Preparation and Identification of Tetrachloroisophthalonethile Artificial Antigen

doi:10.7506/spkx1002-6630-201013049

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13): 214-218.doi: 10.7506/spkx1002-6630-201013049

• Bioengineering • Previous Articles Next Articles

Preparation and Identification of Tetrachloroisophthalonethile Artificial Antigen

GUO Nai-fei1,2，GAO Xing1,2，JI Shu-juan1，YU Ji-cheng2,*

1. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China；
2. College of Life Science, Dalian Nationalities University, Dalian 116600, China

Received:2009-11-12 Online:2010-07-01 Published:2010-12-29
Contact: YU Ji-cheng E-mail:yujc@dlnu.edu.cn

Abstract

Abstract:

In this work, tetrachloroisophthalonethile (TCPN) was derivatized into TCPN-COOH through two-step chemical reactions to prepare a hapten. TCPN artificial antigens, TCPN-COOH-BSA and TCPN-COOH-OVA were prepared from the hapten separately conjugated with carrier proteins, i.e., bovine serum albumin (BSA) and ovalbumin (OVA) by activated ester and mixed anhydride methods. An antisera was obtained through the immunization of New Zealand white rabbits using TCPNBSA. Antiserum titer was detected by enzyme-linked immunosorbent assay (ELISA). Meanwhile, TCPN-COOH and its intermediate product TCPN-OH were characterized by IR, MS and NMR methods, and TCPN-COOH-BSA and TCPNCOOH- OVA were qualitatively analyzed by UV/Vis spectrophotometry. TCPN-COOH, TCPN-COOH-BSA and TCPNCOOH- OVA were successfully synthesized, and the coupling ratios between TCPN-COOH and BSA or OVA were 27.86 and 12.32, respectively. The antiserum titer was about 1:1.28 × 104.

Key words: tetrachloroisophthalonethile, hapten, artificial antigen, identification

CLC Number:

R392.7

GUO Nai-fei1,2，GAO Xing1,2，JI Shu-juan1，YU Ji-cheng2,*. Preparation and Identification of Tetrachloroisophthalonethile Artificial Antigen[J]. FOOD SCIENCE, 2010, 31(13): 214-218.

[1]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[2]	HU Yiran, LI Jieqing, LIU Honggao, FAN Maopan, WANG Yuanzhong. Species Identification of Common Wild Edible Bolete in Yunnan by Fourier Transform Mid-infrared Spectroscopy Coupled with Support Vector Machine [J]. FOOD SCIENCE, 2021, 42(8): 248-256.
[3]	ZHOU Yunling, WEI Na, HAO Xiaoxiu, WANG Zaiying, LI Yuhan. Progress in Application of Intelligent Packaging Technologies in Food Supply Chain [J]. FOOD SCIENCE, 2021, 42(7): 336-344.
[4]	CHEN Lihua, REN Lixia, LI Dongna, MA Xia. Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters [J]. FOOD SCIENCE, 2021, 42(6): 142-149.
[5]	GONG Min, MA Yanqiu, WANG Ruihong, CHI Yuan, CHI Yujie. Isolation and Identification of Typical Bacterial Strains from Eggshell Surface and Evaluation of Their Spoilage Potential in Liquid Whole Egg [J]. FOOD SCIENCE, 2021, 42(4): 153-160.
[6]	HUANG Rong, WANG Xiaoli, WANG Zhaosheng, LI You, FANG Shuangjie. Isolation and Identification of Spoilage Microorganisms from the Fruit of Chaenomeles speciosa (Sweet) Nakai [J]. FOOD SCIENCE, 2021, 42(4): 161-166.
[7]	BAI Wenming, XING Ranran, CHEN Liping, PENG Tao, LEI Hongtao, CHEN Ying. DNA Barcoding for Identification of Toxic Amanita Species [J]. FOOD SCIENCE, 2021, 42(4): 278-286.
[8]	SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong. Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(2): 121-127.
[9]	LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng. Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment [J]. FOOD SCIENCE, 2021, 42(18): 73-79.
[10]	GAN Xiaona, WANG Huijun, LI Tingzhao, LI Bo. Lycium ruthenicum Murray Fruit: Chemical Composition Analysis by Ultra-high Performance Liquid Chromatography Coupled to Triple Time of Flight Mass Spectrometry and Determination of Total Anthocyanins [J]. FOOD SCIENCE, 2021, 42(18): 185-190.
[11]	GAO Xiangyang, ZHANG Fang. Rapid Determination of Amino Acid Nitrogen Content of Brewed Soy Sauce for Grade Identification [J]. FOOD SCIENCE, 2021, 42(18): 207-211.
[12]	ZHAO Duoyong, KANG Lu, WANG Zhi, QIAO Kunyun, LIU Zhihu, YUAN Yuwei, GUO Hang, ZHANG Rui, WANG Cheng. Geographical Origin Identification of Korla Fragrant Pear Based on Strontium Content and Stable Isotopic Ratio [J]. FOOD SCIENCE, 2021, 42(18): 240-245.
[13]	ZHANG Nana, CHEN Lirong, ZHANG Shoumei, GUO Yuqiu, LIU Kaichang, GONG Kuijie. Isolation and Identification of Fungal Contaminants and Analysis of Mycotoxin Content in Fresh Corn during Grain Development [J]. FOOD SCIENCE, 2021, 42(16): 273-280.
[14]	YANG Yange, LI Li, WANG Dandan, LI Weixi, WANG Hongyue, LIU Mingchang, WU Yajun. Multiple Real-time Polymerase Chain Reaction for Identification of Animal-derived Ingredients in Milk Products from Minor Dairy Species [J]. FOOD SCIENCE, 2021, 42(16): 312-321.
[15]	LU Xiangkai, YANG Biao, FAN Baomin, SUN Hui, ZHANG Huijuan, SUN Xiaotao. Advances in Technologies for Identification of Geographical Characteristics of Baijiu [J]. FOOD SCIENCE, 2021, 42(15): 278-284.

Preparation and Identification of Tetrachloroisophthalonethile Artificial Antigen

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments