Silver Nanocluster-Based Label-Free Aptasensor for the Turn-On Fluorescent Detection of Ochratoxin A.

IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Foods Pub Date : 2025-09-20 DOI:10.3390/foods14183271
Jinyan Nan, Chengbi Cui, Zhijun Guo
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引用次数: 0

Abstract

Despite the substantial human health risks posed by ochratoxin A (OTA), a potent mycotoxin, simple, low-cost methods for its sensitive and selective detection in foods are lacking. To address this gap, we herein developed a label-free OTA aptasensor based on deoxyribonucleic acid (DNA)-scaffolded silver nanoclusters (AgNCs) with an intense red fluorescence. As the DNA template fragment used for AgNC fabrication was derived from the complementary sequence of the OTA aptamer (Apt-OTA), Apt-OTA complexed the AgNCs in the absence of OTA, quenching their fluorescence. OTA inhibited this quenching by strongly binding Apt-OTA and thus precluding its binding to the AgNCs. The OTA aptasensor exhibited a high selectivity and low detection limit (0.38 ng/mL), eliminating the need for expensive reagents, complicated pre-treatments, and advanced equipment, and was successfully used to quantify mycotoxins in food under real-life conditions, thus holding promise for mycotoxin control.

Abstract Image

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Abstract Image

基于银纳米簇的无标记适配体传感器用于赭曲霉毒素A的开启荧光检测。
尽管赭曲霉毒素A (OTA)这种强效真菌毒素对人类健康构成重大风险,但缺乏在食品中对其进行敏感和选择性检测的简单、低成本方法。为了解决这一问题,我们在此开发了一种基于脱氧核糖核酸(DNA)支架银纳米团簇(agnc)的无标记OTA适配体传感器,具有强红色荧光。由于用于制备AgNC的DNA模板片段来源于OTA适配体的互补序列(Apt-OTA),因此在没有OTA的情况下,Apt-OTA与AgNC络合,使AgNC的荧光猝灭。OTA通过强烈结合Apt-OTA抑制这种猝灭,从而阻止其与agnc的结合。OTA配体传感器具有高选择性和低检出限(0.38 ng/mL),无需昂贵的试剂、复杂的预处理和先进的设备,在实际条件下成功用于食品中真菌毒素的定量,为真菌毒素控制提供了前景。
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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