Monoclonal antibody-based ELISA for the quantification of porcine hemoglobin in meat products
•A mAb, 13F7 specific to mammalian hemoglobin, was developed.•PHb had the best solubility, molecular integrity & immunoreactivity at alkaline pH.•The degree of PHb aggregation increased as a function of temperature.•PHb had no changes in molecular integrity & immunoreactivity during storage....
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| Veröffentlicht in: | Food chemistry 2018-06, Vol.250, p.170-179 |
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| creator | Jiang, Xingyi Fuller, Danielle Hsieh, Yun-Hwa Peggy Rao, Qinchun |
| description | •A mAb, 13F7 specific to mammalian hemoglobin, was developed.•PHb had the best solubility, molecular integrity & immunoreactivity at alkaline pH.•The degree of PHb aggregation increased as a function of temperature.•PHb had no changes in molecular integrity & immunoreactivity during storage.•A mAb-based icELISA was established to determine PHb in spiked pork and chicken.
Misusage of porcine blood proteins, such as misbranding and substitution, can cause religious objections, law violation, and food quality concerns. These issues highlight the need for detecting unlabeled or overuse of porcine blood in foods. Compared with acidic and neutral pHs, porcine hemoglobin (PHb) at alkaline pH retained the best solubility, molecular integrity, and immunoreactivity after heat treatment. PHb at acidic and alkaline pHs remained stable during storage at 4 °C for 29 days. A monoclonal antibody (mAb) specific to mammalian hemoglobin, 13F7, was developed. A mAb13F7-based indirect competitive ELISA (icELISA) was optimized for the quantification of PHb in meat products. This assay had a wide working range from 0.5 ppm to 1000 ppm. It was sensitive (limit of detection: 0.5 ppm), precise and reproducible with low inter- and intra-coefficient of variances ( |
| doi_str_mv | 10.1016/j.foodchem.2018.01.032 |
| format | Article |
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Misusage of porcine blood proteins, such as misbranding and substitution, can cause religious objections, law violation, and food quality concerns. These issues highlight the need for detecting unlabeled or overuse of porcine blood in foods. Compared with acidic and neutral pHs, porcine hemoglobin (PHb) at alkaline pH retained the best solubility, molecular integrity, and immunoreactivity after heat treatment. PHb at acidic and alkaline pHs remained stable during storage at 4 °C for 29 days. A monoclonal antibody (mAb) specific to mammalian hemoglobin, 13F7, was developed. A mAb13F7-based indirect competitive ELISA (icELISA) was optimized for the quantification of PHb in meat products. This assay had a wide working range from 0.5 ppm to 1000 ppm. It was sensitive (limit of detection: 0.5 ppm), precise and reproducible with low inter- and intra-coefficient of variances (<20%). This assay is suitable for government, food industry, and third-party authority to surveillance food quality.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2018.01.032</identifier><identifier>PMID: 29412908</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Adulteration ; Affinity ; Animals ; Antibodies, Monoclonal - analysis ; Blood Proteins - analysis ; Enzyme-Linked Immunosorbent Assay - instrumentation ; Enzyme-Linked Immunosorbent Assay - methods ; Food Contamination - analysis ; Food quality ; Hemoglobins - analysis ; Immunodetection ; Meat Products - analysis ; Porcine hemoglobin ; Swine ; Thermostability</subject><ispartof>Food chemistry, 2018-06, Vol.250, p.170-179</ispartof><rights>2018 Elsevier Ltd</rights><rights>Copyright © 2018 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c519t-8f3f4546616d568af934286d8fe6f93bebbb704d0c84d61be2010195315f77fc3</citedby><cites>FETCH-LOGICAL-c519t-8f3f4546616d568af934286d8fe6f93bebbb704d0c84d61be2010195315f77fc3</cites><orcidid>0000-0002-6853-5381</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2018.01.032$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29412908$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Jiang, Xingyi</creatorcontrib><creatorcontrib>Fuller, Danielle</creatorcontrib><creatorcontrib>Hsieh, Yun-Hwa Peggy</creatorcontrib><creatorcontrib>Rao, Qinchun</creatorcontrib><title>Monoclonal antibody-based ELISA for the quantification of porcine hemoglobin in meat products</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•A mAb, 13F7 specific to mammalian hemoglobin, was developed.•PHb had the best solubility, molecular integrity & immunoreactivity at alkaline pH.•The degree of PHb aggregation increased as a function of temperature.•PHb had no changes in molecular integrity & immunoreactivity during storage.•A mAb-based icELISA was established to determine PHb in spiked pork and chicken.
Misusage of porcine blood proteins, such as misbranding and substitution, can cause religious objections, law violation, and food quality concerns. These issues highlight the need for detecting unlabeled or overuse of porcine blood in foods. Compared with acidic and neutral pHs, porcine hemoglobin (PHb) at alkaline pH retained the best solubility, molecular integrity, and immunoreactivity after heat treatment. PHb at acidic and alkaline pHs remained stable during storage at 4 °C for 29 days. A monoclonal antibody (mAb) specific to mammalian hemoglobin, 13F7, was developed. A mAb13F7-based indirect competitive ELISA (icELISA) was optimized for the quantification of PHb in meat products. This assay had a wide working range from 0.5 ppm to 1000 ppm. It was sensitive (limit of detection: 0.5 ppm), precise and reproducible with low inter- and intra-coefficient of variances (<20%). This assay is suitable for government, food industry, and third-party authority to surveillance food quality.</description><subject>Adulteration</subject><subject>Affinity</subject><subject>Animals</subject><subject>Antibodies, Monoclonal - analysis</subject><subject>Blood Proteins - analysis</subject><subject>Enzyme-Linked Immunosorbent Assay - instrumentation</subject><subject>Enzyme-Linked Immunosorbent Assay - methods</subject><subject>Food Contamination - analysis</subject><subject>Food quality</subject><subject>Hemoglobins - analysis</subject><subject>Immunodetection</subject><subject>Meat Products - analysis</subject><subject>Porcine hemoglobin</subject><subject>Swine</subject><subject>Thermostability</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1rFTEUhoMo9lr9CyVLNzOeMx-ZzM5SqhauuFCXEvJxYnOZmdwmM0L_vbnc1q0QSCDPyZv3YewKoUZA8eFQ-xidvae5bgBlDVhD27xgO5RDWw0wNC_ZDlqQlcROXLA3OR8A4MS-ZhfN2GEzgtyxX1_jEu0UFz1xvazBRPdYGZ3J8dv93fdr7mPi6z3xh-107YPVa4gLj54fY7JhIV7-EH9P0YSFlzWTXvkxRbfZNb9lr7yeMr172i_Zz0-3P26-VPtvn-9urveV7XFcK-lb3_WdEChcL6T2Y9s1UjjpSZSzIWPMAJ0DKzsn0FCpATj2LfZ-GLxtL9n787sl-GGjvKo5ZEvTpBeKW1Y4jqOQpTIWVJxRm2LOibw6pjDr9KgQ1EmtOqhnteqkSwGqorYMXj1lbGYm92_s2WUBPp4BKk3_BEoq20CLJRcS2VW5GP6X8Reapo3-</recordid><startdate>20180601</startdate><enddate>20180601</enddate><creator>Jiang, Xingyi</creator><creator>Fuller, Danielle</creator><creator>Hsieh, Yun-Hwa Peggy</creator><creator>Rao, Qinchun</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-6853-5381</orcidid></search><sort><creationdate>20180601</creationdate><title>Monoclonal antibody-based ELISA for the quantification of porcine hemoglobin in meat products</title><author>Jiang, Xingyi ; Fuller, Danielle ; Hsieh, Yun-Hwa Peggy ; Rao, Qinchun</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c519t-8f3f4546616d568af934286d8fe6f93bebbb704d0c84d61be2010195315f77fc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Adulteration</topic><topic>Affinity</topic><topic>Animals</topic><topic>Antibodies, Monoclonal - analysis</topic><topic>Blood Proteins - analysis</topic><topic>Enzyme-Linked Immunosorbent Assay - instrumentation</topic><topic>Enzyme-Linked Immunosorbent Assay - methods</topic><topic>Food Contamination - analysis</topic><topic>Food quality</topic><topic>Hemoglobins - analysis</topic><topic>Immunodetection</topic><topic>Meat Products - analysis</topic><topic>Porcine hemoglobin</topic><topic>Swine</topic><topic>Thermostability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jiang, Xingyi</creatorcontrib><creatorcontrib>Fuller, Danielle</creatorcontrib><creatorcontrib>Hsieh, Yun-Hwa Peggy</creatorcontrib><creatorcontrib>Rao, Qinchun</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jiang, Xingyi</au><au>Fuller, Danielle</au><au>Hsieh, Yun-Hwa Peggy</au><au>Rao, Qinchun</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Monoclonal antibody-based ELISA for the quantification of porcine hemoglobin in meat products</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2018-06-01</date><risdate>2018</risdate><volume>250</volume><spage>170</spage><epage>179</epage><pages>170-179</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•A mAb, 13F7 specific to mammalian hemoglobin, was developed.•PHb had the best solubility, molecular integrity & immunoreactivity at alkaline pH.•The degree of PHb aggregation increased as a function of temperature.•PHb had no changes in molecular integrity & immunoreactivity during storage.•A mAb-based icELISA was established to determine PHb in spiked pork and chicken.
Misusage of porcine blood proteins, such as misbranding and substitution, can cause religious objections, law violation, and food quality concerns. These issues highlight the need for detecting unlabeled or overuse of porcine blood in foods. Compared with acidic and neutral pHs, porcine hemoglobin (PHb) at alkaline pH retained the best solubility, molecular integrity, and immunoreactivity after heat treatment. PHb at acidic and alkaline pHs remained stable during storage at 4 °C for 29 days. A monoclonal antibody (mAb) specific to mammalian hemoglobin, 13F7, was developed. A mAb13F7-based indirect competitive ELISA (icELISA) was optimized for the quantification of PHb in meat products. This assay had a wide working range from 0.5 ppm to 1000 ppm. It was sensitive (limit of detection: 0.5 ppm), precise and reproducible with low inter- and intra-coefficient of variances (<20%). This assay is suitable for government, food industry, and third-party authority to surveillance food quality.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>29412908</pmid><doi>10.1016/j.foodchem.2018.01.032</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-6853-5381</orcidid><oa>free_for_read</oa></addata></record> |
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| source | MEDLINE; Access via ScienceDirect (Elsevier) |
| subjects | Adulteration Affinity Animals Antibodies, Monoclonal - analysis Blood Proteins - analysis Enzyme-Linked Immunosorbent Assay - instrumentation Enzyme-Linked Immunosorbent Assay - methods Food Contamination - analysis Food quality Hemoglobins - analysis Immunodetection Meat Products - analysis Porcine hemoglobin Swine Thermostability |
| title | Monoclonal antibody-based ELISA for the quantification of porcine hemoglobin in meat products |
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