Effect of protein glycation in the presence or absence of wheat proteins on detection of soybean proteins by commercial ELISA

Abstract

Soybean (Glycine max) is the world's primary provider of protein and oil and is widely used in foodstuffs. However, the use of soybean in foodstuffs might pose a serious threat to allergic consumers since some proteins can cause allergic reactions. To date mostly ELISA methods are used for testing contamination of foodstuffs with soybean. In view of the complexity regarding allergen detection in foodstuffs and appropriate food product labelling, the aim of this study was to investigate the impact of the Maillard reaction on the detectability of soybean proteins using commercial ELISA kits. Accumulation of protein-bound carbonyls, modification of reactive lysine residues and severe aggregation as a result of incubation with glucose, in the presence or absence of soluble wheat proteins, were recorded. Moreover, detection of soybean proteins by means of three commercial ELISA kits was strongly altered and was highly dependent on the type of kit used.

Keywords:

• soybean allergy
• Maillard reaction
• ELISA
• protein bound carbonyls
• protein aggregation
• reactive lysine

Acknowledgements

This work was funded by the Belgian Science Policy (BELSPO) (Contract Number SD/AF/03A). The authors would like to thank the Neogen Corporation for kindly providing the Veratox Soy Allergen ELISA kits used. C. Platteau and Tatiana Cucu contributed equally to the writing of this paper.