Development of Immunohistochemical Methods for Casein Detection in Meat Products.

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

doi:10.3390/foods10010028

Ludmila Kalčáková, Bohuslava Tremlová + Show 3 more

Open Access

https://doi.org/10.3390/foods10010028

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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%).

Highlights

0.6–2.5% of preschool children, 0.3% of older children and adolescents, and less than 0.5% of adults suffer from cow’s milk allergy globally
The aim of this work was to develop an immunohistochemical method for direct detection of casein in meat products’ matrix and to validate it
The first group was prepared with the addition of different types of milk additives in the concentration of 2.5%, which is a common addition into meat products to reach the required effect [3]

Summary

Introduction

Javůrková, Z.; Development of Immunohistochemical Methods for Casein Detection in Meat Products.Foods 2021, 10, 28. https://dx.doi.org/10.3390/foods10010028Received: 23 November 2020Accepted: 22 December 2020Published: 24 December 2020Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.license (https://creativecommons.org/licenses/by/4.0/). DAB provides a clear and smooth but sharply bounded and consistent form of immunoreactive structures, and it is typically characterized by. As described by Thomas and Lemmer [19], DAB and HistoGreen chromogens of have the same sensitivity. When comparing these two with peroxidase substrates, differences in contrast are evident. DAB provides a clear and smooth but sharply bounded and consistent form of immunoreactive structures, and it is typically characterized by regregular incision rates in terms of intensity density

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