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Related Concept Videos

Enzyme-Linked Immunosorbent Assay01:33

Enzyme-Linked Immunosorbent Assay

In 1971, Peter Perlman and Eva Engvall developed an Enzyme-linked immunosorbent assay (ELISA or EIA). ELISA differs from western blot in that the assays are conducted in microtiter plates or in vivo rather than on an absorbent membrane.
There are many different types of ELISAs, but they all involve an antibody molecule whose constant region binds an enzyme, leaving the variable region free to bind its specific antigen.  Enzyme-substrate reaction allows the antigen to be visualized or quantified.

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Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
09:26

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Published on: September 20, 2016

Hamburger meat identification by dot-ELISA.

A Macedo-Silva1, S F Barbosa, M G Alkmin

  • 1Department of Foods and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, 05508-900 São Paulo-SP, Brazil.

Meat Science
|November 9, 2011
PubMed
Summary
This summary is machine-generated.

This study developed a dot-enzyme-linked immunosorbent assay (dot-ELISA) to detect meat adulteration. The method accurately identified different meat species, but commercial hamburgers showed no signs of adulteration.

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Area of Science:

  • Food science
  • Analytical chemistry
  • Immunology

Background:

  • Meat adulteration using cheaper alternatives is a concern.
  • Reliable analytical methods are crucial for detecting food fraud.

Purpose of the Study:

  • To develop and validate a dot-enzyme-linked immunosorbent assay (dot-ELISA) for identifying meat species.
  • To assess the prevalence of meat adulteration in commercial hamburger products.

Main Methods:

  • Production of antisera against bovine, chicken, swine, and horse albumin.
  • Application of dot-ELISA to detect specific meat species in isolation and in hamburger mixtures.
  • Analysis of commercial hamburger samples for adulteration.

Main Results:

  • Anti-albumin antisera demonstrated high specificity and sensitivity, detecting meat extracts at concentrations as low as 0.6%.
  • The dot-ELISA method successfully identified bovine, chicken, swine, and horse meat.
  • No adulteration with bovine, chicken, swine, or horse meat was found in tested commercial hamburger samples.

Conclusions:

  • The developed dot-ELISA is a sensitive and specific method for identifying meat species and detecting adulteration.
  • Contrary to expectations, commercial hamburger products analyzed in this study were not adulterated with the tested meat species.