Electrochemical RNA-based aptasensor for neomycin detection in milk samples

IF 5.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Agnieszka Jackowska, Iwona Grabowska, Katarzyna Kurzątkowska-Adaszyńska
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引用次数: 0

Abstract

Mastitis is one of the most common diseases in dairy cattle, leading to significant financial losses. Veterinary drugs containing neomycin (Neo) are frequently used to treat this condition. However, the overuse of neomycin results in antibiotic residues in milk, increased microorganism resistance, and reduced therapeutic efficacy. Therefore, there is a growing need for simple and cost-effective methods of neomycin detection. This study presents the development of an electrochemical aptasensor for neomycin detection in cow's milk. A 2′-O-methylated ssRNA aptamer (APT_Neo) was used as the receptor element and was covalently immobilized on the surface of the gold electrode alongside an anti-adhesive compound, 4-mercaptophenol (4-MCP). The interaction between neomycin and the 2′-O-methylated ssRNA aptamer was monitored through changes in the electron transfer resistance (ΔR) of the electrode, recorded using electrochemical impedance spectroscopy (EIS) in the presence of an electroactive label redox couple, Fe(CN)63−/4- in the supporting solution. The developed electrochemical aptasensor exhibits high sensitivity and a low detection limit (36.3 nM in a 10-fold-diluted cow's milk sample), and selectivity for neomycin over structurally similar compounds (kanamycin and streptomycin) as well as antibiotics from tetracycline group (tetracycline and oxytetracycline). The proposed aptasensor is user-friendly and scalable, paving the way for the development of innovative miniaturized electrochemical sensor systems for practical applications in neomycin detection in cow's milk samples and food safety monitoring.
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来源期刊
Food Control
Food Control 工程技术-食品科技
CiteScore
12.20
自引率
6.70%
发文量
758
审稿时长
33 days
期刊介绍: Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.
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