A novel method using immuno-affinity chromatography for isolating β-conglycinin from soybean proteins

被引：9

作者：

You, Jinming ^{[2
]}

Sun, Peng ^{[1
]}

Li, Defa ^{[1
]}

Qiao, Shiyan ^{[1
]}

Qu, Mingren ^{[2
]}

Wang, Zirui ^{[2
]}

Li, Guanhong ^{[2
]}

Pan, Ke ^{[2
]}

机构：

[1] China Agr Univ, Natl Key Lab Anim Nutr, Beijing 100193, Peoples R China

[2] Jiangxi Agr Univ, Coll Anim Sci & Technol, Nanchang 330045, Peoples R China

来源：

FOOD CHEMISTRY | 2009年 / 117卷 / 02期

基金：

中国国家自然科学基金;

关键词：

beta-Conglycinin; Monoclonal antibody (Mab); Immuno-affinity chromatography; Purification; HYPERSENSITIVITY; IDENTIFICATION; FRACTIONATION; GLYCININ; ALLERGEN; MEAL;

D O I：

10.1016/j.foodchem.2009.03.098

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A monoclonal antibody (Mab) 6G(4) against soybean beta-conglycinin has been prepared using a conjugate of chicken ovalbumin and a synthetic peptide that corresponded to one of the epitope sequences of beta-conglycinin as the immunogen. An ELISA method for the quantification of beta-conglycinin has also been developed. In the present study. we report a novel method for the purification of beta-conglycinin by Mab 6G(4)-based immuno-affinity chromatography. beta-Conglycinin with a purity of 92.9% was successfully isolated from soybean proteins. Western blot assay was used to further identify its characteristics and the results demonstrated that the purified beta-conglycinin maintains its biological activities. Therefore, the Mab-based immuno-affinity chromatography is an available method for purification of beta-conglycinin. It also provides a new opportunity for future study on the mechanism of food allergy responses using high purity beta-conglycinin as the experimental material. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：371 / 374

页数：4

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