Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11016341 | Sensors and Actuators B: Chemical | 2019 | 35 Pages |
Abstract
We developed a fluorescence sensor based on hybridization chain reaction (HCR) and Fe3O4 nanoparticles for the detection of Salmonella, common pathogen related to numerous food poisoning outbreaks. In this study, a pair of specific primers based on invA of Salmonella was designed and used in asymmetric polymerase chain reaction (aPCR) to produce a long target single-stranded DNA (ssDNA) that was captured by biotin-probe labeled magnetic beads (MBs) forming the MBs-ssDNA. The target ssDNA triggered HCR amplification with the two carboxyfluorescein (FAM) labeled DNA hairpin reporter probes (H1-FAM, H2-FAM) that enabled the measurements of the fluorescence intensities from the resulting ssDNAâ¼(H1-FAM â¼H2-FAM)n. The Fe3O4 nanoparticles were used to isolate the target ssDNA which hybridized with the reporter probes and led to decreased background signal that resulted in a detection limit of 7.4âÃâ101âCFU/mL in buffer and 6.9âÃâ102âCFU/g in spiked lettuce. The method developed also showed excellent selectivity over several common foodborne pathogens. The Fe3O4 nanoparticles capture coupled with fluorescence detection sensor showed promise for the detection of Salmonella.
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Authors
Shuang Yu, Yizhou Tang, Mingyao Yan, Zoraida P. Aguilar, Weihua Lai, Hengyi Xu,