A型肉毒杆菌神经毒素单克隆抗体的制备及功能鉴定

IF 4.7 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Foods Pub Date : 2025-05-14 DOI:10.3390/foods14101743
Jingmei Kang, Qingyu Lv, Wenhua Huang, Hua Jiang, Shan Gao, Qian Li, Decong Kong, Guofen Zhao, Peng Liu, Yongqiang Jiang
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引用次数: 0

摘要

肉毒杆菌神经毒素血清型A (BoNT/A)是肉毒梭菌产生的7种血清型中毒性最大的一种,由于其与食源性疫情有关并可能用于生物恐怖主义,因此构成重大的公共卫生风险。在这项研究中,我们利用单细胞荧光激活细胞分选和巢式PCR技术开发了用于BoNT/A检测的高亲和力单克隆抗体。优化后的抗体对表现出卓越的灵敏度,在低至0.02 ng/mL的浓度下检测重组BoNT/A,线性范围为0.02 ng/mL -10 ng/mL,同时对BoNT/B, E和f保持高特异性,生物层干涉法证实了良好的结合动力学,时间分辨荧光免疫分析法(TRFIA)在复杂的食品基质中表现出一致的性能,包括火火肠和大豆酱。这些兔源性单克隆抗体能够超灵敏地检测各种食品基质中的BoNT/A,为食品安全监测和生物安全提供了强有力的工具。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Development and Functional Characterization of Monoclonal Antibodies for Botulinum Neurotoxin Serotype A.

Botulinum neurotoxin serotype A (BoNT/A), the most toxic of the seven serotypes produced by Clostridium botulinum, poses significant public health risks because of its involvement in foodborne outbreaks and potential use in bioterrorism. In this study, we developed high-affinity monoclonal antibodies for BoNT/A detection using single-cell fluorescence-activated cell sorting and nested PCR. The optimized antibody pair demonstrated exceptional sensitivity, detecting recombinant BoNT/A at concentrations as low as 0.02 ng/mL with a linear range of 0.02-10 ng/mL, while maintaining high specificity against BoNT/B, E, and F. Biolayer interferometry confirmed superior binding kinetics, and a time-resolved fluoroimmunoassay (TRFIA) demonstrated consistent performance in complex food matrices, including ham sausage and soybean paste. These rabbit-derived monoclonal antibodies enable ultrasensitive detection of BoNT/A across diverse food matrices, offering a powerful tool for food safety monitoring and biosecurity.

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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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