Isoelectric focusing of proteins in the pH gradient as a tool for identification of species origin of raw meat

Różycki, Mirosław; Chmurzyńska, Ewa; Bilska-Zając, Ewa; Karamon, Jacek; Cencek, Tomasz

Isoelectric focusing of proteins in the pH gradient as a tool for identification of species origin of raw meat

Journal of Veterinary Research

Volume 62 (2018): Issue 2 (June 2018)

By:

Mirosław Różycki, Ewa Chmurzyńska, Ewa Bilska-Zając, Jacek Karamon and Tomasz Cencek

Open Access

|Jul 2018

Figures & Tables

Electrophoretic separation of muscle tissue proteins. Lines: 2 and 3 – pigs; 4 and 5 – cattle; 6 and 7 – poultry; and 1 and 8 – pI standard and characteristic protein bands of meat, respectively. Standard – green, S1 – 6 pigs (black), B1 – 6 cattle (red), and D1 – 5 poultry (blue)

Example of densitometric analysis of IEF separation of meat proteins of pigs (black line), cattle (red line), and poultry (blue line). OD – optical density, RF – retention factor

Electrophoretic separation of pig meat proteins with the addition of bovine meat. 1 – pork protein pattern, 2 – 50%, 3 – 25%, 4 – 10%, 5 – 5%, 6 – 4%, 7 – 3%, and 8 – protein pattern of bovine meat; B1, B2, B3, B4, B5, and B6 – bands typical for bovine meat proteins

Electrophoretic separation of pig meat proteins with the addition of poultry meat. 1 – pork protein pattern, 2 – 50%, 3 – 25%, 4 – 10%, 5 – 5%, 6 – 4%, 7 – 3%, and 8 – protein pattern of poultry meat; D1, D2, D4, D5 – bands typical for poultry meat proteins

Electrophoretic separation of beef proteins with the addition of pork. 1 – beef protein pattern, 2 – 50%, 3 – 25%, 4 – 10%, 5 – 5%, 6 – 4%, 7 – 3%, 8 – protein pattern of pork; S2, S3, S4, S6 – bands typical for pork proteins

Electrophoretic separation of bovine meat proteins with the addition of poultry meat. 1 – beef protein pattern, 2 – 50%, 3 – 25%, 4 – 10%, 5 – 5%, 6 – 4%, 7 – 3%, and 8 – protein pattern of poultry meat; D3, D4, and D5 – bands typical for poultry meat proteins

Electrophoretic separation of poultry meat proteins with the addition of pork (1 – poultry protein pattern, 2 – 50%, 3 – 25%, 4 – 10%, 5 – 5%, 6 – 4%, 7 – 3%, and 8 – protein pattern of porcine meat; S3, S4, and S6 – bands typical for pork proteins)

Electrophoretic separation of chicken meat proteins with the addition of bovine meat. 1 – poultry protein pattern, 2 – 50%, 3 – 25%, 4 – 10%, 5 – 5%, 6 – 4%, 7 – 3%, and 8 – protein pattern of bovine meat; B1, B2, B3, B4, and B5 – bands typical for bovine meat proteins

Percentage of samples of pork with poultry meat admixtures (50%, 25%, 10%, 5%, 4%, 3%, 2%, 1%, 0_5%, and 0_2%) in which it was possible to observe the bands D1, D2, D4, and D5

					Poultry meat (%)
Band	50	25	10	5	4	3	2	1	0.5	0.2
					Percentage of positive findings
D1	100	100	100	100	0	0	0	0	0	0
D2	100	100	100	100	80	20	0	0	0	0
D4	100	100	100	100	80	40	0	0	0	0
D5	100	100	100	100	100	100	100	100	80	60

Percentage of bovine meat with poultry meat admixtures (50%, 25%, 10%, 5%, 4%, 3%, 2%, 1%, 0_5%, and 0_2%) in which it was possible to observe the bands D3, D4, and D5

					Poultry meat (%)
Band	50	25	10	5	4	3	2	1	0.,5	0.,2
					Percentage of positive findings
D3	100	100	100	80	0	0	0	0	0	0
D4	100	100	100	60	0	0	0	0	0	0
D5	100	100	100	100	100	100	100	100	80	40

Percentage of samples of pork with beef admixtures (50%, 25%, 10%, 5%, 4%, 3%, 2%, 1%, 0_5%, and 0_2%) in which it was possible to observe bands B1, B2, B3, B4, B5, and B6

					Cattle	meat (%)
Band	50	25	10	5	4	3	2	1	0.5	0.2
					Percentage of positive findings
B1	100	100	100	100	100	100	20	0	0	0
B2	100	100	100	100	100	100	40	0	0	0
B3	100	100	100	100	100	100	40	0	0	0
B4	100	100	100	100	100	100	60	0	0	0
B5	100	100	100	100	100	100	80	20	0	0
B6	100	100	100	100	100	100	40	20	0	0

Percentage of samples of poultry meat with pork admixtures (50%, 25%, 10%, 5%, 4%, 3%, 2%, 1%, 0_5%, and 0_2%) in which it was possible to observe the S3, S4, and S6 bands

					Pork (%)
Band	50	25	10	5	4	3	2	1	0.5	0.2
					Percentage of positive findings
S3	100	80	40	0	0	0	0	0	0	0
S4	100	100	100	100	100	100	60	60	0	0
S6	100	100	100	100	100	60	0	0	0	0

The pI values of selected pig, bovine, and poultry muscle proteins

Selected bands	Characteristics of the variability of pI value in the selected protein bands of pork, cattle, and poultry meat
	Sample No										Mean	Minimum	Max	SD	CV%
	1	2	3	4	5	6	7	8	9	10
pI value of selected protein band of pig muscle
S1	4.93	4.92	4.92	4.93	4.91	4.92	4.96	4.96	4.94	4.98	4.94	4.91	4.98	0.02	0.46
S2	4.96	4.93	4.94	4.95	4.97	4.96	4.98	4.96	4.95	4.96	4.96	4.93	4.98	0.01	0.30
S3	5.84	5.86	5.89	5.89	5.89	5.84	5.88	5.84	5.77	5.81	5.85	5.77	5.89	0.04	0.71
S4	6.24	6.26	6.27	6.23	6.24	6.24	6.23	6.27	6.21	6.23	6.24	6.21	6.27	0.02	0.33
S5	6.5	6.55	6.54	6.53	6.52	6.52	6.52	6.52	6.53	6.54	6.53	6.5	6.55	0.01	0.17
S6	6.52	6.52	6.55	6.56	6.53	6.53	6.52	6.5	6.52	6.53	6.53	6.5	6.56	0.02	0.28
pI value of selected protein band of cattle muscle
B1	4.86	4.84	4.82	4.84	4.84	4.89	4.8	4.82	4.82	4.84	4.84	4.8	4.89	0.02	0.52
B2	5.27	5.21	5.19	5.28	5.23	5.26	5.23	5.24	5.29	5.21	5.24	5.19	5.29	0.03	0.63
B3	5.9	5.89	5.92	5.92	5.9	5.88	5.91	5.9	5.91	5.95	5.91	5.88	5.95	0.02	0.33
B4	6.53	6.52	6.52	6.51	6.54	6.53	6.55	6.54	6.55	6.54	6.53	6.51	6.55	0.01	0.20
B5	6.8	6.84	6.82	6.82	6.81	6.76	6.8	6.82	6.81	6.82	6.81	6.76	6.84	0.02	0.31
B6	7.22	7.2	7.22	7.19	7.2	7.17	7.17	7.17	7.2	7.22	7.2	7.17	7.22	0.02	0.29
pI value of selected protein band of poultry muscle
D1	4.59	4.59	4.62	4.61	4.58	4.58	4.61	4.62	4.61	4.62	4.6	4.58	4.62	0.02	0.36
D2	6.15	6.14	6.12	6.12	6.12	6.15	6.16	6.16	6.18	6.21	6.15	6.12	6.21	0.03	0.47
D3	6.2	6.22	6.24	6.23	6.22	6.22	6.22	6.19	6.24	6.23	6.22	6.19	6.24	0.02	0.26
D4	6.53	6.51	6.52	6.53	6.53	6.5	6.54	6.53	6.56	6.53	6.53	6.5	6.56	0.02	0.25
D5	7.4	7.42	7.41	7.39	7.41	7.37	7.38	7.39	7.42	7.41	7.4	7.37	7.42	0.02	0.23

Percentage of cattle meat with porcine meat admixtures (50%, 25%, 10%, 5%, 4%, 3%, 2%, 1%, 0_5%, and 0_2%) in which it was possible to observe the bands S2, S3, S4, and S6

					Porcine meat (%)
Band	50	25	10	5	4	3	2	1	0.,5	0.,2
					Percentage of positive findings
S2	100	100	60	0	0	0	0	0	0	0
S3	100	100	100	100	80	40	0	0	0	0
S4	100	100	100	80	100	40	0	0	0	0
S6	100	100	100	80	100	40	0	0	0	0

The percentage of samples of poultry meat with bovine meat admixtures (50%, 25%, 10%, 5%, 4%, 3%, 2%, 1%, 0_5%, and 0_2%) in which it was possible to observe B1, B2, B3, B4, and B5 bands

					Cattle meat (%)
Band	50	25	10	5	4	3	2	1	0.,5	0.,2
					Percentage of positive findings
B1	100	100	100	100	80	60	0	0	0	0
B2	100	100	100	100	80	60	60	0	0	0
B3	100	100	100	100	80	60	0	0	0	0
B4	100	100	100	100	80	60	0	0	0	0
B5	100	100	100	100	100	80	20	0	0	0

DOI: https://doi.org/10.2478/jvetres-2018-0024 | Journal eISSN: 2450-8608

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Language: English

Page range: 151 - 159

Submitted on: Feb 21, 2018

Accepted on: Jun 12, 2018

Published on: Jul 7, 2018

Published by: National Veterinary Research Institute in Pulawy

In partnership with: Paradigm Publishing Services

Publication frequency: 4 issues per year

Keywords:

meat,

meat species identification,

isoelectric focusing

Related subjects:

Life sciences,

Molecular biology,

Microbiology and virology,

Life sciences, other,

Medicine,

Veterinary medicine

© 2018 Mirosław Różycki, Ewa Chmurzyńska, Ewa Bilska-Zając, Jacek Karamon, Tomasz Cencek, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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Isoelectric focusing of proteins in the pH gradient as a tool for identification of species origin of raw meat

Figures & Tables

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Fig. 2

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Fig. 5

Fig. 6

Fig. 7

Fig. 8

Percentage of samples of pork with poultry meat admixtures (50%, 25%, 10%, 5%, 4%, 3%, 2%, 1%, 0_5%, and 0_2%) in which it was possible to observe the bands D1, D2, D4, and D5

Percentage of bovine meat with poultry meat admixtures (50%, 25%, 10%, 5%, 4%, 3%, 2%, 1%, 0_5%, and 0_2%) in which it was possible to observe the bands D3, D4, and D5

Percentage of samples of pork with beef admixtures (50%, 25%, 10%, 5%, 4%, 3%, 2%, 1%, 0_5%, and 0_2%) in which it was possible to observe bands B1, B2, B3, B4, B5, and B6

Percentage of samples of poultry meat with pork admixtures (50%, 25%, 10%, 5%, 4%, 3%, 2%, 1%, 0_5%, and 0_2%) in which it was possible to observe the S3, S4, and S6 bands

The pI values of selected pig, bovine, and poultry muscle proteins

Percentage of cattle meat with porcine meat admixtures (50%, 25%, 10%, 5%, 4%, 3%, 2%, 1%, 0_5%, and 0_2%) in which it was possible to observe the bands S2, S3, S4, and S6

The percentage of samples of poultry meat with bovine meat admixtures (50%, 25%, 10%, 5%, 4%, 3%, 2%, 1%, 0_5%, and 0_2%) in which it was possible to observe B1, B2, B3, B4, and B5 bands

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