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


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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