Optimising Extraction of Specific Food Allergens from Challenging Food Matrices for Immunoassay Quantification

Area of Science:

• Food Science
• Analytical Chemistry
• Immunology

Background:

• Simultaneous extraction of multiple allergens from processed foods for immunoassay quantification is challenging.
• A lack of shared extraction buffers hinders the effectiveness of multiplex (multi-target) immunoassay technology for food allergen detection.

Purpose of the Study:

• To optimize the extraction of specific allergens from challenging processed food matrices.
• To identify shared extraction methods suitable for multiplex allergen analysis.

Main Methods:

• Incurred processed food matrices (chocolate dessert, raw and baked biscuit) were prepared.
• Ten different buffers varying in base, pH, and additives were used for extraction.
• Extracts were analyzed using allergen-specific multiplex arrays and ELISA.

Main Results:

• Optimized recovery of 14 food allergens was achieved using two buffers: 50 mM carbonate bicarbonate with 10% fish gelatine, and PBS with 2%-Tween, 1 M NaCl, 10% fish gelatine, and 1% PVP.
• Optimized buffers generally provided 50-150% recovery from incurred foods.
• Lower recoveries were observed in matrices containing chocolate or those subjected to thermal processing.

Conclusions:

• Optimized allergen extraction methods are essential for analyzing foods related to allergy treatment, prevention, and contamination identification.
• Shared, optimized extraction buffers can significantly increase sample throughput in multiplex immunoassay techniques for food allergen detection.