Publication: Rapid identification and differentiation of Vibrio parahaemolyticus from Vibrio spp. in seafood samples using developed monoclonal antibodies
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Issued Date
2013
Resource Type
File Type
application/pdf
ISSN
9593993
Other identifier(s)
2-s2.0-84875050997
Rights Holder(s)
มหาวิทยาลัยศรีนครินทรวิโรฒ
Bibliographic Citation
World Journal of Microbiology and Biotechnology. Vol 29, No.4 (2013), p.721-731
Suggested Citation
Prompamorn P., Longyant S., Pengsuk C., Sithigorngul P., Chaivisuthangkura P. Rapid identification and differentiation of Vibrio parahaemolyticus from Vibrio spp. in seafood samples using developed monoclonal antibodies. World Journal of Microbiology and Biotechnology. Vol 29, No.4 (2013), p.721-731. doi:10.1007/s11274-012-1228-6 Retrieved from: https://hdl.handle.net/20.500.14740/6687
Abstract
Monoclonal 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.
Subject(s)
Alkalinity
Molluscs
Monoclonal antibodies
Polymerase chain reaction
Shellfish
Biochemical characterization
Detection capability
Dot-blotting
Monoclonal antibodies (mAbs)
Rapid identification
Seafood
Vibrio parahaemolyticus
Western blots
Meats
Bacteria (microorganisms)
Bivalvia
Decapoda (Crustacea)
Musculista senhousia
Ostreidae
Scapharca broughtonii
Vibrio
Vibrio alginolyticus
Vibrio cholerae
Vibrio harveyi
Vibrio parahaemolyticus
Molluscs
Monoclonal antibodies
Polymerase chain reaction
Shellfish
Biochemical characterization
Detection capability
Dot-blotting
Monoclonal antibodies (mAbs)
Rapid identification
Seafood
Vibrio parahaemolyticus
Western blots
Meats
Bacteria (microorganisms)
Bivalvia
Decapoda (Crustacea)
Musculista senhousia
Ostreidae
Scapharca broughtonii
Vibrio
Vibrio alginolyticus
Vibrio cholerae
Vibrio harveyi
Vibrio parahaemolyticus