Sensitive lateral flow immunoassay for the detection of pork additives in raw and cooked meat products

• Published in: Food chemistry Vol. 359; p. 129927
• Main Authors: Hendrickson, Olga D., Zvereva, Elena A., Dzantiev, Boris B., Zherdev, Anatoly V.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15-10-2021
• Subjects: Biomarkers; Immunoglobulins; Lateral flow immunoassay; Meat adulteration; Pork additives; Species identification; Biomarkers; Immunoglobulins; Meat adulteration; Pork additives; Species identification; Lateral flow immunoassay
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.129927

•Porcine immunoglobulins (IgG) are used as a biomarker for pork identification.•A sandwich lateral flow immunoassay of porcine IgG has been developed.•The test system enables the detection of 0.063% (w/w) of pork content in raw meat.•Specific IgG can be recognized in raw meat and cooked meat products.•The assay can be used for point-of-care screening of meat products’ authenticity.
In this study, we developed a lateral flow immunoassay (LFIA) for the detection of pork additives in meat products. LFIA of porcine immunoglobulins (IgG) as a molecular biomarker was carried out in a sandwich format for species identification. Gold nanoparticles as a nano-dispersed label were conjugated to secondary antibodies specific to anti-porcine IgG. The test system was characterized by high specificity, which was confirmed by the absence of cross-reactivity with any other species tested. A short technique of sample preparation was proposed aimed at the effective extraction of IgG from meat samples. The developed LFIA enabled the detection of a pork ingredient at a level as low as 0.063% (w/w) in raw meat within 35 min including sample preparation. A large panel of real meat samples was analyzed by the LFIA. The results showed that porcine IgG can be reliably recognized both in raw meat products and processed meat foodstuffs.