The inhibitory effect of bioactive substances on immunoreactivity of gluten and crustacean protein by ELISA method
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F25%3A43882246" target="_blank" >RIV/62157124:16270/25:43882246 - isvavai.cz</a>
Result on the web
<a href="https://onlinelibrary.wiley.com/doi/10.1155/jfbc/4461077" target="_blank" >https://onlinelibrary.wiley.com/doi/10.1155/jfbc/4461077</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1155/jfbc/4461077" target="_blank" >10.1155/jfbc/4461077</a>
Alternative languages
Result language
angličtina
Original language name
The inhibitory effect of bioactive substances on immunoreactivity of gluten and crustacean protein by ELISA method
Original language description
This study deals with the possibility of using bioactive substances to reduce the allergenic potential of food. In the first phase of the research, the work aimed to verify the inhibitory effect of bioactive substances on crustacean protein (tropomyosin) and gluten (gliadin) in model samples. In the next phase of the research, the inhibitory effect of selected antioxidants was demonstrated on samples from the market network. The ELISA method showed a decrease in the immunoreactivity of the kits (Veratox, Biocheck) by an average of 36% in the model samples. Model samples containing gluten and shellfish showed lower immunoreactivity due to the addition of p-coumaric acid (33.2%), beta-carotene (26.5%), caffeic acid (33.3%), quercetin (26.4%), gallic acid (46.2%), lycopene (32.4%), epicatechin (43.5%), chlorogenic acid (32.7%), and rutin (46.8%). This study further demonstrated an inhibitory effect in samples from the market network with gluten content (breadcrumbs, tarragon) by an average of 61.1% and in samples with crustacean content (shrimp and surimi sticks) by 15.7% after the addition of lycopene, epicatechin, and caffeic acid. The results confirmed the impact of bioactive substances on the immunoreactivity of ELISA tests and provide a foundation for developing hypoallergenic foods and enhancing allergen detection accuracy in food safety applications.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food Biochemistry
ISSN
0145-8884
e-ISSN
1745-4514
Volume of the periodical
2025
Issue of the periodical within the volume
1
Country of publishing house
US - UNITED STATES
Number of pages
9
Pages from-to
nestránkováno
UT code for WoS article
001466322200001
EID of the result in the Scopus database
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