Improvement of quantitative assay of allergens in processed foods containing inhibiting factors.

2016 Fiscal Year Final Research Report

• Project/Area Number: 25860474
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Hygiene and public health
• Research Institution: Osaka City Institute of Public Health and Environmental Sciences
• Principal Investigator: Murakami Taro 大阪市立環境科学研究所, 調査研究課, 研究主任 (70393254)
• Project Period (FY): 2013-04-01 – 2017-03-31
• Keywords: アレルギー物質 / ELISA / 特定原材料 / ポリビニルピロリドン / 小麦グルテン / プロアントシアニジン

Outline of Final Research Achievements

Enzyme-linked immunosorbent assay (ELISA) is commonly used to detect trace　amounts of food allergens; however, it is plausible that ELISA might be affected by co-existence of matrices from various food ingredients. We found that extraction solutions containing proanthocyanidins (PACs) inhibited allergens determination with ELISA, especially for gluten quantification. The methods was improved by adding polyvinylpyrrolidone (PVP), a PACs-binding agent, to the extraction buffer, and it was found that for the detection of gluten in cocoa powder, addition of 1% PVP K15 was most effective to prevent the inhibition. This new extraction method can be applied as a more precise and reliable tool for determining food allergens in processed foods.

Free Research Field

食品化学