Detection of Lupine (Lupinus spp. L.) as a food allergen using three methods: end-point PCR, Real-Time PCR and Elisa

• DOI: 10.5219/384
• Publication Date: 2014-07-25T09:26:10Z
• Authors: Ondrej Revák; Jozef Golian; Radoslav Židek; Jozef Čapla; Peter Zajác
• Keywords: Food allergens; Agarose gel electrophoresis

The aim of this work was to compare three methods for the detection and quantification lupine as an allergen in food. that were used direct method: ELISA indirect methods: end-point PCR real-time PCR. We examined limit (the sensitivity with which we can detect presence a sample) reliability performing analysis. 17 samples plant species from processing dehydrated soups production companies. Its practical use is wide it mainly bakery industry, manufacture confectionery, pasta, sauces, substitute soy also gluten-free food, because does not contain gluten. Lupine, however, included list 14 allergenic substances, accordance EU legislation must be listed on food labels. high risk group, suffers primary sensitization or cross-reaction peanuts, are allergic patients. In EU, people who peanuts range 0.7 1.5%. experiment 1, detected using primers α- δ-conglutine samples, method reaction at level 100 ppm. For vizualization DNA fragments, 2% agarose gel UV visualizer. 2 TaqMan α 10 ppm sample. CP values α-conglutine 24.85 ± 0.12 equation R2 = 0.9767. 22.52 0.17 0.9925. 3, sandwich within 2-30 according 0.9975. justify these practice. most sensitive our study 000-10 lupine. methot