基于SG4MB/SRCA的比色生物传感器检测食品中沙门氏菌

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-04-22 DOI:10.1016/j.jfca.2025.107677

Xiaoxuan Wang , Yunzhe Zhang , Hui Di , Congyan Qi , Hui Xu , Xin Lu , Guoqiang Shi , Shumei Cheng , Wei Zhang

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引用次数: 0

摘要

沙门氏菌是最常见的食源性致病菌之一，其快速检测对食品安全具有重要意义。在这项研究中，我们采用了一种新颖的方法，将跳跃滚动圈扩增（SRCA）技术与分裂g -四重分子信标（SG4MB）相结合，开发了用于沙门氏菌检测的SG4MB/SRCA比色生物传感器。通过改变SG4MB中分裂g -四重体序列的空间位置，实现了沙门氏菌的敏感分析，结果可以通过可视化进行定性检测，也可以通过测量吸光度进行定量检测。该传感器在5.2 × 101 ~ 5.2 × 106 CFU/mL范围内线性良好，检出限为4.33 CFU/mL。此外，该生物传感器在人工加标牛奶样品中表现出令人满意的特异性和良好的回收率（95.0 % ~ 105.4 %）。因此，该生物传感器对食品中沙门氏菌的检测具有较高的灵敏度、准确性和可靠性，具有广泛的应用潜力。

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Detection of Salmonella in food by SG4MB/SRCA based colorimetric biosensor

Salmonella is one of the most common foodborne pathogens and its rapid detection is important for food safety. In this study, we used a novel approach, combining the saltatory rolling circle amplification (SRCA) technology with the split G-quadruplex molecular beacon (SG4MB), to develop the SG4MB/SRCA colorimetric biosensor for the detection of Salmonella. Sensitive analysis of Salmonella was achieved by changing the spatial position of split G-quadruplex sequences in SG4MB, and the results could be qualitatively detected by visualization or quantitatively detected by measuring absorbance. The biosensor showed good linearity for the detection of Salmonella in the range of 5.2 × 10¹∼5.2 × 10⁶ CFU/mL, with an LOD of 4.33 CFU/mL. Furthermore, the biosensor showed satisfactory specificity and demonstrated good recoveries (95.0 %∼105.4 %) in manually spiked milk samples. Therefore, the biosensor is characterized by high sensitivity, accuracy and reliability for the detection of Salmonella in food and has the potential for a wide range of applications.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.