IIFP   25103
INSTITUTO DE ESTUDIOS INMUNOLOGICOS Y FISIOPATOLOGICOS
Unidad Ejecutora - UE
artículos
Título:
DETECCIÓN DE ALERGENOS DE SOJA EN PRODUCTOS CÁRNICOS CRUDOS Y COCIDOS UTILIZANDO SDS-PAGE Y MÉTODOS INMUNOQUÍMICOS
Autor/es:
CAGNASSO CAROLINA; MARTÍN MARIA EUGENIA; CELLERINO KARINA; AUDISIO FABIOLA; DOCENA GUILLERMO; POLENTA GUSTAVO; LÓPEZ LAURA
Revista:
Revista Chilena de Nutrición
Editorial:
SCielo
Referencias:
Lugar: Santiago; Año: 2014 vol. 41 p. 412 - 419
ISSN:
0717-7518
Resumen:
The aim of this study was to evaluate the detection of soy allergens in raw and cooked meat products using SDS-PAGE and immunochemical methods. Ten raw model systems of bovine meat added with soy protein isolates, eight cooked model systems of boneless ham added with soy protein isolates and eight commercial meat products were analized. Model systems and commercial samples were analyzed by SDS-PAGE, Dot Blot, Immunoblotting and ELISA (Soy allergen kit from Neogen). Dot blot and Immunoblotting resulted to be the most sensitive analytical methods for the detection of soy proteins. The concentrations of the soy protein isolate obtained with the ELISA kit were much lower than real values. Soy proteins that were not declared in the label of several samples were detected using different methods. The heat treatment applied to the cooked meat products would affect the solubility of soy proteins and their ability to react with the antibodies of the ELISA kit used.