黄曲霉毒素M1适配体:从适配体技术到商业化。

IF 8.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Xiaodong Guo, Mengke Zhang, Xin Wen, Genxi Zhang, Tao Zhang, Xinhui Lou, Mengzhi Wang, Marie-Laure Fauconnier, Kaizhou Xie
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引用次数: 0

摘要

牛奶和乳制品中的黄曲霉毒素M1 (AFM1)污染因其对人类的严重健康风险而引起全球关注。对AFM1的敏感和特异性检测已成为减轻这些健康风险的最有效策略。适配体体积小,易于生产,具有良好的亲和力和特异性,稳定性高,免疫原性低,被认为是AFM1监测理想的生物识别元件。在此,我们首次回顾了基于selex的适体选择的进展以及2020年至2025年AFM1适体传感器的最新发展。此外,还强调了信号转导策略、潜在机制和便携式设备设计方面的进展。此外,我们批判性地研究和总结了传感器技术的前景、挑战和未来趋势,特别强调了其在现实世界中的应用和商业化潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Aptamers for aflatoxin M1: from aptasensing technology to commercialization.

Aflatoxin M1 (AFM1) contamination in milk and dairy products poses a significant global concern due to its severe health risks to humans. Sensitive and specific detection of AFM1 has emerged as the most effective strategy for mitigating these health risks. Aptamers are regarded as ideal biorecognition elements for AFM1 monitoring owing to their small size, ease of production, excellent affinity and specificity, high stability, and low immunogenicity. Herein, we review the advancements in SELEX-based aptamer selection and the recent development of aptasensors for AFM1 from 2020 to 2025 for the first time. Additionally, the progress in signal transduction strategies, underlying mechanisms, and the design of portable devices are highlighted. Furthermore, we critically examine and summarize the prospects, challenges, and future trends in aptasensor technology, with a particular emphasis on its potential for real-world application and commercialization.

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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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