Molecules 2010, 15(3), 1127-1140; doi:10.3390/molecules15031127

Selection and Characterization of DNA Aptamers for Egg White Lysozyme

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Received: 13 January 2010; in revised form: 10 February 2010 / Accepted: 1 March 2010 / Published: 2 March 2010
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract: We have selected aptamers binding to lysozyme from a DNA library using capillary electrophoresis-systematic evolution of ligands by exponential enrichment. During the selection process the dissociation constant of the ssDNA pool decreased from the micromolar to the low nanomolar range within five rounds of selection. The final aptamer had a dissociation constant of 2.8 ± 0.3 nM, 6.1 ± 0.5 nM, and 52.9 ± 9.1 nM as determined by fluorescence anisotropy, surface plasmon resonance and affinity capillary electrophoresis respectively. The aptamers were successfully challenged for specificity against other egg white proteins. The high affinity aptamers open up possibilities for the development of aptamer based food and medical diagnostics.
Keywords: aptamer; capillary electrophoresis; food allergen; lysozyme; systematic evolution of ligands by exponential enrichment
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MDPI and ACS Style

Tran, D.T.; Janssen, K.P.F.; Pollet, J.; Lammertyn, E.; Anné, J.; Van Schepdael, A.; Lammertyn, J. Selection and Characterization of DNA Aptamers for Egg White Lysozyme. Molecules 2010, 15, 1127-1140.

AMA Style

Tran DT, Janssen KPF, Pollet J, Lammertyn E, Anné J, Van Schepdael A, Lammertyn J. Selection and Characterization of DNA Aptamers for Egg White Lysozyme. Molecules. 2010; 15(3):1127-1140.

Chicago/Turabian Style

Tran, Dinh T.; Janssen, Kris P. F.; Pollet, Jeroen; Lammertyn, Elke; Anné, Jozef; Van Schepdael, Ann; Lammertyn, Jeroen. 2010. "Selection and Characterization of DNA Aptamers for Egg White Lysozyme." Molecules 15, no. 3: 1127-1140.

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