Fabrication of a high-sensitivity electrochemical immunosensor by the oriented immobilization of engineered nanobody on nanofibrous membrane.


Journal

Mikrochimica acta
ISSN: 1436-5073
Titre abrégé: Mikrochim Acta
Pays: Austria
ID NLM: 7808782

Informations de publication

Date de publication:
29 10 2024
Historique:
received: 04 06 2024
accepted: 09 10 2024
medline: 29 10 2024
pubmed: 29 10 2024
entrez: 29 10 2024
Statut: epublish

Résumé

A new type of label-free electrochemical immunosensor for the high-sensitivity determination of parathion was developed based on the oriented immobilization of nanobody (VHH9) on a gold nanoparticle-loaded polyvinyl alcohol/citric acid nanofiber membrane-modified electrode. The morphology characterization and assembly process of the modified materials were investigated using scanning electron microscopy (SEM) and electrochemical impedance spectroscopy (EIS). Under the optimum conditions, the label-free electrochemical immunosensor for parathion exhibited a linear range of 0.0015-6400 ng/mL and a low detection limit of 0.48 pg/mL, the signal response of which was 10 times higher than that of the randomly immobilized VHH9. The immunosensor possessed high selectivity, good repeatability and reusability (keeping above 90% of its initial activity after repeating 8 times), and stability (remaining 90% after 9 weeks of storage). Finally, the average recoveries of parathion from food samples were 93.76-105.73% with the coefficient of variation being 2.65-6.85%, showing good correlation with UPLC (R

Identifiants

pubmed: 39470822
doi: 10.1007/s00604-024-06763-w
pii: 10.1007/s00604-024-06763-w
doi:

Substances chimiques

Gold 7440-57-5
Single-Domain Antibodies 0
Antibodies, Immobilized 0
Polyvinyl Alcohol 9002-89-5
Membranes, Artificial 0

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

712

Subventions

Organisme : Natural Science Foundation of China
ID : 31972157
Organisme : National Key R&D Program of China
ID : 2019YFE0116600
Organisme : Guangdong Provincial Key Laboratory of Food Quality and Safety
ID : 2020B1212060059

Informations de copyright

© 2024. The Author(s), under exclusive licence to Springer-Verlag GmbH Austria, part of Springer Nature.

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Auteurs

Peng Wen (P)

Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, Guangzhou Dublin International College of Life Sciences and Technology, South China Agricultural University, Guangzhou, 510642, China.

Hao Su (H)

Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, Guangzhou Dublin International College of Life Sciences and Technology, South China Agricultural University, Guangzhou, 510642, China.

Wen-Jia Yin (WJ)

Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, Guangzhou Dublin International College of Life Sciences and Technology, South China Agricultural University, Guangzhou, 510642, China.

Jian-Cheng Hu (JC)

Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, Guangzhou Dublin International College of Life Sciences and Technology, South China Agricultural University, Guangzhou, 510642, China.

Yu Wang (Y)

Guangzhou Institute of Food Inspection, Guangzhou, 510080, China.

Jin-Yi Yang (JY)

Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, Guangzhou Dublin International College of Life Sciences and Technology, South China Agricultural University, Guangzhou, 510642, China.

Zhi-Li Xiao (ZL)

Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, Guangzhou Dublin International College of Life Sciences and Technology, South China Agricultural University, Guangzhou, 510642, China.

Zhen-Lin Xu (ZL)

Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, Guangzhou Dublin International College of Life Sciences and Technology, South China Agricultural University, Guangzhou, 510642, China.

Yu-Dong Shen (YD)

Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, Guangzhou Dublin International College of Life Sciences and Technology, South China Agricultural University, Guangzhou, 510642, China.

Hong Wang (H)

Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, Guangzhou Dublin International College of Life Sciences and Technology, South China Agricultural University, Guangzhou, 510642, China. gzwhongd@163.com.

Bruce D Hammock (BD)

Department of Entomology and Nematology and UCD Comprehensive Cancer Center, University of California, Davis, CA, 95616, USA.

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