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Western blot detection of brain material in heated meat products using myelin basic protein and neuron-specific enolase as biomarkers [An article from: Analytica Chimica Acta]

This digital document is a journal article from Analytica Chimica Acta, published by Elsevier in 2004. The article is delivered in HTML format and is available in your Amazon.com Media Library immediately after purchase. You can view it with any web browser.

Description:
An assay based on Western blotting and detection of central nervous system (CNS)-specific antigens was developed to detect brain tissue in processed (heated) meat products. Bands of antigen-bound primary antibodies were visualised through secondary anti-antibodies labelled with peroxidase, which generated chemiluminescence documented by a photographic film. Ponceau-S staining before antibody incubation and molecular mass information on detected antigens after immunoreactions added information supporting correct identification of brain tissue in the meat products. In this approach B50/growth-associated protein (B50), glial fibrillary acidic protein (GFAP), myelin basic protein (MBP), neurofilament (NF), neuron-specific enolase (NSE) and synaptophysin (Syn) proteins were detected in raw luncheon meat and a liver product enriched with brain tissue at a level of 5% (m/m). Only MBP and NSE were considered suitable biomarkers for detection of 1% (m/m) brain tissue in meat products pasteurised at 70^oC or sterilised at 115^oC. The use of an anti-monkey MBP instead of anti-human MBP enabled speciation of the CNS material whether from bovine and ovine brains or from porcine brain tissue. This immunoblot assay potentiates the analysis of approximately 70 samples within 8h, including sample preparation and the simultaneous probing of NSE and MBP target antigens.

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