CROSS-REACTIVITY AND HEAT LABILITY OF ANTIGENIC DETERMINANTS OF DUCK AND GOOSE LYSOZYMES

被引：3

作者：

SAUNAL, H

HEMMEN, F

PARAF, A

VANREGENMORTEL, MHV

机构：

[1] INST BIOL MOLEC & CELLULAIRE,CNRS,IMMUNOCHEM LAB,F-67084 STRASBOURG,FRANCE

[2] INRA,PATHOL & IMMUNOL LAB,F-37380 NOUZILLY,FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 05期

关键词：

MONOCLONAL-ANTIBODIES; DUCK; GOOSE; LYSOZYMES; ANTIGEN;

D O I：

10.1111/j.1365-2621.1995.tb06283.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Two panels of monoclonal antibodies (Mabs) raised against duck (Barbary) egg white lysozyme or hen egg white lysozyme, were tested in antigen-coated plate (ACP) acid double antibody sandwich (DAS) ELISA for cross-reaction with various avian lysozymes. The antibodies to hen lysozyme cross-reacted with goose lysozyme, but most antibodies to duck lysozyme reacted with it. One antibody to duck lysozyme reacted more strongly with goose lysozyme than with the homologous antigen, a heterospecific reaction confirmed by biosensor technology. Many lysozyme epitopes recognized by different antibodies showed considerable resistance to heat denaturation. Such Mabs may be useful for detecting chicken liver adulterants in ''foies gras'' of goose or duck origin.

引用

页码：1019 / 1021

页数：3

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