Monoclonal antibodies specific to heat‐treated porcine blood

Nhari, Raja Mohd Hafidz Raja; Hamid, Muhajir; Rasli, Nurmunirah Mohamad; Omar, Abdul Rahman; Sheikha, Aly Farag El; Mustafa, Shuhaimi

doi:10.1002/jsfa.7547

Cited by 12 publications

(2 citation statements)

References 27 publications

(43 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To monitor pork contamination, various methods using polymerase chain reaction (PCR), liquid chromatography/tandem mass spectrometry (LC–MS/MS), or immunoassay have been developed. − PCR or LC–MS/MS analyses are highly specific and sensitive but difficult and require complex and time-consuming sample preparations. In contrast, immunoassays are easy and applicable for rapid detection of many samples with a simple sample preparation.…”

Section: Introductionmentioning

confidence: 99%

Enzyme-Linked Immunosorbent Assay for Pork Determination in Raw and Heated Meats: Combination of Monoclonal Antibodies to Denatured Porcine Myoglobin and Sodium Dodecyl Sulfate Extraction

Yamasaki

Hirakawa

Momma

et al. 2021

ACS Food Sci. Technol.

View full text Add to dashboard Cite

Several immunoassays for monitoring pork contamination have been developed, but they have limitations in accurate detection because they have been affected by protein denaturation and loss of extraction efficiency due to cooking. In this study, a sandwich enzyme-linked immunosorbent assay (s-ELISA) combined with an extraction method using sodium dodecyl sulfate (SDS) was developed for pork determination in raw and heated meats. To establish monoclonal antibodies (mAbs), SDS-denatured porcine myoglobin (Mb) and synthetic peptides with amino acid sequences of porcine Mb were used for immunization. The s-ELISA quantitatively detected the porcine Mb without cross-reaction to beef and chicken Mbs and lamb and goat meats. The 50% maximal effective concentration of porcine Mb for s-ELISA was 90 ng/mL, and the recoveries of porcine Mb spiked into raw and heated beef and chicken were 94−158%. This s-ELISA detected 1% (w/w) pork mixed with raw and heated beef. For the determination of Mbs in various parts of raw pork, including fatty bellies, the results correlated well with those obtained by high-performance liquid chromatography. Our s-ELISA could be available for authentication of meat products and prevention of mislabeling in pork products.

show abstract

Section: Introductionmentioning

confidence: 99%

Enzyme-Linked Immunosorbent Assay for Pork Determination in Raw and Heated Meats: Combination of Monoclonal Antibodies to Denatured Porcine Myoglobin and Sodium Dodecyl Sulfate Extraction

Yamasaki

Hirakawa

Momma

et al. 2021

ACS Food Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…However, complementary methods to detect porcine-derived blood ingredients are still lacking. The only work performed apart from our laboratory was the work by Raja Nhari and others [ 4 ] who reported of mAbs that they have developed against heat-treated porcine blood. They mentioned that two mAbs found to be bind to a 60 kDa protein in porcine plasma could be useful for the detection of porcine plasma in processed food.…”

Section: Introductionmentioning

confidence: 99%

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

Ofori

Hsieh

2017

Foods

View full text Add to dashboard Cite

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.

show abstract

Food authentication: Introduction, techniques, and prospects

Sheikha

2021

Food Authentication and Traceability

View full text Add to dashboard Cite

Monoclonal antibodies specific to heat‐treated porcine blood

Abstract: Selection of MAbs that recognized 60 kDa HSPs of porcine blood and plasma as novel monoclonal antibodies would be useful for detection of porcine plasma in processed food using the immunoassay method. © 2015 Society of Chemical Industry.

Cited by 12 publications

References 27 publications

Enzyme-Linked Immunosorbent Assay for Pork Determination in Raw and Heated Meats: Combination of Monoclonal Antibodies to Denatured Porcine Myoglobin and Sodium Dodecyl Sulfate Extraction

Enzyme-Linked Immunosorbent Assay for Pork Determination in Raw and Heated Meats: Combination of Monoclonal Antibodies to Denatured Porcine Myoglobin and Sodium Dodecyl Sulfate Extraction

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

Food authentication: Introduction, techniques, and prospects

Contact Info

Product

Resources

About