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Appl Environ Microbiol, July 1998, p. 2497-2502, Vol. 64, No. 7
Department of Food Science, North Carolina
State University, and Southeast Dairy Foods Research
Center, Raleigh, North Carolina 27695-7624
Received 13 November 1997/Accepted 5 May 1998
Control of microorganisms such as Bacillus cereus
spores is critical to ensure the safety and a long shelf life of foods. A bifunctional single chain antibody has been developed for detection and binding of B. cereus T spores. The genes that encode
B. cereus T spore single-chain antibody and streptavidin
were connected for use in immunoassays and immobilization of the
recombinant antibodies. A truncated streptavidin, which is smaller than
but has biotin binding ability similar to that of streptavidin, was used as the affinity domain because of its high and specific affinity with biotin. The fusion protein gene was expressed in Escherichia coli BL21 (DE3) with the T7 RNA polymerase-T7 promoter expression system. Immunoblotting revealed an antigen specificity similar to that
of its parent native monoclonal antibody. The single-chain antibody-streptavidin fusion protein can be used in an immunoassay of
B. cereus spores by applying a biotinylated enzyme
detection system. The recombinant antibodies were immobilized on
biotinylated magnetic beads by taking advantage of the strong
biotin-streptavidin affinity. Various liquids were artificially
contaminated with 5 × 104 B. cereus
spores per ml. Greater than 90% of the B. cereus spores in
phosphate buffer or 37% of the spores in whole milk were tightly bound
and removed from the liquid phase by the immunomagnetic beads.
0099-2240/98/$04.00+0
Copyright © 1998, American Society for Microbiology. All rights reserved.
Development of a Streptavidin-Conjugated
Single-Chain Antibody That Binds Bacillus cereus
Spores
*
Corresponding author. Mailing address: Department of
Food Science, North Carolina State University, Raleigh, NC 27695-7624. Phone: (919) 515-2971. Fax: (919) 515-7124. E-mail:
peggy_foegeding{at}ncsu.edu.
Paper no. FSR97-45 of the Journal Series of the Department of Food
Science, North Carolina State University, Raleigh.
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