Characterization, Antigenicity, and Detection of Fish Gelatine and Fish Collagen used as Processing Aids in Wines by means of SDS-PAGE, Western Blot, and Indirect ELISA

Patrick Weber (1) , Hans Steinhart (2) , Angelika Paschke (3)

1 Chemistry, Food Chemsitry
2 Chemistry, Food Chemistry
3 Chemistry, Food Chemistry

Fish gelatine (FG) and isinglass (IG) are widely used in the pharmaceutical industry and as ingredients or processing aids in the food production. Both products are in the focus of interest since several nations, particularly the member states of the European Community, Japan, USA, Australia, and New Zealand, have introduced special labelling regulations for allergenic foodstuffs, such as fish and products thereof. Thus, the demand for a reliable and sensitive method for the detection of FG and IG in foodstuffs is given. In this study, the characterization of various FGs and IGs, polyclonal antibodies raised against fish collagen and the development of a sensitive indirect ELISA for the detection of FG and IG is described. The ELISA method detected minute amounts of ≤ 0.11 µg ml-1 from all FGs and IGs tested. The indirect ELISA was applied to various experimental wines where FG and IG had been used as processing aids and on several commercial wines. No residues of FG and IG were detected in experimental wines additionally treated with bentonite, a strong adsorbent for proteins, and successive filtration. Additionally, no residues were found in the commercial wines. Amounts of up to 0.33 µg ml-1 were found in some experimental wines not treated with bentonite and successive filtration. Therefore, wines may possess traces of FG and IG that have been used as processing aids during the wine production. However, the additional treatment with bentonite in combination with additional filtration was found to show a clear impact onto these residues.

Mots clés: Life Sciences

Patrick Weber, Hans Steinhart, Angelika Paschke. Characterization, Antigenicity, and Detection of Fish Gelatine and Fish Collagen used as Processing Aids in Wines by means of SDS-PAGE, Western Blot, and Indirect ELISA. Food Additives and Contaminants, 2010, 27 (03), pp.273-282. ⟨10.1080/02652030903030397⟩. ⟨hal-00573912⟩