Effect of protein glycation in the presence or absence of wheat proteins on detection of soybean proteins by commercial ELISA

Céline Platteau (1) , Tatiana Cucu (2, 3) , Bruno de Meulenaer (4) , Bart Devreese (5) , Marc de Loose (1, 6) , Isabel Taverniers (1)

1 Technology and Food Science Unit
2 Department of Food Safety and Food Quality
3 Department for Biochemistry and Microbiology
4 Department of Food Safety and Food Quality
5 Department of Biochemistry and Microbiology
6 Department of Molecular Genetics

Soybean (Glycine max) is the world's primary provider of protein and oil and is widely used in foodstuffs. However, the use of soybean in foodstuffs might pose a serious threat to the allergic consumers since some proteins can cause allergic reactions. To date, mostly ELISA methods are used for testing contamination of foodstuffs with soybean. In view of the complexity regarding allergen detection in foodstuffs and appropriate food product labelling, the aim of the present study was to investigate the impact of Maillard reaction on the detectability of soybean proteins using commercial ELISA kits. Accumulation of protein bound carbonyls, modification of reactive lysine residues and severe aggregation as a result of incubation with glucose, in the presence or absence of soluble wheat proteins, were recorded. Moreover, detection of soybean proteins by means of three commercial ELISA kits was strongly altered and was highly dependent on the type of kit used.

Mots clés: Life Sciences

Céline Platteau, Tatiana Cucu, Bruno de Meulenaer, Bart Devreese, Marc de Loose, et al.. Effect of protein glycation in the presence or absence of wheat proteins on detection of soybean proteins by commercial ELISA. Food Additives and Contaminants, 2011, 28 (2), pp.127. ⟨10.1080/19440049.2010.539627⟩. ⟨hal-00661253⟩