Immunofluorescence detection of milk protein in meat products
Keywords:immunohistochemistry, allergens, milk protein, fluorescence methods, meat products
Nowadays there are various vegetable protein additives intended for the manufacture of meat products in the food industry. These ingredients include both, plant-origin as well as animal-origin proteins. The most common vegetable additives include various types of flour, starch, fiber and plant protein. Among animal proteins, the most commonly used are plasma, collagen or milk protein. Milk protein is added to meat products due to its functional properties, such as emulsifying fats, improving the holding capacity of meat, improving juiciness, gel-forming capacity and affecting the taste of the product. Usage of these proteins, however, is currently limited by the effective legislation, not only in order to prevent consumer deception, but also because of their potential impact on consumers' health of. Thus, this issue has received considerable attention not only in the Czech Republic, but also globally. The main risk is the impossibility of selecting a suitable foodstuff for individuals with potential allergic reactions. The only option for allergic consumers to protect themselves is to strictly exclude the given allergen from their diet. Although the number of studies dealing with the reduction or loss of allergenicity is increasing, yet these practices are not common. Most of the population suffering from food allergies is thus still dependent on strict exclusion of foodstuffs causing adverse allergic reactions from their diet. Detection of allergens in foodstuffs is unfortunately quite difficult due to the fact that they occur in trace amounts and are often masked by different parts of the foodstuff. This research dealt with the detection of milk protein in meat products purchased in the market network of the Czech Republic, whereas declaration given by the manufacturer on the packaging for the small meat products purchased from the market was used to verify the detection of milk protein by the immunofluorescence method. 20 products were examined, these were selected with regard to the presence of milk protein that was declared by the manufacturer on the packaging. Method validation was performed by comparing the positive results from the investigated method with information on the packaging of the meat product. Milk protein was detected in 84.62 per cent of samples where the manufacturer declared the presence of milk or cheese on the package and additionally in 85.71 per cent of samples where the manufacturer declared the presence of milk protein. The results show that the immunofluorescence method is suitable for the detection of milk protein in meat products.
Aalberse, R. C., Akkerdass, J., Van Ree, R. 2001. Cross-reactivity of IgE antibodies to allergens. Allergy, vol. 56, no. 6, p. 478-490. https://doi.org/10.1034/j.1398-9995.2001.056006478.x PMid:11421891
Bednářová, M., Pospiech, M., Tremlová, B., Řezáčová Lukášková, Z., Bednář, J. 2015 Antigen retrieval and fixation of sections on slides for immunohistochemical detection of soya protein in meat products. Journal of Food and Nutrition Research, vol. 54, no. 1, p. 1-8. [cit.2014-3-3] Available at: http://www.vup.sk/download.php?bulID=1636
Ben Rejeb, A. S., Abbotta, M., Daviesa, D., Clérouxa, C., Delahautb D. 2005. Multi-allergen screening immunoassay for the detection of protein markers of peanut and four tree nuts in chocolate. Food Addit. Contam., vol. 22, p. 709-715. https://doi.org/10.1080/02652030500158450 PMid:16147426
Bruijnzeel-Koomen1, C., Ortolani, C., Aas, K., Bindslev-Jensen, C., Björkstén, B., Moneret-Vautrin, D., Wüthrich, B. 1995. Adverse reactions to food. European Academy of Allergology and Clinical Immunology Subcommittee. Allergy, vol. 50, no. 8, p. 623-635, PMid:7503398
Subcommittee. Allergy, vol. 50, no. 8, p. 623-625. PMid:7503398
Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003. OJ L 308, 25. 11. 2003, p. 0015-0018.
Directive 2000/13/EC of the European Parliament and of the Council on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs. OJ L 109, 6. 5. 2000, p. 0029-0042.
Ferguson, A. 1992. Definitions and diagnosis of food intolerance and food allergy: consensus and controversy. J. Pediatr., vol. 121, no. 5, p. 7-11. PMid:1447636
Fu, T. J., Abbott, U. R., Hatzos, C. 2002, Digestibility of food allergens and nonallergenic proteins in stimulated gastric fluid and stimulated intestinal fluid: a comparative study. J. Agric. Food Chem., vol. 50, no. 24, p. 7154-7160. https://doi.org/10.1021/jf020599h PMid:12428975
Fuchs, M. 2008. Food allergy. Practicus, no. 6, p. 30-34.
Hefle, S. L., Furlong, T. J., Niemann, L., Lemon-Mule, H., Sicherer, S., Taylor, S. L. 2007. Consumer attitudes and risks associated with packaged foods having advisory labeling regarding the presence of peanuts. J. Allergy Clin. Immunol.,
vol. 120, no. 1, p. 171-176. PMid:17544097
López, L. B., Greco, C. B., Ronayne, D. E., Ferrer P., Valencia, M. E. 2006. Identification of extrinsic proteins in b oneless cooked ham by SDS-PAGE: detection level in model systems. Archivos Latinoamericanos de Nutrición, vol. 56, no. 3, p. 282. PMid:17249490
Petrášová, M., Zichová, E., Pospiech, M., Tremlová B. 2014. Immunofluorescent determination of wheat protein in meat products. Potravinarstvo, vol. 8, no. 1, p. 82-86. https://doi.org/10.5219/340
Regulation (EC) No 2000/13 of 20 March 2000 on the approximation of the laws of Member States relating to the labeling, presentation and advertising of foodstuffs. OJ L 109, 06.05.2000, p. 0029 - 0042.
Regulation (EC) No 2003/89 of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs (Text with EEA relevance). OJ L 308, 25.11.2003, p. 0015 - 0018.
Sampson, H. A. 2004. Update on food allergy. J. Allergy Clin. Immunol., vol. 113, no. 5, p. 805-819. https://doi.org/10.1016/j.jaci.2004.03.014
Schubert-Ullrich, P., Rudolf, J., Ansari, P., Galler, B., Führer, M., Molinelli, A., Baumgartner, S. 2009. Commercialized rapid immunoanalytical tests for determination of allergenic food proteins: an overview. Anal Bioanal Chem., vol. 395, no. 1,
p. 69-81. https://doi.org/10.1007/s00216-009-2715-y PMid:19308361
Sicherer, S. H., Sampson, H. A. Peanut and tree nut allergy. Curr. Opin. Pediatr., 2000, vol. 12, no. 6, p. 567-573. PMid:11106277
Walker, M. J., Colwell, P., Elahi, S., Gray, K., Lumley, L. 2008. Food Allergen Detection: A literature Review 2004-2007. Journal of the Association of Public Analysts, vol. 36, p. 1-18. [cit.2014-3-3] Available at: http://www.researchgate.net/publication/237520895_Food_Allergen_Detection_A_Literature_Review_2004_-_2007
How to Cite
LicenseAuthors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).