Development of a Rapid Immunodiagnostic Test for Pork Components in Raw Beef and Chicken Meats: a Preliminary Study

Abstract

ABSTRAKMetode uji cepat imunodiagnostik untuk memastikan adanya cemaran komponen daging babi pada daging sapi dan daging ayam mentah telah berhasil dikembangkan pada penelitian ini. Prinsip pengembangan imunodiagnostik ini adalah dengan mengkonjugasikan koloid emas sebagai penanda dengan antibodi poliklonal IgG babi. Konjugat ini diletakkan pada bantalan konjugat, salah satu bagian dari sistem "strip tes" imunokromatografi. Strip tes yang dihasilkan kemudian digunakan untuk uji ada tidaknya cemaran komponen daging babi. Ekstrak campuran daging mentah yang digiling halus dalam bufer garam fosfat, berupa campuran daging babi/daging sapi atau daging babi/daging ayam dalam perbandingan 1/0; 1/100; 1/1000; 1/5.000; 1/10.000 (berat/berat) digunakan pada studi pendahuluan dalam skala laboratorium. Sebagai kontrol digunakan ekstrak daging sapi dan daging ayam mentah, tanpa campuran daging babi sama sekali. Hasil penelitian menunjukkan bahwa dalam waktu 10 menit cemaran komponen daging babi dapat dideteksi secara kasat mata pada campuran 1 bagian daging babi per 5.000 bagian daging sapi atau daging ayam mentah, bahkan pada campuran 1/10.000 masih dapat terdeteksi. Tes immunodiagnostik ini dapat diterapkan untuk mendeteksi dengan mudah komponen daging babi pada produk olahan daging sapi atau daging ayam mentah. Perlu dilakukan penelitian lebih lanjut untuk pengembangan skala komersial. Kata kunci: pencemaran daging, imunodiagnostik, daging babi, uji cepat ABSTRACTA rapid immunodiagnostic test that provides visual evidence of the presence of pork components in raw beef and chicken meats was developed. Colloidal gold was prepared and conjugated with anti-Swine IgG polyclonal antibody. Immunochromatographic test strips were produced, and then were used to test laboratory adulterated raw meat samples. The samples consisted of pork-inbeef, or pork-in-chicken at 1/0; 1/100; 1/1,000; 1/5,000; 1/10,000 (w/w) adulteration levels that were extracted in phosphate-buffered saline. Raw beef and chicken meats without pork were included as controls. Analysis was completed in 10 min. Detection limit was 1/5,000 (w/w), although 1/10,000 was also observed. This immunodiagnostic tests can be conveniently applied to detect low levels of pork components in raw beef and chicken meat products. For the commercial purposes, further studies need to be carried out.

Immunochromatographic Detection of Myoglobin as a Specific Biomarker of Porcine Muscle Tissues in Meat Products

“…An important stage of the LFIA developed for assessing the quality of raw and cooked meat products is the selection of a molecular marker, which can be of a protein or peptide nature. To identify pork, troponin I [15], porcine serum albumin [16], and porcine immunoglobulins [17,18] were used as markers.…”