A competitive fluorescent aptasensor for okadaic acid detection assisted by rolling circle amplification
A competitive fluorescent aptasensor for okadaic acid detection assisted by rolling circle amplification
复制标题
滚环扩增辅助检测冈田酸的竞争性荧光适体传感器
DOI:
10.1007/s00604-017-2293-1
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发表时间:
2017-05
影响因子:
5.7
通讯作者:
Wang Zhouping
中科院分区:
文献类型:
--
作者:
Gu Huajie;Hao Liling;Duan Nuo;Wu Shijia;Xia Yu;Ma Xiaoyuan;Wang Zhouping
Okadaic acid (OA) is a low molecular weight marine toxin from shellfish which causes diarrheic shellfish poisoning (DSP). Due to its frequent occurrence, OA has become a serious threat to human health and seafood industry. The authors describe a competitive fluorophore-linked aptamer assay for OA that is based on rolling circle amplification (RCA). It consists of the following steps: (a) The wells of a microplate are modified by fixing the OA aptamer on their surface; (b) The aptamer is hybridized with an aptamer-complementary sequence-primer complex; (c) the RCA reaction is performed; (d) the FAM labelled signal probe is added. OA competes with the detection probe for the immobilized aptamer. After the competitive reaction has occurred, the supernatants containing released detection probes are removed and then read with a microplate reader. This method, unlike in competitive assays where the signals negatively correlate with OA concentrations, has a positive correlation between fluorescence intensity and OA concentration. The optimized assay has a lower detection limit (1 pg·mL−1) and a wider linear range (from 1 pg·mL−1to 100 ng·mL−1) owning to signal amplification via RCA. It also is highly specific, repeatable, has good recovery and can be used to detect OA in seafood.Graphical abstractSchematic of a microplate assay for okadaic acid assisted by rolling circle amplification (RCA) and using a fluorophore-linked aptamer. The signal intensities are directly proportional to the concentrations of OA. The assay without RCA was also performed and compared to.
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影响因子:
5.4
作者:
Valdiglesias V;Prego-Faraldo MV;Pásaro E;Méndez J;Laffon B
通讯作者:
Laffon B
DOI:
--
发表时间:
2015
期刊:
Journal of Food Safety and Quality
影响因子:
--
作者:
Wu Zhiqiang;W. Bencheng;Su YanBo;Liu Yi
通讯作者:
Wu Zhiqiang;W. Bencheng;Su YanBo;Liu Yi
影响因子:
4.1
作者:
D. Garibo;E. Devic;J. Marty;J. Diogène;I. Unzueta;M. Blázquez;M. Campàs
通讯作者:
D. Garibo;E. Devic;J. Marty;J. Diogène;I. Unzueta;M. Blázquez;M. Campàs
影响因子:
8.4
作者:
Zou, Ling;Wang, Qin;Wang, Ping
通讯作者:
Wang, Ping
影响因子:
6.1
作者:
Liu, Biing-Hui;Hung, Chun-Tse;Yu, Feng-Yih
通讯作者:
Yu, Feng-Yih