Development and characterization of monoclonal antibodies for the detection of fish protein

Yi Tien Chen, Yun Hwa Peggy Hsieh

Research output: Contribution to journalArticlepeer-review

Abstract

This study developed and characterized anti-fish monoclonal antibodies (mAbs) capable of detecting fish, a major allergenic food, in processed food products to protect fish sensitized individuals. Of the three mAbs raised against crude protein extract of cooked fish muscle, mAb 8F5 exhibited a positive reaction to all 50 common food fish species tested with no cross-reactions to shellfish, land animals, or food additives. Although the ELISA results were negative against swordfish and yellowfin tuna, western blot clearly detected both after cooking. The ~36 kDa antigenic protein of mAb 8F5, which was found in all fish species, was detectable by mAb 8F5 in all of the fish samples even after prolonged heat treatment (100C, up to 60 min). These findings suggest that mAb 8F5 has great potential utility as a probe for the immunochemical detection of fish tissue in cooked food.

Original languageEnglish
Article number2360
JournalFoods
Volume10
Issue number10
DOIs
Publication statusPublished - Oct 2021

Keywords

  • Detection
  • Fish allergy
  • Immunoassay
  • Monoclonal antibody
  • Muscle protein
  • Thermal-stability

ASJC Scopus subject areas

  • Food Science
  • Microbiology
  • Health(social science)
  • Health Professions (miscellaneous)
  • Plant Science

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