Abstract
A high-performance and rapid chemiluminescence immunoassay for model food allergen lysozyme, one of the major allergenic components in egg white, using antibody-conjugated bacterial magnetic particles and a fully automated system was developed. This system contains a reaction station, tip rack, and an eight-tip pipettor that is able to attach and detach a strong magnet to the tip surface. The immunoreaction time was shortened to 5 min, and the assay was completed within 20 min. The lower detection limit for lysozyme was 10 ng/mL. This system can be used to perform 24 samples in 60 min within 10% coefficient of variation.
| Original language | English |
|---|---|
| Pages (from-to) | 109-116 |
| Number of pages | 8 |
| Journal | Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology |
| Volume | 91-93 |
| DOIs | |
| Publication status | Published - 2001 May 23 |
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Keywords
- Bacterial magnetic particles
- Food allergen
- Fully automated system
- Lysozyme
- Sandwich immunoassay
ASJC Scopus subject areas
- Biotechnology
- Bioengineering
- Biochemistry
- Applied Microbiology and Biotechnology
- Molecular Biology
Cite this
Sato, R., Takeyama, H., Tanaka, T., & Matsunaga, T. (2001). Development of high-performance and rapid immunoassay for model food allergen lysozyme using antibody-conjugated bacterial magnetic particles and fully automated system. Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology, 91-93, 109-116. https://doi.org/10.1385/ABAB:91-93:1-9:109