Polymerase chain reaction (PCR) for detection of potentially allergenic hazelnut residues in complex food matrixes

被引：62

作者：

Holzhauser, T ^{[1
]}

Wangorsch, A ^{[1
]}

Vieths, S ^{[1
]}

机构：

[1] Paul Ehrlich Inst, Dept Allergol, D-63225 Langen, Germany

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2000年 / 211卷 / 05期

关键词：

hazelnut; hidden allergens; PCR; ELISA;

D O I：

10.1007/s002170000152

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A new method for the specific and sensitive detection of potentially allergenic hazelnut (Corylus avellana) residues in complex food matrixes has been developed applying the polymerase chain reaction (PCR) with "hot start" and "time-release" features. By amplifying a 182 bp- fragment of the coding deoxyribonucleic acid (cDNA) of Cor a 1, the major hazelnut allergen, detection of even 0.001 % of hazelnut in commercial food products could be demonstrated. Results were confirmed by our previously described sandwich-type enzyme-linked immunosorbent assay (ELISA) that quantifies potentially allergenic hazelnut protein at trace levels.

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收藏

页码：360 / 365

页数：6

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