Development of Immunohistochemical Methods for Casein Detection in Meat Products

Kalčáková, Ludmila; Pospiech, Matej; Tremlová, Bohuslava; Javůrková, Zdeňka; Chernukha, Irina

doi:10.3390/foods10010028

Open AccessArticle

Development of Immunohistochemical Methods for Casein Detection in Meat Products

by

Ludmila Kalčáková

¹,

Matej Pospiech

¹

,

Bohuslava Tremlová

¹,

Zdeňka Javůrková

^1,*

and

Irina Chernukha

²

¹

Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 612 24 Brno, Czech Republic

²

The V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Talalikhina ul. 26, 109316 Moscow, Russia

^*

Author to whom correspondence should be addressed.

Foods 2021, 10(1), 28; https://doi.org/10.3390/foods10010028

Submission received: 23 November 2020 / Revised: 19 December 2020 / Accepted: 22 December 2020 / Published: 24 December 2020

(This article belongs to the Special Issue Advances in the Approach Food Allergy)

Download

Browse Figures

Review Reports Versions Notes

Abstract

To increase production efficiency of meat products, milk protein additives are often used. Despite a number of advantages, use of dairy ingredients involves a certain risk, namely the allergenic potential of milk proteins. A number of methods have been developed to detect milk-origin raw materials in foodstuffs, including immunological reference methods. This study presents newly developed immunohistochemical (IHC) methods for casein detection in meat products. Casein was successfully detected directly in meat products where sensitivity was determined at 1.21 and specificity at 0.28. The results obtained from the IHC were compared with the Enzyme-Linked Immuno Sorbent Assay (ELISA) and there was no statistically significant difference between the IHC and ELISA methods (p > 0.05). The correspondence between the methods was 72% in total. The highest correspondence was reached in frankfurters (90%), the lowest in canned pâté (44%).

Keywords: milk; immunoreactivity; sausages; allergy; ELISA; food microscopy

Share and Cite

MDPI and ACS Style

Kalčáková, L.; Pospiech, M.; Tremlová, B.; Javůrková, Z.; Chernukha, I. Development of Immunohistochemical Methods for Casein Detection in Meat Products. Foods 2021, 10, 28. https://doi.org/10.3390/foods10010028

AMA Style

Kalčáková L, Pospiech M, Tremlová B, Javůrková Z, Chernukha I. Development of Immunohistochemical Methods for Casein Detection in Meat Products. Foods. 2021; 10(1):28. https://doi.org/10.3390/foods10010028

Chicago/Turabian Style

Kalčáková, Ludmila, Matej Pospiech, Bohuslava Tremlová, Zdeňka Javůrková, and Irina Chernukha. 2021. "Development of Immunohistochemical Methods for Casein Detection in Meat Products" Foods 10, no. 1: 28. https://doi.org/10.3390/foods10010028

APA Style

Kalčáková, L., Pospiech, M., Tremlová, B., Javůrková, Z., & Chernukha, I. (2021). Development of Immunohistochemical Methods for Casein Detection in Meat Products. Foods, 10(1), 28. https://doi.org/10.3390/foods10010028

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Menu

Development of Immunohistochemical Methods for Casein Detection in Meat Products

Abstract

Share and Cite

Article Metrics

Article Access Statistics

Further Information

Guidelines

MDPI Initiatives

Follow MDPI