Rapid monitoring of recombinant protein products: a comparison of current technologies

Baker, K.N. and Rendall, M.H. and Patel, A. and Boyd, P. and Hoare, M. and Freedman, R.B. and James, D.C. (2002) Rapid monitoring of recombinant protein products: a comparison of current technologies. Trends Biotechnol, 20 (4). pp. 149-156. ISSN 0167-7799. (The full text of this publication is not available from this repository)

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Abstract

Specific measurement of recombinant protein titer in a complex environment during industrial bioprocessing has traditionally relied on labor-intensive and time-consuming immunoassays. In recent years, however, developments in analytical technology have resulted in improved methods for protein product monitoring during bioprocessing. The choice of product-monitoring technology for a particular bioprocess will depend on a variety of assay factors and instrument-specific factors. In this article, we have compiled an overview of the advantages and disadvantages of the most commonly used technologies used: electrochemiluminescence, optical biosensors, rapid chromatography and nephelometry. The advantages of each technology for measuring both small and large recombinant therapeutic proteins are compared with a conventional enzyme-linked immunosorbent assay (ELISA) technique.

Item Type: Article
Additional information: 0167-7799 (Print) Comparative Study Journal Article
Uncontrolled keywords: Biosensing Techniques/economics/methods/trends Chemiluminescent Measurements Electrochemistry/economics/instrumentation/trends Enzyme-Linked Immunosorbent Assay/economics/methods/trends Humans *Molecular Probe Techniques Nephelometry and Turbidimetry/economics/methods/trends Optics/instrumentation Recombinant Proteins/*analysis
Subjects: Q Science
Divisions: Faculties > Science Technology and Medical Studies > School of Biosciences > Protein Science Group
Depositing User: Sue Davies
Date Deposited: 09 Sep 2008 18:10
Last Modified: 14 Jan 2010 14:24
Resource URI: http://kar.kent.ac.uk/id/eprint/6496 (The current URI for this page, for reference purposes)
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