Development and validation of an enzyme-linked Immunosorbent assay (ELISA) for quantification of lysozyme in cheese

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 1, 2010, Pages 76-81

  Schneider, Nadine ^a   Weigel, Ingrid ^a   Werkmeister, Knut ^b   Pischetsrieder, Monika ^a  

^a UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

^b Bavarian Health and Food Safety Authority   (Germany)

Author keywords

Allergen; Cheese; ELISA; Lysozyme; Monoclonal antibody

Indexed keywords

LYSOZYME;

ANIMAL; ARTICLE; CHEESE; ENZYME LINKED IMMUNOSORBENT ASSAY; EVALUATION; METHODOLOGY; VALIDATION STUDY;

ANIMALS; CHEESE; ENZYME-LINKED IMMUNOSORBENT ASSAY; MURAMIDASE;

EID: 75249099277     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9025019     Document Type: Article

References (29)

1. Proctor, V. A.; Cunningham, F. E. The chemistry of lysozyme and its use as a food preservative and a pharmaceutical. Crit. Rev. Food Sci. Nutr. 1988, 26, 359-395.
2. (2) Guerin-Dubiard, C.; Pasco, M.; Hietanen, A.; Quires del Bosque, A.; Nau, F.; Croguennec, T. Hen egg white fractionation by ionexchange chromatography. J. Chromatoer., A 2005, 1090, 58-67. (Pubitemid 41207664)
3. (3) Eggesbo, M.; Botten, G.; Halvorsen, R.; Magnus, P. The prevalence of allergy to egg: A population-based study in young children. Allergy 2001, 56, 403-411. (Pubitemid 32452683)
4. (4) Schafer, T.; Bohler, E.; Ruhdorfer, S.; Weigl, L.; Wessner, D.; Heinrich, J.; Filipiak, B.; Wichmann, H. E.; Ring, J. Epidemiology of food allergy/food intolerance in adults: Associations with other manifestations of atopy. Allergy 2001, 56, 1172-1179. (Pubitemid 33086978)
5. (5) Fremont, S.; Kanny, G.; Nicolas, J. P.; Moneret-Vautrin, D. A. Prevalence of lysozyme sensitization, in an egg-allergic population. Allergy 1997, 52, 224-228. (Pubitemid 27138439)
6. Hoffman, D. R. Immunochemical identification of the allergens in egg white. J. Allergy Clin. Immunol. 1983, 71, 481-486.
7. (7) Holen, E.; Elsayed, S. Characterization of four major allergens of hen egg white by IEF/SDS-PAGE combined with electrophoretic transfer and IgE immunoautoradiography. Int. Arch. Allergy Appl. Immunol. 1990, 91, 136-141. (Pubitemid 20167253)
8. Gorin, G.; Wang, S. F.; Papapavlou, L. Assay of lysozyme by its lytic action on M. lysodeikticus cells. Anal. Biochem. 1971, 39, 113-127.
9. McKenzie, H. A.; White, F. H., Jr. Determination of lysozyme activity at low levels with, emphasis on the milk enzyme. Anal. Biochem. 1986, 157, 367-374.
10. Weth, F.; Schroeder, T.; Buxtorf, U. P. Dermination of lysozyme content in eggs and egg products using SDS-gel electrophoresis. Z. Lebensm.-Uniters.- Forch. 1988, 187, 541-545.
11. Liao, Y. H.; Brown, M. B.; Martin, G. P. Turbidimetric and HPLC assays for the determination of formulated lysozyme activity. J. Pharm. Pharmacol. 2001, 53, 549-554.
12. (12) Pellegrino, L.; Tirelli, A. A sensitive HPLC method to detect hen's egg white lysozyme in milk and dairy products. Int. Dairy J. 2000, 10, 435-442. (Pubitemid 30805416)
13. Bärtschi, F.; Muralt, L; Rieder, K; Kämpfer, U.; Schaller, J. Bestimmung von Lysozym in Käse mittels LC-MS. Mitt. Lebensm. Hyg. 2006, 97, 478-488.
14. (14) Kvasnicka, F. Determination of egg white lysozyme by on-line coupled capillary isotachophoresis with capillary zone electrophoresis. Electrophoresis 2003, 24, 860-864. (Pubitemid 36395536)
15. Schneider, N.; Becker, C. M.; Pischetsrieder, M. Analysis of lysozyme in cheese by immunocapture mass spectrometry. J. Chromatogr., B: Anal. Technol. Biomed. Life Sci. 2009, doi: 10.1016/j.jchromb.2009.07.040.
16. Rauch, P.; Hochel, I.; Kás, J. Sandwich enzyme immunoassay of hen egg lysozyme in foods. J. Food Sci. 1990, 55, 103-105.
17. Rauch, P.; Poplstein, M.; Hochel, I.; Fukal, L.; Ferri, E.; Abagnato, C. A.; Girotti, S.; Roda, A. Enhanced chemiluminescent sandwich enzyme immunoassay for hen egg lysozyme. J. Biolumin. Chemilumin. 1995, 10, 35-40.
18. Yoshida, A.; Takagaki, Y.; Nishimune, T. Enzyme immunoassay for hen egg white lysozyme used as a food additive. J. Assoc. Off. Anal. Chem. 1991, 74, 502-505.
19. (19) Weber, P.; Steinhart, H.; Paschke, A. Investigation of the allergenic potential of wines fined with various proteinogenic fining agents by ELISA. J. Agric. Food Chem. 2007, 55, 3127-3133. (Pubitemid 46668327)
20. (20) Vidal, M. L.; Gautron, J.; Nys, Y. Development of an ELISA for quantifying lysozyme in hen egg white. J. Agric. Food Chem. 2005, 53, 2379-2385. (Pubitemid 40471712)
21. Kerkaert, B.; De Meulenaer, B. Detection of hen's egg white lysozyme in food: Comparison between a sensitive HPLC and a commercial ELISA method. Commun. Agric. Appl. Biol. Sci. 2007, 72, 215-218.
22. Crowther, J. R. The ELISA Guidebook; Humana Press, Inc.: Totowa, NJ, 2000; Vol.149, III-IV, pp 1-413.
23. (23) Ansari, A. A.; Hattikudur, N. S.; Joshi, S. R.; Medeira, M. A. ELISA solid phase: Stability and binding characteristics. J. Immunol. Methods 1985, 84, 117-124. (Pubitemid 16180281)
24. Thapon, J. L.; Brulé, G. Effets du pH et de la forme ionique sur l'affinité lysozyme-caséines. Lait 1986, 66, 19-30.
25. Howell, N. K.; Yeboah, N. A.; Lewis, D. F. V. Studies on the electrostatic interactions of lysozyme with α-lactalbumin and β-lactoglobulin. Int. J. Food Sci. Technol. 1995, 30, 813-824.
26. De Roos, A. L.; Walstra, P.; Geurts, T. J. The association of lysozyme with casein, Int.Dairy J. 1998, 8, 319-324.
27. O'Fegan, P. Validation. In Immunoassays; Gosling, J. P., Ed.; Oxford University Press: Oxford, U.K., 2000; pp 211-238.
28. (28) Wirmer, J.; Berk, H.; Ugolini, R.; Redfield, C; Schwalbe, H. Characterization of the unfolded state of bovine α-lactalbumin and comparison with unfolded states of homologous proteins. Protien Sci. 2006, 15, 1397-1407. (Pubitemid 43800011)
29. 1H NMR studies of human lysozyme: Spectral assignment and comparison with hen lysozyme. Biochemistry 1990, 29, 7201-7214.