Development of Immunohistochemical Methods for Casein Detection in Meat Products
To increase production efficiency of meat products, milk protein additives are often used. Despite a number of advantages, use of dairy ingredients involves a certain risk, namely the allergenic potential of milk proteins. A number of methods have been developed to detect milk-origin raw materials i...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/1/28 |
| _version_ | 1827699451193458688 |
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| author | Ludmila Kalčáková Matej Pospiech Bohuslava Tremlová Zdeňka Javůrková Irina Chernukha |
| author_facet | Ludmila Kalčáková Matej Pospiech Bohuslava Tremlová Zdeňka Javůrková Irina Chernukha |
| author_sort | Ludmila Kalčáková |
| collection | DOAJ |
| description | To increase production efficiency of meat products, milk protein additives are often used. Despite a number of advantages, use of dairy ingredients involves a certain risk, namely the allergenic potential of milk proteins. A number of methods have been developed to detect milk-origin raw materials in foodstuffs, including immunological reference methods. This study presents newly developed immunohistochemical (IHC) methods for casein detection in meat products. Casein was successfully detected directly in meat products where sensitivity was determined at 1.21 and specificity at 0.28. The results obtained from the IHC were compared with the Enzyme-Linked Immuno Sorbent Assay (ELISA) and there was no statistically significant difference between the IHC and ELISA methods (<i>p</i> > 0.05). The correspondence between the methods was 72% in total. The highest correspondence was reached in frankfurters (90%), the lowest in canned pâté (44%). |
| first_indexed | 2024-03-10T13:48:59Z |
| format | Article |
| id | doaj.art-fd6a4f8c02784e5c91a985d7d9e7d790 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T13:48:59Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-fd6a4f8c02784e5c91a985d7d9e7d7902023-11-21T02:21:12ZengMDPI AGFoods2304-81582020-12-011012810.3390/foods10010028Development of Immunohistochemical Methods for Casein Detection in Meat ProductsLudmila Kalčáková0Matej Pospiech1Bohuslava Tremlová2Zdeňka Javůrková3Irina Chernukha4Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 612 24 Brno, Czech RepublicDepartment of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 612 24 Brno, Czech RepublicDepartment of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 612 24 Brno, Czech RepublicDepartment of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 612 24 Brno, Czech RepublicThe V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Talalikhina ul. 26, 109316 Moscow, RussiaTo increase production efficiency of meat products, milk protein additives are often used. Despite a number of advantages, use of dairy ingredients involves a certain risk, namely the allergenic potential of milk proteins. A number of methods have been developed to detect milk-origin raw materials in foodstuffs, including immunological reference methods. This study presents newly developed immunohistochemical (IHC) methods for casein detection in meat products. Casein was successfully detected directly in meat products where sensitivity was determined at 1.21 and specificity at 0.28. The results obtained from the IHC were compared with the Enzyme-Linked Immuno Sorbent Assay (ELISA) and there was no statistically significant difference between the IHC and ELISA methods (<i>p</i> > 0.05). The correspondence between the methods was 72% in total. The highest correspondence was reached in frankfurters (90%), the lowest in canned pâté (44%).https://www.mdpi.com/2304-8158/10/1/28milkimmunoreactivitysausagesallergyELISAfood microscopy |
| spellingShingle | Ludmila Kalčáková Matej Pospiech Bohuslava Tremlová Zdeňka Javůrková Irina Chernukha Development of Immunohistochemical Methods for Casein Detection in Meat Products Foods milk immunoreactivity sausages allergy ELISA food microscopy |
| title | Development of Immunohistochemical Methods for Casein Detection in Meat Products |
| title_full | Development of Immunohistochemical Methods for Casein Detection in Meat Products |
| title_fullStr | Development of Immunohistochemical Methods for Casein Detection in Meat Products |
| title_full_unstemmed | Development of Immunohistochemical Methods for Casein Detection in Meat Products |
| title_short | Development of Immunohistochemical Methods for Casein Detection in Meat Products |
| title_sort | development of immunohistochemical methods for casein detection in meat products |
| topic | milk immunoreactivity sausages allergy ELISA food microscopy |
| url | https://www.mdpi.com/2304-8158/10/1/28 |
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