Date of Award:


Document Type:


Degree Name:

Doctor of Philosophy (PhD)


Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Nutrition and Food Sciences

Committee Chair(s)

Rodney J. Brown


Rodney J. Brown


An enzyme immunoassay specific for several B-lactam antibiotics rather than individual antibiotics was investigated. The goal to develop an enzyme immunoassay for analysis of a whole class of compounds at one time is different than the goal of most enzyme immunoassays which desire specificity for drugs or hormone levels. Detection of the presence of all B-lactam antibiotics is wanted and identification of specific antibiotics is not needed.

6-Aminopenicillanic acid, the common structural moiety of B-lactam antibiotics was used tin this investigation. Methods of preparation of 6-aminopencillanic ac id conjugates 2nd antibodies needed for enzyme immunoassays have been developed. 6-Aminopenicillanic acid was conjugated to ovalbumin and bovine gamma globulin for production of antibodies with specificity to 6-aminopenicillanic acid. 6-Aminopenicillanic acid was also linked to the enzyme· horseradish peroxidase for future use in enzyme immunoassays.

Antibodies produced against 6-aminopenicillanic acid are antigenic towards the thiazolidine ring of penicillins as shown by their affinity to ampicillin and penicillin. Anti-6-aminopenicillanic acid antibodies should therefore be antigenic towards other semisynthetic penicillins because 6-aminopenicillanic acid is usually used in their synthesis.



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