Hapten synthesis, monoclonal antibody generation, and development of competitive immunoassays for the analysis of picoxystrobin in beer

Esteve‐Turrillas, Francesc A.; Parra, Javier; Abad‐Fuentes, Antonio; Agulló, Consuelo; Abad‐Somovilla, Antonio; Mercader, Josep V.

doi:10.1016/j.aca.2010.09.042

Cited by 51 publications

(43 citation statements)

References 22 publications

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“…Carboxyl functionalized haptens were activated using N,N'-disuccinimidyl carbonate, and the corresponding NHS ester was purified by flash chromatography following a previously published procedure (Esteve-Turrillas et al, 2010). Briefly, the hapten (0.1 mmol) and N,N 0 -disuccinimidyl carbonate (33.3 mg, 0.13 mmol, 1.3 equiv.)…”

Section: Hapten Synthesis and Activationmentioning

confidence: 99%

Moiety and linker site heterologies for highly sensitive immunoanalysis of cyprodinil in fermented alcoholic drinks

Esteve‐Turrillas¹,

Mercader²,

Agulló³

et al. 2015

Food Control

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1Cyprodinil is a new-generation anilinopyrimidine fungicide widely used in crop protection 2 and frequently found in fruits. In this study, novel derivatives of cyprodinil with linker site 3 heterologies were synthesized and employed in order to produce antibodies with enhanced affinity. 4Moreover, moiety-heterologous haptens were designed and prepared for assay sensitivity 5 improvement. Two competitive enzyme-linked immunosorbent assays for the analysis of this active 6 substance were developed using direct and indirect formats, achieving IC 50 values around 0.15 7 µg/L. Analytical figures of merit and usability of the optimized assays were evaluated with wine and 8 cider as model food processed matrices. The obtained recoveries were from 90% to 120%, and the 9 limit of quantification was in the 1 to 5 µg/L range. Finally, a monitoring study (n=150) was 10

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Section: Hapten Synthesis and Activationmentioning

confidence: 99%

Moiety and linker site heterologies for highly sensitive immunoanalysis of cyprodinil in fermented alcoholic drinks

Esteve‐Turrillas¹,

Mercader²,

Agulló³

et al. 2015

Food Control

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“…Haptens were covalently coupled to proteins by the active ester method as previously described for other molecules (Esteve-Turrillas et al 2010). Carboxylated haptens were activated by reaction with DSC and EtN3 under smooth conditions, and the corresponding active esters were purified by silica gel chromatography and characterized by 1 H NMR spectroscopy.…”

Section: Immunoreagent Preparationmentioning

confidence: 99%

High-affinity Antibodies from a Full Penthiopyrad-mimicking Hapten and Heterologous Immunoassay Development for Fruit Juice Analysis

Ceballos-Alcantarilla

Agulló

Abad‐Fuentes

et al. 2017

Food Anal. Methods

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New-generation succinate dehydrogenase inhibitors with increased antifungal performance have been developed during the last years. Particularly, penthiopyrad has been recently introduced in the agrochemical market as a complementary fungicide for combined treatments with other active principles displaying a different mode of action. In the present study, rapid and high-throughput analytical methods for penthiopyrad residue determination in foodstuffs were developed. A novel functionalized hapten that completely mimics the molecule of penthiopyrad was designed for high-affinity and specific antibody generation.Moreover, heterologous haptens were synthesized and the influence of their respective molecular modifications over antibody binding was evaluated by competitive enzyme-linked immunosorbent assay. Two immunoassays were optimized using alternative assay formats, affording limits of detection for penthiopyrad in buffer around 0.07 ng/mL in both cases.Performance, in terms of accuracy and precision, of the developed immunochemical methods was studied using apple juice and red and white grape juices. The obtained results showed that penthiopyrad could be determined in those food samples in compliance with European maximum residue limits.

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“…Mp 172-175°C (from cold methanol); IR v max /cm À1 (KBr) 3500-2500, 3435, 3305, 3035, 2928, 2853, 1691, 1653, 1513, 1473, 1444, 1388, 757; 1 (8) To activate hapten BLa5 (7) for protein conjugation, the N-succinimidyl ester was prepared ( Fig. 1) according to a previously described procedure (Esteve-Turrillas et al, 2010). Briefly, acid 7 (30 mg, 0.068 mmol) and N,N 0 -disuccinimidyl carbonate (DSC) (27.9 mg, 0.109 mmol, 1.6 equiv.)…”

Section: Preparation Of 5-mentioning

confidence: 99%

Development of competitive enzyme-linked immunosorbent assays for boscalid determination in fruit juices

et al. 2012

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Hapten synthesis, monoclonal antibody generation, and development of competitive immunoassays for the analysis of picoxystrobin in beer

Cited by 51 publications

References 22 publications

Moiety and linker site heterologies for highly sensitive immunoanalysis of cyprodinil in fermented alcoholic drinks

Moiety and linker site heterologies for highly sensitive immunoanalysis of cyprodinil in fermented alcoholic drinks

High-affinity Antibodies from a Full Penthiopyrad-mimicking Hapten and Heterologous Immunoassay Development for Fruit Juice Analysis

Development of competitive enzyme-linked immunosorbent assays for boscalid determination in fruit juices

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