000133472 001__ 133472
000133472 005__ 20240416133905.0
000133472 0247_ $$2doi$$a10.1016/j.sbsr.2024.100644
000133472 0248_ $$2sideral$$a138161
000133472 037__ $$aART-2024-138161
000133472 041__ $$aeng
000133472 100__ $$aTvorynska, Sofiia
000133472 245__ $$aElectrochemical immunosensing of walnut and hazelnut allergenic proteins in processed foods
000133472 260__ $$c2024
000133472 5060_ $$aAccess copy available to the general public$$fUnrestricted
000133472 5203_ $$aNuts are a well-known cause of food allergy and, once this has been diagnosed, due to the likelihood of cross-sensitization to multiple tree nut allergens, their strict avoidance from the diet is advisable. In this context, we present electrochemical bioplatforms to detect traces of hazelnut and walnut in processed foods through the determination of their respective allergenic proteins Cor a 9 and Jug r 1 in a fast and sensitive assay. First, the evaluation of the single determination of both proteins was performed by building sandwich immunoconjugates on the surface of magnetic microbeads relying on specific antibodies unmodified or conjugated to horseradish peroxidase. Amperometric transduction was made upon trapping the magnetic bioconjugates on the surface of disposable carbon electrodes, using the hydroquinone/hydrogen peroxide system. The great analytical performance achieved with the individual platforms (detection limits of 0.12 and 0.56 ng mL−1 for Jug r 1 and Cor a 9, respectively), led us to the individual and dual quantification of both proteins in raw dough and baked cookies incurred with ground nuts. The developed method allowed detecting baked cookies incurred with 0.0025% ground walnut and 0.00002% ground hazelnut with results comparable to those provided by ELISA techniques. The feasibility of performing the dual determination of both allergens in a single run was demonstrated.
000133472 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A20-23R$$9info:eu-repo/grantAgreement/ES/MICINN/PID2022-136351OB-I00$$9info:eu-repo/grantAgreement/ES/UZ-IBERCAJA-CAI/CA1-21
000133472 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttp://creativecommons.org/licenses/by-nc/3.0/es/
000133472 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000133472 700__ $$0(orcid)0000-0001-7719-6388$$aCivera, Alba
000133472 700__ $$aGamella, Maria
000133472 700__ $$aTorrente-Rodríguez, Rebeca M.
000133472 700__ $$aPedrero, María
000133472 700__ $$aGalán-Malo, Patricia
000133472 700__ $$aMata, Luis
000133472 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, Lourdes$$uUniversidad de Zaragoza
000133472 700__ $$aBarek, Jirí
000133472 700__ $$aPingarrón, José M.
000133472 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, María D.$$uUniversidad de Zaragoza
000133472 700__ $$aCampuzano, Susana
000133472 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000133472 773__ $$g44 (2024), 100644 [12 pp.]$$tSensing and Bio-Sensing Research$$x2214-1804
000133472 8564_ $$s1786523$$uhttps://zaguan.unizar.es/record/133472/files/texto_completo.pdf$$yVersión publicada
000133472 8564_ $$s2460068$$uhttps://zaguan.unizar.es/record/133472/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000133472 909CO $$ooai:zaguan.unizar.es:133472$$particulos$$pdriver
000133472 951__ $$a2024-04-16-13:16:10
000133472 980__ $$aARTICLE