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Detection of Brazil Nut Proteins in Foods by Enzyme Immunoassay

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An enzyme immunoassay (EIA) system was developed for the detection of Brazil nut (BN) allergens in foods. The assay utilized a sandwich EIA format with inexpensive chicken egg yolk antibodies (IgY) as a source of immunoreagents for the immuno-specific capture and detection of BN proteins. The assay was capable of detecting less than 1 ppm of BN proteins spiked into various food matrices, and did not cross-react with protein extracts from a variety of seeds known to contain 2 S albumins related to the major BN allergen. This simple and inexpensive assay will enable the food industry and regulatory agencies to ascertain the presence of undeclared BN allergens in foods and related products.
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Keywords: ALLERGEN; BRAZIL; ENZYME; IMMUNOASSAY

Document Type: Short Communication

Publication date: June 1, 2002

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