| 3种特异性IgY与IgG相对亲和力特性的比较研究 |
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| 引用本文： | 薛海燕,李韵,张小苗,符海英,邹联柱,宋宏新. 3种特异性IgY与IgG相对亲和力特性的比较研究[J]. 食品科学, 2012, 33(11): 163-166. DOI: 10.7506/spkx1002-6630-201211035 |
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| 作者姓名： | 薛海燕 李韵 张小苗 符海英 邹联柱 宋宏新 |
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| 作者单位： | 陕西科技大学生命科学与工程学院 |
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| 基金项目： | 陕西省自然科学基础研究计划项目(2012JM2009);陕西省教育厅自然科学专项(2010JK425);陕西科技大学自然科学基金项目(ZX10-22) |
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| 摘 要： | 采用硫氰酸铵和尿素洗脱ELISA法两种方法，分别对牛β-酪蛋白、κ-酪蛋白和大肠杆菌O157:H7与对应抗原的卵黄抗体(IgY)与免疫球蛋白(IgG)抗体相对亲和力特性进行比较研究。结果表明：3种特异性IgY与抗原的相对亲和力比IgG要高，对蛋白抗原，两种抗体的相对亲和力相差不大，而对大肠杆菌O157:H7，两种抗体的差别明显加大，IgY的相对亲和力较IgG强。两类乳源蛋白抗体亲和力比较，发现κ-酪蛋白抗体与抗原的亲和力高于β-酪蛋白抗体，前者用于乳品免疫检测中，可提高方法灵敏度。
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| 关 键 词： | 酪蛋白 大肠杆菌O157:H7 相对亲和力 卵黄抗体 IgG |
Comparative Study on Relative Affinity of Three Types of Specific IgY and IgG |
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| XUE Hai-yan,LI Yun,ZHANG Xiao-miao,FU Hai-ying,ZOU Lian-zhu,SONG Hong-xin. Comparative Study on Relative Affinity of Three Types of Specific IgY and IgG[J]. Food Science, 2012, 33(11): 163-166. DOI: 10.7506/spkx1002-6630-201211035 |
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| Authors: | XUE Hai-yan LI Yun ZHANG Xiao-miao FU Hai-ying ZOU Lian-zhu SONG Hong-xin |
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| Affiliation: | (College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China) |
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| Abstract: | The relative affinity of anti-bovine β-casein,κ-casein,E.coli O157:H7 IgY and IgG with their corresponding antigens was investigated using ammonium sulfocyanate and urea elution ELISA methods.The results indicated that three kinds of IgY had higher relative affinity with their corresponding antigens when compared to IgG.A significant difference between IgY and IgG against E.coli O157:H7 was observed,whereas slight differences were found for β-casein and κ-casein.Besides,the affinity of κ-casein with its corresponding antibodies showed an increase when compared to β-casein.Therefore,anti-κ-casein antibody is more suitable for the detection of milk samples than anti-β-casein antibody. |
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| Keywords: | casein Escherichia coli O157:H7 relative affinity IgY IgG |
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