Highly sensitive and specific determination of mercury(II) ion in water, food and cosmetic samples with an ELISA based on a novel monoclonal antibody

Analytical and Bioanalytical Chemistry
Yuzhen WangAnping Deng

Abstract

Mercury is one of the most toxic heavy metals present in the environment. In this study, a highly sensitive and specific monoclonal antibody (mAb)-based indirect competitive enzyme-linked immunosorbent assay (ELISA) for the determination of Hg(2+) was developed. A new bifunctional ligand, 6-mercaptonicotinic acid (MNA), which contains a pyridine ring bearing a carboxylic group and a mercapto group, was selected for the preparation of immunogen. After immunization of mice and performing the hybridoma technique, the obtained mAb was characterized for its binding affinity and selectivity for Hg(2+). Based on this novel mAb, an ELISA was established. At optimal experimental conditions, the standard curve of the ELISA for Hg(2+) was constructed in concentration range of 0.1-100 ng mL(-1). The values of IC(50) and LOD of the assay were found to be 1.12 and 0.08 ng mL(-1). The cross-reactivity was lower than 2% with MNA, CH(3)Hg, and CH(3)Hg-MNA and was 11.5% and 4.4% for Hg(+) and Au(3+), respectively. No cross-reactivity was found with other metal ions such as Cu(2+), Sn(2+), Ni(2+), Mn(2+), Pb(2+), Zn(2+), Cd(2+), Fe(2+), Co(2+), Mg(2+), Ca(2+), and anions such as Cl(-), NO(3)(-), NO(2)(-), HCO(3)(-), F(-), and SO(4)(2-), indicatin...Continue Reading

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Citations

Jan 12, 2016·Organic & Biomolecular Chemistry·Yanqiu WangXuelei Pang
Sep 11, 2018·Analytical Sciences : the International Journal of the Japan Society for Analytical Chemistry·Yushun YangHailiang Zhu
Oct 10, 2018·Analytical Sciences : the International Journal of the Japan Society for Analytical Chemistry·Qiang ZouJia Zheng
Jul 6, 2014·Chemical Communications : Chem Comm·Yuzhen WangRenao Gu
May 30, 2019·Food Science & Nutrition·Xuexue JinJian Yuan
Mar 14, 2013·Chemical Communications : Chem Comm·Wei MaChuanlai Xu
Jun 17, 2021·Journal of Agricultural and Food Chemistry·Xiaoqian XieShuo Wang

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