Pork Extract Research Articles

ROAD MAP AND DEVELOPMENT HALAL INDUSTRY SECTOR IN INDONESIA

The purpose of this research is to find out the halal industry roadmap and the development of the halal industry sector in Indonesia. This research uses a literature review. The literature review uses data from trusted sources to be the research method of the technique used. The result of this study is that the halal industry in Indonesia began with research on food and beverage products found to contain pork extracts in 1988, so the government acted to form the MUI Food, Drug and Cosmetics Assessment Institute (LLPOM) officially in 1989 as the first halal inspection agency in Indonesia. The findings of this study suggest that stakeholders involved in the growth of the halal industry in Indonesia should support the halal industry roadmap. The halal industry business is developing in several sectors, including manufacturing, infrastructure, services, human resources, and halal certification standards. To overcome the demands of the growing halal industry in Indonesia, the government, business companies, and academics must collaborate and synergize to achieve the goal of making Indonesia a global halal center. The halal roadmap will help build and grow the halal ecosystem more methodically and comprehensively.

Ultrasensitive and simultaneous monitoring of multiple small-molecule pollutants on an immunochromatographic strip with multilayered film-like fluorescent tags

A wide variety of small-molecule pollutants is harmful to human health, and their highly sensitive universal and rapid detection in complex environments remains a challenge. Herein, a multiplexed and ultrasensitive immunochromatographic strip (ICS) was developed for the universal analysis of three kinds of different pollutants based on multilayered fluorescent nanofilm-guided signal amplification. Flexible three-dimensional nanofilms (GO–MQD) with large surface areas, high quantum dot (QD) loading, superior luminescence, and good stability were synthesized through the electrostatic adsorption-mediated layer-by-layer assembly of three layers of small QDs onto two-dimensional graphene oxide (GO) nanosheets, modified with specific antibodies, and utilized as enhanced fluorescent tags in the ICS method for quantitative target detection. By combining the GO–MQD nanofilms and multiplexed ICS, the proposed assay can rapidly and sensitively detect aflatoxin B1, clenbuterol, and kanamycin in actual samples/environmental samples (pork extract, milk, river water, and lake water) with low detection limit (0.87, 2.04, and 0.81 pg/mL), fast testing time (15 min), good stability and high reproducibility (RSD < 8.71 %). The GO–MQD–ICS method developed here exhibits great potential to meet the demands of the on-site and practical detection of small-molecule pollutants.

Cross-reactive monoclonal antibodies against fish parvalbumins as a tool for studying antigenic similarity of different parvalbumins and analysis of fish extracts

Fish parvalbumins are heat-stable calcium-binding proteins that are highly cross-reactive in causing allergy symptoms in fish-sensitized patients. The reactivities of parvalbumin-specific monoclonal or polyclonal antibodies with parvalbumins of different fish species allowed their application for development of various immunoassays for allergen identification in fish samples. In this study, monoclonal antibodies (MAbs) were generated against two parvalbumins – natural Atlantic cod parvalbumin and recombinant common carp β-parvalbumin expressed in E. coli. Large collections of recombinant parvalbumins and natural allergen extracts of different fish species and other animals were used to identify the specificities of these MAbs using ELISA, Western blot, and dot blot. MAbs demonstrated different patterns of cross-reactivities with recombinant parvalbumins. Their binding affinities were affected by the addition and removal of Ca2+ ions. Moreover, all MAbs showed a broad reactivity with the target antigens in natural fish, chicken, and pork extracts. The ability of two MAbs (clones 7B2 and 3F6) to identify and isolate native parvalbumins from allergen extracts was confirmed by Western blot. Epitope mapping using recombinant fragments of Atlantic cod parvalbumin (Gad m 1) and common carp parvalbumin (Cyp c 1) revealed that 4 out of 5 MAbs recognize parvalbumin regions that contain calcium binding sites. In conclusion, the generated broadly reactive well-characterized MAbs against fish β-parvalbumins could be applied for investigation of parvalbumins of fish and other animals and their detection in allergen extracts.

Detection of Chlortetracycline Residues in pork Using Silver Nanoparticle Surface-Enhanced Fluorescence of Eu(III)-Chlortetracycline Complexes

Chlortetracycline (CTC) can form a stable complex with europium ion (Eu(III)), and the surface-enhanced fluorescence with silver nanoparticles (AgNPs) will produce the strong fluorescence in solution phase. When emulsifier OP-10 is added into the above solution phase, the fluorescence intensity of the complex can be further enhanced. In this research, the above mechanism was applied to detect CTC residues in pork. The pH values of pork extract which were extracted by Na2EDTA-Mcllvainc buffer were adjusted by using sodium hydroxide (NaOH) solution, and different concentrations of CTC in pork extract were determined. AgNPs, Eu(III), pork extract containing CTC and emulsifier OP-10 were sequentially mixed, and the fluorescence spectra of the mixture were collected.The comparative experimental methods were used to analyze the effects of AgNPs addition, Eu(III) addition, emulsifier OP-10addition and reaction time on the fluorescence intensity. It is revealed that a good linearity was obtained between the fluorescence intensity of the mixture at 617 nm and the CTC concentrations (0.1~20 mg/L) in pork extract. The linear equation was Y=0.8560X+38.020, and the determination coefficient was 0.9380. The determination coefficient between the actual value and the predictive value for the prediction samples was 0.9960, and the root mean square error (RMSEP) was 1.7869 mg/L. The results showed the experimental method, in which AgNPs and emulsifier OP-10 were used to enhance the fluorescence of Eu(III) and CTC complexes, could meet the demands of the rapid detection of CTC residues in pork.

Anti-inflammatory effect of dietary pork extract on proliferation and cytokine secretion using mouse primary splenocytes

The anti-inflammatory effects of boiled pork meat (BPM) and hot water extracts of pork meat (WPM) on splenocyte proliferation and T cell cytokine regulation in BALB/c mice were evaluated. The proliferation of splenocytes in high concentration WPM groups was significantly higher than the control stimulated by LPS and Con A. In the white blood cells, WPM groups had significantly higher counts of lymphocytes and lower counts of neutrophils than the control (p<0.05). The Th1 (IFN-γ, TNF-α, IL-2) and Th2 (IL-4, IL-5, IL-10) cytokine levels in high-concentration WPM groups were higher than those in the control. In addition, TNF-α/IL-10 and IL-2/IL-4 secretions of splenocytes in the high concentration WPM group with LPS or Con A treatment was significantly lower than the control (p<0.05). Therefore, this study suggested that high concentration of WPM had anti-inflammatory effects on the primary splenocyte, which indicating that water extracts of pork meat can enhance the immune system of mice.

Diagnosis of red meat allergy with antigen-specific IgE tests in serum

Red meat allergy is a tick-associated hypersensitivity reaction to galactose-α-1,3-galactose (α-gal) and is characterized by anaphylaxis, angioedema, urticaria and/or gastrointestinal symptoms occurring 3–6 hours after ingesting red meat such as beef, pork, or lamb. Diagnosis of red meat allergy is challenging due to the unusually long delay in symptom onset and poor sensitivity of skin prick tests with commercial meat extracts. The primary diagnostic tools available for this disease are quantification of α-gal-, beef-, pork-, and/or lamb-specific IgE in serum, however the diagnostic performance of these tests has not been reported. Using patient data for n=135 patients with red meat allergy and n=37 controls, we found that measurement of α-gal-specific IgE using the bovine thyroglobulin (bTG) ImmunoCAP method had the best overall sensitivity (100%) and specificity (92.3%) for diagnosis of red meat allergy. Measuring α-gal-specific IgE using the streptavidin (SA)-CAP technique or beef- or pork-specific IgE using ImmunoCAP were also effective tests with high sensitivities (89–92%) and variable specificities (65–82%). Lamb-specific IgE and total IgE had essentially no diagnostic value for red meat allergy. Positive and negative predictive values mirrored these trends. Taken together, these findings indicate that the α-gal-specific IgE test by bTG ImmunoCAP is the most useful for establishing a diagnosis of red meat allergy, although α-gal-specific IgE by SA-CAP and beef- and pork-specific IgE by ImmunoCAP are also effective tests.

Microdevice with integrated multi-enzyme sensors for the measurement of pork freshness

An electrochemical microdevice for measuring pork freshness was developed based on the value of measurement indicators—K, Ki, and H. Four sensors were integrated to measure the sum of the concentrations appearing in the equations that define the K, Ki, and H values. With standard solutions, the correlation coefficients for sensors 1–4 were 0.888, 0.979, 0.816, and 0.828, respectively. Each sensor could complete one measurement in 2min. A good correlation was obtained between the K values measured by the proposed microdevice and by ultra-performance liquid chromatography. Based on the sensor responses obtained with real pork extract samples, the R2 value between the K and Ki values was 0.843, while that between the K and H values was only 0.807 during a 15-day storage period.

Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts.

This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.

Pork‐cat syndrome?

Pork–cat syndrome was first described by Drouet et al, in 1994. It is a rare pathology, seen in patients sensitized to cat epithelium, which present symptoms suggestive of IgE-mediated hypersensitivity upon ingestion of pork meat. These symptoms range from urticaria with/without angioedema, to potentially fatal anaphylaxis. This rare syndrome is a result of a cross-reactivity of a protein of approximately 66kDa, identified as cat serum albumin (SA), which is highly homologous with porcine SA. In some patients, this cross-reactivity seems to extend to other mammals meat. In this study, we aim to present a case of a 76 year-old patient, just known to be sensitized to cat epithelium, that immediately after the intake of rice and beef, started with generalized urticaria and aqueous, limited and non hematic diarrhea. He was assisted at the emergency department, with an excellent response to oral corticosteroid and antihistamines, without any residual damage. After a two months period of totally avoiding red meat, the patient presented an anaphylatic shock, in an inadvertent ingestion of beef, pork and sausages at a barbecue. After being again assisted at the hospital he was referred for our immunoallergology department. We performed - (1) skin prick tests to aeroallergens and commercial food extracts: positive to milk, cat and dog epithelium; (2) laboratory tests: blood count (normal); total IgE (559KUA/L - Phadia ImmunoCAP®) and specific IgE for cat epithelium (4.82KUA/L), dog epithelium (1.04KUA/L), milk (2.72KUA/L), beef (8.6KUA/L), pork (6.67KUA/L) and for cat serum albumin that revealed to be also positive. It was carried out a cow-milk oral challenge test with a cumulative dose of 200ml that was negative. SDS PAGE studies IgE-immunoblotting were also performed using extracts of pork, cow and cat epithelium that showed a common IgE binding band with a molecular weight of 67kDa. This study describe a rare case of meat allergy with probably cross reactivity to a cat origin protein (primary sensitization), extended not only to pork meet but also to cow meat. This hypothesis is reinforced by the presence of a 67kDa protein which may correspond to the cat SA already described in the literature found in cow, pork and cat extracts. The patient is keeping red meat eviction diet (for 8 months now), and ever since, no reactions were reported.

Analysis of Acid-Soluble Glycogen in Pork Extracts of Two PRKAG3 Genotypes by 1H Liquid-State NMR Spectroscopy and Biochemical Methods

Meat extracts with acid-soluble glycogen (macroglycogen) from M. longissmus dorsi of carriers and noncarriers of the PRKAG3 mutation (RN(-) and rn(+) genotype) were analyzed by both (1)H liquid-state NMR spectroscopy and a biochemical method. The (1)H NMR analysis revealed that shorter polymers (dimers, trimers, etc.) of α-1,4-linked glucose were generated 24-48 h post-mortem. This is not possible to elucidate with the biochemical method, by which only the total amount of hydrolyzed glucose residues is determined. The shorter polymers were primarily formed in carriers of the PRKAG3 mutation, suggesting different post-mortem glycogen degradation mechanisms in the two genotypes.

물리적 처리에 의한 돼지고기의 항원성 변화

본 연구에서는 돼지고기에 여러 가지 물리적 처리를 실시한 후 PSA의 항원성 변화를 살펴봄으로써 돼지고기의 알레르겐성 감소에 가장 효과적인 처리 조건을 찾아 항원성이 저감화 된 돼지고기 제품 개발에 적용하고자 하였다. 먼저, 돼지고기에 가열, 가압가열, microwave, 초음파 및 감마선을 처리하고 주요 항원인 PSA를 추출하였다. 그후, ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하여 돼지고기의 항원성 변화를 살펴보았다. 80과 <TEX>$100^{\circ}C$</TEX>에서 각각 20분간 가열처리 했을 때와 <TEX>$121^{\circ}C$</TEX>에서 5, 10 및 30분 가압가열 처리한 경우 PSA와 IgG 항체와의 결합력이 약 10% 이하로 크게 감소하였으며, 특히 가압가열 30분처리 시에 결합력이 5% 이하로 가장 많이 감소하였다. SDS-PAGE와 immunoblotting 결과에서도 무처리구에서 강하게 보였던 PSA band가 80, 100 및 <TEX>$121^{\circ}C$</TEX> 처리에 의해 소실되고 항체와 반응하지 않았다. 또한, microwave 처리시에는 5분과 10분 처리구의 경우 IgG와의 결합력이 각각 12% 및 10% 정도로 많이 감소하였지만 microwave 1분 처리와 낮은 온도에서 1, 5, 10 및 20분간 처리한 경우에는 약 80% 이상의 높은 결합력을 유지하였다. 초음파(5, 10, 30 및 60분) 및 감마선 처리(1, 3, 10 및 20 kGy)에 의한 돼지고기의 항원성 변화를 알아본 결과에서는 초음파 처리구 전체에서 여전히 높은 결합력을 유지하였으며 SDS-PAGE에서도 초음파 처리구의 PSA band는 무처리구와 비교 시 크게 약화되지 않았다. 감마선 처리구는 모든 선량에서 IgG와의 결합력이 무처리구 보다 약 10-15% 정도 증가하였음을 알 수 있었다. 이상의 결과를 종합해 볼 때 낮은 온도에서 microwave 및 초음파 처리한 경우와 감마선 처리한 경우는 돼지고기의 항원성을 감소시키는데 큰 영향을 주지 못하였지만, <TEX>$80^{\circ}C$</TEX> 이상의 가열처리는 항원성을 크게 감소시켰다. 특히, PSA는 가압가열처리 시 가장 크게 변화하였으므로 본 연구에 사용된 가압가열 처리조건을 저 알레르기 돼지고기 식품 개발에 응용할 경우 긍정적인 결과를 얻을 것으로 사료된다. The purpose of this study was to search for physical treatments to reduce allergenicity of pork. Physical treatments such as heating, autoclave, microwave, sonication, and irradiation have been used for food processing or reduction of allergenicity. The porcine serum albumin (PSA), known as a major allergen in pork, was extracted after physical treatments. The antigenicity of pork extracts by heating (80 and <TEX>$100^{\circ}C$</TEX> for 20 min), autoclave (<TEX>$121^{\circ}C$</TEX> for 5, 10, and 30 min), and microwave (for 5 and 10 min) was significantly decreased. Especially, the binding ability of p-IgG to pork extracts by autoclave for 30 min showed the greatest decrease (about 3%) in physical treatments. However, the antigenicity of pork was unaffected by sonication and irradiation treatment. These results indicated that the autoclave treatment was the most effective method to reduce the antigenicity of pork.

Yeast, beef and pork extracts counteractClostridium difficiletoxin A enterotoxicity

Clostridium difficile is responsible for a large proportion of nosocomial cases of antibiotic-associated diarrhoea and pseudomembranous colitis. The present study provides evidence that yeast, beef and pork extracts, ingredients commonly used to grow bacteria, can counteract C. difficile toxin A enterotoxicity in vitro and in vivo. In model intestinal epithelial cells the individual extracts could prevent the toxin A-induced decrease in epithelial barrier function and partially prevented actin disaggregation and cell rounding. Mice with ad libitum access to individual extracts for 1 week had almost complete reduction in toxin A-induced fluid secretion in intestinal loops. Concomitantly, the toxin A-induced expression of the essential proinflammatory mediator Cox-2 was normalized. Moreover this protective effect was also seen when mice received only two doses of extract by intragastric gavage within 1 week. These results show that yeast, beef and pork extracts have the potential to counteract the intestinal pathogenesis triggered by C. difficile toxin A.

Degradation of N -Acyl- l -Homoserine Lactones by Bacillus cereus in Culture Media and Pork Extract

Degradation of the quorum-sensing signal molecule N-acyl-L-homoserine lactone (AHL) in cocultures was verified with Bacillus cereus and Yersinia enterocolitica in culture medium and in pork extract. Results showed evidence of microbial interaction when the AHL-degrading bacterium and AHL-producing bacterium were cocultured in a food-simulating condition.

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Cardiovascular actions of chicken-meat extract in normo- and hypertensive rats.

The cardiovascular actions of a commercial chicken-meat extract known as Brand's Essence of Chicken (Cerebos Pacific Ltd, Singapore; BEC) were investigated in normo- and hypertensive rats. The spontaneously-hypertensive rat (SHR), Wistar Kyoto rat (WKY) and Sprague Dawley rat (SD) were used. The effect of oral feeding of BEC on hypertension, cardiac hypertrophy and arteriosclerosis in these animals was studied. The data showed the following effects of oral feeding of BEC: (1) feeding for 30 d did not affect the blood pressure and heart rate (determined telemetrically) of adult SHR and WKY; (2) feeding for 90 d did not affect the development of hypertension in 1-month-old prehypertensive SHR; (3) feeding for 4 d dose-dependently (0.2--3.2 ml/kg per d) attenuated cardiac hypertrophy in experimentally-induced (coarctation of the abdominal aorta) cardiac hypertrophic SD; (4) feeding to 1-month-old prehypertensive SHR for 11 months did not affect the age-related development of hypertension in this animal; (5) there was significant attenuation of the age-related development of hypertension (determined by tail-cuff plethysmography) in the WKY (P = 0.011) when the animals drank an average of 7.5 ml BEC/kg body weight per d, measured during the last 2 months of the 11-month treatment period; (6) there was chronic, as in the previous treatment, attenuation of the age-related development of cardiac hypertrophy and arteriosclerosis (quantified morphometrically) in the SHR when the animals drank an average of 2.4 ml BEC/kg per d, measured during the last 2 months of the 11-month treatment period. A parallel study using laboratory-prepared chicken-meat and pork extracts showed that the former, but not the latter, attenuated cardiac hypertrophy in experimentally-induced cardiac hypertrophic SD. These findings, showing that chicken-meat extract (both BEC and laboratory prepared) could have anti-cardiac hypertrophic, anti-hypertensive and anti-arteriosclerotic actions, were unexpected and provoking, and would challenge nutritional scientists with an interest in meat consumption and cardiovascular diseases.

Antioxidant activity of mechanically separated pork extracts

Utilization of synthetic carnosine as a food additive is limited by both regulatory and economic hurdles. Therefore, the potential of producing carnosine-containing antioxidant extracts from an underutilized skeletal muscle source, mechanically separated pork (MSP), was investigated. Carnosine-containing MSP extracts were capable of inhibiting lipid oxidation both in vitro and in salted ground pork. Heating (60–80°C) the MSP extract removed iron and increased in vitro antioxidant activity. Isolation of a low molecular weight fraction of the MSP extract by ultrafiltration was effective at decreasing iron but did not substantially increase in vitro antioxidant activity. Freeze dried extracts (untreated, 80°C, ultrafiltration permeate) were capable of inhibiting both TBARS and lipid peroxide formation in ground, salted pork stored at −15°C. While MSP extracts were capable of inhibiting lipid oxidation both in vitro and in salted, ground pork, their antioxidant activity was low suggesting that their use as a food additive would be impractical.

Monoclonal Antibodies to Porcine Thermal‐Stable Muscle Protein for Detection of Pork in Raw and Cooked Meats

ABSTRACTFour hybridoma cell lines secreting monoclonal antibodies (MAbs) specific to porcine thermal‐stable muscle proteins (TSMPs) were developed. The MAbs reacted with three protein bands (20.5, 22 and 24 kD) from raw pork extract; the protein band (24 kD) which was also present in cooked pork was identified as porcine‐specific TSMP. Epitope analysis indicated four MAbs recognized same or closely located antigenic sites on the pork TSMP. The developed MAb‐based indirect enzyme‐linked immunosorbent assay (ELISA) enabled the detection of pork in raw and cooked heterogeneous meat mixtures as low as 10 g/kg. The curvilinear relations of second‐degree polynomial (r2 &gt; 0.995) between pork concentrations and ELISA responses enabled quantifying degree of adulteration of pork in meat products.

AUTOMATED PRETREATMENT SYSTEM TO DETERMINE ANTIBACTERIALS IN MEAT BY HPLC

An automated pretreatment method using column switching technique to determine antibacterials in meat was developed. Antibacterials were divided into three groups and compouds of each group were determined under different condition. The pretreatment column was cooled and sample solvent was diluted with buffer solution using bypass to trap antibacterials efficiently. 2ml of pork extract was injected. Detection limit was 1-69ng/g.

On the Minimal Water Activity for Growth of Staphylococcus aureus

ABSTRACT S. aureus strains ATCC 6538 P, C‐243, S‐6, and 196 E were unable to grow at 35°C in brain heart infusion, pork extract or beef extract media in which the water activity was adjusted to 0.837—0.839 with sodium chloride. These results are different from some literature reports which indicated that S. aureus could grow at aw 0.83—0.84. Possible reasons for the differences in the minimal aw reported to be required for growth of S. aureus are discussed.

Formation of mutagens in boiled pork extract

When boiled pork extract was heated under reflux at 102 °C for 4 hr mutagens, which were detected using Salmonella typhimurium strains TA98 and TA1538, were formed. The level of mutagenicity was dependent on the concentration of pork in the extract, the duration of boiling and on pH; the optimum pH for mutagen formation was found to be 9 to 11. Thin-layer chromatographic analysis showed that the mutagens formed in boiled pork extract were chromatographically distinguishable from benzo[ a]pyrene and from the primary mutagenic pyrolysis products of tryptophan (3-amino-1,4-dimethyl-5 H-pyrido[4,3- b]indole and of glutamic acid (2-amino-6-methyldipyrido[1,2− a:3′,2′-d]imidazole)