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

Yi Tien Chen; Yun Hwa Peggy Hsieh

doi:10.3390/foods10102360

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

Yi Tien Chen, Yun Hwa Peggy Hsieh

School of Food Safety

Research output: Contribution to journal › Article › peer-review

5 Citations (Scopus)

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 (100^◦C, 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 language	English
Article number	2360
Journal	Foods
Volume	10
Issue number	10
DOIs	https://doi.org/10.3390/foods10102360
Publication status	Published - 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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10.3390/foods10102360

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title = "Development and characterization of monoclonal antibodies for the detection of fish protein",

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 (100◦C, 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.",

keywords = "Detection, Fish allergy, Immunoassay, Monoclonal antibody, Muscle protein, Thermal-stability",

author = "Chen, {Yi Tien} and Hsieh, {Yun Hwa Peggy}",

note = "Funding Information: Funding: This research was funded by the U.S. Department of Agriculture NRI/AFRI grant (grant number 2009-35503-051850). Publisher Copyright: {\textcopyright} 2021 by the authors. Licensee MDPI, Basel, Switzerland.",

year = "2021",

month = oct,

doi = "10.3390/foods10102360",

language = "English",

volume = "10",

journal = "Foods",

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T1 - Development and characterization of monoclonal antibodies for the detection of fish protein

AU - Chen, Yi Tien

AU - Hsieh, Yun Hwa Peggy

N1 - Funding Information: Funding: This research was funded by the U.S. Department of Agriculture NRI/AFRI grant (grant number 2009-35503-051850). Publisher Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

PY - 2021/10

Y1 - 2021/10

N2 - 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 (100◦C, 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.

AB - 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 (100◦C, 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.

KW - Detection

KW - Fish allergy

KW - Immunoassay

KW - Monoclonal antibody

KW - Muscle protein

KW - Thermal-stability

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VL - 10

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JF - Foods

IS - 10

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ER -

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

Abstract

Keywords

ASJC Scopus subject areas

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