黄曲霉毒素新型抗体制备研究进展.pdf

第5卷第8期
食品安全质量检测学报
Vol 5 No8
2014年8月
Journal of Food Salcly and Quality
Aug.,2014
黄曲霉毒素新型抗体制备硏究进展
涛1,马良…2,张宇吴2,吴春生!,蒋黎艳,戴芳芳
(1.西南大学食品科学学院,重庆400715:2.农业部农产品贮藏保鮮质量安全风险评估实验室(重庆,重庆400715
3.西南大学国家食品科学与工程实验教学中心,重庆400715
摘要:免疫学检测方法具有快捷、灵敏、特异性高的特点,在毒素的定量和定性方面已获得了快速的发展,成
为毒素检测方法的研究热点。而高质量抗体的制备是建立特异性强、灵敏度高的免疫分析方法关键。目前主
流研究和应用的抗体是单克隆抗体,其性质稳定,特异性强,灵敏度高。随着抗体技术的发展,重组抗体在免
疫检测领域也逐渐应用。与多克隆抗体、单克隆抗体相比较而言,重组抗体具有独特的优势,可以在原核表达
体系里短时间内大量生产且生产费用低廉,对黄曲霉毒素的低成本、大规模检測有重要的应用价值。本文重点
阐述和分析了黄曲霉毒素单克隆抗体、重组抗体制备过程中存在的影响因素及问题,并对未来黄曲霉毒素抗体
的发展前景进行了展望。
关键词:黄曲霉毒素;单克隆抗体;重组抗体;制备
Research progress of aflatoxin B1 antibody preparation
JIANG Tao MA Liang", ZHANG Yu-ha0, WU Chun-shcn
JIANG Li-yan, DAL Fang-fang
College a/Food Science, Southwes/ Universi/y, Chongqing 400715, China; 2. Laborator o Qualiy and Saely Risk
Asses for Ag-pd cs n torage and Pese ations( in)Mint o, hon in, h
3. National lood Science and Engineering Lpe men eching Center, Southwes Universi, Chonging 400715, China
ARSTRAC'T: Immunological detection methods with tast, sensitive and highly specific charactcristics had
gained a rapid development and become a hot detection methods. High quality antibody was the key OT
aflatoxins determination by specific and sensitive immunoassay methods Monoclonal antibody was the most
popular antibody in current researches and commercial products for their stability, high specificity and high
sensitivity. More and more recombinant antibodies were researched and applied with the development of
antibody technology. Compared to these two types of antibodies, an abundance of recombinant antibody can be
produced in prokaryotic expression systems in a very short time with low cost. It will be helpful to the low-cost
and high throughput detection method of allaloxins. In this paper, the preparation processing of monoclonal and
recombinant antibodies in aflatoxin detection were summarized and the key factors in the preparation of
aflatoxins antibody were analyzed
KEY WORDS: aflatoxins; monoclonal antibodies, recombinant antibodies; preparalion
基金项目:国家重点基础研究发展计划(973计划)项目(2013CB127803)、国家自然科学基金项目(31301476)
Fund: Supported by National Basic Rescarch Irogram of China(2013CB127803)and the National Natural Scicncc Foundation of
China(31301476)
通讯作者:马良,博士,副教授,主要研究方向为食品安全与食品检测技术。T-mail:rhyhmi(a163.com
Corresponding author: MA Liang, Associate Irofcssor, Doctor, College of Food Scicncc, Southwest Univcrsity, No 2, Tianshcn Road, Bcibci
District,Chongqing400716,China.E-mail:zhyhmlco163.com