Full Name: Pistachio ELISA Kit
Sample Type: Food (Cereals, Ice Cream, Sausage, Cookies)
Sensitivity: 0.13 ppm
Pistachio (pistacia vera) belongs to the cashew family and the tree produces seeds that are frequently consumed as food. A very high fraction (approx. 21%) of proteins are present in pistachio seed. Some of these proteins (for example 11S globulin Pis v 2, 2S albumin Pis v 1 and the 7S vicillin Pis v 3) are also found to cause an allergic reaction. Allergy for pistachio can start at a very early age and its symptoms can remain with the affected individual throughout their lifetime. This allergy has been most often associated with hazelnut and in particular those people who have experience with walnuts. Researchers believe this is because these two nuts share many similar proteins.
Pistachio allergy reactions have the potential to be fatal, and the timing of their start is unpredictable. Rashes, a swollen mouth, asthma, or throat swelling are examples of symptoms. The rash tends to appear within hours of eating pistachios and lasts for a couple days. Pistachio-skin Syndrome is caused by a specific type of lentil, which is found in the pistachios and contains a toxic glycoprotein that may cause swelling of the tongue, mouth, palates and tonsils.
Even eating a very small amount can results in an adverse reaction and the only treatment recommended is to not consume pistachio nut in any form. Adverse reaction is produced even when eating small quantities of pistachio nut in any form. The exact cause of the allergy is still known, often it is inherited by birth or for some people, a cross reactivity with others nuts may cause an allergic reaction.
Pistachio ELISA kit is designed for determining quantitative amounts of pistachio residues in food (for example cereals, sausage, ice-cream and cookies). This assay has a minimum analytical sensitivity limit of 0.13 ppm.
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-pistachio antibodies.
- Pistachio Standards 1-5: Concentration 0, 1, 4, 10, 40 ppm.
- Conjugate (Anti-Pistachio-Peroxidase).
- Substrate Solution (TMB).
- Stop Solution (1 N acidic solution).
- Extraction and sample dilution buffer (Tris)(10x).
- Washing Solution (PBS + Tween 20)(10x Concentrate).
- Instruction Manual.
The minimum detection sensitivity level of pistachio residues using current pistachio ELISA kit was 0.13 ppm. The standard range for this assay is 1.0 – 40.0 ppm.
– Sensitivity: Limit of detection, LOD (0.13ppm), Limit of quantification, LOQ (1.0ppm)
– Intra-Assay Precision: 6 – 8%
– Inter-Assay Precision: 5 – 12%
– Linearity: 90 – 116%
– Specificity (Cross Reactivity): Pepper, Cashew (< 0.0025%), Chilli (< 0.0005%), Cayenne (< 0.0004%), Chia, Hazelnut, Pumpkin seed, Poppy seed (< 0.0002%). No cross reaction was detected for the following: Adzuki, Cress, Pea, Almond, Cumin, Peach, Apricot, Duck, Peanut, Barley, Egg, Pecan, Bean (white), Ewe’s milk, Pine seed, Beef, Fenugreek, Plum, Bovine gelatine, Fish gelatine, Pork, Brazil nut, Gliadin, Potato, Buckwheat, Goat’s milk, Rice, Caraway, Guar gum, Rye, Carob gum, Isinglass, Saccharose, Carrot, Kidney bean, Sesame, Celery, Kiwi, Shrimp (cooked), Cherry, Lamb, Shrimp (raw), Chervil, Lentil, Shrimps, Chestnut, Linseed, Soy, Chickpea, Lupin, Soy lecithin, Cocoa, Macadamia, Split peas, Coconut, Mustard, Sunflower seeds, Cod, Nutmeg, Tomato, Corn, Oats, Turkey, Cow’s milk, Onion, Walnut, Crab (cooked), Paprika, Wheat, Crab (raw).
– Recovery: Cereals (96%), Cookies (94%), Sausage (90%), Ice-cream (89%), Chocolate (81%).
- Sandwich enzyme-linked immunosorbent assay (ELISA) for detection of cashew nut in foods. J Food Sci. (2011) 76 (9): T218-26. Gaskin F.E. and Taylor S.L.
- Influence of processing on the allergenic properties of pistachio nut assessed in vitro. J Agric Food Chem. (2010) 58 (18): 10231-5. Noorbakhsh R., et al.
- A rapid aflatoxin B1 ELISA: development and validation with reduced matrix effects for peanuts, corn, pistachio, and Soybeans. J Agric Food Chem. (2004) 52 (10): 2746-55. Lee N.A., et al.
- Evaluation of cultivar susceptibility and storage periods towards aflatoxin B1 contamination on pistachio nuts. Mycotoxin Res. (2010) 26 (3): 199-203. Bensassi F., et al.
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