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http://dx.doi.org/10.13103/JFHS.2018.33.3.185

Development of an Indirect Enzyme-Linked Immunosorbent assay for Rapid Detection of Adulteration of Food Allergen Mackerel in Processed Marine Foods  

Lee, Jeong-Eun (Division of Applied Life Science, Graduate School, Gyeongsang National University)
Kim, Ah-Yoon (Division of Applied Life Science, Graduate School, Gyeongsang National University)
Kim, Sol-A (Division of Applied Life Science, Graduate School, Gyeongsang National University)
Kim, Hyo-In (Division of Applied Life Science, Graduate School, Gyeongsang National University)
Park, Ji-Hye (Division of Applied Life Science, Graduate School, Gyeongsang National University)
Shim, Won-Bo (Institute of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Journal of Food Hygiene and Safety / v.33, no.3, 2018 , pp. 185-192 More about this Journal
Abstract
The purpose of this study was to develop an indirect enzyme-linked immunosorbent assay (indirect ELISA) based on a monoclonal antibody (MAb) that is specific to mackerel thermal stable-soluble protein (TSSP), that can be used for the rapid detection of mackerel in processed marine foods. Among the four MAbs (3A5-1, 2, 9, and 12) developed in previous studies, the 3A5-2 MAb that showed high specificity and sensitivity were selected and used to develop the indirect ELISA method. The detection range of the indirect ELISA was 0.02%-0.001% and the detection limit of 0.001% was shown. No cross-reaction to other marine products and food ingredients was observed by the indirect ELISA. Processed marine foods containing mackerel with ${\geq}0.3$ O.D. value at 405 nm were estimated as positive samples by the indirect ELISA. Therefore, the indirect ELISA can be used as a rapid and sensitive method to identify mackerel authenticity and adulteration in processed marine foods.
Keywords
Mackerel; Indirect ELISA; Processed marine food; Authenticity; Adulteration;
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