FOOD SCIENCE

• Bioengineering • Previous Articles     Next Articles

Antigen Response Properties of Tilapia Skin Type I Collagen

ZHANG Jingyi1, WU Wenhui2, WANG Nanping3, HE Lan3, Elango JEEVITHAN1, BAO Bin1,*   

  1. 1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
    2. Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China;
    3. Shanghai Fisheries Research Institute, Shanghai 200433, China
  • Online:2015-04-15 Published:2015-05-05

RichHTML

2

PDF (PC)

539

Abstract:

Objective: To investigate the antigenicity of type I collagen isolated from tilapia skin and evaluate its
biocompatibility. Methods: The purity of tilapia skin collagen was confirmed by SDS-PAGE, and the antigenicity was
evaluated by measuring the changes in serum IgG, IgA and IgM induced by tilapia skin type I collagen in ICR mouse model
using ELISA. Results: The tilapia skin type I collagen was pure. The antibody concentrations of tilapia skin collagenimmunized
mice were 160.50–164.25 μg/L, and the concentrations of IgG, IgA and IgM were 424.81–437.59 ng/mL,
46.86–49.53 μg/mL and 1.81–1.89 ng/mL, respectively. Conclusion: Tilapia skin type I collagen has weak antigenicity
responsitivty and proved to have superior biocompatibility for biomedical applications.

Key words: collagen, immunization, enzyme-linked immune sorbent assay (ELI SA), antigenicity

CLC Number: