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
Recommended Citation
Nguyen, D. D., Bussetti, 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. DOI: https://doi.org/10.5740/jaoacint.17-0155
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.