In-situ immuno-gold nanoparticle network ELISA biosensors for pathogen detection
In-situ immuno-gold nanoparticle network ELISA biosensors for pathogen detection
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DOI：
10.1016/j.ijfoodmicro.2013.02.025
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发表时间：
2013-06-03
影响因子：
5.4
通讯作者：
Irudayaraj, Joseph
中科院分区：
文献类型：
--
作者：
Cho, Il-Hoon;Irudayaraj, Joseph
污染食品并损害食品安全的食物中毒微生物已被认为是主要的健康威胁，也是食品生产商和加工商严重关注的问题。开发快速灵敏、选择性检测和定量病原体的传感器技术是学术界、州和联邦研究机构以及工业界科学家的首要任务。在这项工作中，我们提出了一种基于原位免疫AuNP网络的ELISA生物传感器，与基于免疫磁分离的样品浓缩步骤相结合，以高灵敏度检测病原微生物。通过在细菌外膜表面的抗原位点上特异性形成免疫 AuNP 网络来优化传感器系统，并通过微量滴定免疫测定验证分析概念。原位网络生物传感器能够以极低的数量检测病原体：在接种后 2 小时内，缓冲液中的大肠杆菌 O157:H7 和鼠伤寒沙门氏菌为 3 个细胞/mL，而在真实样品条件下，大肠杆菌 O157:H7 为 3 CFU/mL，鼠伤寒沙门氏菌为 15 CFU/mL。与现有技术相比，以更高的分析灵敏度监测目标细菌的能力为常规监测以提高食品安全性提供了独特的机会。 (C) 2013 Elsevier B.V. 保留所有权利。
Food poisoning microorganisms that contaminate food products and compromise food safety and security have been considered a major health threat and a serious concern for food producers and processors. Developing sensor technologies that are rapid for sensitive and selective detection and quantification of pathogens is a high priority for scientists in academia, state and federal research institutes, and industries. In this work we propose an in-situ immuno-AuNP network-based ELISA biosensor integrated with a sample concentration step based on immuno-magnetic separation to detect pathogenic microorganisms with high sensitivity. The sensor system was optimized by the specific formation of immuno-AuNP network onto the antigenic site present at the outer membrane surface of bacteria and the analytical concept was validated by a microtiter immunoassay. The in-situ network biosensor was able to detect pathogens at extremely low numbers: 3 cells/mL of Escherichia coli O157:H7 and Salmonella typhimurium in buffer and 3 CFU/mL of E. coli O157:H7 and 15 CFU/mL of S. typhimurium in real sample conditions within 2 h of inoculation. The ability to monitor target bacteria with improved analytical sensitivity compared to the current techniques presents a unique opportunity for routine monitoring to improve the safety of foods. (C) 2013 Elsevier B.V. All rights reserved.