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KMID : 0881720170320010075
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Journal of Food Hygiene and Safety
2017 Volume.32 No. 1 p.75 ~ p.81
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Production of A Monoclonal Antibody (MAb) Against a Thermal Stable-Soluble Protein in Mackerel and Confirmation of the Properties for the MAb
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Lee Jeong-Eun
Kim Jung-Sook
CHung Duek-Hwa
Shim Won-Bo
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Abstract
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For people who have a food allergy the only way to manage the allergy is to avoid the food allergen. The mackerel is one of the major food allergens, but no immunoassay for the rapid and simple detection of mackerel has been reported. The objectives of this study are to develop and characterize monoclonal antibodies (MAbs) specific to mackerel using thermal stable-soluble proteins (TSSP) as an immunogen and to characterize the MAbs by indirect enzyme-linked immunosorbent assay (iELISA). The mice immunized with mackerel TSSP and showing high titer were used for cell fusion and cloning. The characterization of MAbs produced from hybridoma cells obtained was confirmed by indirect ELISA and western blot. Four MAbs were confirmed to be specific to mackerel without cross-reaction to other marine products and livestock products in the both methods. The iELISA and western blot based on the MAbs can sensitively detect 1% mackerel protein in other marine products. These results support that immunochemical methods based on the MAb produced could be used as rapid means to detect low levels of mackerel and to identify mackerel adulterated in food.
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KEYWORD
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Mackerel , monoclonal antibody , ELISA , western blot
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