Sandwich Capture Enzyme Immunoassay for Water Soluble Blood Group B Substance in Secretor Saliva

Abstract

Sandwich capture enzyme immunoassays (EIA I and EIA II) are described. Water soluble B substance was reacted simultaneously with affinity-purified dinitrophenyl goat anti-B IgG and affinity-purified goat anti-B IgG-peroxidase conjugate. The complex formed of B substance, dinitrophenyl IgG and IgG-peroxidase conjugate was trapped onto a polystyrene ball coated with affinity-purified goat anti-dinitrophenyl bovine serum albumin IgG. After washing, peroxidase activity bound to the ball was assayed by fluorometry (the sandwich capture EIA I). In the sandwich capture EIA II, the complex was, after thorough washing, eluted from the ball with dinitrophenyl-L-lysine, and then peroxidase activity in the eluate was assayed. The thorough washing and elution processes improved the sensitivity 3.3-fold, and B substance in saliva samples from type B and AB secretors could be detected 200- to 500-fold more sensitively than hemagglutination inhibition, a method commonly used in forensic practices.