Almond ELISA kit is designed for analysing quantitative levels of almond in food (such as cereals, cookies, chocolate and ice cream). This assay has a minimum analytical sensitivity limit of 0.02 ppm.
Almond (also called Prunus dulcis) is a member of the Rosaceae family, although it is considered as a tee nut which also includes apple, peach, pear, plum, cherry, apricot, nectarine and strawberry. Furthermore, a large number of processed food tend to contain almond such as snacks, ice cream, baked goods, chewing gum, sweets, drinks and curry.
A very low amounts of almond has been be found to lead to allergic reactions, which in some severe cases result in anaphylactic shock. The severity of almond-induced allergic reactions can range from slight oral allergy syndrome to severe and in some cases potentially fatal systemic reactions. There is evidence to indicate that the severity of allergic reactions can be largely dependent on which protein(s) within the almond a particular patient has become allergic to. Also, cross-contamination, which is often due to the consequence of the production process can be observed, for example during the production of chocolate. Skin tests using fresh food are considered one of the best in-vivo method to detect walnut allergy and also in vitro tests (such as RAST) generally provide a reliable sensitivity to.
ALMOND 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-almond antibodies.
- Almond Standards 1-5: Concentration 0, 0.4, 1.0, 4.0, 10 ppm.
- Conjugate (anti-almond-peroxidase).
- Substrate Solution (TMB).
- Stop Solution (0.5 M H2SO4).
- Extraction and sample dilution buffer (Tris): 10x concentrate.
- Washing Solution (10x Concentrate).
- Instruction Manual.
The minimum detection sensitivity level of almond using current almond ELISA kit was 0.02 ppm. The standard range for this assay is 0.4 – 10.0 ppm.
– Almond: ELISA
– Sensitivity: Limit of detection, LOD (0.2ppm), Limit of quantification, LOQ (0.46ppm).
– Cross Reactivity: The following displayed some cross reactions: Apricot kernel (100%), Peach kernel (16%), Cherry kernel (1.7%), Mahaleb cherry kernel (1.4%), Plum kernel (1.0%), Pink Pepper (0.00004%), Chia (0.0003%). No cross reaction was detected for the following: Apricot, Egg, Pistachio, Barley, Fenugreek, Plum, Brazil nut, Hazelnut, Poppy seed, Buckwheat, Lecithin, Rice, Cashew nut, Milk, Rye, Cherry, Oats, Sesame, Chestnut, Paprika, Soy, Cocoa, Peach, Sunflower seeds, Coconut, Peanut, Walnut, Corn, Pecan, Wheat, Cumin, Pine nuts.
– Intra-Assay Precision: 3 – 9%
– Inter-Assay Precision: 3 – 13%
– Inter-Lot Precision: 2 – 8%
– Linearity: 85 – 98%
– Recovery: Cookies (91%), Cereals (107%), Ice cream (79%), Dark chocolate (69%).
- The Prevalence of Tree Nut Allergy: A Systematic Review. Curr AllergyAsthma Rep. (2015) 15 (9): 54. Review. McWilliam V., et al.
- Household almond and peanut consumption is related to the development of sensitization in young children. J AllergyClin Immunol. (2016) 137 (4): 1248-1251. García-Boyano M., et al.
- Almond allergens: molecular characterization, detection, and clinical relevance. J Agric Food Chem. (2012) 60 (6): 1337-49. Review. Costa J., et al.
- A sandwich enzyme-linked immunosorbent assay for the detection of almonds in foods. J Food Prot. (2000) 63 (2): 252-7. Hlywka J.J., et al.
- Pistachio allergy-prevalence and in vitro cross-reactivity with other nuts. Allergol Int. (2011) 60 (4): 425-32. Noorbakhsh R., et al.
- Full Name: Almond ELISA Kit
- Sample Type: Food (Chocolate, Cereals, Ice Cream, Cookies)
- Sensitivity: 0.02 ppm