Interlaboratory Evaluation of Two Enzyme-Linked Immunosorbent Assay Kits for the Determination of Crustacean Protein in Processed Foods
| Autor: | Hiroshi Akiyama, Shinobu Sakai, Akihisa Abe, Rieko Matsuda, Kohsuke Seiki, Hiroshi Oda, Yasuo Ohno, Atsuo Urisu, Reiko Adachi, Tamio Maitani, Kazuo Shiomi, Michihiro Oka |
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| Rok vydání: | 2008 |
| Předmět: |
Pharmacology
chemistry.chemical_classification animal structures Relative standard deviation Proteins Reproducibility of Results Enzyme-Linked Immunosorbent Assay Repeatability Elisa assay Biology Molecular biology Food hypersensitivity Analytical Chemistry Crustacean Proteins Enzyme chemistry Crustacea Animals Environmental Chemistry Reagent Kits Diagnostic Food science Agronomy and Crop Science Food Analysis Food Hypersensitivity Food Science |
| Zdroj: | Journal of AOAC INTERNATIONAL. 91:123-129 |
| ISSN: | 1944-7922 1060-3271 |
| DOI: | 10.1093/jaoac/91.1.123 |
| Popis: | The labeling of foods containing material derived from crustaceans such as shrimp and crab is to become mandatory in Japan because of increases in the number of allergy patients. To ensure proper labeling, 2 novel sandwich enzyme-linked immunosorbent assay (ELISA) kits for the determination of crustacean protein in processed foods, the N kit (Nissui Pharmaceutical Co., Ltd, Ibaraki, Japan) and the M kit (Maruha Nichiro Holdings, Inc., Ibaraki, Japan), have been developed. Five types of model processed foods containing 10 and/or 11.9 g/g crustacean soluble protein were prepared for interlaboratory evaluation of the performance of these kits. The N kit displayed a relatively high level of reproducibility relative standard deviation (interlaboratory precision; 4.08.4 RSDR) and sufficient recovery (6586) for all the model processed foods. The M kit displayed sufficient reproducibility (17.620.5 RSDR) and a reasonably high level of recovery (82103). The repeatability relative standard deviation (RSDr) values regarding the detection of crustacean proteins in the 5 model foods were mostly |
| Databáze: | OpenAIRE |
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