Detects IgE-reactive neoallergen in cheese rinds, indicating potential allergenic risk.
Regarding the immunoblot performed with patient's serum, it was conducted under the following conditions: 1) 15 g of total proteins extracted from the different cheeses were separated by size on an SDS-PAGE gel, 2) Liquid transfer of these proteins onto a PVDF membrane, 3) Western blot with the patient's serum diluted to 1/50, 4) Detection of IgE-reactive bands by chemiluminescence.
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Guillot et al. (2026) studied this question.
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