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Lateral flow immunoassay-based absolute point-of-care technique for authentication of meat and commercial meat products

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Abstract

Point-of-care (POC) assay is an emerging technique for rapid initial screening of meat fraud incidents in a resource-limited environment. To achieve this goal, a simple extraction protocol is proposed for efficient recovery of meat proteins from raw, heat-processed, and commercial samples as well as meat offals without utilizing sophisticated laboratory settings. A sandwich-format lateral flow immunoassay (LFIA) was developed based on gold nanoparticles as labels and immunoglobulins (IgG and IgY) as biomarkers for meat species identification in raw and cooked meat mixes. The test system showed a sensitivity of 10 ng/mL allowing the detection of as low as 0.063% pork and chicken meat and 0.125% sheep meat (lamb) in meat mixes within 15 min including sample preparation. Reproducibility of the assay was confirmed by the fully consistent intra- and inter-laboratory tests and RT-PCR method. The current study developed a field-deployable extraction technique and highly-specific, sensitive, reproducible, cost-effective, and user-friendly LFIA-based assay for rapid species authentication in raw, cooked, and commercial meat samples and meat offals.

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Data availability

The datasets generated and/or analysed during the current study is not publicly available due to privacy concerns but are available from the corresponding author upon reasonable request.

Code availability

Not applicable.

Abbreviations

AuNP:

Gold nanoparticles

BSA:

Bovine serum albumin

DTT:

Dithiothreitol

IgG:

Immunoglobulin G

IgY:

Immunoglobulin Y

LFIA:

Lateral flow immunoassay

LOD:

Limit of detection

PBS:

Phosphate buffered saline

POC:

Point-of-care

RT-PCR:

Real-time polymerase chain reaction

SDS-PAGE:

Sodium dodecyl sulfate–polyacrylamide gel electrophoresis

TEM:

Transmission electron microscopy

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Funding

The work was supported by the Department of Biotechnology (DBT), Government of India for financial support (Grant No. BT/PR27198/PFN/20/1333/2017).

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Authors

Contributions

RB: Conceptualization, Methodology, Investigation, Data Curation, Writing-Original Draft; NBM: Conceptualization, Writing-Review & Editing, Funding Acquisition; SB: Validation, Supervision; VMR: Validation, Data Curation; SB: Supervision, Project Administration; SD: Formal Analysis, Resources, Data Curation; GP and DB: Visualization, Supervision.

Corresponding author

Correspondence to Naveena B Maheswarappa.

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The authors declare that they do not have any conflict of interest.

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Not applicable.

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All authors have approved the manuscript and agree with its submission to Journal of Food Science and Technology.

Ethics approval

This study does not involve any human or animal testing.

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Banerjee, R., Maheswarappa, N.B., Biswas, S. et al. Lateral flow immunoassay-based absolute point-of-care technique for authentication of meat and commercial meat products. J Food Sci Technol 60, 772–782 (2023). https://doi.org/10.1007/s13197-022-05663-2

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  • DOI: https://doi.org/10.1007/s13197-022-05663-2

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