A reliable enzyme-linked immunosorbent assay for the determining of sesame proteins in raw food ingredients and in processed foods

Masayoshi Tomiki; Masatoshi Sakai; Daichi Tanaka; Mai Hosoya; Kana Uchida; Haruki Shibata; Minoru Morita; Rie Ito; Yusuke Iwasaki; Hiroshi Akiyama

doi:10.1016/j.fochx.2024.101231

A reliable enzyme-linked immunosorbent assay for the determining of sesame proteins in raw food ingredients and in processed foods

Food Chem X. 2024 Feb 15:21:101231. doi: 10.1016/j.fochx.2024.101231. eCollection 2024 Mar 30.

Authors

Masayoshi Tomiki^{1

2}, Masatoshi Sakai¹, Daichi Tanaka¹, Mai Hosoya², Kana Uchida², Haruki Shibata¹, Minoru Morita¹, Rie Ito², Yusuke Iwasaki², Hiroshi Akiyama^{2

3}

Affiliations

¹ Morinaga Institute of Biological Science, Inc., 2-1-1 Shimosueyoshi, Tsurumi-Ku, Yokohama 230 -8504, Japan.
² Department of Analytical Chemistry, School of Pharmacy and Pharmaceutical Sciences, Hoshi University, 2-4-41 Ebara, Shinagawa-Ku, Tokyo 142-8501, Japan.
³ Division of Foods, National Institute of Health Sciences, 3-25-26 Tonomachi, Kawasaki-ku, Kawasaki 210-9501, Japan.

Abstract

Sesame is a frequent cause of adverse food reactions in allergic patients. We developed a novel sandwich enzyme-linked immunosorbent assay (ELISA) using two monoclonal antibodies and a unique extraction buffer for the detection and quantification of sesame proteins in processed foods and in raw food ingredients to clarify the validity of sesame labeling and for precautionary allergen labeling. The developed sandwich ELISA method is highly specific for sesame proteins. The limit of detection (LOD) and limit of quantification (LOQ) are 0.013 µg/g and 0.025 µg/g, respectively. The recoveries for incurred food samples, such as dressing, breads, sauce and pudding, ranged from 67 % to 81 %, while the repeatability and reproducibility coefficients of variation were less than 4.7 % and 4.5 %, respectively. The developed method has applicability for food products and is a reliable tool for the detection of hidden sesame proteins in raw food ingredients and in processed foods.

Keywords: ELISA; Extraction; Food allergen; Incurred foods; Monoclonal antibody; Sesame.