Immunocapture Magnetic Beads Enhanced the LAMP-CRISPR/Cas12a Method for the Sensitive, Specific, and Visual Detection of Campylobacter jejuni.
Immunocapture Magnetic Beads Enhanced the LAMP-CRISPR/Cas12a Method for the Sensitive, Specific, and Visual Detection of Campylobacter jejuni.
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DOI:
10.3390/bios12030154
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发表时间:
2022-03-02
期刊:
影响因子:
--
通讯作者:
Wang H
中科院分区:
文献类型:
--
作者:
Li C;Chen X;Wen R;Ma P;Gu K;Li C;Zhou C;Lei C;Tang Y;Wang H
Campylobacter jejuni is one of the most important causes of food-borne infectious disease, and poses challenges to food safety and public health. Establishing a rapid, accurate, sensitive, and simple detection method for C. jejuni enables early diagnosis, early intervention, and prevention of pathogen transmission. In this study, an immunocapture magnetic bead (ICB)-enhanced loop-mediated isothermal amplification (LAMP) CRISPR/Cas12a method (ICB-LAMP-CRISPR/Cas12a) was developed for the rapid and visual detection of C. jejuni. Using the ICB-LAMP-CRISPR/Cas12a method, C. jejuni was first captured by ICB, and the bacterial genomic DNA was then released by heating and used in the LAMP reaction. After the LAMP reaction, LAMP products were mixed and detected by the CRISPR/Cas12a cleavage mixture. This ICB-LAMP-CRISPR/Cas12a method could detect a minimum of 8 CFU/mL of C. jejuni within 70 min. Additionally, the method was performed in a closed tube in addition to ICB capture, which eliminates the need to separate preamplification and transfer of amplified products to avoid aerosol pollution. The ICB-LAMP-CRISPR/Cas12a method was further validated by testing 31 C. jejuni-positive fecal samples from different layer farms. This method is an all-in-one, simple, rapid, ultrasensitive, ultraspecific, visual detection method for instrument-free diagnosis of C. jejuni, and has wide application potential in future work.
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DOI:
10.1073/pnas.2010196117
发表时间:
2020-10-13
影响因子:
11.1
作者:
Lee RA;Puig H;Nguyen PQ;Angenent-Mari NM;Donghia NM;McGee JP;Dvorin JD;Klapperich CM;Pollock NR;Collins JJ
通讯作者:
Collins JJ
影响因子:
6.7
作者:
Giallourou N;Medlock GL;Bolick DT;Medeiros PH;Ledwaba SE;Kolling GL;Tung K;Guerry P;Swann JR;Guerrant RL
通讯作者:
Guerrant RL
影响因子:
16.6
作者:
Ding X;Yin K;Li Z;Lalla RV;Ballesteros E;Sfeir MM;Liu C
通讯作者:
Liu C
影响因子:
4.6
作者:
Ewers EC;Anisowicz SK;Ferguson TM;Seronello SE;Barnhill JC;Lustik MB;Agee W 3rd;Washington MA;Nahid MA;Burnett MW;Bodhidatta L;Srijan A;Rukasiri S;Wassanarungroj P;Ruekit S;Nobthai P;Swierczewski BE;Lurchachaiwong W;Serichantalergs O;Ngauy V
通讯作者:
Ngauy V
影响因子:
9.4
作者:
Leach L;Zhu Y;Chaturvedi S
通讯作者:
Chaturvedi S