期刊
SENSORS AND ACTUATORS B-CHEMICAL
卷 279, 期 -, 页码 31-37出版社
ELSEVIER SCIENCE SA
DOI: 10.1016/j.snb.2018.09.091
关键词
Salmonella; Hybridization chain reaction; Fe3O4 nanoparticles; Fluorescence
资金
- National Natural Science Foundation of China [31772066]
- Research Foundation from State Key Laboratory of Food Science and Technology, Nanchang University, China [SKLF-ZZB-201720]
We developed a fluorescence sensor based on hybridization chain reaction (HCR) and Fe3O4 nanoparticles for the detection of Salmonella, common pathogen related to numerous food poisoning outbreaks. In this study, a pair of specific primers based on invA of Salmonella was designed and used in asymmetric polymerase chain reaction (aPCR) to produce a long target single-stranded DNA (ssDNA) that was captured by biotin-probe labeled magnetic beads (MBs) forming the MBs-ssDNA. The target ssDNA triggered HCR amplification with the two carboxyfluorescein (FAM) labeled DNA hairpin reporter probes (H1-FAM, H2-FAM) that enabled the measurements of the fluorescence intensities from the resulting ssDNA similar to (H1-FAM similar to H2-FAM)(n). The Fe3O4 nanoparticles were used to isolate the target ssDNA which hybridized with the reporter probes and led to decreased background signal that resulted in a detection limit of 7.4 x 10(1) CFU/mL in buffer and 6.9 x 10(2) CFU/g in spiked lettuce. The method developed also showed excellent selectivity over several common foodborne pathogens. The Fe3O4 nanoparticles capture coupled with fluorescence detection sensor showed promise for the detection of Salmonella.
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