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Mustard ELISA Kit

INTENDED USE

Mustard ELISA kit is designed for measuring quantitative amounts of mustard residues present in food (such as cheese, sausage, mixed herbs, dressings and soups). This assay has a minimum analytical sensitivity limit of 1.0 ppm.

BACKGROUND

Mustard is a condiment which can be prepared from mustard seeds and these can be classified into Brassicaceae (Cruciferae): Brassica juncea (brown), Brassica nigra (black), Sinapsis alba (yellow) varieties. It is often used in many different kinds of sauces and seasonings, this can result in masked allergen which can lead to allergic reactions.

Also, due to high cross-reactivity this assay is suitable for analysing black and brown mustard. For a large number of mustard allergic people any hidden mustard allergens in food can cause them critical problems, there is evidence to indicate that even a very low amounts of mustard can lead to allergic reactions. This means that a mustard allergic individual must strictly avoid eating mustard or mustard containing food. Diagnostic procedures are often using prick-tests for mustard seeds and the detection of allergy antibodies is usually performed using blood samples.

MUSTARD 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 mustard antibodies.
  • Mustard Standards 1-5: Concentration 0, 2, 6, 20, 60 ppm.
  • Conjugate (Anti Mustard Peroxidase).
  • Substrate Solution (TMB).
  • Stop Solution (0.5 M H2SO4).
  • Extraction and sample dilution buffer (Tris)(10x).
  • Washing Solution (10x Concentrate).
  • Instruction Manual.

SENSITIVITY

The minimum detection sensitivity level of mustard residues using current mustard ELISA kit was 1.0 ppm. The standard range for this assay is 2.0 – 60.0 ppm.

ASSAY CHARACTERISTICS

– Mustard: ELISA
– Sensitivity: Limit of detection, LOD (1.0ppm), Limit of quantification, LOQ (2.0ppm)
– Specificity (Cross Reactivity): Brown mustard (59%), Rapeseed (59%), Black mustard (50%), Charlock mustard (48%). No cross reaction was detected for the following: Adzuki, Chestnut, Fenugreek, Oats, Rice, Almond, Chia, Garden cress, Onion, Rye, Apricot, Chicken, Garlic, Paprika, Saccharose, Barley, Chickpea, Gliadin, Pea, Sesame, Bean (white), Chili, Goat’s milk, Peach, Shrimps, Beef, Cinnamon, Guar gum, Peanut, Soy flour, Bovine gelatine, Clove, Hazelnut, Pecan, Soy lecithin, Brazil nut, Cocoa, Horseradish, Pepper, Split peas, Buckwheat, Coconut, Kidney bean, Pine seed, Sunflower seeds, Caraway, Cod, Kiwi, Pistachio, Thyme, Cardamon, Corn, Lamb, Poppy seed, Tomato, Carob gum, Cow’s milk, Leek, Pork, Turkey, Carrot, Cumin, Lentil, Potato, Walnut, Cashew, Curcuma, Linseed, Prawn (cooked), Wheat, Cayenne, Dill, Lupin, Prawn (raw), White cabbage, Celery, Duck, Macadamia, Pumpkin seed, Cherry, Fennel, Nutmeg, Radish.
– Intra-Assay Precision: 8%
– Inter-Assay Precision: 12%
– Linearity: 81 – 117%
– Recovery: Sausage (98%), Canned soup (96%), Cheese (89%), Instant soup (80%), Mixed herbs (78%), Salad dressing (76%).

REFERENCES

  1. ELISA kit for mustard protein determination: interlaboratory study. J AOAC Int. (2011) 94 (2): 605-10. Cuhra P., et al.
  2. Competitive immunochromatographic assayfor the detection of thiodiglycol sulfoxide, a degradation product of sulfur mustard. Analyst. (2014) 139 (20): 5118-26. Sathe M., et al.
  3. Allergenicity assessment of transgenic mustard (Brassica juncea) expressing bacterial codA gene. Allergy. (2006) 61 (4): 491-7. Singh A.K., et al.
  4. Sandwich enzyme-linked immunosorbent assay (ELISA) for detection of mustard in foods. J Food Sci. (2008) 73 (4): T62-8. Lee P.W., et al.
  5. Validation and comparison of two commercial ELISA kits and three in-house developed real-time PCR assays for the detection of potentially allergenic mustard in food. Food Chem. (2015) 174: 75-81. Palle-Reisch M., et al.

ADDITIONAL INFORMATION

  • Full Name: Mustard ELISA Kit
  • Sample Type: Food (Mixed Herbs, Soups, Cheese, Dressings, Sausage)
  • Sensitivity: 1.0 ppm

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