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Rapid detection of bovine adipose tissue using lateral flow strip assay.

Hsieh YH, Gajewski K - Food Sci Nutr (2015)

Bottom Line: Currently no rapid immunoassays are developed to identify the species content of fat tissue in mixtures.A portion (50 gm) of muscle-free fat samples was rendered to separate the molten fat from the proteinaceous residue, then soluble proteins were extracted from the solid residue with 0.5 mol/L NaCl for the LF analysis.Rendered bovine fat could be detected up to 213°C.

View Article: PubMed Central - PubMed

Affiliation: Department of Nutrition Food and Exercise Sciences Florida State University Tallahassee Florida 32306.

ABSTRACT
Currently no rapid immunoassays are developed to identify the species content of fat tissue in mixtures. We report a simple protocol enabling the effective detection of bovine fat in highly processed materials using a lateral flow (LF) immunoassay which targets a ruminant-specific muscle protein. A portion (50 gm) of muscle-free fat samples was rendered to separate the molten fat from the proteinaceous residue, then soluble proteins were extracted from the solid residue with 0.5 mol/L NaCl for the LF analysis. The assay could detect 2% bovine fat-in-pork fat, 1% bovine fat-in-porcine meat-and-bone meal, and 0.5% bovine fat-in-soy meal mixtures. Rendered bovine fat could be detected up to 213°C. These results demonstrate that low levels of bovine fat tissue can be detected in processed materials using an immunoassay based on the presence of the muscle protein which serves as a species marker in the fat tissue.

No MeSH data available.


The effect of rendering temperature on the assay reaction signal. Extracts of soluble proteins were obtained from rendering muscle‐free bovine adipose tissue and tested with lateral flow strips. The control line confirms the validity of the assay; the sample line reveals the presence of the target bovine muscle protein in the sample.
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fsn3322-fig-0001: The effect of rendering temperature on the assay reaction signal. Extracts of soluble proteins were obtained from rendering muscle‐free bovine adipose tissue and tested with lateral flow strips. The control line confirms the validity of the assay; the sample line reveals the presence of the target bovine muscle protein in the sample.

Mentions: The effect of the fat rendering temperature on the assay signal was investigated. Here, small portions (50 gm) of bovine adipose tissue were rendered for 7, 9, 12, and 15 min and the temperature of the rendered fat sample recorded at the end of each rendering time, namely 153.4°C, 197°C, 213°C, and 217°C, respectively. The LF assay results for the rendered bovine fat samples are summarized in Figure 1. A positive sample line indicating the presence of the antigenic protein was observed for bovine adipose tissue samples rendered for 7, 9, and 12 min, but not for the 15 min sample. The overall color of the band formed decreased with increasing rendering time, and hence temperature. Smoke and a harsh smell appeared for the sample rendered to 217°C, at which temperature the fat reaches its smoking point. Only a faint band was visible for the sample rendered for 12 min (213°C) and there was no visible band for the sample rendered for 15 min (217°C), indicating the limit of the thermal stability of the epitope on the target antigenic protein, which exhibited a positive reaction up to 213°C.


Rapid detection of bovine adipose tissue using lateral flow strip assay.

Hsieh YH, Gajewski K - Food Sci Nutr (2015)

The effect of rendering temperature on the assay reaction signal. Extracts of soluble proteins were obtained from rendering muscle‐free bovine adipose tissue and tested with lateral flow strips. The control line confirms the validity of the assay; the sample line reveals the presence of the target bovine muscle protein in the sample.
© Copyright Policy - creativeCommonsBy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4930502&req=5

fsn3322-fig-0001: The effect of rendering temperature on the assay reaction signal. Extracts of soluble proteins were obtained from rendering muscle‐free bovine adipose tissue and tested with lateral flow strips. The control line confirms the validity of the assay; the sample line reveals the presence of the target bovine muscle protein in the sample.
Mentions: The effect of the fat rendering temperature on the assay signal was investigated. Here, small portions (50 gm) of bovine adipose tissue were rendered for 7, 9, 12, and 15 min and the temperature of the rendered fat sample recorded at the end of each rendering time, namely 153.4°C, 197°C, 213°C, and 217°C, respectively. The LF assay results for the rendered bovine fat samples are summarized in Figure 1. A positive sample line indicating the presence of the antigenic protein was observed for bovine adipose tissue samples rendered for 7, 9, and 12 min, but not for the 15 min sample. The overall color of the band formed decreased with increasing rendering time, and hence temperature. Smoke and a harsh smell appeared for the sample rendered to 217°C, at which temperature the fat reaches its smoking point. Only a faint band was visible for the sample rendered for 12 min (213°C) and there was no visible band for the sample rendered for 15 min (217°C), indicating the limit of the thermal stability of the epitope on the target antigenic protein, which exhibited a positive reaction up to 213°C.

Bottom Line: Currently no rapid immunoassays are developed to identify the species content of fat tissue in mixtures.A portion (50 gm) of muscle-free fat samples was rendered to separate the molten fat from the proteinaceous residue, then soluble proteins were extracted from the solid residue with 0.5 mol/L NaCl for the LF analysis.Rendered bovine fat could be detected up to 213°C.

View Article: PubMed Central - PubMed

Affiliation: Department of Nutrition Food and Exercise Sciences Florida State University Tallahassee Florida 32306.

ABSTRACT
Currently no rapid immunoassays are developed to identify the species content of fat tissue in mixtures. We report a simple protocol enabling the effective detection of bovine fat in highly processed materials using a lateral flow (LF) immunoassay which targets a ruminant-specific muscle protein. A portion (50 gm) of muscle-free fat samples was rendered to separate the molten fat from the proteinaceous residue, then soluble proteins were extracted from the solid residue with 0.5 mol/L NaCl for the LF analysis. The assay could detect 2% bovine fat-in-pork fat, 1% bovine fat-in-porcine meat-and-bone meal, and 0.5% bovine fat-in-soy meal mixtures. Rendered bovine fat could be detected up to 213°C. These results demonstrate that low levels of bovine fat tissue can be detected in processed materials using an immunoassay based on the presence of the muscle protein which serves as a species marker in the fat tissue.

No MeSH data available.