Journal
FOOD AND AGRICULTURAL IMMUNOLOGY
Volume 25, Issue 1, Pages 1-8Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/09540105.2012.716398
Keywords
ovalbumin; food allergen; monoclonal antibody; sandwich ELISA
Funding
- National Natural Science Foundation of China [21071066, 20835006, 91027038, 21101079, 21175034]
- Key Programs from MOST [2012BAC01B07, 2012BAD29B05, 2012AA06A303, 2012BAD29B04, 2011BAK10B07, 2011BAK10B05, 2011BAK10B01, 2010AA06Z302, 2010DFB3047, 2009BAK61B04, 2011ZX08012-001, 2010GB2C100167, 2012BAK17B10, 2012BAK08B01]
- Natural Science Foundation of Jiangsu Province, MOF and MOE [BE2011626, BK2010001, BK2010141, 201110060, 201110016, 201110061, 201210036, 201310135, 311002]
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Hen egg is one of the most frequent causes of food allergy in infants and adults. Ovalbumin (OVA) has been identified as a major egg allergen. In order to detect OVA in foods, a highly sensitive sandwich enzyme-linked immunosorbent assay (ELISA) based on two monoclonal antibodies (mAbs) was established. The 2 mAbs were selected out of 17 murine hybridomas secreting OVA-specific antibody. Using mAb17 as the capture antibody and mAb15 as the detection antibody, the detection limit of the ELISA method was 0.51 ng/mL, and the linear dynamic range was between 1.95 and 500 ng/mL. The recovery ranged from 85.6 to 115.2%, whereas the intra- and inter-assay coefficients of variation were less than 8.6 and 13.9%, respectively. Sample analysis verified that the produced anti-OVA mAb and the developed ELISA may provide a valuable tool for the sensitive determination of OVA in processed foods and for future studies on the mechanism of how OVA functions in anaphylaxis.
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