荧光团标记的分子识别肽:用于谷物产品中赭曲霉毒素a超灵敏比例荧光生物传感的金属-有机框架中的静态猝灭

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED
Li-Hong Yu, Yue-Hong Pang, Xiao-Fang Shen
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引用次数: 0

摘要

赭曲霉毒素A (Ochratoxin A, OTA)是一种普遍存在于粮食产品中的真菌毒素。本文根据结构分析和分子动力学计算设计了一种针对OTA的高亲和力分子识别肽(MRP, KQRLKCASLQKFGERAF),其解离常数(Kd)为12.18 ± 6.59 nM。合成了一种新型荧光探针RhB-MRP (MRP-赖氨酸-罗丹明B),将MRP与OTA的结合转化为光信号。基于RhB-MRP,我们利用经典的蓝色荧光mof (NH2-MIL-88(Fe))构建了比例荧光生物传感器。NH2-MIL-88(Fe)的荧光被RhB-MRP强烈猝灭,形成基态配合物导致静态猝灭。所开发的生物传感器具有优异的灵敏度,检测限为0.32 pg mL−1,响应时间快(11 min)。在粮食产品中回收率为87.3 ~ 114.1 %。虽然目前很少有MRPs能够特异性识别小分子,但这种高灵敏度和选择性的生物传感器显示了MRPs检测其他分子的巨大潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Fluorophore-labeled molecule recognition peptide: Static quenching in metal-organic frameworks for ultrasensitive ratiometric fluorescence biosensing of ochratoxin a in grain products
Ochratoxin A (OTA) is a notable mycotoxin prevalent in grain products. In this paper, we computationally designed a high-affinity molecular recognition peptide (MRP, KQRLKCASLQKFGERAF) targeted at OTA according to structural analysis and molecular dynamics with a dissociation constant (Kd) of 12.18 ± 6.59 nM. A novel fluorescent probe, RhB-MRP (MRP-lysine-rhodamine B), was synthesized to convert the binding of MRP and OTA into optical signals. Based on RhB-MRP, we constructed a ratiometric fluorescence biosensor utilizing the classic blue fluorescent MOFs (NH2-MIL-88(Fe)). The fluorescence of NH2-MIL-88(Fe) was strongly quenched by RhB-MRP, which formed a ground state complex leading to static quenching. The developed biosensor exhibited exceptional sensitivity with detection limit of 0.32 pg mL−1 and rapid response time (11 min). A good recovery rate of 87.3–114.1 % was achieved in grain products. Although there are currently few MRPs that can specifically recognize small molecules, this highly sensitive and selective biosensor demonstrates the great potential of MRPs for detecting other molecules.
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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