Lysozymes in Eggs and Plasma from Chicken, Duck and Goose: Choice and Use of mAbs to Detect Adulterants in “Foie Gras”

Hemmen, Fabienne; Paraf, A; Smith‐Gill, Sandra J.

doi:10.1111/j.1365-2621.1993.tb06168.x

Cited by 11 publications

(14 citation statements)

References 20 publications

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“…Lyophilized white egg was reconstituted with distilled water at a concentration of 13 mg/mL or directly added to minced meat (vide infra). The sample solution was filtered on a 0.45 mm PVDF membrane (from Millex-HV; Millipore, Beford, MA, USA) before injection in CE-MS. Aqueous aliquots of chicken egg-white lysozyme (500 mg/mL) were treated for 30 min at different temperatures, (25,60,80, 100, and 1207C) in order to simulate the different thermal treatments used for food (e.g., pasteurization, sterilization). Samples of white wine containing lysozyme were prepared by dissolving 50 mg/mL of eggwhite lysozyme in wine.…”

Section: Samplesmentioning

confidence: 99%

Capillary electrophoresis‐mass spectrometry of basic proteins using a new physically adsorbed polymer coating. Some applications in food analysis

et al. 2004

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A new physically adsorbed capillary coating for capillary electrophoresis-mass spectrometry (CE-MS) of basic proteins is presented, which is easily obtained by flushing the capillary with a polymer aqueous solution for two min. This coating significantly reduces the electrostatic adsorption of a group of basic proteins (i.e., cytochrome c, lysozyme, and ribonuclease A) onto the capillary wall allowing their analysis by CE-MS. The coating protocol is compatible with electrospray inonization (ESI)-MS via the reproducible separation of the standard basic proteins (%RSD values (n = 5) < 1% for analysis time reproducibility and < 5% for peak heights, measured from the total ion electropherograms (TIEs) within the same day). The LODs determined using cytochrome c with total ion current and extracted ion current defection were 24.5 and 2.9 fmol, respectively. Using this new coating lysozymes from chicken and turkey egg white could be easily distinguished by CE-MS, demonstrating the usefulness of this method to differentiate animal species. Even after sterilization at 120 degrees C for 30 min, lysozyme could be detected, as well as in wines at concentrations much lower than the limit marked by the EC Commission Regulation. Adulteration of minced meat with 5% of egg-white could also be analysed by our CE-MS protocol.

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Section: Samplesmentioning

confidence: 99%

Capillary electrophoresis‐mass spectrometry of basic proteins using a new physically adsorbed polymer coating. Some applications in food analysis

et al. 2004

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“…In a previous study (Hemmen et al, 1993), the ability of Mabs raised against HEWL or DEWL to react with pure duck and goose "foie gras," duck and goose "foie gras" mixed with fresh chicken liver, fresh turkey liver or chicken egg white was determined. Some anti-HEWL Mabs reacted with lysozyme present in duck and goose livers.…”

Section: Introductionmentioning

confidence: 99%

Cross‐reactivity and Heat Lability of Antigenic Determinants of Duck and Goose Lysozymes

Saunal

Hemmen

Paraf

et al. 1995

Journal of Food Science

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Two panels of monoclonal antibodies (Mabs) raised against duck (Barbary) egg white lysozyme or hen egg white lysozyme, were tested in antigen-coated plate (ACP) and double antibody sandwich (DAS) ELISA for cross-reaction with various avian lysozymes. The antibodies to hen lysozyme cross-reacted with goose lysozyme, but most antibodies to duck lysozyme reacted with it. One antibody to duck lysozyme reacted more strongly with goose lysozyme than with the homologous antigen, a heterospecific reaction confirmed by biosensor technology. Many lysozyme epitopes recognized by different antibodies showed considerable resistance to heat denaturation. Such Mabs may be useful for detecting chicken liver adulterants in ' 'foies gras" of goose or duck origin.

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“…Chicken egg-white may be present in meat products as an adulterant if used as a replacement of most expensive meat protein [100]. Thus immunochemical [100] or classical gel electrophoretic [101] methods have been mainly developed to detect these adulterations.…”

Section: Detection and Determination Of Meat Extendersmentioning

confidence: 99%

“…Thus immunochemical [100] or classical gel electrophoretic [101] methods have been mainly developed to detect these adulterations. However, the drawbacks of immunochemical tests (long analysis times, risk of false positives, effect of thermal treatment) and those of classical gel electrophoresis (labour-intensive, low sensitivity) made necessary the development of new analytical protocols [102].…”

Section: Detection and Determination Of Meat Extendersmentioning

confidence: 99%

Caillary electrophoresis for the analysis of meat authenticity

Vallejo-Córdoba¹,

González‐Córdova

Mazorra-Manzano

et al. 2005

J of Separation Science

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In this overview, different meat authenticity issues are presented, as well as a wide variety of methods available for meat authentication. Unlike chromatographic, traditional gel electrophoretic, or immunological methods, which have been routinely used in analytical laboratories, the application of capillary electrophoresis (CE) is relatively new in solving meat authentication issues. Several unique CE applications based on meat protein fingerprinting are discussed for the analysis of meat species in unheated meat products. For protein data interpretation, pattern recognition is used to account for the natural variability present within the same meat species. While gel DNA-based methods are widely used for determining meat species in heat processed products, few DNA-based methods utilizing CE have been reported. Moreover, the methods reported are qualitative or semiquantitative. Thus, the need for quantitative competitive PCR CE methods in the determination of meat species is addressed. For the determination of meat extenders, CE methods were either protein-based or based on specific markers. Polyphenols are used as specific markers for soy detection and hydroxyproline is used as a specific marker for collagen determination. Finally, the potential of electrophoretically mediated miroanalysis (EMMA) for the detection of meat that may have been previously frozen and retailed as "fresh" is highlighted.

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Lysozymes in Eggs and Plasma from Chicken, Duck and Goose: Choice and Use of mAbs to Detect Adulterants in “Foie Gras”

Cited by 11 publications

References 20 publications

Capillary electrophoresis‐mass spectrometry of basic proteins using a new physically adsorbed polymer coating. Some applications in food analysis

Capillary electrophoresis‐mass spectrometry of basic proteins using a new physically adsorbed polymer coating. Some applications in food analysis

Cross‐reactivity and Heat Lability of Antigenic Determinants of Duck and Goose Lysozymes

Caillary electrophoresis for the analysis of meat authenticity

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