Development of an Indirect Competitive ELISA for Analysis of Alternariol in Bread and Bran Samples

• Published in: Food analytical methods 2018-05, Vol.11 (5), p.1444-1450
• Main Authors: Singh, Gurmit, Velasquez, Ligia, Brady, Beth, Koerner, Terry, Huet, Anne-Catherine, Delahaut, Philippe
• Format: Article
• Language: English
• Subjects: Acetonitrile; Analytical Chemistry; Antibodies; Assaying; Bread; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cross-reactivity; Enzyme-linked immunosorbent assay; Flax; Food; Food processing; Food Science; Fruit juices; Fruits; Fungi; Mass spectrometry; Mass spectroscopy; Microbiology; Mycotoxins; Oilseed crops; Organic solvents; Pecan nuts; Polyclonal antibodies; Rapeseed; Sample preparation; Seeds; Solvents; Tenuazonic acid; Tomatoes; Wheat
• ISSN: 1936-9751; 1936-976X
• DOI: 10.1007/s12161-017-1126-5

Alternariol (AOH) is one of the major mycotoxins produced by various species of Alternaria fungi. Natural occurrences of AOH have been reported in various foods, including fruits; processed fruit products such as apple juice, tomato products; wheat and other grains; oilseeds and products thereof, such as sunflower seeds, oilseed rape meal, and flax seed/linseed; and pecans. In this study, AOH-specific polyclonal antibodies were generated and developed an indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) for monitoring AOH in bread and bran samples. The assay was very sensitive with a limit of detection (LOD) of 2.4 ± 0.6 ng/g and a half maximal inhibitory concentration (IC 50 ) of 15.2 ± 2.6 ng/g in bread and a LOD of 8.4 ± 1.2 ng/g and IC 50 of 52.8 ± 10.8 ng/g in bran extract. The assay was very specific to AOH and showed no cross-reactivity to alternariol monomethyl ether, altertoxin, altenuene, tentoxin, or tenuazonic acid. The effect of organic solvents on the assay was tested. The ELISA system tolerated methanol and acetonitrile as co-solvents at up to 5% content without significant loss of IC 50 value. Recoveries in all cases were greater than 75%, and the results using this method were comparable to those obtained from mass spectrometry methods. We conclude that this method is suitable for rapid detection of AOH in bread and bran samples, without expensive analytical equipment or time-consuming sample preparation.