FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (8): 63-68.doi: 10.7506/spkx1002-6630-201708011

• Bioengineering • Previous Articles     Next Articles

Preparation and Immunological Characteristics of Monoclonal Antibodies against Vibrio parahaemolyticus

XIE Manman, LI Jianwu, WANG Guangbin, ZENG Haijuan, ZHAI Xuzhao, DING Chengchao, LIU Wukang, LIU Qing   

  1. 1. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; 2. Xuzhou Lüjian-Dairy Beverage Co. Ltd., Xuzhou 221006, China
  • Online:2017-04-25 Published:2017-04-24

Abstract: This study aimed to prepare a highly specific monoclonal antibody (mAb) against Vibrio parahaemolyticus for the purpose of solving the constraints on the development of immunological assays for this pathogenic microorganism. We injected Balb/c mice with V. parahaemolyticus ATCC 17802. The hybridoma cell line 3F7D7E8C4, which could stably secret mAb against ATCC 17802, was obtained after cell fusion and screening by indirect ELISA. By using a commercial kit, the mAb was identified to belong to the IgG1 subclass. The antibody titer of the ascites was 1:16 000. After purification with saturated ammonium sulfate precipitation and protein G affinity chromatography and purity analysis by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), the titer of the antibody was 1:8 000 and the sensitivity (IC50) was 106 CFU/mL. The purified antibody could specifically bind to 12 V. parahaemolyticus strains, and had no cross-reaction with 9 non-V. parahaemolyticus foodborne pathogens.

Key words: Vibrio parahaemolyticus, monoclonal antibody (mAb), enzyme linked immunosorbent assay (ELISA)

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