Target-inhibited MCOF-Apt-AuNPs self-assembly for multicolor colorimetric detection of Salmonella Typhimurium

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2024-10-05 DOI:10.1038/s41538-024-00321-7

Hang Li, Hui Xu, Shuo Yao, Shengnan Wei, Yi Liu, Xuening Shi, Wei Zhao, Chao Zhao

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Abstract

Pathogens detection is a crucial measure in the prevention of foodborne diseases. This study developed a novel multicolor colorimetric assay to visually detect Salmonella Typhimurium (S. Typhimurium), by utilizing the etching process of gold nanorods (AuNRs) with TMB2+. The strategy involved the construction of nanozyme by assembling magnetic covalent organic framework (MCOF) with aptamer-conjugated AuNPs (Apt-AuNPs), exhibiting remarkable peroxidase-like activity to catalyze the oxidation of TMB/H2O2 and inducing the etching of AuNRs. The presence of S. Typhimurium could inhibit this process, resulting in the generation of vivid colors. The multicolor colorimetric assay could specifically determine S. Typhimurium from 102 to 108 CFU mL−1 in 60 min with visual detection limit of 102 CFU mL−1, and instrumental detection limit of 2.3 CFU mL−1. Moreover, detecting S. Typhimurium in chicken, milk, pork and lettuce samples has shown promise in practical applications.

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靶向抑制 MCOF-Apt-AuNPs 自组装用于多色比色检测鼠伤寒沙门氏菌。

病原体检测是预防食源性疾病的关键措施。本研究利用 TMB2+ 对金纳米棒（AuNRs）的蚀刻过程，开发了一种新颖的多色比色法，可目测检测鼠伤寒沙门氏菌（S. Typhimurium）。该策略包括通过将磁性共价有机框架（MCOF）与灵媒共轭 AuNPs（Apt-AuNPs）组装在一起来构建纳米酶，该纳米酶具有显著的过氧化物酶样活性，可催化 TMB/H2O2 氧化并诱导 AuNRs 刻蚀。伤寒杆菌的存在可抑制这一过程，从而产生鲜艳的颜色。多色比色法可在 60 分钟内检测出 102 至 108 CFU mL-1 的伤寒杆菌，肉眼检测限为 102 CFU mL-1，仪器检测限为 2.3 CFU mL-1。此外，检测鸡肉、牛奶、猪肉和莴苣样本中的鼠伤寒杆菌也显示了实际应用的前景。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.