V.1/Aug/2017 Rapid Test Pro for Egg (Cat.# M2231) Rapid Test Pro for Casein (Cat.# M2232) Rapid Test Pro for Gluten (Cat.# M2233) Rapid Test Pro for Buckwheat (Cat.# M2234) Rapid Test Pro for Peanut (Cat.# M2235) The Quick Detection for Protein of Allergic Ingredients in Foods and Food-processing Equipment 10 Test Sticks For Research or Laboratory Use Only. Not for Use in Diagnostic Procedures. Please read full descriptions in this manual before use. Manufactured by: Morinaga Institute of Biological Science, Inc. (MIoBS) 2-1-16 Sachiura, Kanazawa-ku, Yokohama 236-0003, Japan E-mail: [email protected]Website: http://www.miobs-e.com Intended Use Rapid Test Pro quickly determines whether there are residual proteins of allergic ingredients in foods, including unprocessed and processed food products. The kit can also be used to detect proteins of allergic ingredients in swabs and Clean-in-place rinse water (TABLE 1). The kits use antibodies that are highly specific for particular proteins of allergic ingredients. The novel extraction solution that is included in the kit enhances the yield of extraction and recovery of proteins from test samples even from highly processed foods, resulting in more reliable results. Follow the instructions closely to obtain the best results. TABLE 1: Performance characteristics Sample Food Swab Rinse water Sample preparation time 5-30 min 5-30 min 0-30 min Chromatographic run time 15 min (25 min for Rapid Test Pro for Buckwheat) Detection limit* (Recommended Method) Test solution 25 ng/mL in Test Solution Corresponding value for test sample 5 μg protein /g food (5 ppm) 250 ng/mL in Sample Extract 5 μg /mL in rinse water * Detection limit is shown for each protein concentration as follows: Egg (whole egg protein), Casein (whole milk protein), Gluten (whole wheat protein), Peanut (whole peanut protein), Buckwheat (whole buckwheat protein). For Rapid Test Pro for Gluten, the detection limit of gluten in foods is 4 μg gluten/g food using the known conversion factor of 0.85 ng gluten per ng total whole wheat protein. (Reference 1-4) Kit Storage 1. Store the kit at 2-8˚C (35-46˚F), and DO NOT FREEZE. 2. Do not use the kit after the expiration date indicated on the box. Kit Components Kit components are listed in TABLE 2. TABLE 2: Kit components Component Amount Rapid Test Pro Extraction Solution 10 packs (19 mL/pack) Diluent ① 1 bottle (12 mL) Diluent ② 1 bottle (1.2 mL) Test stick 10 packs (1 stick/pack) Pipette (L) 10 Pipette (S) 20 Polypropylene tube (L), 50 mL volume 10 Polypropylene tube (S), 1.5 mL volume 10 Cotton swab 10 packs Paper tube rack 1 piece Materials required but not provided ● Homogenizer/blender ● Balance ● Vortex mixer ● Water bath ● Centrifuge (for 3000 x g) ● Paper filter ● pH test strip ● Heat-resistant glove Warnings and Precautions 1. Wear suitable protective clothing, goggles and gloves when handling the kit. 2. All procedures should be performed under contamination-free conditions to obtain reliable results. Make sure to avoid cross-contaminations via equipments, devices, tubes, containers, pipette tips, etc., and the use of disposable materials is recommended. Note 1: The extensive denaturation of proteins during processing can cause the proteins to become non-reactive to the antibody and/or insoluble, which may result in false-negative results. Therefore, there is a possibility that such processed foods may still contain denatured proteins of allergic ingredients even though the test results show negative. Sample Extraction (A) Food sample I. Recommended Extraction Method 1. Grind and mix the test food sample to homogeneity with a contamination-free homogenizer/ blender. 2. Place 1.0 g of the homogenized sample and 1 pack of Extraction Solution in a Polypropylene tube (L), cap tightly and vortex for 30 seconds. 3. Place the capped tube in 100°C (212F) water for 10 minutes. 4. Place the tube under running water to cool down to ambient temperature. This will take about 10 minutes. 5. Vortex the tube for 30 seconds. 6. Place the tube for few minutes to collect the supernatant as Sample Extract. Note 2: Check the pH with a pH test strip, and neutralize (pH 6-8) with HCl or NaOH as step 7 if necessary. Note 3: Centrifuge the tube at 3,000×g for 20 minutes at 20-30°C (68-86F), and collect the supernatant as Sample Extract if it is difficult to obtain the supernatant by a pipette in step 6. II. Simplified Extraction Method In some raw foods or low processed foods, the heating (procedures 3 to 5) can be omitted from the Recommended Extraction Method. Note 4: The Simplified Extraction Method is less efficient than the Recommended Extraction Method for protein extraction and prevention of non-specific reactions. In some samples, the Simplified Extraction Method may indicate false-negative and/or false-positive results. The Recommended Extraction Method should be used to test highly processed foods (e.g. cookies). Details are reviewed in our website. Note 5: Cap the Polypropylene tube (L) tightly so as not to leak out while heating. (B) Surface swab test sample I. Recommended Extraction Method 1. Moisten a swab with tap water and thoroughly wipe-off the specified surface area. 2. Place the swab into polypropylene tube (L) containing 1 pack of Extraction Solution, immerse the swab into the solution, cap the tube, and vortex for 30 seconds to extract proteins from swab into the Extraction Solution. 3. Place the capped tube in 100°C (212F) water for 10 minutes. 4. Place the tube under running water to cool down to ambient temperature. This will take about 10 minutes. 5. Vortex the tube for 30 seconds. The resulting solution is referred to as Sample Extract. Note 6: Filter the supernatant with filter paper if necessary in step 5. Note 7: Check the pH with a pH test strip, and neutralize (pH 6-8) with HCl or NaOH as step 6 if necessary. Note 8: Cap the Polypropylene tube (L) tightly so as not to leak out while heating. Extraction Solution Food sample Moistened swab Extraction Solution 2. 3. 4. 5. 1. 3. 2. 4. 5. (19 mL) (1.0 g) (19 mL)
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Rapid Test Pro for Egg Rapid Test Pro for Casein Rapid ... (whole egg protein), Casein (whole milk protein), ... of non-specific reactions. ... test window together with a red color
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V.1/Aug/2017
Rapid Test Pro for Egg (Cat.# M2231)
Rapid Test Pro for Casein (Cat.# M2232)
Rapid Test Pro for Gluten (Cat.# M2233)
Rapid Test Pro for Buckwheat (Cat.# M2234)
Rapid Test Pro for Peanut (Cat.# M2235)
The Quick Detection for Protein of Allergic Ingredients in Foods and Food-processing Equipment
10 Test Sticks
For Research or Laboratory Use Only.
Not for Use in Diagnostic Procedures.
Please read full descriptions in this manual before use.
Manufactured by:
Morinaga Institute of Biological Science, Inc. (MIoBS) 2-1-16 Sachiura, Kanazawa-ku, Yokohama 236-0003, Japan