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2010 | Vol. 17, nr 1 | 7-8
Tytuł artykułu

Comparison of Suitability of two Commercially Used Methods ELISA and PCR for Detection of Defatted Soybean Powder

Treść / Zawartość
Warianty tytułu
PL
Porównanie możliwości zastosowania metody ELISA i PCR do detekcji odtłuszczonej mąki sojowej
Języki publikacji
EN
Abstrakty
EN
The aim of this study was to compare the suitability of two methods enzyme-linked immunosorbent assay (ELISA) and polymerase chain reaction (PCR) used for detection of defatted soybean powder. We have analysed 20 artificially contaminated samples prepared by simple dilution with wheat flour. Sample one was prepared as a combination of l g of defatted soybean powder with l g of wheat flour. Sample has been homogenized by vortexing. Next sample was prepared as combination of one gram of previous sample and l g of wheat flour. According to this methodology all twenty samples were prepared. Detection of defatted soybean powder in artificially contaminated samples has been performed using both methods. We detected significant differences between both used methods. We were able to detect presence of defatted soybean powder in artificially contaminated samples with using of both methods. Wheat flour contamination by defatted soybean powder was detected at least in sample 13 (0.012 %/122 mg - kg-1) by PCR method. Defatted soybean powder was not detected in samples 14 up to 20. Samples from 1 to 10 have not been quantified because absorbance values ranged above detection limit. Samples from 11 to 20 were quantified, but only measured values of sample 16, 17 and 18 were in the guaranteed quantification range provided by ELISA kit manual. We have detected defatted soybean powder contamination in samples 19 and 20 but absorbance values were highly similar to absorbance of the control sample.
PL
Celem badań było porównanie możliwości zastosowania metod ELISA i PCR do detekcji odtłuszczonej mąki sojowej. Przeanalizowano 20 sztucznie zanieczyszczonych próbek mąki pszennej. Próbka pierwsza została przygotowana poprzez zmieszanie l g odtłuszczonej mąki sojowej z l g mąki pszennej. Próbka ta została zhomogenizowana przez wirowanie. Następną próbkę przygotowano przez zmieszanie l g próbki pierwszej z l g mąki pszennej. W ten sposób przygotowano 20 próbek o zmniejszającej się zwartości mąki sojowej. Obydwie metody, tj. ELISA, jak i PCR, umożliwiały stwierdzenie zanieczyszczenia mąką sojową. Odnotowaliśmy statystycznie istotne różnice między wynikami uzyskanymi przy stosowaniu tych dwóch metod badawczych. Metoda PCR pozwalała na wykrycie odtłuszczonej mąki sojowej do próbki 13 (0,012 %/122 mg o kg-1). Używając tej metody, nie można było wykryć mąki sojowej w próbkach od 14 do 20. Zawartość mąki sojowej w próbkach l do 10 była zbyt duża i przekraczała zakres oznaczalności metody ELISA. Możliwe było wykonanie oznaczeń w próbkach od 11 do 20, jednak wyłącznie wyniki z próbek 16, 17 i 18 zawierały optymalną ilość mąki sojowej do oznaczeń metodą ELISA. Wykryliśmy również mąkę sojową w próbkach 19 i 20, jednak wartości absorbancji były bardzo zbliżone do absorbancji w próbkach kontrolnych.
Wydawca

Rocznik
Strony
7-8
Opis fizyczny
Bibliogr. 29 poz., rys., tab.
Twórcy
autor
autor
autor
autor
autor
  • Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak Agricultural University in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic, m.bosiak@gmail.com
Bibliografia
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  • [15] Commission Directive 2006/142/EC of22 December 2006 amending Annex Ula ofDirective 2000/13/EC of the European Parliament and of the Council listing the ingredients which must under all circumstances appear on the labelling of foodstuffs. Off. J. Eur. Communities L368, 110-111.
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  • [18] Regulation (EC) No. 1830/2003 ofthe European Parliament and ofthe Council of 22 September 2003 concerning the traceability and labelling ofgenetica/ly modified organisms and the Iraceability of food and feed products produced from genetically modified organisms and amending Directive 200I/I8/EC. Off. J. Eur. Communities L268, 24-28.
  • [19] Pedersen H.M., Holzhauser T., Bisson C., Amedeo C., Jensen B.L., Skov P.S., Bindslev-Jensen C., Brinch D.S. and Poulsen L.L.: Soybean allergen detection methods - A comparison study. Mol. Nutrit. Food Res. doi:10.1002/mnfr.200700394 Published online: http://www3.interscience.wiley.com/journal/121382715/abstract?CRETRY= l &SRETRY=0.
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  • [24] L'Hocine L., Boye J.I. and Munyana C.: Detection and auantification of soy allergens in food: study of two commercial enzyme-linked immunosorbent assays. J. Food Sci. 2007, 72, 145-153.
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  • [29] Yamakawa H., Akiyama H., Endo Y., Miyatake K., Sakata K., Sakai S., Moriyama T., Urisu A. and Maitani T.: Specific detection of soybean residues in processed foods by the polymerase chain reaction. Biosci. Biotechnol. Biochem. 2007, 71, 269-272.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.baztech-article-BPG8-0034-0018
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