Development of high-performance and rapid immunoassay for model food allergen lysozyme using antibody-conjugated bacterial magnetic particles and fully automated system.
A high-performance and rapid chemiluminescence immunoassay for model food allergen lysozyme, one of the major allergenic components in egg white, using antibody-conjugated bacterial magnetic particles and a fully automated system was developed. This system contains a reaction station, tip rack, and an eight-tip pipettor that is able to attach and detach a strong magnet to the tip surface. The immunoreaction time was shortened to 5 min, and the assay was completed within 20 min. The lower detection limit for lysozyme was 10 ng/mL. This system can be used to perform 24 samples in 60 min within 10% coefficient of variation.
Sato
R
R
Department of Biotechnology, Tokyo University of Agriculture and Technology, Japan.
Takeyama
H
H
Tanaka
T
T
Matsunaga
T
T
D000485:Allergens / Q000032:analysis*; D000818:Animals; D002645:Chickens; D021181:Egg Hypersensitivity; D004529:Egg White; D005512:Food Hypersensitivity; D006801:Humans; D007118:Immunoassay / Q000379:methods* / Q000706:statistics & numerical data; D008163:Luminescent Measurements; D008280:Magnetics; D018448:Models, Immunological; D009113:Muramidase / Q000032:analysis* / Q000276:immunology*
D000485:Allergens; D009113:Muramidase