IgE antibody-based analysis for detecting allergens in food

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

IgE antibodies circulate in the blood of individuals sensitized to food allergens. This chapter overviews in vivo and in vitro assays that employ human IgE antibodies as reagents for the detection and quantification of select allergens in extracts of foods. More specifically, judicious application of dilutions of physiological food extracts into the skin of humans known to be allergic to a specific food allows detection and semi-quantitative measurement of the allergen in food extracts. Alternatively, human serum containing IgE antibodies to known food allergens can be used as reagents in a competitive inhibition allergosorbent assay to quantify allergen in unknown food extracts. Performance characteristics, assay limitations and assay quality control are discussed for in vivo and in vitro assays.

Original languageEnglish (US)
Title of host publicationHandbook of Food Allergen Detection and Control
PublisherElsevier Ltd
Pages273-294
Number of pages22
ISBN (Electronic)9781782420217
ISBN (Print)9781782420125
DOIs
StatePublished - 2015

Keywords

  • Allergen
  • IgE antibody
  • In vitro
  • In vivo
  • Quantification

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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