Product portfolio

BOVINE TSH ELISA KIT

TSH ELISA Kit is intended for the quantitative determination of thyrotropin (TSH) in bovine and ovine serum.

It is possible to determine up to 41/17 samples in duplicates (96/48 wells microtiter plate) with the set TSH ELISA Kit.

Time required for ELISA determination: 2 hours 10 min
Limit of detection (LOD): 0.225 ng/ml
Limit of quantification: (LOQ) 0.5 ng/ml
Calibration scale range: 0.5 – 40 ng/ml

Thyroid-stimulating hormone (TSH; thyrotropin) and TSH receptor (TSHR) are key proteins in the control of thyroid function. TSH synthesis in the anterior pituitary is stimulated by thyrotropin-releasing hormone (TRH) and inhibited by thyroid hormone in a classical endocrine negative-feedback loop. TSH controls thyroid function upon its interaction with the G protein-coupled TSHR.

Thyroidal hormones crucial affect the whole metabolism of organism. Iodine intake from the environment is the critical factor, which influences function of thyroid gland. The height of the follicular cells, size of the follicles and amount and character of the colloid inside the follicles all depend on the activity of the thyroid.

The determination of thyrotropin (TSH) is based on its immunochemical reaction bovine/ ovine TSH with a specific antibody. TSH present in calibrator, control sample or analysed sample - react in the first step with a specific antibody coated on the walls of wells of a microtiter plate. After rinsing of unbound proteins follows next the second, incubation step, during which the specific antibody conjugated with an enzyme (horse-radish peroxidase) reacts with the coated thyrotropin. After incubation, the wells are rinsed and the conjugate bound in the wells is detected by the addition of a chromogenic substrate (TMB). The intensity of resulting colouration is proportional to the concentration of TSH in calibrators and analyzed samples.

BLG ELISA KIT

β-lactoglobulin ELISA Kit is intended for quantitative determination of β-lactoglobulin (BLG) in raw as well as in thermally modified foods.

β-lactoglobulin ELISA Kit contains all required reagents for extraction and quantitative determination of β-lactoglobulin (BLG).

It is possible to determine up to 40 / 16 samples in duplicates (96 wells microtitre plate / 48 wells microtitre plate) with the set β-lactoglobulin ELISA Kit.

Time required for the sample preparation and extraction: 1 hour (10 samples)
Time required for ELISA determination: 2 hours and 30 minutes
Limit of detection (LOD): 0.07 ppm (mg/kg)
Limit of quantification (LOQ): 0.20 ppm (mg/kg)
Calibration scale range: 0.2 – 20 ppm (mg/kg)
Expiration time: 18 months (at 2 – 8 °C)

Milk is one of main allergenic foods, especially for children. Prevalence of this allergy differs in different countries; the incidence varies between 1 % and 3 %. Native milk and milk products contain protein allergens (see below) as there is no proof for the proposition that milk processing could change the protein structure to the extent of changing its allergenic properties. This is also the case with thermally processed milk. Cow’s milk contains 30 - 35 g proteins/litre. Its acidification to the pH value of 4.6 causes formation of 2 fractions – whey (20% content of proteins) and curd (80% content of proteins). The whey contains mainly beta-lactoglobulin (BLG), alpha-lactalbumine (ALA), bovine serum albumin (BSA), lactoferrin (LF) and immunoglobulins (Igs). The curd consists of casein (CAS) that occurs in 4 modifications – named Alpha s1, Alpha s2, Beta and Kappa.

The determination of BLG is based on its immunochemical reaction with a specific antibody. BLG present in calibrator, control sample or analysed sample – extract of the analysed foodstuff – reacts in the first step with a specific antibody coated on the walls of wells of a microtitre plate. After rinsing of unbound proteins follows the second incubation step during which the specific antibody conjugated with an enzyme (horse-radish peroxidase) reacts with the coated BLG. After incubation, the wells are rinsed and the conjugate bound in the wells is detected by the addition of a chromogenic substrate. The intensity of resulting colouration is proportional to the concentration of BLG in the calibrators and samples.

BSA ELISA KIT

Bovine Serum Albumin ELISA Kit is intended for the quantitative determination of BSA in dairy foodstuff. This kit is not suitable for the determination of BSA in heat treated foodstuff (the temperature of the heat processing should not exceed 100 °C).

Bovine Serum Albumin ELISA Kit contains all the required reagents for extraction and quantitative determination of BSA. It is possible to determine up to 41/17 samples in duplicates (96 wells microtitre plate/48 wells microtitre plate) with the set Bovine Serum Albumin.

Time required for the sample preparation and extraction: 1 hour (10 samples)
Time required for ELISA determination: 1 hour 10 min
Limit of detection (LOD): 0.62 ppm (mg/kg)
Limit of quantification (LOQ): 3.76 ppm (mg/kg)
Calibration scale range: 3.5 – 300 ppm
Expiration time: 12 months (at 2 – 8 °C)

Bovine serum contains ca. 6% of bovine serum albumin (BSA). The BSA, having molecular weight of 66,430 Da, consists of 583 amino acids. Within the field of immunoanalysis, the BSA is a well known blocker, commonly used to inhibit non – specific sorptions of other proteins or peptides. Beef is a significant component of food for considerable part of world population. Prevalence of allergies to BSA is no doubt less than that to other food allergens (gluten, eggs, cow's milk, soya, nuts, etc.). However, specialist physicians – allergologists do recommend the determination of BSA as a foodstuff allergen. Not negligible is also the fact that the presence or absence of BSA in foodstuffs can be exploited as the parameter utilisable for assessment/evaluation of the specified foodstuff composition as well as of observance of the procedure specified for the foodstuff production. In both relevant cases of BSA determination - as the foodstuff allergen or unwanted contaminant of the foodstuff – the determination represents the analysis of analyte with concentration at the level of units to dozens of ppm. For this type of analysis, with so low a concentration of targeted BSA, at simultaneous presence of other proteins occurring in surplus of several orders of magnitude, the promising, self-offering method of analysis could be the determination utilising specific antibodies.

Immuno-enzymatic determination of BSA is based on application of a competition system. In the wells of microtitre plate, walls of which are coated with sheep anti - BSA antibody, the sample to be analysed, while combined with BSA conjugate, is homogenised with horse - radish peroxidase. During the step of subsequent incubation, BSA will be bound to the wells walls. BSA present in the sample and BSA bound in the conjugate will compete mutually for access to the binding sites present in limited number in the antibody against BSA. After subsequent incubation step, the wells are washed and the peroxidase bound to the wells walls is detected by means of a chromogenic substrate (TMB), added to the system. Intensity of thus developed colouration is inversely proportional to BSA concentration in calibrators and analysed samples.

CASEIN ELISA KIT

Casein ELISA Kit is intended for the quantitative determination of casein in raw as well as heat treated foods.

Casein ELISA Kit contains all the necessary reagents for extraction and quantitative determination of casein.

It is possible to determine up to 40/17 samples in duplicates (96-wells micro-titre plate/48-wells micro-titre plate) with the set Casein ELISA Kit.

Time required for the sample preparation and extraction: 1 hour (10 samples)
Time required for ELISA determination: 2 hours 50 min
Limit of detection (LOD): 0.24 ppm (mg/kg)
Limit of quantification (LOQ): 1.30 ppm (mg/kg)
Calibration scale range: 1.5 – 45 ppm (mg/kg)
Expiration time: 12 months (at 2 – 8 °C)

Milk is one of main allergenic foods, especially for children. Prevalence of this allergy differs in different countries; the incidence varies between 1 % and 3 %. Native milk and milk products contain protein allergens (see below) as there is no proof for the proposition that milk processing could change the protein structure to the extent of changing its allergenic properties. This is also the case with thermally processed milk. Cow’s milk contains 30 - 35 g proteins/litre. Its acidification to the pH value of 4.6 causes formation of 2 fractions – whey (20% content of proteins) and curd (80% content of proteins). The whey contains mainly beta-lactoglobulin (BLG), alpha-lactalbumine (ALA), bovine serum albumin (BSA), lactoferrin (LF) and immunoglobulins (Igs). The curd consists of casein (CAS) that occurs in 4 modifications – named Alpha s1, Alpha s2, Beta and Kappa.

A big advantage of SEDIUM CASEIN ELISA competitive assay is the ability to detect fragments of Alpha - casein molecules arisen during enzymatic treatment of milk. It was demonstrated that very small Alpha - casein fragments of the size several hundreds Da should be detected by SEDIUM CASEIN ELISA KIT.

The determination of casein is based on its immunochemical reaction with a specific antibody. CAS present in analyzed sample and CAS, having been marked with biotin prior to the analysis, react in the first step (incubation) with a specific antibody coated on the walls of wells, as arrayed in a micro-titre plate. As a net result, CAS is bound to the wells’ walls, while both, CAS of the sample and that marked with biotin, compete for access to binding spots of the antibody against CAS; these spots are limited in their count. After the wells are rinsed, the horse-radish peroxidase conjugated with streptavidin is added. After incubation the wells are rinsed again and the perioxidase that got bonded to the walls of the wells is detected by the addition of a chromogenic substrate (tetramethylbenzidine). The intensity of thus obtained colouration is inversely proportional to the concentration of CAS in calibrators, control samples and analysed samples.

ELISA EGG-NATIVE KIT

Egg ELISA Kit – native is intended for the quantitative determination of egg white proteins in foodstuff. This kit is not suitable for the determination of egg white proteins in heat treated foodstuff (the temperature of the heat processing should not exceed 70 °C).

Egg ELISA Kit – native contains all the required reagents for extraction and quantitative determination of egg white proteins (EWP). It is possible to determine up to 41/17 samples in duplicates (96/48 wells microtiter plate) with the set Egg ELISA Kit – native.

Time required for the sample preparation and extraction: 1 hour 30 min (10 samples)
Time required for ELISA determination: 2 hours 10 min
Limit of detection (LOD): 0.08 ppm (mg/kg)
Limit of quantification: (LOQ) 0.5 ppm (mg/kg)
Calibration scale range: 0.5 – 15 ppm
Expiration time: 18 months (at 2 – 8 °C)

Prevalence in human population of the allergy to egg proteins brings this allergy type among the most significant cases, regarding their incidence rate. The estimations of its occurrence in children of the age up to 2 years range within the area from 3% to 7%. Similarly, its incidence rate in the whole population is at the percentage level of one – digit figures. The culprit allergens are present in both white of eggs and yolks. Unfortunately, the allergic effect cannot be suppressed or eliminated by heat processing of the contaminated foodstuffs. The egg lysozyme (muramidase enzyme) is applied during production of some drugs, while the egg albumin is exploited as a purification agent in the red wine production.

The determination of egg white proteins (EWP) is based on its immunochemical reaction with a specific antibody. Egg white proteins present in calibrator, control sample or analysed sample – extract of the analysed foodstuff - react in the first step with a specific antibody coated on the walls of wells of a microtiter plate. After rinsing of unbound proteins follows next the second, incubation step, during which the specific antibody conjugated with an enzyme (horse-radish peroxidase) reacts with the coated egg white proteins. After incubation, the wells are rinsed and the conjugate bound in the wells is detected by the addition of a chromogenic substrate. The intensity of resulting colouration is proportional to the concentration of egg white proteins in calibrators and samples.

MUSTARD-TOTAL ELISA KIT

Mustard ELISA Kit-total is intended for the quantitative determination of mustard (Sinapsis alba, Brassica juncea, Brassica nigra) in raw as well as heat treated foodstuff.

Mustard ELISA Kit-total contains all the required reagents for extraction and quantitative determination of mustard proteins.

Time required for the sample preparation and extraction: 1 hour (10 samples)
Time required for ELISA determination: 2 hours 10 min
Limit of detection (LOD): 0.05 mg/kg (ppm)
Limit of quantification (LOQ): 0.5 mg/kg (ppm)
Calibration scale range: 0.5 – 15 mg/kg (ppm)
Expiration time: 18 months (at 2 – 8 °C)

The mustard plant belongs to the Cruciferae (Brassicaceae) family. Mustard used in food is often a mixture of seeds from two or more species of Brassicaceae, for example Sinapis alba L. (yellow mustard), Brassica nigra (black mustard), and Brassica juncea L. (oriental mustard). Mustard is consumed with a variety of foods, and often is present in various spices and sauces as an ingredient. Allergic reactions to mustard, including severe anaphylactic reactions, are well documented in clinical and laboratory studies. In terms of its prevalence, mustard allergy is some fifth or sixth most frequent food allergy. Its incidence is closely related to mustard consumption in the region. The main allergens in mustard are proteins with the molecular weight of 14 kDa and 16 kDa marked as Sin a 1 and Bra j 1. These allergens are thermal-resistant and not subject to enzymatic cleavage. Minimal doses of Sin a 1 and Bra j 1 proteins to induce an allergic reaction are in microgram amounts.

The determination of mustard is based on its immunochemical reaction with a specific antibody. Mustard present in calibrator, control sample or analysed sample – extract of the analysed foodstuff - reacts in the first step with a specific antibody coated on walls of wells of a microtiter plate. Washing out of unbound proteins follows next the second, incubation step, during which the specific antibody conjugated with the enzyme – horse-radish peroxidase – reacts with the coated mustard. After expiry of the necessary incubation period comes washing out the wells and then the addition of a chromogenic substrate will enable to detect the remaining coated peroxidase. The intensity of colouration thus developed is proportional to the concentration of mustard in calibrators and samples.

MUSTARD-SPECIFIC ELISA KIT

Mustard ELISA Kit-specific is intended for the quantitative determination of white mustard (Sinapsis alba) in raw as well as heat treated foodstuff.

Mustard ELISA Kit-specific contains all the required reagents for extraction and quantitative determination of white mustard proteins.

Time required for the sample preparation and extraction: 1 hour (10 samples)
Time required for ELISA determination: 2 hours 10 min
Limit of detection (LOD) 0.06 mg/kg (ppm)
Limit of quantification (LOQ) 0.5 mg/kg (ppm)
Calibration scale range 0.5 – 15 mg/kg (ppm)
Expiration time 18 months (at 2 – 8 °C)

Mustard, as a food ingredient, is prepared from mustard plant seeds. It is namely white mustard (Sinapis alba) used for the production of yellow "full-fat" mustard.

In terms of its prevalence, mustard allergy is some fifth or sixth most frequent food allergy. Its incidence is closely related to mustard consumption in the region.

The main allergen in white mustard is a protein with the molecular weight of 14 kDa marked as Sin a 1. This allergen is thermal-resistant and not subject to enzymatic cleavage. Minimal doses of Sin a 1 protein to induce an allergic reaction are in microgram amounts.

The determination of white mustard is based on its immunochemical reaction with a specific antibody.

White mustard present in calibrator, control sample or analysed sample – extract of the analysed foodstuff - reacts in the first step with a specific antibody coated on walls of wells of a microtiter plate. Washing out of unbound proteins follows next the second, incubation step, during which the specific antibody conjugated with the enzyme – horse-radish peroxidase – reacts with the coated mustard. After expiry of the necessary incubation period comes washing out the wells and then the addition of a chromogenic substrate will enable to detect the remaining coated peroxidase. The intensity of colouration thus developed is proportional to the concentration of mustard in calibrators and samples.

PEANUT ELISA KIT

The determination of peanut proteins is based on their immunochemical reaction with a specific antibody. A polyclonal antibody specific to peanuts proteins has been pre-coated into a microtiter plate. During the first step, calibrators and samples are pipetted into the wells and peanuts proteins are bound by the immobilized antibody. After a washing step removing any unbound antigen, another peanut protein-specific antibody conjugated with an enzyme horseradish peroxidase is applied. This antibody reacts with the complex of the first antibody-peanut protein via another epitope on the protein. After an incubation period, a chromogenic substrate is added to the wells and color develops in proportion to the amount of peanut proteins bound in the initial step. The color development is stopped and the intensity of the color is measured.

Peanut (Arachyshypogea), a member of the Fabaceae family, is a frequent cause of food allergic reaction. The prevalence of the peanut allergy is estimated between 0,5 - 1,1 % in the adult population of some American and European countries (Becker et al., 2004). Several peanut proteins have been identified to introduce allergic reaction. Ara h1 and Ara h2 are considered to be major allergens (Muelenauer et al., 2005). Ara h1 - conarachin, vicilin - is 7S globulin, a peanut storage protein. The Ara h2 - conglutin - belongs to the 2S albumins. Ara h1 and Ara h2 cause the majority of adverse reactions. Thearachin Ara h3 and very similar protein Ara h4 are 11-12S globulins (Szymkiewicz, 2010, Koppelman et al., 1999). These peanut allergens are heat-resistant and their allergenicity is enhanced by roasting, possibly because of structural modification of the protein molecules (Becker et al., 2004).