Modulating Linker Composition of Haptens Resulted in Improved Immunoassay for Histamine

• Published in: Biomolecules (Basel, Switzerland) Switzerland), 2019-10, Vol.9 (10), p.597
• Main Authors: Luo, Lin, Wei, Xiao-Qun, Jia, Bao-Zhu, Yang, Jin-Yi, Shen, Yu-Dong, Hammock, Bruce, Dong, Jie-Xian, Wang, Hong, Lei, Hong-Tao, Xu, Zhen-Lin
• Format: Article
• Language: English
• Subjects: derivatization-free immunoassay; hapten design; histamine; monocloanl antibody
• ISSN: 2218-273X; 2218-273X
• DOI: 10.3390/biom9100597

Histamine (HA) is an important food contaminant generated during food fermentation or spoilage. However, an immunoassay for direct (derivatization free) determination of HA has rarely been reported due to its small size to induce the desired antibodies by its current hapten-protein conjugates. In this work, despite violating the classical hapten design criteria which recommend introducing a linear aliphatic (phenyl free) linker into the immunizing hapten, a novel haptens, HA-245 designed and synthesized with a phenyl-contained linker, exhibited significantly enhanced immunological properties. Thus, a quality-improved monoclonal antibody (Mab) against HA was elicited by its hapten-carrier conjugates. Then, as the linear aliphatic linker contained haptens, Hapten B was used as linker-heterologous coating haptens to eliminate the recognition of linker antibodies. Indirect competitive ELISA (ic-ELISA) was developed with a 50% inhibition concentration (IC ) of 0.21 mg/L and a limit of detection (LOD) of 0.06 mg/L in buffer solution. The average recoveries of HA from spiked food samples for this ic-ELISA ranged from 84.1% and 108.5%, and the analysis results agreed well with those of referenced LC-MS/MS. This investigation not only realized derivatization-free immunoassay for HA, but also provided a valuable guidance for hapten design and development of immunoassay for small molecules.