Thermostable muscle antigens suitable for use in enzyme immunoassays for identification of meat from various species

Kang’ethe, Erastus K.; Lindqvist, Kaare J.

doi:10.1002/jsfa.2740390211

Cited by 18 publications

(4 citation statements)

References 7 publications

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“…Similar heat-stable antigens from muscle tissues and organs have been reported by Hayden (1981) , Sherikar et al (1988a,b), Kang'ethe et al (1985Kang'ethe et al ( , 1986Kang'ethe et al ( , 1987 and Berger et al (1988).…”

Section: Introductionsupporting

confidence: 80%

Studies on characterisation of thermostable antigens of adrenals and muscle tissues of meat animals

et al. 1990

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Section: Introductionsupporting

confidence: 80%

Studies on characterisation of thermostable antigens of adrenals and muscle tissues of meat animals

et al. 1990

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“…The study of heat-resistant epitopes is of particular interest in food analysis. Reagents specific for such epitopes could be used for detecting fraudulent additives in processed foods (Haydn, 198 1;Kang'ethe and Lindqvist, 1987).…”

Section: Discussionmentioning

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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“…Milgrom et al [ [20] developed agar gel immunodiffusion and ELISA assays capable of species identification in cooked meat products. Manz [21,22] isolated heat-resistant antigens for use in an ELISA by extracting acetone-dried meat powders with a hot urea solution, Berger et al [23] described two ELISAs for the detection of poultry and pork in cooked and canned meat foods.…”

Section: Detection Of Meat Species and Determination Of Minor Meat Prmentioning

confidence: 99%

Modern immunoassays in meat‐product analysis

Fukal

1991

Nahrung

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The increased regulation of foodstuffs in modern society requires analytical methods which are easy to perform, sensitive, specific and relatively inexpensive. The basic antigen-antibody reaction provides means for very specific analytical procedures. Immunoassays are powerful analytical tools that permit the specific and rapid detection or measurement of antigens and haptens to which antibodies can be produced. Sensitive recognition of the interaction is made possible by labelling the analyte or antibody, mainly with radioisotope (RIA) and enzyme (ELISA). Wide applications of these modern immunoassays to food analysis began about 1980. The paper reviews investigations, where various types of RIA and ELISA were developed for the use in meat product analysis. Detection and determination of various meat species, non-meat proteins, microorganisms and bacterial toxins, drugs, anabolic hormones, pesticides, mycotoxins, and other contaminants in meat and meat products by the means of immunoassays is described. Now, the commercial kits are available for most of these compounds. They make possible to perform analysis in different laboratories under standard conditions. The reason of an enthusiasmic acceptance of this technology is related to its inherent specificity, high sensitivity, and the facility of application. In fact, immunoassays compete with other analytical technics. They have the advantage of economy when screening large numbers of samples.

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Thermostable muscle antigens suitable for use in enzyme immunoassays for identification of meat from various species

Cited by 18 publications

References 7 publications

Studies on characterisation of thermostable antigens of adrenals and muscle tissues of meat animals

Studies on characterisation of thermostable antigens of adrenals and muscle tissues of meat animals

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

Modern immunoassays in meat‐product analysis

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