Sensitive detection of ochratoxin A in wine and cereals using fluorescence-based immunosensing

Beatriz Prieto-Simón, Isao Karube, Hiroshi Saiki

Research output: Contribution to journalArticleResearchpeer-review

23 Citations (Scopus)

Abstract

Ochratoxin A (OTA) is a mycotoxin found in a wide range of food and feedstuffs. Intake of OTA-contaminated food causes health concern due to the harmful effects reported on humans and animals. Much effort is currently devoted to set up and optimise highly sensitive and accurate methods of OTA analysis. This work describes the comparison of fluorescence-based immunosensing strategies for the analysis of OTA. First, an indirect competitive fluoroimmunoassay was designed and optimised. The assay enabled the quantification of the toxin at the levels set by the European legislation. Then, a flow-immunoassay based on kinetic exclusion measurements was developed. It showed the theoretical lowest limit of detection enabled by the affinity of the anti-OTA antibody (IC80 = 12 ng L-1 in the assay solution). Wine and cereal samples were analysed using the optimised flow system. No significant matrix effects were observed after simple pre-treatment of wine and OTA extraction from corn-flakes samples. This simple and highly sensitive automated biosensing-system allows OTA quantification in food and beverages. It is envisaged as a powerful tool for rapid and reliable toxin screening.

Original languageEnglish
Pages (from-to)1323-1329
Number of pages7
JournalFood Chemistry
Volume135
Issue number3
DOIs
Publication statusPublished - 1 Dec 2012
Externally publishedYes

Keywords

  • Cereals
  • Fluoroimmunoassay
  • Immunosensor
  • KinExA
  • Ochratoxin A
  • Wine

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