A Visual and Sensitive Detection of Escherichia coli Based on Aptamer and Peroxidase-like Mimics of Copper-Metal Organic
- PDF / 1,290,765 Bytes
- 9 Pages / 595.276 x 790.866 pts Page_size
- 3 Downloads / 182 Views
A Visual and Sensitive Detection of Escherichia coli Based on Aptamer and Peroxidase-like Mimics of Copper-Metal Organic Framework Nanoparticles Nuo Duan 1,2 & Wei Yang 3 & Shijia Wu 1,2,4,5
&
Ying Zou 2 & Zhouping Wang 1,2,4,5
Received: 14 November 2019 / Accepted: 30 April 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In order to monitor and respond rapidly to outbreaks of food-borne pathogens, establishing rapid and sensitive detection methods is becoming increasingly urgent. In this work, through the synthesis of copper-based metal-organic framework nanoparticles (CuMOF NPs) and functionalized with aptamers, we developed a colorimetric protocol to detect Escherichia coli. In a typical experimental procedure, aptamer 1 was immobilized onto microplate to act as capture probes. Cu-MOF NPs were synthesized and functionalized with streptavidin and biotinylated aptamer 2 to form the signal probes. In the presence of E. coli, aptamers on both capture and signal probes bind with E. coli and form a sandwich-type complex. The Cu-MOF NPs enable to catalyze the colorless peroxidase substrate to yield a colorimetric output signal. This peroxidase-like mimics-based colorimetric aptasensor showed a rapid and sensitive quantification of E. coli in the concentration range of 16~1.6 × 106 cfu/mL with a limit of quantitation (LOQ) of 16 cfu/mL and limit of detection (LOD) of 2 cfu/mL. The application of the developed assay for colorimetric measuring of milk samples was evaluated with satisfactory results. The developed Cu-MOF NPs-assisted visual method can be expected as a powerful alternative and promising tool for foodborne pathogen detection and control. Keywords Visual . E.coli . Aptamer . Cu-MOF NPs . Peroxidase mimetic . Milk
Introduction Foodborne illnesses and deaths caused by pathogenic bacteria have attracted increasing attention worldwide. China Health Electronic supplementary material The online version of this article (https://doi.org/10.1007/s12161-020-01765-9) contains supplementary material, which is available to authorized users. * Shijia Wu [email protected] * Zhouping Wang [email protected] 1
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
3
School of Basic Science, Tianjin Agricultural University, Tianjin 300392, China
4
International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
5
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
Statistics Annuals reported that 2446 cases of foodborne disease outbreaks and produced 48,250 sickened people in China during the period of 2011–2016. Pathogenic Escherichia (E.) coli species such as E. coli O157:H7 accounts for a great majority of hospitalizations and deaths. Its toxicity results from enterotoxins, which can cause hemorrhagic enteritis with symptoms such as bloody diarrhea and hemolytic ure
Data Loading...
