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Hildebrandt S, Steinhart H, Paschke A. Comparison of different extraction solutions for the analysis of allergens in hen's egg. Food Chem. 2007;108(3):1088-93doi: 10.1016/j.foodchem.2007.11.051.
Hildebrandt, S., Steinhart, H., & Paschke, A. (2008). Comparison of different extraction solutions for the analysis of allergens in hen's egg. Food chemistry, 108(3), 1088-93. https://doi.org/10.1016/j.foodchem.2007.11.051
Hildebrandt, S, et al. "Comparison of different extraction solutions for the analysis of allergens in hen's egg." Food chemistry vol. 108,3 (2008): 1088-93. doi: https://doi.org/10.1016/j.foodchem.2007.11.051
Hildebrandt S, Steinhart H, Paschke A. Comparison of different extraction solutions for the analysis of allergens in hen's egg. Food Chem. 2008 Jun 01;108(3):1088-93. doi: 10.1016/j.foodchem.2007.11.051. Epub 2007 Nov 29. PMID: 26065775.
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Food Chem. 2008 Jun 01;108(3):1088-93. doi: 10.1016/j.foodchem.2007.11.051. Epub 2007 Nov 29.

Comparison of different extraction solutions for the analysis of allergens in hen's egg.

Food chemistry

S Hildebrandt, H Steinhart, A Paschke

Affiliations

  1. University of Hamburg, Faculty of Mathematics, Informatics and Natural Sciences, Food Chemistry, Grindelallee 117, D-20146 Hamburg, Germany.
  2. University of Hamburg, Faculty of Mathematics, Informatics and Natural Sciences, Food Chemistry, Grindelallee 117, D-20146 Hamburg, Germany. Electronic address: [email protected].

PMID: 26065775 DOI: 10.1016/j.foodchem.2007.11.051

Abstract

An important requirement for the correct procedure of allergen analysis in hen's egg is to obtain complete and unaltered protein extracts. Besides the aim of a quantitative extraction of the allergens from the matrix, it is equally important not to alter their allergenic potential during the extraction process. This paper describes and compares six extraction solutions for the analysis of whole-egg proteins and allergens. These requirements were examined via protein determination according to Bradford [Bradford, M. M. (1976). Rapid and sensitive method for quantitation of microgram quantities of protein utilizing principle of protein-dye binding. Analytical Biochemistry, 72, 248-254] and Kjeldahl [Meyer, A. H. (2006). Lebensmittelrecht, Verlag C.H. Beck München, Stand: 1. February 2006, § 64, Lebensmittel- und Futtermittelgesetzbuch, Amtliche Sammlung von Untersuchungsmethoden, Nr. L 06.00-7] as well as the EAST-inhibition method. It could be demonstrated that the extraction with a urea solution (8M) led to significant interferences during the protein determination, and substantially reduced the allergenic potential of egg proteins. With all other extraction solutions adequate protein contents could be extracted. The highest protein content was achieved by the extraction with phosphate buffered saline followed by a Tween 20 solution, physiological saline, water, and acetate buffer. The results show that none of these extracts - except for the urea solution (8M) - was altered in its' allergenic potential.

Copyright © 2007 Elsevier Ltd. All rights reserved.

Keywords: EAST-inhibition; Food allergy; Hen’s egg; IgE binding; Protein extraction

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