Monoclonal antibody (mAb) 24C12 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 RBCcontaining 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 spraydried PRBCIs diminishes its detectability. Whereas mAb 24C12-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.
Author (s) Details
Jack A. Ofori
Department of Nutrition, Food and Exercise Sciences, 420 Sandels Building, Florida State University, Tallahassee, FL 32306-1493, USA.
Yun-Hwa P. Hsieh
Department of Nutrition, Food and Exercise Sciences, 420 Sandels Building, Florida State University, Tallahassee, FL 32306-1493, USA.
View Book :- http://bp.bookpi.org/index.php/bpi/catalog/book/221
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 RBCcontaining 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 spraydried PRBCIs diminishes its detectability. Whereas mAb 24C12-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.
Author (s) Details
Jack A. Ofori
Department of Nutrition, Food and Exercise Sciences, 420 Sandels Building, Florida State University, Tallahassee, FL 32306-1493, USA.
Yun-Hwa P. Hsieh
Department of Nutrition, Food and Exercise Sciences, 420 Sandels Building, Florida State University, Tallahassee, FL 32306-1493, USA.
View Book :- http://bp.bookpi.org/index.php/bpi/catalog/book/221
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