Evaluation of a commercial sandwich enzyme-linked immunosorbent assay for the quantification of beta-casomorphin 7 in yogurt using solid-phase extraction coupled to liquid chromatography-tandem mass spectrometry as the "Gold Standard" method

Abstract

This study investigated beta-casomorphin 7 (BCM7) in yogurt by means of LC-tandem MS (MS/MS) and enzyme-linked immunosorbent assay (ELISA) and use LC-MS/MS as the "gold standard" method to evaluate the applicability of a commercial ELISA. The level of BCM7 in milk obtained from ELISA analysis was much lower than that obtained by LC-MS/MS analysis and trended to increase during fermentation and storage of yogurt. Meanwhile, the results obtained from LC-MS/MS showed that BCM7 degraded during stages of yogurt processing, and its degradation may have been caused by X-prolyl dipeptidyl aminopeptidase activity. As a result, the commercial sandwich ELISA kit was not suitable for the quantification of BCM7 in fermented dairy milk

Document Type

Journal Article

Date of Publication

2018

Location of the Work

United States

School

School of Science

Copyright

subscription content

Publisher

A O A C International

Comments

Nguyen, D. D., Busetti, F., Johnson, S. K., & Solah, V. A. (2018). Evaluation of a Commercial Sandwich Enzyme-Linked Immunosorbent Assay for the Quantification of Beta-Casomorphin 7 in Yogurt Using Solid-Phase Extraction Coupled to Liquid Chromatography-Tandem Mass Spectrometry as the “Gold Standard” Method. Journal of AOAC International, 101(2), 515-519. Available here.

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Link to publisher version (DOI)

10.5740/jaoacint.17-0155