Rapid and sensitive colorimetric detection of viable Staphylococcus aureus cells using a bacteriophage-based platform with nanozyme in food

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-10-13 DOI:10.1016/j.lwt.2025.118622

Wenyuan Zhou , Yeling Han , Aiping Deng , Yajie Li , Lei Yuan , Yajun Gao , Qin Hu , Guoqiang Zhu , Zhenquan Yang

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引用次数: 0

Abstract

Staphylococcus aureus is an important foodborne pathogen responsible for severe food poisoning. Thus, a rapid, easy-to-perform, and sensitive method is required to screen for S. aureus in ready-to-eat food samples. In this study, we constructed a colorimetric biosensor based on a CuCo₂S₄ nanozyme with excellent peroxidase activity and the bacteriophage SapYZU01 with attractive properties. We further evaluated its applicability in the rapid and sensitive detection of S. aureus in ready-to-eat food samples (braised beef with potatoes, teriyaki chicken, stir-fried pork, steamed duck with mushrooms, and black pepper beef). The SapYZU01@CuCo₂S₄ system detected S. aureus in 14 min total detection time (2 min incubation + 12 min reaction), with a detection limit of 78 CFU/mL. Its reliability and accuracy in S. aureus detection were confirmed and unaffected by interfering bacteria or food components in ready-to-eat food samples. In the proposed method, S. aureus blocks nanozyme active sites of SapYZU01@CuCo₂S₄, reducing ·OH production. In addition, the phage SapYZU01 acted as a biorecognition element, showing excellent specificity for S. aureus recognition. This was due to special binding between receptor-binding protein (RBP) and wall teichoic acid (WTA). Therefore, SapYZU01@CuCo₂S₄ is an effective alternative for quantifying viable S. aureus strains in the food industry.

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利用基于噬菌体的纳米酶平台快速灵敏地检测食品中活的金黄色葡萄球菌细胞

金黄色葡萄球菌是引起严重食物中毒的重要食源性致病菌。因此，需要一种快速、简便、灵敏的方法来筛选即食食品样品中的金黄色葡萄球菌。在本研究中，我们以具有优异过氧化物酶活性的CuCo2S4纳米酶和具有吸引力的噬菌体SapYZU01为基础构建了一种比色生物传感器。我们进一步评估了该方法在即食食品样品（土豆红烧牛肉、照烧鸡肉、爆炒猪肉、香菇蒸鸭和黑胡椒牛肉）中金黄色葡萄球菌快速灵敏检测中的适用性。SapYZU01@CuCo2S4系统总检测时间为14 min（培养2 min +反应12 min），检出金黄色葡萄球菌，检出限为78 CFU/mL。该方法检测金黄色葡萄球菌的可靠性和准确性得到了证实，并且不受即食食品样品中干扰细菌或食品成分的影响。在提出的方法中，金黄色葡萄球菌阻断SapYZU01@CuCo2S4纳米酶活性位点，减少·OH的产生。此外，噬菌体SapYZU01作为生物识别元件，对金黄色葡萄球菌具有良好的识别特异性。这是由于受体结合蛋白（RBP）与壁壁壁酸（WTA）之间的特殊结合。因此，SapYZU01@CuCo2S4是定量食品工业中活菌金黄色葡萄球菌菌株的有效替代方法。

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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.