Abstract
The aim of the study was to analytically evaluate quantum dots in immunohistofluorescence (IHF-QD) microscopic imaging as detectors of food allergens—peanut and wheat. The experiment was designed as two in silico experiments or simulations: (a) models of pastry samples were prepared with the addition of allergenic components (peanut and wheat protein components) and without the addition of allergenic components, and (b) positive and negative commercial samples underwent food allergen detection. The samples from both simulations were tested by the ELISA and IHF-QD microscopic methods. The primary antibodies (secondary antibodies to a rabbit Fc fragment with labeled CdSe/ZnS QD) were labelled at 525, 585, and 655 nm emissions. The use of quantum dots (QDs) has expanded to many science areas and they are also finding use in food allergen detection, as shown in the study. The study indicated that differences between the ELISA and IHF-QD microscopic methods were not observable among experimentally produced pastry samples with and without allergenic components, although differences were observed among commercial samples. The important value of the study is certainly the differences found in the application of different QD conjugates (525, 585, and 655). The highest contrast was found in the application of 585 QD conjugates that can serve for the possible quantification of present food allergens—peanuts and wheat. The study clearly emphasized that QD can be used for the qualitative detection of food allergens and can represent a reliable analytical method for food allergen detection in different food matrixes.
Highlights
Food allergies significantly affect the quality of life of allergic individuals
To verify the plausibility of the results obtained by the IHF-quantum dots (QDs) method, model samples were analyzed by the sandwich ELISA method (Table 2)
While the testing of the IHF-QD 585 method was consistent with the comparison method, it should be noted that the remaining methods, IHF-QD 525 and IHF-QD 655, did not achieve this level of compliance
Summary
Food allergies significantly affect the quality of life of allergic individuals. An allergic individual requires increased demands on food sources [1]. The labeling of allergens is a crucial tool for obtaining information on the presence of allergenic food ingredients that are intentionally used in a food product. To reduce the risk of adverse food allergic reactions, it is necessary to exclude certain food allergens from the diet. An allergic individual relies on an elimination diet, which is effective only if the food manufacturer informs consumers about the allergen [2,3].
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