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Brazil Nut ELISA Kit

INTENDED USE

Brazil nut ELISA kit is a method for detecting quantitative amounts of Brazil nut in food (such as ice-cream, cookies, chocolate, cereals and sausage). This assay has a minimum analytical sensitivity limit of 0.02 ppm.

BACKGROUND

Brazil nut (Bertholletia excelsa) belongs to the Lecythidaceae family and is the only species in the montypic genus Bertholletia. It is often found in South America and is native to countries such as Brazil, Colombia, Bolivia, Venezuela, Peru and Guianas. This family is in the order Ericales, which includes some other more well-known plants for example cranberries, blueberries, tea, sapote, phlox, persimmons and gutta-percha.

Brazil nut allergies are usually more commonly found in adults rather than children, allergic reactions are frequently severe and also have the potential to cause anaphylaxis (such as breathing difficulty). Brazil nuts can be eaten raw and are often used in cakes, biscuits, bread, muesli, ice cream and confectionery. Also, people who are allergic to Brazil nuts have a unique problem becuase it is the only allergic reaction which can be sexually transmissible (i.e. the semen of a man who has eaten brazil nuts is able to trigger an allergic response if his sexual partner has an allergy).

BRAZIL NUT ELISA KIT CONTENT

All reagents supplied need to be stored at 2 °C – 8 °C, unopened reagents will retain reactivity until expiration date. Do not use reagents beyond this date.

  • Microtiter Plate: Coated with anti brazil nut antibodies.
  • Brazil nut Standards 1-5: Concentration 0, 1, 4, 10, 40 ppm.
  • Conjugate (Anti-Brazil Nut-Peroxidase).
  • Substrate Solution (TMB).
  • Stop Solution (0.5 M H2SO4).
  • Extraction and sample dilution buffer (TRIS)(10x Conc.).
  • Washing Solution (10x concentrate).
  • Instruction Manual.

SENSITIVITY

The minimum detection sensitivity level of Brazil nut using current Brazil nut ELISA kit was 0.02 ppm. The standard range for this assay is 1.0 – 40.0 ppm.

ASSAY CHARACTERISTICS

– Brazil Nut: ELISA
– Sensitivity: Limit of detection, LOD (0.2ppm), Limit of quantification, LOQ (1.0ppm)
– Intra-Assay Precision: 8%
– Inter-Assay Precision: 2.6 – 3.8%
– Cross Reactivity: The following displayed some cross reactions: Hazelnut (0.0007%), Pecan nut (0.0002%). No cross reaction was detected for the following: Almond, Crab (raw), Peanut, Apricot, Cress, Pepper, Barley, Cumin, Pine seed, Bean (white), Egg, Pistachio, Beef, Egg white powder, Plum, Bovine gelatin, Ewe’s milk, Poppy seed, Buckwheat, Fish gelatin, Pork, Caraway, Gliadin, Potato, Carob gum, Goat’s milk, Pumpkin seed, Carrot, Guar gum, Rapeseed, Cashew, Isinglass, Rice, Cayenne, Kiwi, Rye, Celery, Lamb, Saccharose, Cherry, Lentil, Sesame, Chestnut, Lupin, Shrimp (cooked), Chevil, Macadamia, Shrimp (raw), Chicken, Mustard, Soy, Chickpea, Nutmeg, Soy lecithin, Cocoa, Oats, Sunflower seeds, Coconut, Onion, Tofu, Cod, Paprika, Tomato, Corn, Pea, Walnut, Cow’ milk, Peach, Wheat, Crab  (cooked).
– Recovery: Cornflakes (112%), Ice-cream (107%), Cookies (93%), Sausage (90%), Chocolate (76%).

REFERENCES

  1. A sensitive and robust competitive enzyme-linked immunosorbent assay for Brazil nut (Bertholletia excelsa L.) detection. J Agric Food Chem. (2009) 57 (2): 769-76. Sharma G.M., et al.
  2. Immunological analysis of allergenic cross-reactivity between peanut and tree nuts. Clin Exp Allergy. (2003) 33 (9): 1273-80. de Leon M.P., et al.
  3. Selection of recombinant antibodies by phage display technology and application for detection of allergenic Brazil nut (Bertholletia excelsa) in processed foods. J Agric Food Chem. (2013) 61 (43): 10310-9. de la Cruz S., et al.
  4. Multi-allergen screening immunoassay for the detection of protein markers of peanut and four tree nuts in chocolate. Food Addit Contam. (2005) 22 (8): 709-15. Ben Rejeb S., et al.
  5. Allergy to minor allergens of Brazil nut. Allergy. (2002) 57 (11): 1080-1. Asero R., et al.

ADDITIONAL INFORMATION

  • Full Name: Brazil Nut ELISA Kit
  • Sample Type: Food (Sausage, Chocolate, Ice Cream, Cereals, Cookies)
  • Sensitivity: 0.02 ppm

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