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Walnut ELISA Kit

  • Created on the 20 October, 2017.

BACKGROUND

Walnut can be described as a nut from any tree belonging to the genus (Juglans) and family (Juglandaceae), in particular the Juglans regia. Walnuts are one of the main ingredient of Fesenjan (Iranian cuisine), they are also used in making brownies, garnish on some foods and ice cream toppings. It is a nutrient-dense with protein and many fatty acids, the fraction of protein present in walnuts is relatively high (approx. 15%). Many of these proteins are found to be responsible for causing allergic reactions (for example rJug r1 and rJug r4), even the consumption of small quantities of walnut can lead to allergic responses and in severe cases result in causing anaphylactic shock. Many of these nuts are also heat resistant and this property makes them stable during many different production processes, this makes walnut a crucial food allergen. This explains why in a number of cases the presence of walnut residues in many food cannot be excluded. It is highly recommended to avoid eating any walnuts or walnut containing food if a person is known to have an allergy. This ELISA assay offers a highly specific and sensitive method to measure quantitative amounts of walnut residues present in cereals, chocolate and ice cream.

INTENDED USE

Walnut ELISA kit can be used for analysing quantitative levels of walnut residues in food (such as chocolate, ice cream and cereals). This assay has a minimum analytical sensitivity limit of 0.35 ppm.

SENSITIVITY

The minimum detection sensitivity level of walnut residues using this walnut ELISA kit was 0.35 ppm. The standard assay range for this kit is 2.0 – 60.0 ppm.

REFERENCES

  1. Detection of walnut residues in foods using an enzyme-linked immunosorbent assay. J Food Sci. (2009) 74 (6): T51-7. Niemann L., et al.
  2. An acute intake of a walnut-enriched meal improves postprandial adiponectin response in healthy young adults. Nutr Res. (2013) 33 (12): 1012-8. Lozano A., et al.
  3. Development of an indirect competitive immunoassay for walnut protein component in food. Food Chem. (2014) 147: 106-10. Wang H., et al.
  4. Detection by real time PCR of walnut allergen coding sequences in processed foods. Food Chem. (2016) 202: 334-40. Linacero R., et al.
  5. Walnut-induced anaphylaxis with cross-reactivity to hazelnut and Brazil nut. J Allergy Clin Immunol. (2004) 113 (2): 358-60. Asero R., et al.

 

ADDITIONAL INFORMATION

  • Full Name: Walnut ELISA Kit
  • Sample Type: Food
  • Sensitivity: 0.35 ppm

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