FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (11): 192-196.doi: 10.7506/spkx1002-6630-201011041

• Bioengineering • Previous Articles     Next Articles

Preparation and Identification of Anti-sulfadiazine Monoclonal Antibody

WANG Liu-hua,XU Yang* ,GUO Jie-biao,ZHANG Hong,HE Qing-hua   

  1. Sino-Germany Joint Research Institute, State Key Laboratory of Food Science and Technology, Nanchang
    University, Nanchang 330029, China
  • Received:2009-11-09 Revised:2010-04-12 Online:2010-06-01 Published:2010-12-29
  • Contact: XU Yang E-mail:wangliumeis@sina.com

Abstract:

In order to generate a monoclonal antibody (McAb) against sulfadianzine (SD), three separate immunogens with SD/BSA conjugation ratios of 9.0, 8.0 and 3.7 were prepared by diazotization method and BALB/c mice were then immunized with the immunogens. An optimum immunization was observed in BALB/c mice immunized with the immunogen with middle SD/BSA conjugation ratio. A McAb (1F6) with high affinity to SD was obtained by hybridoma technique. The titer of the McAb was 1:1.28 ×106 in ascites according to the indirect ELISA determination. IC50 and the lowest detectable limit (LDL) of the McAb in linear range of 14.8-421.5 ng/mL for SD were 79.1 ng/mL and 10.4 ng/mL, respectively. The cross-reactivity ratios of the McAb against sulfamethazine, sulfamonomethoxine and sulfamethoxydiazine were 0.3%, 0.99% and 4.5%, respectively, while no cross-reactivity to sulfamethoxazole, sulfaquinoxaline, 4-aminobenzoic acid, sulfanilamide or sulfanilic acid was observed. The sub-class of the McAb was identified as IgG2b.

Key words: sulfadiazine, diazotization, ELISA, monoclonal antibody

CLC Number: