A Sandwich ELISA for the Determination of Beef Meat Content in Processed Foods
スポンサーリンク
概要
- 論文の詳細を見る
Two kinds of polyclonal antibodies against beef myoglobin were produced by immunizing rabbits with denatured myoglobin or with a peptide having the amino acid sequence unique to beef myoglobin. The latter peptide antibody reacted specifically with beef myoglobin without cross-reacting with other food proteins or with pork and chicken myoglobin. A sandwich ELISA, in which this peptide antibody was used as a capture antibody and the anti-denatured myoglobin antibody as an enzyme-labeled antibody, was also specific against beef myoglobin. When the beef content was determined in pork-or chicken-based model foods by this sandwich ELISA, the recoveries of beef protein agreed well with the actual mixing ratio of beef. Moreover, it could be confirmed by this method that the labeling of beef usage in several commercially processed foods was reasonable. Thus, a sandwich ELISA suitable for the evaluation of beef content in various foods was established.
- 社団法人 日本食品科学工学会の論文
- 2009-11-01
著者
-
TANABE Soichi
Graduate School of Biosphere Science Hiroshima University
-
Murakami Yamaguchi
Kyoto Women's University Department Of Food And Nutrition
-
Tanabe Soichi
Graduate School Of Biosphere Sci. Hiroshima Univ.
-
Tanabe Soichi
Hiroshima University Graduate School Of Biosphere Science
-
Miake Kiyotaka
Marudai Food Co. Ltd Central Research Institute
-
Narita Hiroshi
Kyoto Women's University Department Of Food And Nutrition
-
Sugiyama Masaaki
Marudai Food Co. Ltd Central Research Institute
-
Sugiyama Masaaki
Marudai Food Co. Ltd
-
KOTOURA Satoshi
Marudai Food Co., Ltd, Central Research Institute
-
NAKAMURA Miyuki
Marudai Food Co., Ltd, Central Research Institute
-
Kotoura Satoshi
Central Research Institute Marudai Food Co. Ltd.
-
Nakamura Miyuki
Marudai Food Co. Ltd Central Research Institute
関連論文
- P265 小麦アレルギー児における低アレルゲン化小麦による減感作療法の試み : ω-5グリアジニンRAST値での評価(食物アレルギー・他(2)-3, 第19回日本アレルギー学会春季臨床大会)
- 牛肉アレルギー児における臨床所見と牛肉主要アレルゲンおよびB細胞エピトープ
- 豚肉アレルゲンの解析
- MS1-9 小麦アレルギー患者における低アレルゲン化小麦による減感作療法の試み(食物アレルギー1,ミニシンポジウム1,一般演題,第56回日本アレルギー学会秋季学術大会)
- 乳酸菌・ビフィズス菌による腸管炎症抑制 : 細胞壁成分のリポテイコ酸がTLR2を介して腸管バリアを保護
- 醤油醸造における小麦アレルゲンの分解機構
- 醤油醸造における小麦アレルゲンの分解機構
- 大麦赤紫蘇飲料の摂取がスギおよびヒノキ花粉症患者の症状に及ぼす影響
- グルテン感受性腸疾患-セリアック病 通常の食物アレルギーとはメカニズムの異なる免疫異常
- 464 低アレルゲン化小麦による減感作療法を施行した重症小麦アレルギーの1症例
- 鶏肉タンパク質加水分解物の血圧上昇抑制作用とそのメカニズム
- 酵素分解による小麦粉の低アレルゲン化
- 低アレルゲン化小麦粉食品の開発
- 難治性の小麦アレルギーに挑む アレルゲンの同定から対応食品の開発まで
- 食物アレルギー予防および治療機能を意図した食品設計とその基盤解析
- 高グルタミンペプチドの大量生産法
- ぶどうの抗菌活性成分の単離・同定およびその食品への利用
- Changes in the Properties of Porcine Myosin during Postmortem Aging
- Enzyme-Modified Cheese Exerts Inhibitory Effects on Allergen Permeation in Rats Suffering from Indomethacin-Induced Intestinal Inflammation
- Consumption of Pork-Liver Protein Hydrolysate Reduces Body Fat in Otsuka Long-Evans Tokushima Fatty Rats by Suppressing Hepatic Lipogenesis
- 地鶏の長期熟成に伴う肉質(呈味成分、肉の硬さ・軟らかさ、食味性)の変化と最適熟成条件の確立(〔平成〕14年度畜産物需給関係学術研究情報収集推進事業報告書から)
- An Active Compound against Allergen Absorption in Hypoallergenic Wheat Flour Produced by Enzymatic Modification(Food & Nutrition Science)
- Isolation and Characterization of a Novel Polysaccharide As a Possible Allergen Occurring in Wheat Flour
- 脱気硬水を用いる牛乳アレルギー患者用プリンの新規製造法
- P238 食肉アレルゲンとしてのphosphoglucomutaseの同定とそのIgE結合エピトープ(食物アレルギー6,ポスターセッション,一般演題,第18回日本アレルギー学会春季臨床大会)
- IgE-reactive 60 kDa glycoprotein occurring in wheat flour
- Consumption of hypoallergenic flour prevents gluten-induced airway inflammation in Brown Norway rats.
- Novel method for producing hypoallergenic wheat flour by enzymatic fragmentation of the constituent allergens and its application to food processing
- S113 アレルギー対応食品の製造技術(新しい食品のバイオ技術と安全確保技術,シンポジウム)
- 抗原特異的ペプチド減感作療法のツールとしての酵素分解食品 (特集:最近の食物アレルギー研究の動向)
- 小麦粉の低アレルゲン化処理の実用化技術の開発
- Producing a Low Ovomucoid Egg White Preparation by Precipitation with Aqueous Ethanol
- 食物アレルゲン・エピトープ解析
- Bifidobacterium infantis によるIL-17産生抑制
- 乳発酵食品の腸管バリア保護作用
- アレルギー対応食品の開発 : アレルゲン解析から抗アレルギー食品の設計まで
- アレルギー抑制の実際的方策 (特集 食物アレルギーの現況と対策)
- 温州みかんの抗アレルギー作用
- Gary BEAUCHAMP 博士講演会
- アレルゲン腸管透過抑制活性の評価系構築と活性成分
- Enzyme-Modified Cheese Exerts Inhibitory Effects on Allergen Permeation in Rats Suffering from Indomethacin-Induced Intestinal Inflammation
- Paenibacillus macerans Possesses Two Types of 16S rDNA Copies in a Genome with a Length Difference of Twelve Base Pairs
- Purification and characterization of an angiotensin I-converting enzyme inhibitory peptide derived from porcine troponin C
- 小麦ふすまの免疫調節機能
- Simultaneous Preparation of Purified Plasmalogens and Sphingomyelin in Human Erythrocytes with Phospholipase A_1 from Aspergillus orizae
- Effects of Citrus unshiu Powder on the Cytokine Balance in Peripheral Blood Mononuclear Cells of Patients with Seasonal Allergic Rhinitis to Pollen
- Fermented Barley Extract Suppresses the Development of Atopic Dermatitis-Like Skin Lesions in NC/Nga Mice, Probably by Inhibiting Inflammatory Cytokines
- PCR Method of Detecting Pork in Foods for Verifying Allergen Labeling and for Identifying Hidden Pork Ingredients in Processed Foods
- 低アレルゲン化小麦粉の臨床評価
- 食品アレルギーに関する最近の動向 (特集 食品アレルギーとその対応策)
- 食物アレルギー
- A Sandwich ELISA for the Determination of Beef Meat Content in Processed Foods
- Spoilage Ability of Psychrotrophic Paenibacillus spp. Isolated from Cooked Food Products
- Quantification of Pork, Chicken and Beef by Using a Novel Reference Molecule
- Specific Discrimination of Chicken DNA from Other Poultry DNA in Processed Foods Using the Polymerase Chain Reaction
- A Real-Time Quantitative PCR Detection Method for Pork, Chicken, Beef, Mutton, and Horseflesh in Foods
- Quantification of Pork, Chicken and Beef by Using a Novel Reference Molecule
- O4-5 低アレルギー小麦開発の取り組み(O4 食物アレルギー1アレルゲン,口演,第61回日本アレルギー学会秋季学術大会)
- 低アレルゲン化小麦粉食品の開発
- Analysis of Food Allergen Structures and Development of Foods for Allergic Patients
- Effect of D-Alanine in Teichoic Acid from the Streptococcus thermophilus Cell Wall on the Barrier-Protection of Intestinal Epithelial Cells
- Degradation of interleukin 8 by the serine protease MucD of Pseudomonas aeruginosa
- Identification of a New IgE-Binding Epitope of Peanut Oleosin That Cross-Reacts with Buckwheat
- Chicken Collagen Hydrolysate-derived Peptides Inhibit Tumor Necrosis Factor-α-induced Inflammatory Response in Endothelial Cells
- O67-2 加水分解コムギにより生じたWDEIAにおける負荷検査の結果と有用性(加水分解小麦アレルギー,口演,第62回日本アレルギー学会秋季学術大会)
- S10-2 食物アレルゲンの変性と分解 : 治療への応用(シンポジウム10 食物アレルギーの診断と治療update,第62回日本アレルギー学会秋季学術大会)
- Chicken Collagen Hydrolysate-derived Peptides Inhibit Tumor Necrosis Factor-α-induced Inflammatory Response in Endothelial Cells