Immunochemical detection of formylated gamma(2)-casein in cheese

An immunochemical approach has been developed to detect the use of formaldehyde as a bacteriostatic agent in dairy products. A synthetic peptide, reproducing the first five amino acid residues of the gamma(2)-casein sequence, was formylated to generate the novel haptenic structure, already well-reco...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2004-02, Vol.52 (4), p.649
Main Authors: Pizzano, Rosa, Nicolai, Maria Adalgisa, Siciliano, Rosa, Manzo, Carla, Mazzeo, Maria Fiorella, Addeo, Francesco
Format: Article
Language:English
Subjects:
Antibodies - immunology
Antibody Specificity
Antigens - immunology
Carcinogens
Caseins - analysis
Caseins - chemistry
Cheese - analysis
Food Additives - analysis
Food Contamination - analysis
Formaldehyde - administration & dosage
Formaldehyde - analysis
Formaldehyde - chemistry
Haptens - immunology
Immunohistochemistry - methods
Peptides - immunology
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Summary:An immunochemical approach has been developed to detect the use of formaldehyde as a bacteriostatic agent in dairy products. A synthetic peptide, reproducing the first five amino acid residues of the gamma(2)-casein sequence, was formylated to generate the novel haptenic structure, already well-recognized in formaldehyde-treated milk and arising out of molecular rearrangement after the addition of formaldehyde to the alpha-amino group of the histidine residue at the N terminus of gamma(2)-casein. A polyclonal antibodies preparation produced against the formylated peptide adduct proved to be a highly specific analytical tool for detecting the formylated adduct of gamma(2)-casein in formaldehyde-treated milk. Polyclonal antibodies obtained against the unmodified peptide were able to detect selectively residual native gamma(2)-casein in ripened cheese.
ISSN:0021-8561
DOI:10.1021/jf0351467