The Tpl‐2 protein serine/threonine kinase was originally identified, in a C‐terminally deleted form, as the product of an oncogene associated with the progression of Moloney murine leukemia virus‐induced T cell lymphomas in rats. The kinase domain of Tpl‐2 is homologous to the Saccharomyces cerevisiae gene product, STE11, which encodes a MAP kinase kinase kinase. This suggested that Tpl‐2 might have a similar activity. Consistent with this hypothesis, immunoprecipitated Tpl‐2 and Tpl‐2deltaC (a C‐terminally truncated mutant) phosphorylated and activated recombinant fusion proteins of the mammalian MAP kinase kinases, MEK‐1 and SEK‐1, in vitro. Furthermore, transfection of Tpl‐2 into COS‐1 cells or Jurkat T cells. markedly activated the MAP kinases, ERK‐1 and SAP kinase (JNK), which are substrates for MEK‐1 and SEK‐1, respectively. Tpl‐2, therefore, is a MAP kinase kinase kinase which can activate two MAP kinase pathways. After Raf and Mos, Tpl‐2 is the third serine/threonine oncoprotein kinase that has been shown to function as a direct activator of MEK‐1.
The issue of food authenticity has become a concern among religious adherents, particularly Muslims, due to the possible presence of nonhalal ingredients in foods as well as other commercial products. One of the nonhalal ingredients that commonly found in food and pharmaceutical products is gelatin which extracted from porcine source. Bovine and fish gelatin are also becoming the main commercial sources of gelatin. However, unclear information and labeling regarding the actual sources of gelatin in food and pharmaceutical products have become the main concern in halal authenticity issue since porcine consumption is prohibited for Muslims. Hence, numerous analytical methods involving chemical and chemometric analysis have been developed to identify the sources of gelatin. Chemical analysis techniques such as biochemical, chromatography, electrophoretic, and spectroscopic are usually combined with chemometric and mathematical methods such as principal component analysis, cluster, discriminant, and Fourier transform analysis for the gelatin classification. A sample result from Fourier transform infrared spectroscopy analysis, which combines Fourier transform and spectroscopic technique, is included in this paper. This paper presents an overview of chemical and chemometric methods involved in identification of different types of gelatin, which is important for halal authentication purposes.
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