Monoclonal antibodies specific to heat-treated porcine blood
BACKGROUND: Porcine blood is potentially being utilized in food as a binder, gelling agent, emulsifier or colorant. However, for certain communities, the usage of animal blood in food is strictly prohibited owing to religious concerns and health reasons. This study reports the development of monoclo...
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| Format: | Article |
| Language: | English |
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Society of Chemical Industry
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/59677/1/Monoclonal%20antibodies%20specific%20to%20heat-treated%20porcine%20blood.pdf |
| _version_ | 1796977148824649728 |
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| author | Raja Nhari, Raja Mohd Hafidz Hamid, Muhajir Mohamad Rasli, Nurmunirah Omar, Abdul Rahman El Sheikha, Aly Farag Mustafa, Shuhaimi |
| author_facet | Raja Nhari, Raja Mohd Hafidz Hamid, Muhajir Mohamad Rasli, Nurmunirah Omar, Abdul Rahman El Sheikha, Aly Farag Mustafa, Shuhaimi |
| author_sort | Raja Nhari, Raja Mohd Hafidz |
| collection | UPM |
| description | BACKGROUND: Porcine blood is potentially being utilized in food as a binder, gelling agent, emulsifier or colorant. However, for certain communities, the usage of animal blood in food is strictly prohibited owing to religious concerns and health reasons. This study reports the development of monoclonal antibodies (MAbs) against heat-treated soluble proteins (HSPs) of autoclaved porcine blood; characterization of MAbs against blood, non-blood and plasma from different animal species using qualitative indirect non-competitive enzyme-linked immunosorbent assay (ELISA); and immunoblotting of antigenic components in HSPs of porcine blood.
RESULTS: Fifteen MAbs are specific to heat-treated and raw porcine blood and not cross-reacted with other animal blood and non-blood proteins (meat and non-meat). Twelve MAbs are specific to porcine plasma, while three MAbs specific to porcine plasma are cross-reacted with chicken plasma. Immunoblotting revealed antigenic protein bands (∼60, ∼85–100 and ∼250 kDa) in porcine blood and plasma recognized by the MAbs.
CONCLUSION: 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. |
| first_indexed | 2024-03-06T09:35:58Z |
| format | Article |
| id | upm.eprints-59677 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:35:58Z |
| publishDate | 2016 |
| publisher | Society of Chemical Industry |
| record_format | dspace |
| spelling | upm.eprints-596772018-03-16T00:32:16Z http://psasir.upm.edu.my/id/eprint/59677/ Monoclonal antibodies specific to heat-treated porcine blood Raja Nhari, Raja Mohd Hafidz Hamid, Muhajir Mohamad Rasli, Nurmunirah Omar, Abdul Rahman El Sheikha, Aly Farag Mustafa, Shuhaimi BACKGROUND: Porcine blood is potentially being utilized in food as a binder, gelling agent, emulsifier or colorant. However, for certain communities, the usage of animal blood in food is strictly prohibited owing to religious concerns and health reasons. This study reports the development of monoclonal antibodies (MAbs) against heat-treated soluble proteins (HSPs) of autoclaved porcine blood; characterization of MAbs against blood, non-blood and plasma from different animal species using qualitative indirect non-competitive enzyme-linked immunosorbent assay (ELISA); and immunoblotting of antigenic components in HSPs of porcine blood. RESULTS: Fifteen MAbs are specific to heat-treated and raw porcine blood and not cross-reacted with other animal blood and non-blood proteins (meat and non-meat). Twelve MAbs are specific to porcine plasma, while three MAbs specific to porcine plasma are cross-reacted with chicken plasma. Immunoblotting revealed antigenic protein bands (∼60, ∼85–100 and ∼250 kDa) in porcine blood and plasma recognized by the MAbs. CONCLUSION: 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. Society of Chemical Industry 2016 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/59677/1/Monoclonal%20antibodies%20specific%20to%20heat-treated%20porcine%20blood.pdf Raja Nhari, Raja Mohd Hafidz and Hamid, Muhajir and Mohamad Rasli, Nurmunirah and Omar, Abdul Rahman and El Sheikha, Aly Farag and Mustafa, Shuhaimi (2016) Monoclonal antibodies specific to heat-treated porcine blood. Journal of the Science of Food and Agriculture, 96 (7). pp. 2524-2531. ISSN 0022-5142; ESSN: 1097-0010 http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7547/abstract 10.1002/jsfa.7547 |
| spellingShingle | Raja Nhari, Raja Mohd Hafidz Hamid, Muhajir Mohamad Rasli, Nurmunirah Omar, Abdul Rahman El Sheikha, Aly Farag Mustafa, Shuhaimi Monoclonal antibodies specific to heat-treated porcine blood |
| title | Monoclonal antibodies specific to heat-treated porcine blood |
| title_full | Monoclonal antibodies specific to heat-treated porcine blood |
| title_fullStr | Monoclonal antibodies specific to heat-treated porcine blood |
| title_full_unstemmed | Monoclonal antibodies specific to heat-treated porcine blood |
| title_short | Monoclonal antibodies specific to heat-treated porcine blood |
| title_sort | monoclonal antibodies specific to heat treated porcine blood |
| url | http://psasir.upm.edu.my/id/eprint/59677/1/Monoclonal%20antibodies%20specific%20to%20heat-treated%20porcine%20blood.pdf |
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