An enzyme-linked immunosorbent assay (ELISA) for the major crustacean allergen, tropomyosin, in food

Fuller, Heidi R.; Goodwin, Philip R.; Morris, Glenn E.

Abstract

Shellfish are a common cause of food reactions in hypersensitive individuals and are among the eight foods that account for over 90% of food allergies. At present, the only way to prevent these serious consequences of food allergies is to avoid the foods that trigger the reactions. A sandwich-ELISA kit has been developed for the detection of crustacean meat in food, based on the major heat-stable shellfish allergen, tropomyosin. Tropomyosin was purified from whole prawn (Penaeus latisulcatus) and used to immunize rabbits after confirming its identity by MALDI-TOF MS. A sandwich-ELISA based on the rabbit antibodies takes less than 2 h to perform, including the food extraction, and has a detection limit of 1 ppm crustacean (prawn, lobster), without detectable cross-reactivity with fish or mammalian meat.

Citation

Fuller, H. R., Goodwin, P. R., & Morris, G. E. (2006). An enzyme-linked immunosorbent assay (ELISA) for the major crustacean allergen, tropomyosin, in food. Food and Agricultural Immunology, 17(1), 43-52. https://doi.org/10.1080/09540100600572651

• Journal Article Type: Article
• Acceptance Date: Dec 10, 2005
• Online Publication Date: Jan 19, 2007
• Publication Date: 2006-03
• Deposit Date: Jun 7, 2024
• Journal: Food and Agricultural Immunology
• Print ISSN: 0954-0105
• Electronic ISSN: 1465-3443
• Publisher: Taylor and Francis
• Peer Reviewed: Peer Reviewed
• Volume: 17
• Issue: 1
• Pages: 43-52
• DOI: https://doi.org/10.1080/09540100600572651
• Public URL: https://keele-repository.worktribe.com/output/847238