A1 Refereed original research article in a scientific journal

Development of an optical surface plasmon resonance biosensor assay for (fluoro)quinolones in egg, fish, and poultry meat




AuthorsHuet AC, Charlier C, Singh G, Godefroy SB, Leivo J, Vehniaeinen M, Nielen MWF, Weigel S, Delahaut P

PublisherELSEVIER SCIENCE BV

Publication year2008

Journal:Analytica Chimica Acta

Journal name in sourceANALYTICA CHIMICA ACTA

Journal acronymANAL CHIM ACTA

Volume623

Issue2

First page 195

Last page203

Number of pages9

ISSN0003-2670

DOIhttps://doi.org/10.1016/j.aca.2008.06.009


Abstract
The aim of this study was to develop an optical biosensor inhibition immunoassay, based on the surface plasmon resonance (SPR) principle, for use as a screening test for 13 (fluoro)quinolones, including flumequine, used as veterinary drugs in food-producing animals. For this, we immobilised various quinolone derivatives on the sensor chip and tested binding of a range of different antibodies (polyclonal and one engineered antibody) in the presence and absence of free (fluoro)quinolones. The main challenge was to detect flumequine in an assay giving good results for the other compounds. One antigen-antibody combination proved satisfactory: polyclonal antibodies raised against a dual immunogen and, on the sensor chip, a fluoroquinolone derivative. It was the first time that this concept of the bi-active antibody was described in the literature. The assay, optimised for detection in three matrices (poultry muscle, fish, and egg), was tested on incurred samples prepared by liquid extraction followed by two washing steps. This rapid, simple method proved adequate for detecting at least 13 (fluoro)quinolones at concentrations below established maximum residue levels (MRLs). The reference molecule norfloxacin could be detected in the range of 0.1-10 mu g kg(-1) in extracts of egg and poultry meat and in the range of 0.1-100 mu g kg(-1) in extracts of fish. The determined midpoints of these calibration curves were about 1, 1.5 and 3 mu g kg(-1) in poultry meat, egg and fish, respectively. (C) 2008 Elsevier B.V. All rights reserved.



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