Development of monoclonal antibody‐based sandwich ELISA for detecting major mango allergen Man i1 in processed foods

Journal of Food Safety - Tập 41 Số 2 - 2021
Wen‐Che Tsai1, Hsin‐Yi Yin1,2, Ssu‐Ning Chen1, Hung‐Chi Chang3, Hsiao‐Wei Wen1,4
1Department of Food Science and Biotechnology, National Chung Hsing University, Taiwan
2Food and Livestock Product Safety Inspection Center, National Chung Hsing University, Taiwan
3Department of Golden-Ager Industry Management, Chaoyang University of Technology, Taiwan
4Graduate Institute of Food Safety, National Chung Hsing University, Taiwan

Tóm tắt

AbstractMango (Mangifera indica L.) is a popular tropical fruit but also an allergenic source. In Taiwan, the packaging of any food product that contains mango must display an allergen warning. Therefore, establishing a reliable method for detecting mango residues in food products is important. In this study, a sandwich enzyme‐linked immunosorbent assay (sELISA) was developed to detect the major mango allergen Man i1. First, five batches of polyclonal and monoclonal antibodies against Man i1 were generated and used to identify the optimal antibody pair for sELISA. Using 2G5 mAb as the capture antibody and anti‐rMan i1 pAb as the detection antibody yielded the strongest assay signal. The limit of detection (LOD) and limit of quantification (LOQ) of the developed ELISA are estimated to be 3.9 and 21.2 ng/ml rMan i1, respectively, after optimization. The assay exhibits good specificity to mango and offers good precision and reproducibility since the calculated coefficient of variation (CV) of the intra‐ and inter‐assays were 5.5–11.7% and 7.4–12.4%, respectively. Finally, 23 commercial food products were evaluated using the developed sELISA and the results of this assay closely agreed (95.7%) with those of the Western blot. Thus, the developed sELISA provides a potential method for detecting mango allergens in foods for protecting people with mango allergy from the accidental ingestion of mango.

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Journal of Food Safety

Tập 41 Số 2

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