Electrochemical immunosensor for point-of-care detection of soybean Gly m TI allergen in foods

• Tipo: Artigo em Revista Científica Internacional
• Data: 2024

Autores

Dias, C (Autor) Outra; Costa, J (Autor) Outra; Mafra, I (Autor) Outra; Fernandes, D (Autor) Outra; Brandao, ATSC (Autor) Outra; Silva, AF (Autor) Outra; Carlos M Pereira (Autor) FCUP; Costa, R (Autor) FCUP

Revista

Título: Talanta

Vol. 268

ISSN: 0039-9140

Editora: Elsevier

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 0 Citações

Outras Informações

ID Authenticus: P-00Z-8D1

DOI: 10.1016/j.talanta.2023.125284

Abstract (EN): Soybean is a legume with high technological functionality, commonly used by the food industry as an ingredient in different products. However, soybean is an allergenic food whose undeclared presence in processed foods may represent a public health risk. In this work, it was developed an efficient electrochemical immunosensor, targeting the soybean trypsin inhibitor (Gly m TI) allergen using commercial anti-Gly m TI IgG, aiming at detecting/quantifying minute amounts of soybean in different food formulations. For this purpose, model mixtures of different foods (sausages, cooked-hams, biscuits) were prepared to contain known amounts of soybean protein isolate (100,000-0.1 mg kg(-1)) and submitted to specific thermal treatments (autoclaving, oven-cooking, baking). The electrochemical immunosensor allowed quantifying down to 0.1 mg kg(-1) of soybean in the three food matrices, raw and processed (0.0012 mg of Gly m TI/kg of matrix). Accordingly, the immunosensor is suitable for detecting traces of soybean in raw, processed, and complex foods, thus protecting 99 % of soybean-allergic patients.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 13