Visualization and quantitative detection of foodborne Salmonella Typhimurium by functionalizing cysteamine (CS) stabilized gold nanoparticles (CS-AuNPs@phage)

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-06-03 DOI:10.1007/s00217-024-04576-y

Yi Yan, Xiaoran Wang, Youyou Lu, Xiaohong Wang

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引用次数: 0

Abstract

Background: Salmonella, is one of the most important pathogens causing foodborne illnesses worldwide. The early detection of Salmonella is essential to minimize the risk. Herein, the nanoprobe (CS-AuNPs@phage-T156) for Salmonella was obtained by functionalizing cysteamine (CS) stabilized gold nanoparticles (CS-AuNPs) with phage T156. Results: In the presence of target Salmonella, the CS-AuNPs@phage-T156 specifically recognized and adsorbed on the surface of Salmonella, then induced the aggregation of gold nanoparticles and the color changes from red to purple, which enabled visual detection. The concentration of Salmonella was quantified by the absorption ratio (A₆₈₀/A₅₂₆), with a wide linear range from 1.2 × 10¹ CFU/mL to 1.2 × 10⁶ CFU/mL. Under the optimal experimental conditions, this assay possessed a potent selectivity characteristic quickly toward Salmonella, with a detection limit of 12 CFU/mL. Conclusion: This simple and rapid detection method is expected to provides a novel identification element for the detection of Salmonella by intuitive visualization judgment and quantitative analysis.

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通过功能化半胱胺（CS）稳定金纳米粒子（CS-AuNPs@phage）实现食源性鼠伤寒沙门氏菌的可视化和定量检测

背景：沙门氏菌是导致全球食源性疾病的最重要病原体之一。早期检测沙门氏菌对降低风险至关重要。本文通过将半胱胺（CS）稳定金纳米粒子（CS-AuNPs）与噬菌体 T156 功能化，获得了沙门氏菌纳米探针（CS-AuNPs@phage-T156）。研究结果在目标沙门氏菌存在的情况下，CS-AuNPs@噬菌体-T156能特异性地识别并吸附在沙门氏菌表面，然后诱导金纳米粒子聚集，颜色由红色变为紫色，从而实现肉眼检测。沙门氏菌的浓度通过吸收比（A680/A526）进行定量，线性范围从 1.2 × 101 CFU/mL 到 1.2 × 106 CFU/mL。在最佳实验条件下，该检测方法对沙门氏菌具有快速有效的选择性，检测限为 12 CFU/mL。结论这种简单、快速的检测方法有望通过直观的视觉判断和定量分析，为检测沙门氏菌提供一种新的识别手段。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.