Aptamer based ratiometric determination of DON by exploiting the FRET between carbon dots and graphene oxide

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-02-18 DOI:10.1016/j.jfca.2025.107384

Meijun Lu , Tianlin Wang , Tiange Li , Yan Ma , Xianqing Huang , Libin Wan , Fayun Wang , Lianjun Song

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引用次数: 0

Abstract

A ratiometric aptasensor for deoxynivalenol (DON) detection was developed based on FRET between graphene oxide (GO) and carbon dots. Blue carbon dots, functionalized with aptamers, act as energy donors, while GO functions as the energy acceptor. In the absence of DON, the addition of GO quenches the fluorescence of the blue carbon dots, while the fluorescence of red carbon dots, used as internal reference signals, remains unchanged. When DON is introduced, the aptamer selectively binds to the target, increasing the distance between the donor and acceptor, disrupting FRET, and gradually restoring the blue fluorescence. The sensor demonstrated a strong linear relationship within the concentration range of 0.05–200 ng/mL of DON, with a detection limit of 14.7 pg/mL. The superior analytical performance and high sensitivity indicate the potential of the sensor for DON detection in real sample matrices.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.