Automated flow immunoassay for detection of food allergen using anion-exchange resin and alkaline phosphatase conjugated immunoglobulin G Original Research Article

A novel automated flow immunoassay system is developed for the detection of wheat protein as a food allergen. A polyclonal immunoglobulin G (IgG) antibody was isolated from serum of a rat with a wheat allergy, then reductively treated using dithiothreitol and covalently coupled to alkaline phosphatase. This conjugate was used in a non-competitive binding assay. The automated system was equipped with an immunoreaction column, an anion-exchange column, a luminescent reaction column and a photodetector. Antibody–antigen complexes were separated from their free conjugate on the basis of a difference in isoelectric point (pI) by an anion-exchange column. This simple technique permits the assay of wheat-protein allergen in 25 min with a reliable detection limit of 5 μg/ml. The anion-exchange column was regenerated by occasional elution with N-methylpiperazine buffer (pH 5.0) containing 0.5 M NaCl, to remove free conjugate. Free conjugate recovered in this manner could be reused up to four times without significant decrease in sensitivity of the immunoassay.