The effect of fish matrix on colloidal gold immunochromatographic assay of antibiotics: the source of interference and removal method

Abstract

The matrix effect is a serious problem for the immunoassay of antibiotic residues, which greatly restricts its real application in fishery products as well as other foodstuffs. Till now the related information on the colloidal gold immunochromatographic assay (GICA) is still limited. Therefore, five species of fish as samples, and the interference of main matrix components on the analysis of ciprofloxacin was investigated. Some water-soluble proteins were demonstrated to have significant affluence on GICA. Moreover, magnesium is also an important source of the matrix interference was revealed for the first time, and its interaction with some immunoglobin (Ig)G was assumed to be a possible reason for this. Based on these results, corresponding approaches for elimination of the interference were also explored. The matrix interference was fully eliminated and the sensitivity of GICA was increased about 8 times for the quantitative analysis of ciprofloxacin via acid pre-treatment followed by pH adjustment.

The effect of chlorophyll on the enzyme‐linked immunosorbent assay (ELISA) of procymidone in vegetables and the way to overcome the matrix interference

“…Some studies have indicated that porphyrin as the host molecule could recognize amino acids, 27,28 and this may imply the possible interaction between porphyrin and some proteins such as antibodies and enzymes, and therefore result in the interference to the ELISA. Moreover, in our previous work 29 magnesium was observed able to affect the antibody–antigen recognition significantly, maybe by its interaction with the specific site (Fab fragment) of antibodies; considering the rich content of magnesium in chlorophyll, 30 such a magnesium‐induced interference may also contribute to the matrix effect investigated here.…”

The design of an intelligent packaging based on immunochromatography to detect ciprofloxacin residues in different types of poultry meat

“…This phenomenon is called the matrix effect and has been mentioned in previous articles. [16][17][18] It is recommended that this type of intelligent packaging be designed and used to show other antibiotic residues in poultry meat.…”