Comparison of immunohistochemical, histochemical and immunochemical methods for detection of wheat protein allergens in meat samples and cooked, dry, raw and fermented sausage samples

Zuzana Řezáčová Lukášková (1) , Bohuslava Tremlová , Matej Pospiech , Eva Renčová , Zdeňka Randulová , Ladislav Steinhauser , Aneta Reichová , Josef Bednář

1 Department of Vegetable Foodstuff and Plant Production

Nowadays is it a common practice to use addition of vegetable protein in production of meat products. Because of the possible substitution of high quality raw meat with vegetable protein without the labeling the product package and because of the allergenic potential of many vegetable proteins, it is important to develop as accurate methods for its detection as possible. The objective of the present study was to compare histochemical, immunochemical (ELISA, Alert gliadin screening test), and immunohistochemical methods for detection of wheat protein in meat samples and sausages. Histochemical methods were useful for detection of flour in meat samples, but immunohistochemical method was better for detection of wheat protein. ALERT gliadin screening test detected gliadin from 10 mg kg-1 while immunohistochemical method detected wheat protein concentrations from 1 g kg-1 and ELISA method detected wheat protein concentrations from 4 g kg-1. ALERT gliadin screening test showed results within one day, while ELISA detection method in two days, and immunohistochemical procedure in 5 days at the soonest, all including sample preparation. This study also focused on optimization of immunohistochemical method in sausage samples of cooked sausage. In addition, three samples were sufficient for wheat protein detection at concentration of 1 g kg-1 (and greater) with confidence level greater than 95 %.

Mots clés: Life Sciences

Zuzana Řezáčová Lukášková, Bohuslava Tremlová, Matej Pospiech, Eva Renčová, Zdeňka Randulová, et al.. Comparison of immunohistochemical, histochemical and immunochemical methods for detection of wheat protein allergens in meat samples and cooked, dry, raw and fermented sausage samples. Food Additives and Contaminants, 2011, 28 (07), pp.817-825. ⟨10.1080/19440049.2011.572292⟩. ⟨hal-00704677⟩