Monoclonal antibody-based sandwich enzyme-linked immunosorbent assay for porcine hemoglobin quantification. (15th September 2020)

• Record Type: Journal Article
• Authors: Jiang, Xingyi; Wu, Meng; Dong, Weiya; Rao, Qinchun; Huo, Huiling; Han, Qingan
• Is Part Of: Food chemistry. Volume 324(2020)
• Publication Date: 2020-09-15
• Subjects: Blood residual -- Porcine hemoglobin -- Meat adulteration -- Immunoassay -- Sandwich ELISA; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126880
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Two mAbs are immunoreactive to PHb β subunit with different epitopes. A mAb-based sandwich ELISA specific to PHb is established. The immunoassay can quantify PHb in raw PHb or porcine whole blood spiked meats. The amount of PHb residuals in pork depends on the muscle location. Abstract: The major objective of this study was to establish a monoclonal antibody (mAb)-based sandwich enzyme-linked immunosorbent assay (ELISA) for the quantification of porcine hemoglobin (PHb ) in raw meat products. Before assay development, two mAbs immunoreactive to PHb β subunit with different epitopes were characterized. The optimized immunoassay was specific to PHb and had a wide PHb working range from 15.6 µg/mL to 3, 000 µg/mL and high reproducibility with low coefficient of variations (CV < 20%). Through this assay, the estimated PHb residuals in pork loin and shoulder meats were 0.4 mg/g and 1.1 mg/g, respectively. In addition, this immunoassay could effectively quantify PHb in laboratory-spiked meats (pork loin, pork shoulder, and turkey breast) with acceptable recovery. Overall, this is the first mAb-based sandwich ELISA that is suitable for the government, food industry, and third-party authority to monitor PHb residuals or porcine blood adulteration in raw pork and pork-free meat products.