通过由头孢-PEG-MNPs 和 apt-Fe@PDA 组成的双识别比色生物传感器灵敏检测副溶血性弧菌

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-10-19 DOI:10.1016/j.foodcont.2024.110955

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引用次数: 0

摘要

高精度、高灵敏度地检测副溶血性弧菌对于确保海产品安全和防止食源性疾病传播至关重要。本文开发了一种双识别策略驱动的检测副溶血性弧菌的比色生物传感器。该生物传感器基于 PEG 介导的头孢吡肟功能化磁性纳米粒子（Cefe-PEG-MNPs）和aptamer 修饰的掺杂铁的多巴胺（Fe@PDA）纳米酶。磁性平台 Cefe-PEG-MNPs 的引入提高了副溶血弧菌的富集效率，捕获效率超过 90%。Fe@PDA 纳米酶具有显著的过氧化物酶模拟酶活性。所开发的用于检测副溶血性弧菌的比色生物传感器具有良好的灵敏度，检测范围从 2.1 × 101 到 2.1 × 106 CFU/mL，检测限为 21 CFU/mL。此外，该生物传感器还具有显著的特异性，在万年青中的回收率为 95.80% 至 103.80%，相对标准偏差小于 1.38%。新开发的比色生物传感器为准确灵敏地检测海产品中的副溶血性弧菌提供了难得的机会。

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Sensitive detection of Vibrio parahaemolyticus via a dual-recognition colorimetric biosensor comprising Cefe-PEG-MNPs and apt-Fe@PDA

Highly accurate and sensitive detection of Vibrio parahaemolyticus is crucial for ensuring seafood safety and preventing the transmission of foodborne diseases. Herein, a dual-recognition strategy-driven colorimetric biosensor for the detection of V. parahaemolyticus was developed. This biosensor was based on the use of PEG-mediated cefepime-functionalized magnetic nanoparticles (Cefe-PEG-MNPs) and aptamer-modified Fe-doped polydopamine (Fe@PDA) nanozymes. The magnetic platform Cefe-PEG-MNPs was introduced to enhance the enrichment efficiency of V. parahaemolyticus, achieving a capture efficiency exceeding 90%. The Fe@PDA nanozyme exhibited notable peroxidase mimetic enzyme activity. The colorimetric biosensor developed for V. parahaemolyticus detection demonstrated good sensitivity, with a detection range spanning from 2.1 × 10¹ to 2.1 × 10⁶ CFU/mL, and a limit of detection of 21 CFU/mL. Moreover, the biosensor demonstrated remarkable specificity, achieving good recovery rates from 95.80% to 103.80% in Penaeus vannamei with a relative standard deviation of less than 1.38%. The newly developed colorimetric biosensor offers a remarkable opportunity for the accurate and sensitive detection of V. parahaemolyticus in seafood.

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来源期刊

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.