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Du K, Gao L, Li T, Rao W. Methods and applications of noncompetitive hapten immunoassays. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024. [PMID: 39045721 DOI: 10.1039/d4ay00922c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/25/2024]
Abstract
Hapten immunoassays have found extensive application across various domains such as disease diagnostics, environmental monitoring, as well as the evaluation of food and pharmaceutical safety. These techniques traditionally rely on competitive assay formats and often face challenges with sensitivity and specificity. This review focuses on the emergent noncompetitive immunoassay technologies that promise to transcend these limitations through innovative approaches. Noncompetitive immunoassays, leveraging novel elements such as anti-idiotype antibodies, anti-immunocomplex (IC) antibodies, and the strategic use of nanomaterial-enhanced signal detection, are setting new benchmarks for analytical performance. These advancements not only enhance the detection capabilities but also significantly improve specificity inherent in traditional methods. Moreover, the integration of novel materials and binding reagents in these assays offers substantial improvements in assay dynamics, providing faster, more accurate, and reliable results. This review consolidates the latest methodologies and their applications, underlining the transformative impact of noncompetitive technologies in the sensitive detection of haptens across various fields.
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Affiliation(s)
- Kai Du
- Shenzhen New Industries Biomedical Engineering Co., Ltd., Shenzhen 518118, China.
| | - Li Gao
- Shenzhen New Industries Biomedical Engineering Co., Ltd., Shenzhen 518118, China.
| | - Tinghua Li
- Shenzhen New Industries Biomedical Engineering Co., Ltd., Shenzhen 518118, China.
| | - Wei Rao
- Shenzhen New Industries Biomedical Engineering Co., Ltd., Shenzhen 518118, China.
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Liu X, Li X, Xie Z, Zhou X, Chen L, Qiu C, Lu C, Jin Z, Long J. Comparative study on different immobilization sites of immobilized β-agarase based on the biotin/streptavidin system. Int J Biol Macromol 2024; 261:129807. [PMID: 38290635 DOI: 10.1016/j.ijbiomac.2024.129807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 01/18/2024] [Accepted: 01/25/2024] [Indexed: 02/01/2024]
Abstract
β-Agarase was biotinylated and immobilized onto streptavidin-conjugated magnetic nanoparticles to provide insights into the effect of immobilization sites on β-agarase immobilization. Results showed that, compared with free enzyme, the stability of prepared immobilized β-agarases through amino or carboxyl activation were both significantly improved. However, the amino-activated immobilized β-agarase showed higher thermostability and catalytic efficiency than the carboxyl-activated immobilized β-agarase. The relative activity of the former was 65.00 % after incubation at 50 °C for 1 h, which was 1.77-fold higher than that of the latter. Additionally, amino-activated immobilization increased the affinity of the enzyme to the substrate, and its maximum reaction rate (0.68 μmol/min) was superior to that of carboxyl-activated immobilization (0.53 μmol/min). The visualization results showed that the catalytic site of β-agarase after carboxyl-activated immobilization was more susceptible to the immobilization process, and the orientation of the enzyme may also hinder substrate binding and product release. These results suggest that by pre-selecting appropriate activation sites and enzyme orientation, immobilized enzymes with higher catalytic activity and stability can be obtained, making them more suitable for the application of continuous production.
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Affiliation(s)
- Xuewu Liu
- The State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xingfei Li
- The State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Zhengjun Xie
- The State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xing Zhou
- The State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- The State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Chao Qiu
- The State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Cheng Lu
- The State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Bioengineering, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhengyu Jin
- The State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Jie Long
- The State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
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