CROSS-REACTIVITY AND HEAT LABILITY OF ANTIGENIC DETERMINANTS OF DUCK AND GOOSE LYSOZYMES

Two panels of monoclonal antibodies (Mabs) raised against duck (Barbar y) egg white lysozyme or hen egg white lysozyme, were tested in antige n-coated plate (ACP) acid double antibody sandwich (DAS) ELISA for cro ss-reaction with various avian lysozymes. The antibodies to hen lysozy me cross-reacted with goose lysozyme, but most antibodies to duck lyso zyme reacted with it. One antibody to duck lysozyme reacted more stron gly with goose lysozyme than with the homologous antigen, a heterospec ific reaction confirmed by biosensor technology. Many lysozyme epitope s recognized by different antibodies showed considerable resistance to heat denaturation. Such Mabs may be useful for detecting chicken live r adulterants in ''foies gras'' of goose or duck origin.