Development of quantum dot-based tetrodotoxin immunochromatographic test strips and the effect of different aquatic product matrices on detection results
Xinyi Zhao , Jinmin Zhang , Wenye Zhu , Hong Lin , Yaqing Wang , Zhenxing Li
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引用次数: 0
Abstract
Tetrodotoxin (TTX) is a highly potent marine neurotoxin that can cause fatal poisoning. It is found not only in pufferfish but also in other marine organisms such as shellfish. In recent years, the number of poisoning incidents due to the accidental consumption of TTX-containing aquatic products has increased. Therefore, the development of a rapid and sensitive TTX assay is urgently needed. In this study, quantum dot-based fluorescent lateral flow immunochromatographic test strips (LFICS) were developed, and the effects of different aquatic matrices on the assay were investigated. The fluorescent probe was synthesized by coupling a monoclonal antibody against TTX with carbonylated quantum dots, and the conditions for strip preparation were optimized. The results of the developed test strips could be observed within 15 min, with a visual detection limit (VDL) of 500 ng/mL and an instrumental detection limit (IDL) of 8.7 ng/mL. The linear range of detection (DLR) was 5–1000 ng/mL. The intra-assay and inter-assay coefficients of variation for the LFICS were 2.15 %–13.71 % and 2.7 %–14.55 %, respectively. Five aquatic samples (pomfret, cod, whelk, clam, and South American white shrimp) spiked with TTX were analyzed using the developed LFICS. The average recoveries ranged from 76 % to 96 % at spiked concentrations of 100 ng/mL and 1000 ng/mL, and from 47.97 % to 94.87 % at a spiked concentration of 10 ng/mL.
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.