Evaluation of a Commercial Sandwich Enzyme-Linked Immunosorbent Assay for the Quantification of Beta-Casomorphin 7 in Yogurt Using Solid-Phase Extraction Coupled to Liquid Chromatography-Tandem Mass Spectrometry as the "Gold Standard" Method.

Nguyen, D.; Busetti, F.; Johnson, Stuart; Solah, Vicky

doi:10.5740/jaoacint.17-0155

Access Status

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Authors

Nguyen, D.

Busetti, F.

Johnson, Stuart

Solah, Vicky

Date

2017

Type

Journal Article

Metadata

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Citation

Nguyen, D. and Busetti, F. and Johnson, S. and Solah, V. 2017. Evaluation of a Commercial Sandwich Enzyme-Linked Immunosorbent Assay for the Quantification of Beta-Casomorphin 7 in Yogurt Using Solid-Phase Extraction Coupled to Liquid Chromatography-Tandem Mass Spectrometry as the "Gold Standard" Method.. Journal of AOAC International.

Source Title

Journal of AOAC International

DOI

10.5740/jaoacint.17-0155

ISSN

1060-3271

School

School of Public Health

URI

http://hdl.handle.net/20.500.11937/58611

Collection

Curtin Research Publications

Abstract

This study investigated beta-casomorphin 7 (BCM7) in yogurt by means of LC-tandem MS (MS/MS) and enzyme-linkedimmunosorbent assay (ELISA) and use LC-MS/MS as the "gold standard" method to evaluate the applicability of a commercial ELISA. The level of BCM7 in milk obtained from ELISA analysis was much lower than that obtained by LC-MS/MS analysis and trended to increase during fermentation and storage of yogurt. Meanwhile, the results obtained from LC-MS/MS showed that BCM7 degraded during stages of yogurt processing, and its degradation may have been caused by X-prolyl dipeptidyl aminopeptidase activity. As a result, the commercial sandwich ELISA kit was not suitable for the quantification of BCM7 in fermented dairy milk.