Skip to main content
SpringerLink
Log in

Development of an Enzyme-Linked Immunosorbent Assay for the Detection of 2-Amino-3-Methylimidazo [4, 5-f] Quinoline (IQ) in Processed Foods

  • Published:
Food Analytical Methods Aims and scope Submit manuscript

Abstract

2-amino-3-methylimidazo [4, 5-f] quinoline (IQ), is a type of heterocyclic aromatic amines (HAAs) formed during the thermal treatment of food processing, which possesses potential carcinogenicity and mutagenicity for humans. In this work, a simple, selective and sensitive direct competitive enzyme-linked immunosorbent assay (dcELISA) for detecting IQ has been developed for the first time. 1H-pyrrolo [2, 3-f] quinoline (PQ), a structural analogue of IQ, was connected with two-carbon arm to obtain the hapten PQ acid (PQA), and then a specific polyclonal antibody was produced with PQA-bovine serum albumin (BSA) as immunogen. The half-maximum inhibition concentration (IC50) and limit of detection (LOD; calculated as IC15 value) of the assay were 50 ± 3 and 3 ± 0.3 μg L−1, respectively. The assay showed no cross-reactivity with other HAAs analogues except 2-amino-3,4-dimethylimidazo [4,5-f] quinoline (MeIQ) (12 %), which indicated that the assay had high specificity for the IQ. The proposed method was further applied successfully to determine IQ in fried beef, fried pork, and dried fish floss samples with satisfactory recoveries (84.96–116.23 %) and precision (CV%, 4.96–17.26 %). The LOD for IQ in processed foods was 15 μg kg−1. In addition, the results of the established method were in good agreement with the high-performance liquid chromatography (HPLC) (R 2 = 0.9917). All above shows the proposed immunoassay allows for a cost-effective, specific, accurate, and reliable quantitative detection of IQ in real processed food samples.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  • Aga DS, Thurman EM (1997) Immunochemical technology for environmental applications. American Chemical Society, Washington

    Book  Google Scholar 

  • Balogh Z, Gray JI, Gomaa EA, Booren AM (2000) Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties. Food Chem Toxicol 38(5):395–401. doi:10.1016/s0278-6915(00)00010-7

    Article  CAS  Google Scholar 

  • Bång J, Nukaya H, Skog K (2002) Blue Chitin columns for the extraction of heterocyclic amines from cooked meat. J Chromatogr A 977(1):97–105. doi:10.1016/s0021-9673(02)01351-1

    Article  Google Scholar 

  • Barceló-Barrachina E, Moyano E, Galceran MT, Lliberia JL, Bagó B, Cortes MA (2006) Ultra-performance liquid chromatography-tandem mass spectrometry for the analysis of heterocyclic amines in food. J Chromatogr A 1125:195–203. doi:10.1016/j.chroma.2006.05.060

    Article  CAS  Google Scholar 

  • Cárdenes L, Ayala JH, Afonso AM, González V (2004) Solid-phase microextraction coupled with high-performance liquid chromatography for the analysis of heterocyclic aromatic amines. J Chromatogr A 1030(1–2):87–93. doi:10.1016/j.chroma.2003.10.040

    Article  CAS  Google Scholar 

  • Cui JL, Zhang K, Huang QX, Yu YY, Peng XZ (2011) An indirect competitive enzyme-linked immunosorbent assay for determination of norfloxacin in waters using a specific polyclonal antibody. Anal Chim Acta 688(1):84–89. doi:10.1016/j.aca.2010.12.030

    Article  CAS  Google Scholar 

  • Fang GZ, Lv YY, Sheng W, Liu B, Wang XX, Wang S (2011) Development of an enzyme-linked immunosorbent assay for the determination of 5-hydroxymethyl-2-furfural in food. Anal Bioanal Chem 401(10):3367–3373. doi:10.1007/s00216-011-5430-4

    Article  CAS  Google Scholar 

  • Gross GA, Grüter A, Heyland S (1992) Optimization of the sensitivity of high-performance liquid chromatography in the detection of heterocyclic aromatic amine mutagens. Food Chem Toxicol 30(6):491–498. doi:10.1016/0278-6915(92)90100-y

    Article  CAS  Google Scholar 

  • Jägerstad M, Skog K, Grivas S, Olsson K (1991) Formation of heterocyclic amines using model systems. Mutat Res 259(3–4):219–233

    Article  Google Scholar 

  • Janoszka B, Blaszczyk U, Warzecha L, Strózyk M, Damasiewicz-Bodzek A, Bodzek D (2001) Clean-up procedures for the analysis of heterocyclic aromatic amines (aminoazaarenes) from heat-treated meat samples. J Chromatogr A 938(1–2):155–165. doi:10.1016/s0021-9673(01)01364-4

    Article  CAS  Google Scholar 

  • Kataoka H, Kijima K (1997) Analysis of heterocyclic amines as their N-dimethylaminomethylene derivatives by gas chromatography with nitrogen-phosphorus selective detection. J Chromatogr A 767(1–2):187–194. doi:10.1016/S0021-9673(96)01089-8

    Article  CAS  Google Scholar 

  • Mardones C, Arce L, Ríos A, Valcárcel M (1998) Determination of heterocyclic aromatic amines in fried beefsteak, meat extract, and fish by capillary zone electrophoresis. Chromatographia 48(9–10):700–706. doi:10.1007/bf02467602

    Article  CAS  Google Scholar 

  • Minako N, Takashi S (2000) Food borne carcinogens: heterocyclic amines. John Wiley & Sons Ltd

  • Özdestan Ö, Kaçar E, Keşkekoğlu H, Üren A (2014) Development of a new extraction method for heterocyclic aromatic amines determination in cooked meatballs. Food Anal Methods 7:116–126. doi:10.1007/s12161-013-9607-7

    Article  Google Scholar 

  • Richling E, Kleinschnitz M, Schreier P (1999) Analysis of heterocyclic aromatic amines by high resolution gas chromatography–mass spectrometry: a suitable technique for the routine control of food and process flavours. Eur Food Res Technol 210:68–72. doi:10.1007/s002170050535

    Article  CAS  Google Scholar 

  • Sanz Alaejos M, Ayala JH, González V, Afonso AM (2008) Analytical methods applied to the determination of heterocyclic aromatic amines in foods. J Chromatogr B 862(1–2):15–42. doi:10.1016/j.jchromb.2007.11.040

    Article  CAS  Google Scholar 

  • Skog KI, Johansson MAE, Jägerstad MI (1998) Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake. Food Chem Toxicol 36(9–10):879–896. doi:10.1016/s0278-6915(98)00061-1

    Article  CAS  Google Scholar 

  • Snyderwine EG, Turesky RJ, Turteltaub KW, Davis CD, Sadrieh N, Schut HA, Nagao M, Sugimura T, Thorgeirsson UP, Adamson RH, Thorgeirsson SS (1997) Metabolism of food-derived heterocyclic amines in nonhuman primates. Mutat Res 376(1–2):203–210. doi:10.1016/s0027-5107(97)00044-4

    Article  CAS  Google Scholar 

  • Sugimura T (1988) New environmental carcinogens in daily life. Trends Pharmacol Sci 9(6):205–209. doi:10.1016/0165-6147(88)90086-7

    Article  CAS  Google Scholar 

  • Toribio F, Moyano E, Puignou L, Galceran MT (2002) Ion-trap tandem mass spectrometry for the determination of heterocyclic amines in food. J Chromatogr A 948(1–2):267–281. doi:10.1016/s0021-9673(01)01476-5

    Article  CAS  Google Scholar 

  • Vollenbroker M, Eichner K (2000) A new quick solid-phase extraction method for the quantification of heterocyclic aromatic amines. Eur Food Res Technol 212(1):122–125. doi:10.1007/s002170000188

    Article  CAS  Google Scholar 

  • Wang S, Wang Y, Huang W, Fang GZ, Duan ZJ, Qiao H, Zhang Y (2007) Development of a solid-phase extraction-enzyme-linked immunosorbent assay method with a new sorbent of multiwall carbon nanotube for the determination of estrone in water. Anal Lett 40(12):2338–2350. doi:10.1080/00032710701577559

    Article  CAS  Google Scholar 

  • Wu J, Wong MK, Lee HK, Lee BL, Shi CY, Ong CN (1996) Determination of heterocyclic amines in flame-grilled fish patty by capillary electrophoresis. Food Addit Contam 13(7):851–861. doi:10.1080/02652039609374472

    Article  CAS  Google Scholar 

  • Zhang F, Chu XG, Sun L, Zhao YS, Ling Y, Wang XJ, Yong W, Yang ML, Li XQ (2008) Determination of trace food-derived hazardous compounds in Chinese cooked foods using solid-phase extraction and gas chromatography coupled to triple quadrupole mass spectrometry. J Chromatogr A 1209:220–229. doi:10.1016/j.chroma.2008.09.012

    Article  CAS  Google Scholar 

  • Zhang Y, Lin CP, Fang GZ, Mei JB, Wang X, Wang S (2012) Tandem solid phase extraction coupled to LC-ESI-MS/MS for the accurate simultaneous determination of five heterocyclic aromatic amines in processed meat products. Eur Food Res Technol 234:197–205. doi:10.1007/s00217-011-1624-4

    Article  CAS  Google Scholar 

  • Zhao CB, Liu W, Ling HL, Lu SX, Zhang YL, Liu JT, Xi RM (2007) Preparation of anti-gatifloxacin antibody and development of an indirect competitive enzyme-linked immunosorbent assay for the detection of gatifloxacin residue in milk. J Agric Food Chem 55(17):6879–6884. doi:10.1021/jf070978g

    Article  CAS  Google Scholar 

Download references

Compliance with Ethical Standards

ᅟ

Funding

The authors are grateful for financial supports from the Ministry of Science and Technology of the People’s Republic of China (Project no. 2011AA100806), the National Natural Science Foundation of China (Project no. 31201353), Tianjin Municipal Science and Technology Commission (Project no. 13JCQNJC15300), and International Science and Technology Cooperation Program of China (Project no. 2014DFR30350).

Conflict of Interest

Wei Sheng declares that she has no conflict of interest. Xuqin Ran declares that she has no conflict of interest. Gaoshuang Hu declares that she has no conflict of interest. Yan Zhang declares that she has no conflict of interest. Yang Lu declares that she has no conflict of interest. Bing Liu declares that she has no conflict of interest. Shuo Wang declares that he has no conflict of interest.

Ethical Approval

All applicable international, national , and institutional guidelines for the care and use of laboratory animals were followed. This article does not contain any studies with human participants performed by any of the authors.

Informed Consent

Not applicable.

Author information

Authors and Affiliations

  1. Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, 300457, China

    Wei Sheng, Xuqin Ran, Gaoshuang Hu, Yan Zhang, Yang Lu, Bing Liu & Shuo Wang

Authors
  1. Wei Sheng
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Xuqin Ran
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Gaoshuang Hu
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Yan Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Yang Lu
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Bing Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Shuo Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Shuo Wang.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Sheng, W., Ran, X., Hu, G. et al. Development of an Enzyme-Linked Immunosorbent Assay for the Detection of 2-Amino-3-Methylimidazo [4, 5-f] Quinoline (IQ) in Processed Foods. Food Anal. Methods 9, 1036–1045 (2016). https://doi.org/10.1007/s12161-015-0282-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12161-015-0282-8

Keywords

Search

Navigation