Comparison of Immunofluorescence Method with Histochemical and ELISA Methods Focusing on Wheat Protein Detection in Meat Products

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F17%3A43874683" target="_blank" >RIV/62157124:16270/17:43874683 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1080/09540105.2017.1328661" target="_blank" >https://doi.org/10.1080/09540105.2017.1328661</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1080/09540105.2017.1328661" target="_blank" >10.1080/09540105.2017.1328661</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Comparison of Immunofluorescence Method with Histochemical and ELISA Methods Focusing on Wheat Protein Detection in Meat Products

Popis výsledku v původním jazyce

Gliadin is a major allergen causing allergies occurring also in meat products. Since wheat protein is used as a meat substitute to reduce cost of meat products. Sensitive consumers of these products are really threatened by food allergies in different allergic reaction. The objective of the study was to compare the histochemical, immunochemical (ALERT gliadin screening test) and immunofluorescence methods for the detection of wheat protein in model meat samples and meat products. The limit of detection (LOD) for the ALERT gliadin screening test was 10*104 mg.kg-1 of addition, while the histochemical method demonstrated concentration of wheat protein already from 10*103 mg.kg-1, and the immunofluorescence method from the concentration of 20 mg.kg-1. Comparison of the methods using McNemar?s test shows a statistically highly significant difference (p = 0.01) between the immunofluorescence method and ELISA and a statistically highly significant difference (p = 0.01) between the immunofluorescence and histochemical methods.

Název v anglickém jazyce

Comparison of Immunofluorescence Method with Histochemical and ELISA Methods Focusing on Wheat Protein Detection in Meat Products

Popis výsledku anglicky

Gliadin is a major allergen causing allergies occurring also in meat products. Since wheat protein is used as a meat substitute to reduce cost of meat products. Sensitive consumers of these products are really threatened by food allergies in different allergic reaction. The objective of the study was to compare the histochemical, immunochemical (ALERT gliadin screening test) and immunofluorescence methods for the detection of wheat protein in model meat samples and meat products. The limit of detection (LOD) for the ALERT gliadin screening test was 10*104 mg.kg-1 of addition, while the histochemical method demonstrated concentration of wheat protein already from 10*103 mg.kg-1, and the immunofluorescence method from the concentration of 20 mg.kg-1. Comparison of the methods using McNemar?s test shows a statistically highly significant difference (p = 0.01) between the immunofluorescence method and ELISA and a statistically highly significant difference (p = 0.01) between the immunofluorescence and histochemical methods.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40500 - Other agricultural sciences

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food and Agricultural Immunology

ISSN

0954-0105

e-ISSN

—

Svazek periodika

28

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

11

Strana od-do

1094-1104

Kód UT WoS článku

000410806400014

EID výsledku v databázi Scopus

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