New SPR-based methods for analysis of allergenic agents used in wine treatment

Institute of Food Chemistry, University Hamburg, Grindelallee 117, 20146 Hamburg, Germany

Abstract

The use of allergenic agents in wines needs to be monitored by both producers and supervisory authorities for the protection of sensitive individuals. Currently established as the gold standard is the ELISA-technique which relies on the affinity and specificity of antibodies. Since antibodies are produced in animals and current legislative developments demand the reduction of the use of animals for scientific purposes, the biosensor technology could be interesting for the quantification of allergens. By the combination of a technical device, the surface plasmon resonance, and a specific antibody it was possible to develop an antibody-based analytical method which is capable to detect lysozyme in quantities below 0.25 ppm. Since the biosensor is reusable multiple times, this approach can contribute to reduce the antibody consumption and therefore the use of animals for analysis. Furthermore, first insights in the use of new molecular receptors, aptamers were gained.