Development of a surface plasmon resonance based biosensor for ovalbumin detection in wines

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Abstract

Food allergy is nowadays regarded as a problem of public-health relevance, the main concern being the unintentional exposure of allergic consumers to the offending ingredient through allergen-containing food. Rapid diagnostic tools are increasingly being requested by food companies to verify the efficiency of their management schemes for food safety. Although no specific reference analytical method for the determination of fining agent proteins has been prescribed, the international Organization of Vine and Wine (OIV) resolution 427-2010 modified by the OIV/COMEX 502-2012 set up the analytical requirements to be fulfilled by methods under development. In particular, ELISA methods must comply with the detection limits and the quantification limits of <=0.25 and 0.5 mg/L, respectively.In the present communication, the development of a surface plasmon resonance (SPR)-based biosensor tailored to the fast detection of egg related fining allergens in wines is described. Ovalbumin (OVA) was chosen as target protein to be monitored due to its highest abundance in the egg white (EW) powder, a typical fining agent used by the winery industry to promote wine clarification. A direct assay was designed, basing on the use of polyclonal anti-OVA antibody as bio-specific receptor. After the fine tuning of all parameters able to influence the final response, the assay was tested in a direct assay for OVA in commercial wines artificially contaminated with EW powder. The devised assay allowed to trace, in a short analysis time and with a minimal sample pre-treatment, the presence of egg allergens at the lowest concentration comprised between 0.03 and 0.2 ?g/mL [1].

Autore Pugliese

Tutti gli autori

  • R. Pilolli; A. Visconti; L. Monaci

Titolo volume/Rivista

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Anno di pubblicazione

2015

ISSN

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ISBN

978-88-907670-2-9

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