A novel bioinspired SERS platform for ultrasensitive bacterial detection

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-04-25 DOI:10.1016/j.lwt.2025.117838

Xiangyu Song , Huhu Wang , Mingyuan Huang , Xuefei Shao , Xinglian Xu

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引用次数: 0

Abstract

Salmonella

Typhimurium (S. Typhimurium) is one of the greatest global concerns, as it causes zoonotic diseases. Human disease caused by the consumption of raw meat contaminated with S. Typhimurium are a major problem. Surface-enhanced Raman spectroscopy (SERS) has gained much attention as an ultrasensitive detection technique for the early monitoring of bacterial contamination. In this study, we proposed a SERS sandwich sensing method for developing a sensitive SERS bacterial sensor by integrating a signal element of dendritic mesoporous silica nanocarriers (DMSNs) loaded with plasma nanoparticles and SERS tags and an enrichment element of covalent organic frameworks encapsulated with magnetic Fe₃O₄ nanoparticles with a sensitive magnetic response, which can synergistically increase the quantity and intensity of hotspots. The proposed SERS sandwich sensor demonstrated ultrahigh detection sensitivity (6.5 CFU/mL) and selectivity for S. Typhimurium. The constructed sensor could rapidly and accurately detect the target bacteria in spiked chicken samples. Thus, it provided a new approach and direction for the early detection of bacterial contamination in fresh meat.

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一种用于超灵敏细菌检测的新型生物启发SERS平台

鼠伤寒沙门氏菌（S. Typhimurium）是全球最受关注的疾病之一，因为它会引起人畜共患疾病。食用被鼠伤寒沙门氏菌污染的生肉引起的人类疾病是一个主要问题。表面增强拉曼光谱（SERS）作为一种超灵敏的细菌污染早期监测技术受到了广泛的关注。在这项研究中，我们提出了一种SERS三明治传感方法，通过将带有等离子体纳米粒子和SERS标签的树突介孔二氧化硅纳米载体（DMSNs）的信号元件与具有敏感磁响应的Fe3O4磁性纳米颗粒包裹的共价有机框架的富集元件集成在一起，从而开发出敏感的SERS细菌传感器，从而协同增加热点的数量和强度。所构建的SERS夹层传感器对鼠伤寒沙门氏菌具有超高的检测灵敏度（6.5 CFU/mL）和选择性。所构建的传感器能够快速准确地检测出加标鸡肉样品中的目标细菌。为鲜肉中细菌污染的早期检测提供了新的途径和方向。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.