Magnetic immunochromatographic test for histamine detection in wine

Area of Science:

• Food Science
• Analytical Chemistry
• Biotechnology

Background:

• Histamine, a biogenic amine, is prevalent in fermented foods like wine.
• High histamine intake can cause adverse reactions, especially in individuals with impaired histamine metabolism.
• Current methods for histamine detection are costly and time-consuming, necessitating simpler, rapid techniques.

Purpose of the Study:

• To develop and validate a rapid, point-of-use bioanalytical platform for histamine detection in wine.
• To utilize lateral flow immunoassay (LIA) with superparamagnetic particle labels and an inductive sensor for magnetic quantification.
• To establish a cost-effective and efficient method for monitoring histamine during wine production.

Main Methods:

• Application of lateral flow immunoassay (LIA) for histamine detection.
• Utilizing superparamagnetic particle labels and an inductive sensor for magnetic quantification.
• Calibration of the system with histamine standards and comparison with a commercial optical strip reader and ultra-high-performance liquid chromatography (UHPLC).

Main Results:

• The developed LIA system achieved a limit of detection of 1.2 mg/L with the inductive reader and 1.5 mg/L with the optical reader.
• The inductive system demonstrated capability for histamine quantification in wine samples at various production stages.
• Results were validated against UHPLC, confirming the system's accuracy and reliability.

Conclusions:

• The magnetic lateral flow immunoassay provides a viable, rapid, and sensitive method for histamine quantification in wine.
• This platform can aid wine producers in controlling histamine levels, ensuring product safety and quality.
• The developed bioanalytical tool addresses the need for accessible, point-of-use detection in the wine industry.