Monoclonal antibodies specific to heat-treated porcine blood

Raja Nhari RM 1 , Hamid M 2 , Rasli NM 1 , Omar AR 3 , El Sheikha AF 4 , Mustafa S 1

Affiliations 

  • 1 Halal Products Research Institute, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor Darul Ehsan, Malaysia
  • 2 Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor Darul Ehsan, Malaysia
  • 3 Institute of Bioscience, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor Darul Ehsan, Malaysia
  • 4 McMaster University, Department of Biology, 1280 Main St. West, Hamilton, Ontario, L8S 4K1, Canada
J Sci Food Agric, 2016 May;96(7):2524-31.
PMID: 26611757 DOI: 10.1002/jsfa.7547

Abstract

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.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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