Development of a β-Lactoglobulin Sensor Based on SPR for Milk Allergens Detection
A sensitive and label-free surface plasmon resonance (SPR) based sensor was developed in this work for the detection of milk allergens. β-lactoglobulin (BLG) protein was used as the biomarker for cow milk detection. This is to be used directly in final rinse samples of cleaning in-place (CIP) systems of food manufacturers. The affinity assay was optimised and characterised before a standard curve was performed in pure buffer conditions, giving a detection limit of 0.164 µg mL−1 as a direct binding assay. The detection limit can be further enhanced through the use of a sandwich assay and amplification with nanomaterials. However, this was not required here, as the detection limit achieved exceeded the required allergen detection levels of 2 µg mL−1 for β-lactoglobulin. The binding affinities of the polyclonal antibody for BLG, expressed by the dissociation constant (KD), were equal to 2.59 × 10−9 M. The developed SPR-based sensor offers several advantages in terms of label-free detection, real-time measurements, potential on-line system and superior sensitivity when compared to ELISA-based techniques. The method is novel for this application and could be applied to wider food allergen risk management decision(s) in food manufacturing.
Surface plasmon resonance (SPR) biosensors for food allergen detection in food matrices.
Food allergies are recognized as a growing public health concern, with an estimated 3% of adults and 6-8% of children affected by food allergy disorders. Hence, food allergen detection, labeling, and management have become significant priorities within the food industry, and there is an urgent requirement for reliable, sensitive, and user-friendly technologies to trace food allergens in food products. In this critical review, we provide a comprehensive overview of the principles and applications of surface plasmon resonance (SPR) biosensors in the identification and quantification of food allergens (milk, egg, peanut, and seafood), including fiber-optic surface plasmon resonance (FOSPR), surface plasmon resonance imaging (SPRI), localized surface plasmon resonance (LSPR), and transmission surface plasmon resonance (TSPR). Moreover, the characteristics and fitness-for-purpose of each reviewed SPR biosensor is discussed, and the potential of newly developed SPR biosensors for multi-allergen real-time detection in a complex food system is highlighted. Such SPR biosensors are also required to facilitate the reliable, high-throughput, and real-time detection of food allergens by the food control industry and food safety control officials to easily monitor cross-contamination during food processing.
Cuisine and Empire: Cooking in World History
List of Illustrations List of Tables Acknowledgments Introduction 1. Mastering Grain Cookery, 20,000--300 B.C.E. 2. The Barley-Wheat Cuisines of the Ancient Empires, 500 B.C.E.--400 C.E. 3. Buddhist Cuisines, 260 B.C.E.--4800 C.E. 4. Islam Transforms the Cuisines of Central and West Asia, 800--1650 C.E. 5. Christianity Transforms the Cuisines of Europe and the Americas, 100--1650 C.E. 6. Prelude to Modern Cuisines: Northern Europe, 1650--1840 7. Modern Cuisines: The Expansion of Middling Cuisines, 1810--1920 8. Modern Cuisines: The Globalization of Middling Cuisines, 1920--2000 Notes Bibliography Index