA, Dot Blot, Immunoblotting

References

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[2]	Hideaki, T., Masumi, K. & Yasuo, N. 2001. Allergens in major crops. Nutrition Research. 21: 925.
[3]	Lehrer, S.B., Ayuso, R. & Reese, G. 2002.Current Understanding of Food Allergens. Ann. N.Y. Acad. Sci. 96: 69.
[4]	Poms, R., Klein, C. & Anklam, E. 2004. Methods for analysis in food allergen: a review. Food Additives and Contaminants.21 (1): 1.
[5]	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.
[6]	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.
[7]	Argentine Food Code, 2014. http://www.anmat.gov.ar/alimentos/codigoa/Capitulo_V.pdf.Access: 16/08/14.
[8]	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.
[9]	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.
[10]	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-.
[11]	Laemmli, U.K. 1970. Cleavage of structural proteins during the assembly of the head bacteriophage t4. Nature. 227: 680.
[12]	Veratox® Total Milk (Code: 8470). Neogen, 2013. http://www.neogen.com/FoodSafety/pdf/ProdInfo/V-TotalMilk.pdf . Access: 26/08/2014.
[13]	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.
[14]	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.
[15]	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.

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APA Style

Cellerino Karina, Binaghi María Julieta, Cagnasso Carolina Elisa, Docena Guillermo, Lopez Laura Beatriz. (2014). Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods. Journal of Food and Nutrition Sciences, 2(5), 236-242. https://doi.org/10.11648/j.jfns.20140205.16

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ACS Style

Cellerino Karina; Binaghi María Julieta; Cagnasso Carolina Elisa; Docena Guillermo; Lopez Laura Beatriz. Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods. J. Food Nutr. Sci. 2014, 2(5), 236-242. doi: 10.11648/j.jfns.20140205.16

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AMA Style

Cellerino Karina, Binaghi María Julieta, Cagnasso Carolina Elisa, Docena Guillermo, Lopez Laura Beatriz. Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods. J Food Nutr Sci. 2014;2(5):236-242. doi: 10.11648/j.jfns.20140205.16

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@article{10.11648/j.jfns.20140205.16,
  author = {Cellerino Karina and Binaghi María Julieta and Cagnasso Carolina Elisa and Docena Guillermo and Lopez Laura Beatriz},
  title = {Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {2},
  number = {5},
  pages = {236-242},
  doi = {10.11648/j.jfns.20140205.16},
  url = {https://doi.org/10.11648/j.jfns.20140205.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140205.16},
  abstract = {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.},
 year = {2014}
}

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TY  - JOUR
T1  - Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods
AU  - Cellerino Karina
AU  - Binaghi María Julieta
AU  - Cagnasso Carolina Elisa
AU  - Docena Guillermo
AU  - Lopez Laura Beatriz
Y1  - 2014/09/30
PY  - 2014
N1  - https://doi.org/10.11648/j.jfns.20140205.16
DO  - 10.11648/j.jfns.20140205.16
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 236
EP  - 242
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20140205.16
AB  - 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.
VL  - 2
IS  - 5
ER  -

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Author Information

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

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Plain Text BibTeX RIS

APA Style

Cellerino Karina, Binaghi María Julieta, Cagnasso Carolina Elisa, Docena Guillermo, Lopez Laura Beatriz. (2014). Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods. Journal of Food and Nutrition Sciences, 2(5), 236-242. https://doi.org/10.11648/j.jfns.20140205.16

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ACS Style

Cellerino Karina; Binaghi María Julieta; Cagnasso Carolina Elisa; Docena Guillermo; Lopez Laura Beatriz. Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods. J. Food Nutr. Sci. 2014, 2(5), 236-242. doi: 10.11648/j.jfns.20140205.16

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AMA Style

Cellerino Karina, Binaghi María Julieta, Cagnasso Carolina Elisa, Docena Guillermo, Lopez Laura Beatriz. Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods. J Food Nutr Sci. 2014;2(5):236-242. doi: 10.11648/j.jfns.20140205.16

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@article{10.11648/j.jfns.20140205.16,
  author = {Cellerino Karina and Binaghi María Julieta and Cagnasso Carolina Elisa and Docena Guillermo and Lopez Laura Beatriz},
  title = {Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {2},
  number = {5},
  pages = {236-242},
  doi = {10.11648/j.jfns.20140205.16},
  url = {https://doi.org/10.11648/j.jfns.20140205.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140205.16},
  abstract = {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.},
 year = {2014}
}

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TY  - JOUR
T1  - Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods
AU  - Cellerino Karina
AU  - Binaghi María Julieta
AU  - Cagnasso Carolina Elisa
AU  - Docena Guillermo
AU  - Lopez Laura Beatriz
Y1  - 2014/09/30
PY  - 2014
N1  - https://doi.org/10.11648/j.jfns.20140205.16
DO  - 10.11648/j.jfns.20140205.16
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 236
EP  - 242
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20140205.16
AB  - 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.
VL  - 2
IS  - 5
ER  -

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