Allergen Lateral Flow IIR

Transcription

1 V.2/Jan/2015 Allergen Lateral Flow IIR Products Egg (Ovalbumin) Lateral Flow IIR Casein Lateral Flow IIR Gluten (Gliadin) Lateral Flow IIR Peanut Lateral Flow IIR Buchwheat Lateral Flow IIR High sensitivity, Fast and Easy Especially, superior to test for highly processed food.

2 Positive Negative Intended Use Unprocessed and processed foods Lateral Flow IIR determines quickly whether or not target proteins reside in foods, including unprocessed foodstuffs and processed products. The novel extraction solution provided with the kit enhances the extraction recovery yield of target proteins from test samples, even from extensively processed foods, leading to more reliable results than ever. For the best results, please follow the instructions exactly. Swab test/rinse Lateral Flow IIR is also applicable to swab test/rinse for the contamination on surfaces of food-processing equipments.

3 Performance Performance Sample preparation time Assay time Detection limit for food (Recommended ) 30 min 15 min (Buckwheat is 25min) 5 ppm (μg protein /g food) Detection limit is shown by each protein concentration as follows, Egg : whole egg protein, Casein : whole milk protein, Gluten : whole wheat protein (=4.25ppm Gluten), Peanut : whole peanut protein Buckwheat : whole buckwheat protein Highlight Detection of allergen in high processed foods by Recommended Morinaga Food Allergen Lateral Flow IIR is enable to detect allergen in high processed foods by novel extraction solution and unique antibody. Available for various samples by three methods Morinaga developed three methods for various samples. As a result, Morinaga Lateral Flow device is covered with all test sample (swab sample, rinse water, material, processed foods) Easy to use and saving time in factory Direct Apply and Simplified are easy to use, and saving analysis time.

4 Procedure For food samples Test sample Kit Test method A1 Recommended Food sample All items possible A2 Simplified Detection limit Corresponding value for test sample (Calculated value) 5 μg/g of food 5 μg/g of food(note 1) Reagent preparation Extraction and Preparing Sample Extract Sample Extraction Solution and Diluting Solution Homogenize the food sample Mix Sample Extraction Solution (19mL) and the homogenized sample (1g) Expose in boiling water for 10 minutes (100, 203 F) Sample Extract Preparing a Test Solution Test and Result Dilute the Sample Extract by 10-fold with Dilluting Solution Apply a 200µL aliquot of Test Solution to the test stick Check the result after 15minuites (Buckwheat is 25minuites) Note 1 The possibility of getting a false negative can be higher than A1 This is because the extraction efficiency and reactivity may decrease depending on test samples.

5 For swab Test sample Swab Kit All items possible Casein and Gluten kits only Test method B1 Recommended B2 Simplified B3 Direct Apply Method Detection limit (Note1) (in swabbing solution) Corresponding value for test sample (Calculated value) 250 ng/ml (in swabbing solution) 250 ng/ml (in swabbing solution) (Note 1) (in swabbing solution) (Note 1, 2) Reagent preparation Sample Extraction Solution and Diluting Solution None Extraction and Preparing Sample Extract Preparing a Test Solution Swab the certain area Put the swab into Sample Extraction Solution and mix well Put the swab into a test tube with distilled water and mix well Expose in boiling water for 10 minutes (100, 203 F) Sample Extract Dilute the Sample Extract by 10-fold with Dilluting Solution Test and Result Apply a 200µL aliquot of Test Solution to the test stick Apply a 200µL swab solution to the test stick Check the result after 15minuites (Buckwheat is 25minuites) Note 1 The possibility of getting a false negative can be higher than B1 This is because the extraction efficiency and reactivity may decrease depending on test samples. Note 2 The detection limit is different from the B1 and B2.

6 For rinse Test sample Rinse Kit All items possible Casein and Gluten kits only Test method C1 Recommended C2 Simplified C3 Direct Apply Method Detection limit (in rinse) Corresponding value for test sample (Calculated value) 5 µg/ml (in rinse water) 5 µg/ml (in rinse water) (Note 1) (in rinse water) (Note 1, 2) Reagent preparation Sample Extraction Solution and Diluting Solution None Mix Sample Extraction Solution (19mL) and Rinse water (1mL) Sample the Rinse water Extraction and Preparing Sample Extract Preparing a Test Solution Test and Result Expose in boiling water for 10 minutes (100, 203 F) Sample Extract Dilute the Sample Extract by 10-fold with Dilluting Solution Apply a 200µL aliquot of Test Solution to the test stick Apply a 200µL of rinse to the test stick Check the result after 15minuites (Buckwheat is 25minuites) Note 1 The possibility of getting a false negative can be higher than C1 This is because the extraction efficiency and reactivity may decrease depending on test samples. Note 2 The detection limit is different from the C1 and C2.

7 Validation data of Lateral flow IIR (Recommended ) Sensitivity concentration Egg Casein Gluten Peanut Buckwheat 200 ppm ppm ppm ppm Egg : ppm (μg egg protein /g food), Casein : ppm (μg milk protein /g food) Gluten : ppm (μg wheat protein /g food) (=4.25 ppm Gluten) Peanut : ppm (μg peanut protein /g food) Buckwheat : ppm (μg buckwheat protein /g food) Representative test result of commercial foods Food Egg Chocolate biscuit + Bread + Instant noodle + Mayonnaise + Food Casein Chocolate biscuit + Bread + Snack + Margarine + Food Gluten Chocolate biscuit + Snack + Food Peanut Peanut chocolate + Peanut butter + Peanut cream + Food Peanut Buckwheat noodle + Snack +

8 Reactivity of model processed foods Model processed foods were prepared by spiking egg, milk, wheat, peanut and buckwheat powder at 5 ppm (μg protein /g food) to the food before processing. Egg : ppm (μg egg protein /g food), Milk : ppm (μg milk protein /g food) Gluten : ppm (μg wheat protein /g food), Peanut : ppm (μg peanut protein /g food) Buckwheat : ppm (μg buckwheat protein /g food) Add egg, milk, wheat, peanut, buckwheat powder Raw materials Food processing (heating) Model processed foods ( 5 ppm) Test Food Heating condition Egg Casein Gluten Peanut Buckwheat Orange juice Heated at 90 for 10min Jelly Heated up to reach Porridge Cooked by a rice cooker Not test Baby food 1 (retort) Baby food 2 (retort) Strawberry jam Bread Heated at 120 for 20min Heated at 120 for 20min Boiled until it has evaporated Approximately, Heated at for 40min (Cooked bread baking machine) Not test + + Not test + Not test

9 Cross reactivity of Lateral Flow IIR Food Egg Casein Gluten Peanut Buckwheat Egg Milk Skim milk Wheat *1 - - Buckwheat Barley *2 - - Rye *2 - - Oats Soy bean Corn flour Peanut (raw) Almond (Roasted) Cashew (Roasted) Macadamia (Roasted) Pistachio (Roasted) Walnut (Roasted) Sesame Black pepper Red pepper Cumin Coriander Poppy seed Shrimp Crab Squid Beef Pork Chicken This data is representative. Please contact us when you need lot data you use. *1 : This sample was diluted 20-fold and analyzed. *2 : These samples were diluted 5-fold and analyzed.

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