This study set out to investigate extraction methods that could be used as
improved, more efficient and less time consuming alternatives to conventional extraction used in the extraction of soy proteins for allergen detection. Water bath extraction, MAE and UAE, were compared to conventional extraction. These extraction methods were found to increase protein recovery from the soy matrices used. The allergen detection method used in the study was, however, unable to efficiently detect the presence of allergenic soy proteins from extracts obtained using water bath extraction and MAE, possibly due to the use of high temperatures in these extraction methods. It might, therefore, be a better option to use these extraction methods and conditions with allergen detection methods that are not antibody- based such as liquid chromatography mass spectrophotometry (LC-MS). The use of other extraction buffers besides the traditional PBS in combination with these extraction methods was also investigated and it was found that the use o f urea also contributed to decreasing soy allergen detection with ELISA. The use of Laemmli buffer with conventional extraction and UAE proved to be comparable or better extraction methods compared with conventional extraction with PBS for processed soy samples. These extraction conditions were also compatible with ELISA and produced comparable or better results with reference to conventional extraction conditions.
These extraction conditions were further studied and their practical use tested on some commercial samples containing soy as well as some samples spiked with known concentrations o f soy flour. The use o f Laemmli buffer with conventional extraction and UAE once again proved to be comparable and in some cases better than conventional
extraction with PBS, suggesting that these extraction conditions may be better
alternatives or additional extraction methods that could be employed in the extraction step in soy allergen detection.
Another consistent finding in this study was the fact that different food matrices showed best results (whether it was for the recovery o f total proteins or detection by ELISA) under different extraction conditions suggesting that no single extraction method is the best for all samples. It is therefore important that further research be conducted to know which extraction conditions work best for a particular food product before the selection of an extraction method. The need for such research makes this study very important as two additional extraction conditions have been shown to produce similar or better results than conventional extraction. Further study of these extraction methods, especially UAE and the use o f Laemmli buffer instead of PBS, could be helpful in improving the extraction step employed by ELISA manufacturers. This could save allergen detection time and more importantly, produce more accurate results that could help curb the problem of false negatives in allergen detection.
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