Effect of Reaction Temperature on the Determination of Rat Serum IgE by the Avidin-Biotin Method

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概要

• 論文の詳細を見る

• We established an avidin-biotin method for the sensitive determination of rat IgE and found that a non-specific signal was generated depending on the reaction temperature. When the sera of rats immunized or not with ovalbumin (OVA) were fractionated in a hydroxyapatite column and OVA-specific IgE was determined by the avidin-biotin method at 4℃ or 37℃, OVA-specific IgE peaks were detected at 37℃, even with nonimmunized rats, but not at 4℃.

• 社団法人日本農芸化学会の論文
• 1996-11-23

著者

• Yamada Koji

  Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University

• YAMADA Koji

  Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Ky

• Yamada Koji

  Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B

• Sugano M

  Faculty Of Environmental And Symbiotic Sciences Prefectural University Of Kumamoto

• SUGANO Michihiro

  Laboratory of Food Chemistry, Department of Food Science and Technology, Faculty of Agriculture (46-

• Sakono M

  Laboratory Of Nutrition Chemistry Faculty Of Agriculture Graduate School Of Kyushu University

• Yazawa K

  九州大学 農学部生物機能化学食糧化学

• Sugano Michihiro

  Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto

• Sugano Michihiro

  Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K

• Ito Yuji

  Laboratory Of Food Science Department Of Food Science And Technology Faculty Of Agriculture Kyushu U

• Takasugi Mikako

  Laboratory of Food Science, Department of Food Science and Technology, Kyushu University School of A

• TAKASUGI Mikako

  Faculty of Human Life Science, Yamaguchi Prefectural University

• HASSAN Nasra

  Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyush

• NAKAO Akemi

  Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyush

• ITOH Yuji

  Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyush

• Sugano M

  Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K

• Itoh Yuji

  Laboratory Of Food Science And Laboratory Of Nutrition Chemistry Faculty Of Agriculture Kyushu Unive

• ITOH Yoshikane

  Department of Applied Biological Chemistry, Faculty of Agriculture, Niigata University

• Yamada K

  Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B

• Nakao Akemi

  Laboratory Of Food Science Department Of Food Science And Technology Faculty Of Agriculture Kyushu U

• Hassan Nasra

  Laboratory Of Food Science Department Of Food Science And Technology Faculty Of Agriculture Kyushu U

• Tanaka M

  Faculty Of Human Life Science Yamaguchi Prefectural University

• Itoh Y

  Department Of Applied Biological Chemistry Faculty Of Agriculture Niigata University

• Yamada Koji

  Laboratopy Of Food Chemistry Department Of Bioscience And Biotechnology Division Of Bioresource And

• TAKASUGI Mikako

  Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University

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