A colorimetric and fluorescent gold nanoparticle-based dual-mode aptasensor for parvalbumin detection
A colorimetric and fluorescent gold nanoparticle-based dual-mode aptasensor for parvalbumin detection
复制标题
用于小清蛋白检测的基于比色和荧光金纳米颗粒的双模式适体传感器
DOI：
10.1016/j.microc.2020.105413
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发表时间：
2020-12
影响因子：
4.8
通讯作者：
Fu Linglin
中科院分区：
文献类型：
--
作者：
Wang Yanbo;Li Huan;Zhou Jinru;Qi Qinqin;Fu Linglin
由于近几十年来食物过敏的发病率不断上升，食物过敏已成为世界范围内的食品安全问题。因此，迫切需要开发直接而敏感的食物过敏原检测方法，以帮助人们避免食物过敏带来的潜在风险。在这里，我们开发了一种双模式适体传感器，给出了响应小清蛋白（PV），在鱼的主要过敏原的比色和荧光读数。将核酸适体修饰的金纳米粒子（AuNP-APT）、互补短链修饰的金纳米粒子（AuNP-CS 1）和荧光染料标记的互补短链（FAM-CS2）杂交，构建核酸适体传感器。PV的存在导致aptasensor通过APT和PV之间的竞争性相互作用而分解，这导致AuNP溶液颜色的变化和FAM-CS2一旦淬灭的荧光信号的恢复。适体传感器在2.5-20 μ g/mL的PV浓度范围内表现出比色响应，在2.38-40 μ g/mL的PV浓度范围内表现出线性荧光响应。在真实的鱼类样品检测中，该适体传感器表现出良好的特异性、精密度、准确度和高效性，在食物过敏原的识别和分析中具有很大的应用潜力。
Food allergy has risen as a worldwide food safety concern due to the increasing prevalence over the last decades. It's in urgent need to develop straight yet sensitive detection methods for food allergens to help people avoid the potential risks imposed by food allergy. Here, we developed a dual-mode aptasensor that gave both colorimetric and fluorescent readouts in response to parvalbumin (PV), a major allergen in fish. The aptasensor was constructed by hybridizing the aptamer modified gold nanoparticles (AuNP-APT), the complementary short chain modified gold nanoparticles (AuNP-CS1) and the fluorescent dye-labeled complementary short chain (FAM-CS2). The presence of PV led to disassembly of the aptasensor through competitive interaction between APT and PV, which resulted in a change in the solution color of the AuNPs and a recovery of the once quenched fluorescence signals of FAM-CS2. The aptasensor exhibited a colorimetric response in the PV concentration range of 2.5-20 mu g/mL and a linear fluorescent response in the PV concentration range of 2.38-40 mu g/mL. Moreover, the aptasensor showed encouraging specificity, precision, accuracy as well as efficiency in real fish sample detection, which held great potential in recognition and analysis of food allergens.
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影响因子：
6.1
作者：
P. Weber;H. Steinhart;A. Paschke
通讯作者：
P. Weber;H. Steinhart;A. Paschke
影响因子：
7.4
作者：
Maier, Irene;Morgan, Michael R. A.;Pittner, Fritz
通讯作者：
Pittner, Fritz
影响因子：
12.4
作者：
Kumari, D;Kumar, R;Singh, BP
通讯作者：
Singh, BP
影响因子：
3.3
作者：
Carrera, Monica;Canas, Benito;Gallardo, Jose M.
通讯作者：
Gallardo, Jose M.
DOI：
10.1016/b978-0-12-409547-2.13492-4
发表时间：
2018
期刊：
--
影响因子：
--
作者：
T. Hianik
通讯作者：
T. Hianik