Characterization of a 60‐kDa Thermally Stable Antigenic Protein as a Marker for the Immunodetection of Bovine Plasma‐Derived Food Ingredients

Ofori, Jack Appiah; Hsieh, Yun-Hwa Peggy

doi:10.1111/1750-3841.12963

Cited by 7 publications

(3 citation statements)

References 17 publications

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“…The specific protein composition and three-dimensional structure of specific proteins have certain conservation and specificity between species, which is suitable for meat adulteration detection. Moreover, some protein molecules are tissue-specific and can be used for the identification of less valuable additives, such as connective tissue, blood plasma, or milk preparations (Jiang et al, 2018;Montowska and Spychaj, 2018;Ofori and Hsieh, 2015). The comparative analysis of the commonly applied meat adulteration protein techniques is present in Table 3.…”

Section: Protein Technologiesmentioning

confidence: 99%

Procedures for the identification and detection of adulteration of fish and meat products

Čapla

Zajác

Čurlej

et al. 2020

Potr. S. J. F. Sci.

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The addition or exchange of cheaper fish species instead of more expensive fish species is a known form of fraud in the food industry. This can take place accidentally due to the lack of expertise or act as a fraud. The interest in detecting animal species in meat products is based on religious demands (halal and kosher) as well as on product adulterations. Authentication of fish and meat products is critical in the food industry. Meat and fish adulteration, mainly for economic pursuit, is widespread and leads to serious public health risks, religious violations, and moral loss. Economically motivated adulteration of food is estimated to create damage of around € 8 to 12 billion per year. Rapid, effective, accurate, and reliable detection technologies are keys to effectively supervising meat and fish adulteration. Various analytical methods often based on protein or DNA measurements are utilized to identify fish and meat species. Although many strategies have been adopted to assure the authenticity of fish and meat and meat a fish products, such as the protected designation of origin, protected geographical indication, certificate of specific characteristics, and so on, the coverage is too small, and it is unrealistic to certify all meat products for protection from adulteration. Therefore, effective supervision is very important for ensuring the suitable development of the meat industry, and rapid, effective, accurate, and reliable detection technologies are fundamental technical support for this goal. Recently, several methods, including DNA analysis, protein analysis, and fat-based analysis, have been effectively employed for the identification of meat and fish species.

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Section: Protein Technologiesmentioning

confidence: 99%

Procedures for the identification and detection of adulteration of fish and meat products

Čapla

Zajác

Čurlej

et al. 2020

Potr. S. J. F. Sci.

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“…From a panel of previously developed monoclonal antibodies (mAbs) that bind to bovine blood, either raw or heat-treated (100 °C for 15 min or 121 °C at 1.2 bar for 15 min) [ 1 ], Subsequently, a sandwich enzyme-linked immunorsobent assay (sELISA) was developed for detecting bovine plasma-derived food ingredients [ 2 ] and a competitive ELISA (cELISA) for detecting bovine RBC-derived food ingredients [ 3 ]. However, complementary methods to detect porcine-derived blood ingredients are still lacking.…”

Section: Introductionmentioning

confidence: 99%

Immunodetection of Porcine Red Blood Cell Containing Food Ingredients Using a Porcine-Hemoglobin-Specific Monoclonal Antibody

Ofori

Hsieh

2017

Foods

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Monoclonal antibody (mAb) 24C12-E7 has been found to bind to a 12 kDa antigenic protein in the red blood cell (RBC) of porcine blood. The purpose of this study was to determine the identity of this 12 kDa protein and consequently examine its potential as a marker for monitoring porcine RBC-containing ingredients (PRBCIs) in foods. Proteomic techniques identified the 12 kDa antigenic protein to be a monomer of the tetrameric hemoglobin molecule. Further heat-processing of spray-dried PRBCIs diminishes its detectability. Whereas mAb 24C12-E7-based indirect enzyme-linked immunosorbent assay (iELISA) could detect 1% (v/v) or less of PRBCIs in raw and cooked ground meats (beef, pork and chicken), the detection limits were 3 to 30 times higher for spiked cooked beef and pork. The assay is effective for monitoring the presence of PRBCIs in foods to protect the billions of people that avoid consuming blood. In situations where these PRBCIs are present as ingredients in foods that have undergone further heat processing, the assay, however, may not be as sensitive depending on the types of sample matrix, types of PRBCIs and the level of inclusion.

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“…The competitive ELISA (cELISA) employs monoclonal antibody (mAb) Bb1H9, which recognizes a 12 kDa protein in ruminant blood that has been identified to be a monomer of the tetrameric hemoglobin molecule . The sandwich ELISA (sELISA), which utilizes two mAbs (Bb6G12 and Bb3D6) that recognize a 60 kDa antigenic protein in bovine plasma, has been shown to be effective in detecting diversely processed plasma-derived proteins in both laboratory-adulterated ground meats and commercially available dietary supplements . However, effective methods to monitor the presence of porcine sourced blood proteins are still lacking.…”

Section: Introductionmentioning

confidence: 99%

Monoclonal Antibodies as Probes for the Detection of Porcine Blood-Derived Food Ingredients

Ofori

Hsieh

2016

J. Agric. Food Chem.

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The lack of effective methods to monitor the use of porcine blood-derived food ingredients (PBFIs) is a concern for the billions of individuals who avoid consuming blood. We therefore sought to develop a panel of porcine blood-specific monoclonal antibodies (mAbs) for use as probes in immunoassays for the detection of PBFIs. Ten selected mAbs were identified that react with either a 60 or 90 kDa protein in the plasma fraction or a 12 kDa protein in the red blood cell fraction of porcine blood. Western blot analysis of commercially produced PBFIs revealed that these antigenic proteins are not affected by various manufacturing processes. The utility of these mAbs was demonstrated in a prototype sandwich ELISA developed for this study using mAbs 19C5-E10 and 16F9-C11. The new assay is porcine blood-specific and capable of detecting ≤0.03% (v/v) of PBFIs in cooked (100 °C for 15 min) ground meats or fish.

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Characterization of a 60‐kDa Thermally Stable Antigenic Protein as a Marker for the Immunodetection of Bovine Plasma‐Derived Food Ingredients

Cited by 7 publications

References 17 publications

Procedures for the identification and detection of adulteration of fish and meat products

Procedures for the identification and detection of adulteration of fish and meat products

Immunodetection of Porcine Red Blood Cell Containing Food Ingredients Using a Porcine-Hemoglobin-Specific Monoclonal Antibody

Monoclonal Antibodies as Probes for the Detection of Porcine Blood-Derived Food Ingredients

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