Enzyme immunoassay and proteomic characterization of troponin I as a marker of mammalian muscle compounds in raw meat and some meat products.

Autor: Zvereva EA; A.N. Bach Institute of Biochemistry, Russian Academy of Sciences, Leninsky prospect 33, 119071 Moscow, Russia., Kovalev LI; A.N. Bach Institute of Biochemistry, Russian Academy of Sciences, Leninsky prospect 33, 119071 Moscow, Russia., Ivanov AV; A.N. Bach Institute of Biochemistry, Russian Academy of Sciences, Leninsky prospect 33, 119071 Moscow, Russia., Kovaleva MA; A.N. Bach Institute of Biochemistry, Russian Academy of Sciences, Leninsky prospect 33, 119071 Moscow, Russia., Zherdev AV; A.N. Bach Institute of Biochemistry, Russian Academy of Sciences, Leninsky prospect 33, 119071 Moscow, Russia., Shishkin SS; A.N. Bach Institute of Biochemistry, Russian Academy of Sciences, Leninsky prospect 33, 119071 Moscow, Russia., Lisitsyn AB; The Gorbatov's All-Russian Meat Research Institute, Talalikhina street 26, 109316 Moscow, Russia., Chernukha IM; The Gorbatov's All-Russian Meat Research Institute, Talalikhina street 26, 109316 Moscow, Russia., Dzantiev BB; A.N. Bach Institute of Biochemistry, Russian Academy of Sciences, Leninsky prospect 33, 119071 Moscow, Russia. Electronic address: dzantiev@inbi.ras.ru.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2015 Jul; Vol. 105, pp. 46-52. Date of Electronic Publication: 2015 Mar 06.
DOI: 10.1016/j.meatsci.2015.03.001
Abstrakt: The skeletal muscle protein troponin I (TnI) has been characterized as a potential thermally stable and species-specific biomarker of mammalian muscle tissues in raw meat and meat products. This study proposed a technique for the quantification of TnI comprising protein extraction and sandwich enzyme-linked immunosorbent assay (ELISA). The technique is characterized by a TnI detection limit of 4.8 ng/ml with quantifiable concentrations ranging from 8.7 to 52 ng/ml. The method was shown to be suitable for detection of TnI in mammalian (beef, pork, lamb, and horse) meat but not in poultry (chicken, turkey, and duck) meat. In particular, the TnI content in beef was 0.40 3 ± 0.058 mg/g of wet tissue. The TnI estimations obtained for the pork and beef samples using ELISA were comparable to the proteomic analysis results. Thus, the quantitative study of TnI can be a convenient way to assess the mammalian muscle tissue content of various meat products.
(Copyright © 2015. Published by Elsevier Ltd.)
Databáze: MEDLINE
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