Quantum dot-labeled phage-encoded RBP 55 as a fluorescent nanoprobe for sensitive and specific detection of Salmonella in food matrices.


Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Dec 2023
Historique:
received: 20 03 2023
revised: 18 06 2023
accepted: 23 06 2023
medline: 31 7 2023
pubmed: 8 7 2023
entrez: 7 7 2023
Statut: ppublish

Résumé

As a commonly pathogenic bacterium, the rapid detection of Salmonella outbreaks and assurance of food safety require a highly efficient detection method. Herein, a novel approach to Salmonella detection using quantum dot-labeled phage-encoded RBP 55 as a fluorescent nanoprobe is reported. RBP 55, a novel phage receptor binding protein (RBP), was identified and characterized from phage STP55. RBP 55 was functionalized onto quantum dots (QDs) to form fluorescent nanoprobes. The assay was based on the combination of immunomagnetic separation and RBP 55-QDs, which formed a sandwich composite structure. The results showed a good linear correlation between the fluorescence values and the concentration of Salmonella (10

Identifiants

pubmed: 37418877
pii: S0308-8146(23)01342-0
doi: 10.1016/j.foodchem.2023.136724
pii:
doi:

Substances chimiques

Bacteriophage Receptors 0
Coloring Agents 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

136724

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Yifeng Ding (Y)

Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: yifengding@webmail.hzau.edu.cn.

Wenjuan Zhu (W)

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: zhuwenjuan@webmail.hzau.edu.cn.

Chenxi Huang (C)

Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: hcx8002@webmail.hzau.edu.cn.

Yiming Zhang (Y)

Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: zym_0108@webmail.hzau.edu.cn.

Jia Wang (J)

Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: wangjia@mail.hzau.edu.cn.

Xiaohong Wang (X)

Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: wxh@mail.hzau.edu.cn.

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Classifications MeSH