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Challenging the Limit of Detection for Egg Allergen Detection in Red Wines by Surface Plasmon Resonance Biosensor

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Abstract

The improvement of a surface plasmon resonance (SPR)-based immunoassay for the detection of traces of egg-based fining agents in red wines is herein described. The latter represents an extension of a previously developed direct assay targeted to the detection of ovalbumin (OVA) as marker of the presence of egg white powder residues, a typical fining agent utilized by the winery industry. In this paper, a suitable pre-treatment procedure was optimized for the sensitive detection of OVA at sub-ppm levels in red wines fortified with egg-white powder, by using an immunoassay proved to be reliable for both white and roseé wines. A red wine from Chianti grapes selected as reference matrix was artificially contaminated with egg-white powder before undergoing different sample purification. Several purification strategies were investigated and tested in order to challenge the limit of detection (LOD) obtained with the methods currently in use for egg allergen detection. Finally, the optimized two-step pre-treatment, combining polyvinylpolypyrrolidone-based purification and size exclusion chromatography, enabled to achieve an LOD in red wine as low as 0.2 μg/mL. The optimized SPR-based method met the method performance criteria issued by the International Organization of Vine and Wine (OIV) concerning the minimum sensitivity required for the analyses of potentially allergenic fining agent proteins in wines, confirming the biosensor as promising tool to monitor the residual contamination level of fined red wines.

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Authors and Affiliations

  1. Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/O, 70126, Bari, Italy

    Rosa Pilolli & Linda Monaci

Authors
  1. Rosa Pilolli
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  2. Linda Monaci
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Correspondence to Rosa Pilolli or Linda Monaci.

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Compliance with Ethical Standards

This article does not contain any studies with human participants or animals performed by any of the authors.

Funding

This research was funded by the Project S.I.Mi.S.A.: innovative tools for the improvement of food safety: prevention, control, and correction—P.O.N. Ricerca e competitività 2007–2013 per le Regioni della Convergenza Codice Progetto PON02_00657_00186_3417512/1”. Obiettivo Operativo: “Reti per il rafforzamento del potenziale scientifico-tecnologico delle Regioni della Convergenza”. The work was partially funded by the project Safe&Smart—Nuove tecnologie abilitanti per la food safety e l’integrità delle filiere agroalimentari—National CL.AN—Cluster agroalimentare nazionale.

Conflict of Interest

R. Pilolli declares that she has no conflict of interest. L. Monaci declares that she has no conflict of interest.

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Pilolli, R., Monaci, L. Challenging the Limit of Detection for Egg Allergen Detection in Red Wines by Surface Plasmon Resonance Biosensor. Food Anal. Methods 9, 2754–2761 (2016). https://doi.org/10.1007/s12161-016-0464-z

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  • DOI: https://doi.org/10.1007/s12161-016-0464-z

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