Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/64695

TítuloELISA and chemiluminescent enzyme immunoassay for sensitive and specific determination of lead (II) in water, food and feed samples
Autor(es)Xu, Long
Suo, Xiao-yi
Zhang, Qi
Li, Xin-ping
Chen, Chen
Zhang, Xiao-ying
Palavras-chavelead (II)
ELISA
monoclonal antibody (mAb)
isothiocyanobenzyl-EDTA (ITCBE)
chemiluminescent enzyme immunoassay (CLEIA)
Data8-Mar-2020
EditoraMultidisciplinary Digital Publishing Institute
RevistaFoods
CitaçãoXu, L.; Suo, X.-Y.; Zhang, Q.; Li, X.-P.; Chen, C.; Zhang, X.-Y. ELISA and Chemiluminescent Enzyme Immunoassay for Sensitive and Specific Determination of Lead (II) in Water, Food and Feed Samples. Foods 2020, 9, 305.
Resumo(s)Lead is a heavy metal with increasing public health concerns on its accumulation in the food chain and environment. Immunoassays for the quantitative measurement of environmental heavy metals offer numerous advantages over other traditional methods. ELISA and chemiluminescent enzyme immunoassay (CLEIA), based on the mAb we generated, were developed for the detection of lead (II). In total, 50% inhibitory concentrations (IC<sub>50</sub>) of lead (II) were 9.4 ng/mL (ELISA) and 1.4 ng/mL (CLEIA); the limits of detection (LOD) were 0.7 ng/mL (ic-ELISA) and 0.1 ng/mL (ic-CLEIA), respectively. Cross-reactivities of the mAb toward other metal ions were less than 0.943%, indicating that the obtained mAb has high sensitivity and specificity. The recovery rates were 82.1%–108.3% (ic-ELISA) and 80.1%–98.8% (ic-CLEIA), respectively. The developed methods are feasible for the determination of trace lead (II) in various samples with high sensitivity, specificity, fastness, simplicity and accuracy.
TipoArtigo
URIhttps://hdl.handle.net/1822/64695
DOI10.3390/foods9030305
ISSN2304-8158
Versão da editorahttps://www.mdpi.com/2304-8158/9/3/305
Arbitragem científicayes
AcessoAcesso aberto
Aparece nas coleções:DBio - Artigos/Papers

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
foods-09-00305.pdf1,15 MBAdobe PDFVer/Abrir

Este trabalho está licenciado sob uma Licença Creative Commons Creative Commons

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID