Please use this identifier to cite or link to this item: https://ir.swu.ac.th/jspui/handle/123456789/14087
Full metadata record
DC FieldValueLanguage
dc.contributor.authorPrompamorn P.
dc.contributor.authorLongyant S.
dc.contributor.authorPengsuk C.
dc.contributor.authorSithigorngul P.
dc.contributor.authorChaivisuthangkura P.
dc.date.accessioned2021-04-05T03:33:09Z-
dc.date.available2021-04-05T03:33:09Z-
dc.date.issued2013
dc.identifier.issn9593993
dc.identifier.other2-s2.0-84875050997
dc.identifier.urihttps://ir.swu.ac.th/jspui/handle/123456789/14087-
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84875050997&doi=10.1007%2fs11274-012-1228-6&partnerID=40&md5=c609a2e832f09e66d5238ac36c740aa9
dc.description.abstractMonoclonal antibodies (MAbs) specific to Vibrio parahaemolyticus were successfully generated. According to the specificity of V. parahaemolyticus, MAbs can be classified into 5 groups. The MAbs VP-2D and VP-11H were specific to the O2 and O4 groups of V. parahaemolyticus, respectively. The MAb VP-11B reacted with 11 out of 30 isolates of V. parahaemolyticus used in this study. The MAb VP-516 bound to 27 out of 30 isolates of V. parahaemolyticus and cross reacted with all 10 isolates of V. alginolyticus. The MAb VP-618 demonstrated positive reactivity to 29 out of 30 isolates of V. parahaemolyticus and demonstrated slight cross reactivity to 3 out of 30 isolates of V. harveyi. The sensitivity of the MAbs ranged from 108 to 107 c. f. u. ml-1 for V. parahaemolyticus obtained from pure cultures and depended on the group of MAbs. However, the detection capability could be improved to be equivalent to that of the PCR technique following pre-incubation of the samples in alkaline peptone water (APW). Using these MAbs along with MAbs specific to V. alginolyticus (VA-165), V. cholerae (VC-63), V. harveyi (VH-9B and VH-20C) and Vibrio spp. (VC-201) from previous studies, V. parahaemolyticus could be identified and differentiated from Vibrio spp. in various seafood samples including shrimp, green mussels, blood clams and oysters by a simple dot blot immunoassay without the requirement for bacterial isolation or biochemical characterization. © 2012 Springer Science+Business Media Dordrecht.
dc.subjectAlkalinity
dc.subjectMolluscs
dc.subjectMonoclonal antibodies
dc.subjectPolymerase chain reaction
dc.subjectShellfish
dc.subjectBiochemical characterization
dc.subjectDetection capability
dc.subjectDot-blotting
dc.subjectMonoclonal antibodies (mAbs)
dc.subjectRapid identification
dc.subjectSeafood
dc.subjectVibrio parahaemolyticus
dc.subjectWestern blots
dc.subjectMeats
dc.subjectBacteria (microorganisms)
dc.subjectBivalvia
dc.subjectDecapoda (Crustacea)
dc.subjectMusculista senhousia
dc.subjectOstreidae
dc.subjectScapharca broughtonii
dc.subjectVibrio
dc.subjectVibrio alginolyticus
dc.subjectVibrio cholerae
dc.subjectVibrio harveyi
dc.subjectVibrio parahaemolyticus
dc.titleRapid identification and differentiation of Vibrio parahaemolyticus from Vibrio spp. in seafood samples using developed monoclonal antibodies
dc.typeArticle
dc.rights.holderScopus
dc.identifier.bibliograpycitationWorld Journal of Microbiology and Biotechnology. Vol 29, No.4 (2013), p.721-731
dc.identifier.doi10.1007/s11274-012-1228-6
Appears in Collections:Scopus 1983-2021

Files in This Item:
There are no files associated with this item.


Items in SWU repository are protected by copyright, with all rights reserved, unless otherwise indicated.