In-situ electrochemically synthesized artificial Gly m TI antibody for soybean allergen quantification in complex foods

• Type: Article in International Scientific Journal
• Date: 2024

Authors

Dias, C (Author) Other; Fernandes, D (Author) Other; Joana Costa (Author) FFUP; Villa, C (Author) Other; Moreira, P (Author) Other; Brandão, TSC (Author) Other; Mafra, I (Author) Other; Silva, F (Author) FCUP; Carlos M Pereira (Author) FCUP; Costa, R (Author) FCUP

Journal

Title: Analytica Chimica Acta

Vol. 1332

ISSN: 0003-2670

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Other information

Authenticus ID: P-017-65A

DOI: 10.1016/j.aca.2024.343340

Abstract (EN): Biosensors, especially those designed for detecting food allergens like Gly m TI in soybean, play a crucial role in safeguarding individuals who suffer from adverse food allergies, extending to both individual well-being and broader public health considerations. Furthermore, their integration into food production and monitoring processes aids in compliance with regulatory standards, reducing the incidence of allergen-related recalls and protecting vulnerable populations. Technological advancements in biosensor development, such as increased portability, real-time monitoring capabilities, and user-friendly interfaces, have expanded their practical applications, making them indispensable in various settings, including manufacturing plants, food service establishments, and even at-home use by consumers. For the first time, a biosensor targeting the Gly m TI allergen based on molecularly imprinted polymer (MIP) technology was developed to detect/quantify soybean in complex food matrices and effectively address the detection challenges of complex and processed foods. The Gly m TI-MIP underwent a thorough validation process using anti-Gly m TI IgG raised as a polyclonal response to the trypsin inhibitor. Gly m TI-MIP was successfully tested across a range of food matrices, including tree nuts (e.g., peanuts, walnuts, and hazelnuts) and legumes (e.g., lentils, beans, and lupine), presenting minimal cross-reactivity with lupine and walnut. The innovative approach provided a linear response in the 1 ag mL(-1) - 10 mu g mL(-1) range, with a LOD<1 ag mL(-1). Applying the Gly m TI-MIP sensor to complex model foods allowed to detect 0.1 mg kg(-1) (0.00001 %) of soybean protein isolate in biscuits, ham, and sausages before and after the respective thermal treatments. The innovative biosensor can significantly improve food safety protocols by addressing the complexities of tracing allergens in processed and unprocessed food products. By ensuring rigorous allergen control, these biosensors may support global food trade compliance with international safety standards, boost consumer confidence, and promote transparency in food labeling, ultimately contributing to a safer food supply chain.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 14