- Created on the 5 October, 2017.
Crustaceans form part of eight other food groups which can trigger allergies by the presence of immunoglobulin E antibodies. This usually leads to hypersensitivity reactions due to ingesting these crustaceans (examples include lobsters, shrimps and crabs), these are the most frequent causes of many food allergic reactions. Also, crustaceans are regarding as the third important foodstuff which can induce food related anaphylaxis. One of the major allergen found in shrimps and many other crustaceans is the ubiquitous muscle protein tropomyosin, this is also responsible for a large number of the ingestion related allergic reactions. It is a highly conserved protein and is known to be homologous in a large number of different species (displaying considerable rate of identicalness). Tropomyosin is relatively resistant to heat and acidic digestion. The heat stability property allows this protein to be suitable for analysing in processed food samples. Some of the detection methods for food allergens (especially crustacean protein) need to be highly specific and be able to detect minute quantities of the allergen which could be present in complex food matrices. Currently, there are a few procedure available (PCR, lateral flow assays, ELISA) but not many are able to detect tropomyosin protein. The ELISA assay offers a highly sensitive detection system for analysing quantitative tropomyosin (from penaeus indicus) concentrations of crustacean residues present in fish products, bakery products, meat products and soups.
Tropomyosin ELISA kit is a procedure designed for detecting quantitative amounts of crustaceans (tropomyosin) in food products (such as fish, meat, bakery and soups). This assay has a minimum analytical sensitivity limit of 0.09 ppm.
The minimum detection sensitivity level of crustaceans (tropomyosin) using this tropomyosin ELISA kit was 0.09 ppm. The standard assay range for this kit is 20.0 – 400.0 ppm.
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- Full Name: Crustaceans (Tropomyosin) ELISA Kit
- Sample Type: Food
- Sensitivity: 0.09 ppm