RIDASCREEN®FAST Lupine is a sandwich enzyme immunoassay for the quantitative analysis of lupine proteins in food like beverages (juice, wine, beer), sausages and meat products, baking-mixtures for cakes or bread, bakery goods, pasta, chocolate, milk products and ice cream.
The macroscopic granular sweet lupines contain 35 – 42 % proteins in the seeds.
Lupins are generally used as a natural protein source as an alternative to soy- and animal products in human and animal food. They are able to bind water in food and therefore can be used as a replacement of egg in bread and bakery products. This increases the freshness and stability of those products. Beside this lupine flour is used instead of wheat, rye or barley flour in the case of dietetic food. In France it is allowed to mix up to 10 % lupin flour to other flours without further declaration.
Due to the fact that lupines can cause severe allergic reactions they should be declared in food products. Additionally in the case of peanut allergic persons a cross allergization between peanut and lupines can occur. The European legislative 2007/68//EC from November, 27. 2007, Annex IIIa has lupines on the list as an allergen which has to be declared on the label.
The RIDASCREEN®FAST Lupine test measures the contamination of food by lupine proteins or small amounts of lupine flour as an ingredient in raw and cooked products.
|Test Format||Microtiter plate with 48 wells (6 strips with 8 removable wells each)|
|Standard Range||0 ppm (zero standard), 1 ppm, 3 ppm, 9 ppm, 27 ppm lupine protein|
|Sample Preparation||homogenization, extraction and centrifugation|
|Detection Limit||0.32 mg/kg (ppm) lupin protein (0.1 – 0.7 depending on the matrix)|
|Cross Reactivity||The antibody specifically detects sweet lupine proteins, including the γ-conglutin as well as all european species of sweet lupines (Lupinus albus, luteus and angustifolius) relevant in the food and feed industry.Cross reactivity to chickpeas: 0.31 %|
SureFood® ALLERGEN Lupin – NEW
The test detects lupin DNA according to directive (EC) 1169/2011 qualitatively and / or quantitatively. Each reaction contains an internal amplification control.
For the quantitative determination the use of the laboratory reference material SureFood® QUANTARD Allergen 40 containing 40 mg lupin / kg food sample and a detection system including a standard dilution is required.
For DNA preparation, the use of SureFood® PREP Advanced, protocol 1, is recommended.
Lupin flour is used in food as additive to wheat flour. Lupin is also
used in gluten-free bakery-products and food for celiac disease
The frequency of crosses allergy between peanut and lupin is high.
According to the EU Directive 2006/142/EC lupin belongs to the
allergenic ingredients which must be labelled. Currently there is no
threshold proposed as limit up to which a product is allowed to
contain lupin without indication at the label.
The real-time PCR assay can be used with established real-time PCR instruments capable of detection of at least two fluorescence dyes. Internal validation was performed on Roche LightCycler® 2.0, Roche LightCycler® 480 II, Roche cobas® z 480 Analyzer, Qiagen Rotor-Gene Q, Applied Biosystems 7500, Bio-Rad CFX96, Bio Molecular Systems MIC, LTF MyGo Pro, AriaDx and Agilent.
|Test Format||100 reactions*|
|Sample Preparation||1. DNA preparation, e.g. SureFood® PREP ALLERGEN
2. Preparation of Allergen-PCR mix
3. Pipetting of samples and PCR mix
4. Check PCR protocol settings
5. Start PCR run
|Detection Limit||Depending on the sample matrix, processing grade, DNA preparation and DNA contant, the detection is limited to ≤ 5 DNA copies / ≤ 0.4 ppm.|
|Cross Reactivity||none known.|
|Shelf life||12 month|
|Additional Information||The detection system system can be used on all available real-time PCR cyclers.ABI Prism
*Includes Internal Amplification Control (IAC) in VIC/HEX channel. SureFood®QUANTARD Allergen 40 must be used for quantifiction.
Gliadin / Gluten