Journal article


Development and validation of an enzyme-linked immunosorbent assay (ELISA) for quantification of lysozyme in cheese


Publication Details
Author(s): Schneider N, Weigel I, Werkmeister K, Pischetsrieder M
Publisher: American Chemical Society
Publication year: 2010
Volume: 58
Pages range: 76-81
ISSN: 0021-8561

Abstract

A competitive enzyme-linked Immunosorbent assay (ELISA) was developed to quantify the amount of the preservative and potential allergen lysozyme in cheese using a commercially available monoclonal antibody against hen egg white lysozyme. The limit of detection for lysozyme in a cheese matrix amounted to 2.73 ng/mL, and the working range comprises 3.125-800 ng/mL. Intra- and interassay coefficients of variation were lower than 12%. Neither cross-reactivity with α-lactalbumin and human lysozyme nor unspecific interference with matrix components was observed. The recovery of lysozyme-spiked cheese ranged from 87.4 to 93.6% at four concentrations (50, 100, 200, and 400 mg/kg). The ELISA method was also compared to a high-performance liquid chromatography (HPLC) method, confirming the reliability and accuracy of the ELISA. A total of 21 commercially available cheese samples produced with and without lysozyme were analyzed with ELISA as well as HPLC. Both methods showed good agreement with a correlation index of R2 = 0.990. © 2009 American Chemical Society.



How to cite
APA: Schneider, N., Weigel, I., Werkmeister, K., & Pischetsrieder, M. (2010). Development and validation of an enzyme-linked immunosorbent assay (ELISA) for quantification of lysozyme in cheese. Journal of Agricultural and Food Chemistry, 58, 76-81. https://dx.doi.org/10.1021/jf9025019

MLA: Schneider, Nadine, et al. "Development and validation of an enzyme-linked immunosorbent assay (ELISA) for quantification of lysozyme in cheese." Journal of Agricultural and Food Chemistry 58 (2010): 76-81.

BibTeX: Download
Share link
Last updated on 2017-09-19 at 02:42
PDF downloaded successfully