title: Reducing bioassay variability by identifying sources of variation and controlling key parameters in assay protocol.
abstract: Reducing bioassay variability by identifying sources of variation and controlling important parameters in assay protocol was demonstrated in this study. The variability of a bioassay based on a luminescent bacterium was examined as an example. This assay involved the growth of cells, storage at a low temperature, activation, and exposure to a test sample, and the assay response was bioluminescence inhibition. After determining that measurement error was small and negligible, the total assay variability was decomposed in an initial variance components study into between-batch, between-vial, and between-tube variations. Results indicated that between-vial variations accounted for the majority of the total observed variability and that reducing this type of variation would be beneficial. Five parameters in the assay protocol were determined as factors that potentially affected assay variability significantly. A split-plot design was employed to investigate the effects of these factors and some of their interactions on the assay response. One of the five factors, i.e., activation temperature, turned out to have a significant effect. The variance components study was repeated with better control of activation temperature as well as other parameters. Results indicated that the total variability of the bioassay was reduced by approximately 85%.
authors.affiliation: Gradient Corporation, 20 University Road, Cambridge, MA 02138, USA. sren@gradientcorp.com
authors.forename: Shijin
authors.initials: S
authors.lastname: Ren
authors.forename: Paul D
authors.initials: PD
authors.lastname: Frymier
mesh_terms: D000704:Analysis of Variance; D001419:Bacteria; D001681:Biological Assay / Q000379:methods*; D002453:Cell Cycle; D002478:Cells, Cultured; D005163:Factor Analysis, Statistical; D008163:Luminescent Measurements; D015203:Reproducibility of Results; D012107:Research Design; D012984:Software; D013696:Temperature