Histamine Food ELISA Kit

Full Name: Histamine Food ELISA Kit
Sample Type: Food Extracts
Sensitivity: 0.15 ng/ml

BACKGROUND

Histamine is a natural component of many different foods. A compound that is involved in the immune system, central nervous system and proper digestion. Since it is able to travel through the bloodstream, it very difficult to pinpoint and diagnose because it is able to contribute to a host of different problems. Most cases of hives and swelling occur because of an allergic reaction to a food. Foods containing this include eggs, milk, some fruits and fish. It is important to know the symptoms. Histamine reactions can result in: Hives, itching, swelling or red bumps on the skin. This is usually seen in cases of food allergies and more severe allergic symptoms. Anaphylaxis which occurs when the breathing passages swells and shuts down due to an allergic reaction.

The following assay is designed for measuring quantitative concentrations of histamine derivatives found in food extracts. The procedure uses acylation reagent where histamine has been quantitatively derivatized into N-acylhistamine. It is a product of decomposition of histidine that is the result of growth of certain bacteria that are present in seafood. Fish that contain high levels of it are found to be linked to a number of examples of poisoning (also referred to as scombroid poisoning).

INTENDED USE

Histamine food ELISA kit is intended for detecting quantitative amounts of histamine derivatives present in food extracts. This assay has a minimum analytical sensitivity limit of 0.15 ng/ml.

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.

Reaction Plate 1 x 96 wells.
Wash buffer Concentrate.
Substrate Tetramethylbenzidine (TMB).
Stop Solution 0.25 M H2SO4.
Histamine Microtiter Strips 1 x 96 wells 12 strips, 8 wells each, break apart, pre-coated.
Standard A-F: Concentration 0, 0.5, 1.5, 5, 15, 50 ng/ml.
Control 1+2.
Histamine Antiserum (Goat).
Acylation Buffer.
Acylation Reagent.
Enzyme Conjugate: Anti-goat IgG conjugated with peroxidase.

SENSITIVITY

The minimum detection sensitivity level of histamine related derivatives using current histamine food ELISA kit was 0.15 ng/ml. The standard range for this assay is 0.5 – 50.0 ng/ml.

ASSAY CHARACTERISTICS

– Analytical Sensitivity: Limit of detection, LOD (0.18ng/ml), Limit of quantification, LOQ (0.38ng/ml).
– Specificity (Cross Reactivity): Histamine (100%), 3-Methyl-Histamine (0.1%), Tyramine (0.01%), L-Phenylalanine, L-Histidine, L-Tyrosine, Tryptamine, 5-Hydroxy-Indole-Acetic Acid, Serotonin (< 0.001%).
– Intra-Assay Precision: 11.5 – 13.4%
– Inter-Assay Precision: 11.2 – 19.3%
– Recovery: Red Wine (109%), White Wine (101%), Champagne (99%), Cheese (99%), Milk (98%), Sausage (95%), Canned Tuna (95%), Fish meal (92%), Mackerel (92%), Fresh Tuna (91%).

REFERENCES

Synthesis of novel haptens and development of an enzyme-linked immunosorbent assay for quantification of histamine in foods. J Agric Food Chem. (2014) 62 (51): 12299-308. Luo L., et al.
Measurement of histamine_in seafood by HPLC, CE, and ELISA: comparison of three techniques. Vet Res Commun. (2005) 29 Suppl 2: 343-6. Muscarella M., et al.
Amperometric biosensor for the determination of histamine in fish samples. FoodChem. (2013) 141 (4): 4066-72. Pérez S., et al.
High-throughput histamine_analysis approach in an official control laboratory: analytical methods and four years fish products results. FoodChem. (2014) 153: 437-43. Piersanti A., et al.

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