Characterisation of Antibodies for the Immunochemical Detection of Enterobacter sakazakii

被引：19

作者：

Hochel, Igor ^{[1
]}

Skvor, Jiri ^{[2
]}

机构：

[1] Prague Inst Chem Technol, Fac Food & Biochem Technol, Dept Biochem & Microbiol, CR-16628 Prague, Czech Republic

[2] Charles Univ Prague, Dept Med Biophys, Fac Med 1, Prague, Czech Republic

来源：

CZECH JOURNAL OF FOOD SCIENCES | 2009年 / 27卷

关键词：

Enterobacter sakazakii; heat-labile antigen; IgG; ELISA; cross-reactivity; DUBLINENSIS SP-NOV; INFECTION; PROPOSAL; ELISA; GENUS;

D O I：

10.17221/206/2009-CJFS

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An indirect competitive enzyme immunoassay of Enterobacter sakazakii has been developed. The rabbit polyclonal antibodies to heat-labile or heat-stable antigen of the type strain E. sakazakii CNCTC 5739(T) were prepared for these purposes. The detection limits of enzyme immunoassays were within the range 0.6-14.4 x 10(5) cells/ml. Antibodies raised to heat-labile antigen were serotype-specific. Although they contain non-specific IgG fractions binding periplasmatic and cytosol proteins, the interactions of these immunoglobulins are not manifested under conditions of ELISA developed.

引用

页码：66 / 74

页数：9

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