Open AccessThe monoclonal antibody for discrimination of natural honey against artificial honey
Author(s) -
Joe Taeri,
Jeong Eunbee,
Yoo Gaeun,
Ahn Sejin,
Rhee Haeik,
Lee DeugChan
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.821
Subject(s) - monoclonal antibody , apis cerana , honey bee , royal jelly , sugar , antibody , biology , honey bees , chemistry , food science , botany , immunology
Background Honey is a natural product used as food, medicine, or cosmetics for very long time and is made by bees. Honey contains various components such as sugar, protein, minerals, and vitamins. Honey is made by Apis cerana or Apis mellifera , which commonly has major royal jelly proteins ( MRJP s) as a major protein. To discriminate between natural honey ( NH ) and artificial honey ( AH ), many researchers tried method of physicochemical analysis. However, the analysis results were ambiguous and not stable. Results We have produced a monoclonal antibody that recognizes MRJP s of honeys in common. Monoclonal antibody has advantage such as accuracy, sensitivity, and stability as the standard. The specificity and affinity of produced antibody were measured by western blotting and enzyme‐linked immunosorbent assay. As a result, this monoclonal antibody specifically recognized MRJP s of NH and did not recognize AH which has not including MRJP s. Conclusion Natural honey could be able to distinguish from AH accurately by using this monoclonal antibody. Also, this method could be commercially applicable.