Molecular Biological and Immunological Techniques and Applications for Food Chemists

475 Pages·2010·20.318 MB·English

MOLECULAR BIOLOGICAL
AND IMMUNOLOGICAL
TECHNIQUES AND
APPLICATIONS FOR
FOOD CHEMISTS
MOLECULAR BIOLOGICAL
AND IMMUNOLOGICAL
TECHNIQUES AND
APPLICATIONS FOR
FOOD CHEMISTS
Bert Popping
EurofinsScientificGroup
Yorkshire,England
Carmen Diaz-Amigo
U.S. Food and Drug Administration
Maryland, USA
Katrin Hoenicke
EurofinsWEJContaminantsGmbH
Hamburg,Germany
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LibraryofCongressCataloging-in-PublicattonData:
Popping,Bert.
Molecularbiologicalandimmunologicaltechniquesandapplicationsforfood
chemists/BertPopping,CarmenDiaz-Amigo,KatrinHoenicke.
p.cm.
Includesindex.
ISBN978-0-470-06809-0(cloth)
1. Food–Analysis. 2. Molecularbiology. 3. Immunoassay. I. Diaz-Amigo,
Carmen. II. Hoenicke,Katrin. III. Title.
TX545.P672009
6640.07–dc22
2009009723
PrintedintheUnitedStatesofAmerica
10987654321
To SueHefle
SueHeflewasaninternationallyrecognizedfoodscientistwithmajorcontributionsin
theareaofFoodAllergyandFoodAllergenswhereshewasconsideredapioneer.She
was the recipient of numerous national and international awards and because of her
expertise she was member of numerous advisory panels, task forces, and working
groups.DuringhercareerattheUniversityofNebraskasheworkedverycloselywiththe
foodindustry,governments,andconsumerorganizations.Unfortunately,welostherin
2006attheageof46afteralongfightagainstcancer.Shefoughtthediseasewiththe
same energy and positive attitude she showed during her professional career. To
recognizeherhardworkandsignificantcontributionsinthefieldofFoodScienceand
inparticularFoodAllergens—somethingshedidwithpassion—wearededicatingthis
booktoSue,ourfriendandcolleague.
CONTENTS
CONTRIBUTORS xi
PREFACE xiii
PART Ia MOLECULAR BIOLOGICAL METHODS:
TECHNIQUESEXPLAINED
1. Molecular Biology Laboratory Layout 3
RainerSchubbert
2. Polymerase Chain Reaction 41
HermannBroll
3. Quantitative Real-Time PCR 59
HermannBroll
4. Polymerase Chain Reaction–Restriction Fragment Length
Polymorphism Analysis 85
KlausPietschandHans-UlrichWaiblinger
5. Single-Stranded ConformationPolymorphism Analysis 105
HartmutRehbein
6. Sequencing 119
RainerSchubbert
PART Ib MOLECULAR BIOLOGICAL METHODS:
APPLICATIONS
7. Meat 135
InesLaube
8. Genetically Modified Organisms 157
BertPopping
vii
viii CONTENTS
9. Detectionof Food Allergens 175
CarmenDiaz-AmigoandBertPopping
10. Offal 199
NeilHarris
11. Aquatic Food 209
HartmutRehbein
PART IIa IMMUNOLOGICALMETHODS: TECHNIQUES
EXPLAINED
12. Antibody-Based Detection Methods: FromTheory to Practice 223
CarmenDiaz-Amigo
PART IIb IMMUNOLOGICAL METHODS: APPLICATIONS
13. Animal Specification inSpeciation 249
BruceW.RitterandLauraAllred
14. InternationalRegulatory Environment for Food
Allergen Labeling 267
SamuelBenrejebGodefroyandBertPopping
15. Japanese Regulations and Buckwheat Allergen Detection 293
HiroshiAkiyama,ShinobuSakai,ReikoAdachi,andReikoTeshima
16. Egg Allergen Detection 311
MasahiroShoji
17. Soy Allergen Detection 335
MarcelloGattiandCristinaFerretti
18. Milk Allergen Detection 349
SabineBaumgartner
19. Gluten Detection 359
UlrikeImmerandSigridHaas-Lauterbach
20. Nut Allergen Detection 377
RichardFielder,WarrenHiggs,andKatieBarden
21. Fish Allergen Detection 407
ChristianeKruseFæste
22. Lupin Allergen Detection 423
ChristianeKruseFæste
CONTENTS ix
23. Mustard Allergen Detection 445
AnneE.RyanandMichaelS.Ryan
24. Celery Allergen Detection 451
CharlottaEngdahlAxelsson
INDEX 459
CONTRIBUTORS
ReikoAdachi, DivisionofNovelFoodsandImmunochemistry,NationalInstituteof
Health Sciences,Tokyo,Japan
Hiroshi Akiyama, Division of Novel Foods and Immunochemistry, National
Institute of Health Sciences, Tokyo, Japan
Laura Allred, ELISATechnologies,Inc., Gainesville,Florida
Charlotta Engdahl Axelsson, Eurofins Food & Agro Sweden AB, Ldink€oping,
Sweden
Katie Barden, Tepnel Research Products and Services, Deeside Industrial Park,
Flintshire, UK
Sabine Baumgartner, Center for Analytical Chemistry, University of Natural
Resources andApplied Life Sciences,Tulln, Austria
Hermann Broll, Bundesinstitut f€ur Risikobewertung, Berlin, Germany
CarmenDiaz-Amigo, CenterforFoodSafetyandAppliedNutrition,U.S.Foodand
Drug Administration, Maryland, USA
Christiane Kruse Fæste, National Veterinary Institute, Oslo, Norway
Cristina Ferretti, Microbiotech Department, NeotronS.p.a.,Modena, Italy
RichardFielder, TepnelResearchProductsandServices,DeesideIndustrialPark,
Flintshire, UK
Marcello Gatti, Microbiotech Department, Neotron S.p.a., Modena, Italy
SamuelBenrejebGodefroy, FoodDirectorate,HealthProductsandFoodBranch,
Health Canada, Ottawa,Ontario,Canada
Sigrid Haas-Lauterbach, R-Biopharm AG,Darmstadt, Germany
Neil Harris, LGC Limited,Teddington,Middlesex,UK
Warren Higgs, Tepnel Research Products and Services, Deeside Industrial Park,
Flintshire, UK
Katrin Hoenick, EurofinsWEJ Contaminants GmbH,Hamburg, Germany
Ulrike Immer, R-Biopharm AG,Darmstadt, Germany
xi
xii CONTRIBUTORS
Ines Laube, Institut f€ur Lebensmitteltechnologie und Lebensmittelchemie,
Technische Universit€at Berlin, Berlin, Germany
Klaus Pietsch, Chemisches und Veterin€aruntersuchungsamt Freiburg, Freiburg,
Germany
Bert Popping, EurofinsScientificGroup, Pocklington, Yorkshire,UK
HartmutRehbein, Max Rubner-Institut,Hamburg,Germany
Bruce W.Ritter, ELISATechnologies,Inc., Gainesville, Florida
Anne E. Ryan, ELISA Systems Pty. Ltd., Brisbane, Queensland, Australia
Michael S. Ryan, ELISA Systems Pty. Ltd., Brisbane, Queensland, Australia
ShinobuSakai, DivisionofNovelFoodsandImmunochemistry,NationalInstitute
ofHealth Sciences, Tokyo,Japan
Rainer Schubbert, EurofinsMedigenomix GmbH,Ebersberg,Germany
MasahiroShoji, MorinagaInstituteofBiologicalScience,Inc.,Yokohama,Japan
ReikoTeshima, DivisionofNovelFoodsandImmunochemistry,NationalInstitute
ofHealth Sciences, Tokyo,Japan
Hans-Ulrich Waiblinger, Chemisches und Veterin€aruntersuchungsamt Freiburg,
Freiburg, Germany
PREFACE
Fromahistoricalpointofview,theanalysisoffoodisperformedpredominantlyusing
typicalchemicalorphysicochemicalmethods.Theseare,forexample,wetchemical
methods for proximity analysis or chromatographic methods for the analysis of
pesticides and veterinary drug residues. In addition, food chemists use such
physics-basedmethodsasviscositymeasurementandatomicabsorptionspectroscopy
for theanalysis of heavy metals.
Foodchemistsingeneraltendtohavegoodknowledgeinsomeareasofbiological
analysis: in particular, regarding methods for the detection and enumeration of
microorganisms and enzymatic methods for the analysis of single sugars or nitrite/
nitrate.Inthepast,useofthesemethodswassufficientforcompliancewithregulations
andforqualityassuranceoffood.However,inrecentyearsseveralnewissueshave
ariseninthefieldoffoodanalysiswhichcannotbesolvedsimplybyapplyingchemical
methods.
Companies and regulators alike now have higher demands for safer food and
productquality.Thisisreflectedinmorestringentcustomerproductspecificationsas
wellasnewregulationsissuedacrosstheworld.Anexampleisanallergen-labeling
regulationintroducedintheUnitedStatesonJanuary1,2006.Similarregulationswith
an expanded scope have come into force in Europe and, some years ago, in Japan.
Anotherexampleistheintroductionofregulationsforthelabelingandtraceabilityof
genetically modified organisms. Although at present these are not regulated in the
United States, regulations exist in Europe, Japan and other Asian countries, and in
other parts of theworld.
Otherregulationscovertheprotectionofconsumersfromdeceptionbymislabeling
or adulteration of products. Examples are the adulteration of mandarine/tangerine
juice, mislabeling of premium products such as Angus beef, and the protection of
ethnic minorities from eating products forbidden by their religion. These analytical
challenges can be solved easily using methods based on molecular biological or
immunological principles: polymerase chain reaction (PCR), real-time PCR, and
restriction fragment length polymorphism, or in the immunological field, enzyme-
linked immunosorbent assay and dotand Westernblot,to name but afew.
Forthetypicalfoodchemistthistendstobeagenerallynewfield,sincemolecular
biologicalandimmunologicalmethodsarebasedonotherprinciples.Butespecially
over the past few years, borderlines between biological and physicochemical tech-
niques have moved and fields previously separate have amalgamated somewhat as
techniqueshavebeencombinedtomakeitpossibletoprovideanswersfasterandmore
xiii