Characterization of smooth Brucella lipopolysaccharides and polysaccharides by monoclonal antibodies

Res Microbiol. 1991 Nov-Dec;142(9):971-8. doi: 10.1016/0923-2508(91)90007-w.

Abstract

Two mouse monoclonal antibodies (mAb) generated to the M antigen of Brucella melitensis 16M were analysed. Binding profiles of both monoclonals were established by a competitive enzyme-linked immunosorbent assay using chemically defined lipopolysaccharides, O polysaccharides and native hapten polysaccharides from B. melitensis 16M, B. abortus 544 and Yersinia enterocolitica O:9. Using this assay, significant differences in the reactivity of both antibodies were found with A and M antigens from Brucella spp. and the O polysaccharide from Y. enterocolitica O:9. These findings are consistent with the simultaneous expression of A and M epitopes on the lipopolysaccharide of all smooth Brucella strains. Quantitatively similar inhibitory powers were established for the native hapten and O polysaccharide from B. melitensis 16M. However, different behaviour was observed between both antigenic preparations obtained from B. abortus 544. The use of lipopolysaccharide-M-specific mAb in different serological tests instead of polyclonal antisera may be of great practical use for minimizing the risk of the appearance of cross-serological reactions between smooth Brucella strains and Y. enterocolitica O:9.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Antibodies, Monoclonal / immunology*
  • Antigens, Bacterial / immunology
  • Brucella / immunology*
  • Brucella / isolation & purification
  • Brucellosis / diagnosis*
  • Brucellosis / immunology
  • Brucellosis / microbiology
  • Enzyme-Linked Immunosorbent Assay
  • Haptens / immunology
  • Humans
  • Immunodiffusion
  • In Vitro Techniques
  • Lipopolysaccharides / immunology*
  • Polysaccharides, Bacterial / immunology
  • Yersinia enterocolitica / immunology

Substances

  • Antibodies, Monoclonal
  • Antigens, Bacterial
  • Haptens
  • Lipopolysaccharides
  • Polysaccharides, Bacterial