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Monoclonal Antibodies as Probes for the Detection of Porcine Blood-Derived Food Ingredients
- Ofori, Jack A., Hsieh, Yun-Hwa P.
- Journal of agricultural and food chemistry 2016 v.64 no.18 pp. 3705-3711
- Western blotting, blood proteins, enzyme-linked immunosorbent assay, erythrocytes, fish, ground meat, ingredients, manufacturing, monoclonal antibodies, swine
- 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.