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Journal of Agricultural and Food Chemistry
Article . 2003 . Peer-reviewed
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Immunochemical Determination of 2,4,6-Trichloroanisole as the Responsible Agent for the Musty Odor in Foods. 1. Molecular Modeling Studies for Antibody Production

Authors: Sanvicens, Nuria; Sánchez Baeza, Francisco J.; Marco, María Pilar;

Immunochemical Determination of 2,4,6-Trichloroanisole as the Responsible Agent for the Musty Odor in Foods. 1. Molecular Modeling Studies for Antibody Production

Abstract

Nine antisera have been raised against 2,4,6-trichloroanisole (2,4,6-TCA) by immunizing them with three different haptens. With the spacer arm at the meta position, hapten A (3-(2,4,6-trichloro-3-methoxyphenyl)propanoic acid) preserved all of the functional groups of the target analyte. In hapten B (5-(2,4,6-trichlorophenoxy)pentanoic acid), the spacer was placed in the molecule substituting the methoxy group. Finally, hapten C (3-(3,5-dichloro-4-methoxyphenyl)propanoic acid) held the spacer arm at the para position instead of the chlorine atom of the target analyte. Using theoretical models, we have studied how the molecular geometry and the electronic distribution are affected by the introduction of the linker. The evaluation of the avidity of the resulting antibodies demonstrates that the orientation produced by the spacer arm must also be considered an essential aspect. The screening for competitive assays performed after synthesizing a battery of heterologous competitors has provided with these antibodies eight indirect enzyme-linked immunosorbent assays with acceptable properties. From the number of assays obtained, their maximal absorbance, their signal-to-noise ratio, the slope, and the IC(50) values obtained, it can be concluded that hapten C provided the best antibodies.

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Keywords

Hapten design, Immunoassay, Models, Molecular, Molecular modeling, Wine, Enzyme-Linked Immunosorbent Assay, Anisoles, Antibodies, Musty odor, Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization, Odorants, Immunization, Cork, Haptens, Food Analysis, Trichloroanisole

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
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22
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