Chitooligosaccharides in Korean Commercial Salt-Fermented Shrimps, Determined by Enzyme-Linked Immunosorbent Assay

• Published in: Journal of microbiology and biotechnology Vol. 14; no. 4; pp. 877 - 880
• Main Authors: Shim, Y.Y. (Korea Food Research Institute, Sungnam, Republic of Korea), Chee, K.M. (Korea University, Seoul, Republic of Korea), Shon, D.H. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: dhs95@kfri.re.kr
• Format: Journal Article
• Language: English
• Published: Seoul Korean Society for Applied Microbiology 01.08.2004; 한국미생물·생명공학회
• Subjects: Biological and medical sciences; Biotechnology; chitooligosaccharides; ELISA; Fundamental and applied biological sciences. Psychology; Salt-fermented shrimps; TEST ELISA; 생물학; Crustacea; Salt-fermented shrimps; Arthropoda; Oligosaccharide; Decapoda; Invertebrata; ELISA assay; Shrimp; chitooligosaccharides; Macrura; Salinity; ELISA
• ISSN: 1017-7825

In this study, we determined the content of chitooligosaccharides (COS) in Korean commercial salt-fermented shrimps by competitive direct enzyme-linked immunosorbent assays (cdELISAs), using anti-COS mixture (COSM) antibody and COSM horseradish peroxidase (HRP) conjugate. When COS6 was spiked into salt-fermented shrimps at the level of 10-300 ㎍/g, the average recovery was 120±19% (mean±S.D.). The COS contents of the 92 samples of Korean commercial salt-fermented shrimps collected during February 2000 and August 2002 were 36.3±20.7 ㎍ COS6 equivalent/g (expressed as "㎍/g" hereafter).