FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (10): 372-374.

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Preparation and Characterization of Monoclonal Antibodies Against Purified Egg White Extract

 XU  Jing, FU  Ying-Yuan, LIU  Zhi-Gang, LI  Jia-Na   

  1. 1. Huarui Hospital,Southern Medical University,Guangzhou 510360,China; 2.Teaching and Research Section of Immunology,Medical College,Nanchang University,Nanchang 330006,China; 3.Research Institute of Allergy,College of Life Science,Shenzhen University,Shenzhen 518060,China
  • Online:2008-10-15 Published:2011-12-08

Abstract: Objective: To prepare and identify monoclonal antibodies (McAbs) against purified egg white extract. Methods: BALB/c mice were immunized with purified extracts of eggs,and hybridoma cell lines were obtained by fusing immunized mouse spleen cells with myeloma NS-1 cells. The specificities of McAbs were characterized by indirect ELISA and Western Blotting. Results: Two hybridoma cells,5E12 and 4F1,which secreted the McAbs (both are IgG1) against extracts of eggs,are obtained. The titers of 5E12 and 4F1 are 1:3000 and 1:30,respectively. Western Blotting analysis showed that 4F1 can recognize a target molecule with relative molecular mass of 45 kD. The tesults of indirect ELISA showed that the titers of two McAbs are 1:3000 and 1:300,respectively. Conclusion: Two McAbs,5E12 and 4F1,against extracts of eggs are prepared successfully,which provides valuable experiment foundation for quickly measuring allergen in foods as well as for isolating,purifying and identifying allergens.

Key words: purified extracts of eggs, monoclonal antibodies, characterization