Production of monoclonal antibody and development of an icELISA for the detection of paxilline in grain

IF 1.7 3区农林科学 Q3 CHEMISTRY, APPLIED

Food and Agricultural Immunology Pub Date : 2024-01-28 DOI:10.1080/09540105.2023.2255759

Jiaxin Wang, Wenhua Shang, Shibei Shao, Jialin Zhang, Qiuyang Wu, Min He, Licai Ma, Jianzhong Shen, Zhanhui Wang, Kai Wen

引用次数: 0

Abstract

Paxilline (PAX) is a tremorgenic mycotoxin that is thought to be associated with various syndromes in animals. To facilitate the determination of this toxin, a hapten was chemically synthesized and...

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生产单克隆抗体并开发用于检测谷物中帕西林的icELISA方法

大蒜素（PAX）是一种震颤性霉菌毒素，被认为与动物的各种综合症有关。为了便于测定这种毒素，我们用化学方法合成了一种单体，并在...

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来源期刊

Food and Agricultural Immunology 农林科学-毒理学

CiteScore

5.30

自引率

6.70%

发文量

审稿时长

2 months

期刊介绍： Food and Agricultural Immunology is an international open access journal publishing original immunological research with applications in food, agricultural, environmental and veterinary science. Submissions describing the use of immunological techniques and methods are particularly welcomed. The journal aims to expand our understanding of the interactions at the interface of food and immune systems including studies on: -Development of diagnostic systems – all types of ligand-based assays, e.g. antibody, aptamer -Application of ligand-based assays for the detection or identification of molecules of interest in food science, agricultural research, veterinary investigations and clinical systems relating to food allergy or sensitivity to agricultural chemicals -Effects of food on the immune system -Studies on allergy and allergic reactions -Investigations into food allergies -Development of allergen-free food systems -Development of novel assay formats -Applications of assay systems to the monitoring of food items in relation to safety and labelling -Food quality issues, e.g. speciation, adulteration and contamination -Comparisons between different analytical techniques The journal publishes research and review articles and is essential reading for food scientists, immunologists and all those concerned with the interaction between food and immune systems.