Label-free detection of the foodborne pathogens of Enterobacteriaceae by surface-enhanced Raman spectroscopy
Label-free detection of the foodborne pathogens of Enterobacteriaceae by surface-enhanced Raman spectroscopy
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表面增强拉曼光谱无标记检测肠杆菌科食源性病原体
DOI：
10.1039/c2ay26107c
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发表时间：
2013-01
影响因子：
3.1
通讯作者：
Weirong Yao
中科院分区：
文献类型：
--
作者：
Li Wang;Heya Wang;He Qian;Weirong Yao
对食源性致病性污染进行无标签和快速评估至关重要，这可能对食品安全产生重大影响。本研究检测了7株食源性细菌（鼠伤寒沙门氏菌ATCC 50013、沙门氏菌O7HZ 10、鲍氏志贺菌CMCC 51514、宋内志贺菌CMCC 51529、志贺菌CMCC 51252、弗氏柠檬酸杆菌ATCC 43864和坂崎肠杆菌154），根据生物分类学将其归类为肠杆菌科。它们往往有很高的爆发率。以金纳米粒子为基底，建立了一种快速、灵敏的表面增强拉曼光谱（Sers）测量方法。比较了不同病原体的Sers光谱及其重现性。采用主成分分析（PCA）多元统计技术对数据进行分析，并通过层次聚类分析（HCA）构建树状聚类图。我们的研究结果表明，一个快速，灵敏，无标记的食源性致病菌的鉴定，可以得到使用金纳米粒子作为有效的和稳定的Sers衬底。
Label-free and rapid assessment of foodborne pathogenic contamination, which can have significant implications for food safety, is critically important. In this study, seven foodborne bacteria (Salmonella typhimurium ATCC 50013, Salmonella O7HZ10, Shigella boydii CMCC51514, Shigella sonnei CMCC51529, Shigella dysenteriae CMCC51252, Citrobacter freundii ATCC43864, and Enterobacter sakazakii 154) have been examined, which are classified as Enterobacteriaceae according to biological taxonomy. They often have high rates of outbreak. A rapid and sensitive measurement method has been developed based on surface-enhanced Raman spectroscopy (SERS) coupled with gold nanoparticles as SERS substrates. The respective SERS spectra of the pathogens and their reproducibility have been compared. The principal component analysis (PCA) multivariate statistical technique has been employed to analyze the data, and a dendrogram cluster was constructed by hierarchical cluster analysis (HCA). Our results have shown that a rapid, sensitive, label-free identification of the foodborne pathogenic bacteria could be obtained by using gold nanoparticles as effective and stable SERS substrates.
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DOI：
10.1007/978-1-4613-0985-7_6
发表时间：
1988
期刊：
--
影响因子：
--
作者：
R. Birke;J. Lombardi
通讯作者：
R. Birke;J. Lombardi
影响因子：
3.4
作者：
Chan, JW;Taylor, DS;Huser, T
通讯作者：
Huser, T
影响因子：
3.7
作者：
Njoki, Peter N.;Lim, I-Im S.;Zhong, Chuan-Jian
通讯作者：
Zhong, Chuan-Jian
影响因子：
5.6
作者：
HOTANI, H
通讯作者：
HOTANI, H
影响因子：
6.1
作者：
Magliulo, Maria;Simoni, Patrizia;Roda, Aldo
通讯作者：
Roda, Aldo