Advertisement

Applied Biochemistry and Biotechnology

, Volume 91, Issue 1–9, pp 109–116 | Cite as

Development of high-performance and rapid immunoassay for model food allergen lysozyme using antibody-conjugated bacterial magenetic particles and fully automated system

  • Reiko Sato
  • Haruko Takeyama
  • Tsuyoshi Tanaka
  • Tadashi Matsunaga
Article

Abstract

A high-performance and rapid chemiluminescence immunoassay for model food allergen lysozyme, one of the major allergenic components in egg white, using antibody-conjugated bacterial magnetic particles and a fully automated system was developed. This system contians a reaction station, tip rack, and an eight-tip pipettor that is alble to attach and detach a strong magnet to the tip surface. The immunoreaction time was shortened to 5 min, and the assay was completed within 20 min. The lower detection limit for lysozyme was 10 ng/mL. This system can be used to perform 24 samples in 60 min within 10% coefficient of variation.

Index Entries

Sandwich immunoassay food allergen lysozyme bacterial magnetic particles fully automated system 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Ebbehøj, K., Dahl, A. M., Frøkiær, H., Nørggard, A., Poulsen, L. K., and Barkholt, V. (1995), Allergy 50, 133–141.CrossRefGoogle Scholar
  2. 2.
    Lehrer, S. B., McCants, M. L., and Salvaggio, J. E. (1985), Int. Arch. Allergy Appl. Immunol. 77, 192–194.Google Scholar
  3. 3.
    Koppelman, S. J., Knulst, A. C., Koers, W. J., Penninks, A. H., Peppelman, H., Vlooswijk, R., Pigmans, I., Duijn, G., and Hessing, M. (1999), J. Immunol. Methods 299, 107–120.CrossRefGoogle Scholar
  4. 4.
    Kushimoto, H. and Aoki, T. (1985), Arch. Dermatol. 121, 355–360.CrossRefGoogle Scholar
  5. 5.
    Blakemore, R. P. (1975), Science 190, 377–379.CrossRefGoogle Scholar
  6. 6.
    Matsunaga, T., Tadokoro, F., and Nakamura, N. (1990), IEEE Trans. Magnet. 26, 1557–1559.CrossRefGoogle Scholar
  7. 7.
    Matsunaga, T., Sakaguchi, T., and Tadokoro, F. (1991), Appl. Microbiol. Biotechnol. 35, 651–655.CrossRefGoogle Scholar
  8. 8.
    Sakaguchi, T., Burgess, J. G., and Matsunaga, T. (1993), Nature (Lond.) 365, 47–49.CrossRefGoogle Scholar
  9. 9.
    Nakamura, N., Hashimoto, K., and Matsunaga, T. (1991), Anal. Chem. 63, 268–272.CrossRefGoogle Scholar
  10. 10.
    Balkwill, D. L., Maratea, D., and Blekemore, R. P. (1980), J. Bacteriol. 141, 1399–1408.Google Scholar
  11. 11.
    Matsunaga, T., Kawasaki, M., Yu, X., Tsujimura, N., and Nakamura, N. (1996), Anal. Chem. 68, 3551–35454.CrossRefGoogle Scholar
  12. 12.
    Tanaka, T. and Matsunaga, T. (2000), Anal. Chem. 72, 3518–3522.CrossRefGoogle Scholar
  13. 13.
    Takeyama, H., Tuzuki, H., Chow, S., Nakayama, H., and Matsunaga, T. (2000), Marine Biotechnol. 2, 309–313.Google Scholar
  14. 14.
    Matsunaga, T., Nakayama, H., Okochi, M., and Takeyama, H. Biotechnol. Bioeng., in press.Google Scholar
  15. 15.
    Holen, E. and Elsaved, S. (1990), Int. Arch. Allergy Appl. Immunol. 91, 136–141.Google Scholar
  16. 16.
    Taylor, S. L. and Nordlee, J. A. (1996), Food Technol. 61, 231–238.Google Scholar

Copyright information

© Humana Press Inc 2001

Authors and Affiliations

  • Reiko Sato
    • 1
  • Haruko Takeyama
    • 1
  • Tsuyoshi Tanaka
    • 1
  • Tadashi Matsunaga
    • 1
  1. 1.Department of BiotechnologyTokyo University of Agriculture and TechnologyTokyoJapan

Personalised recommendations