Back to Search Start Over

Colorimetric-SERS dual-mode aptasensor for Staphylococcus aureus based on MnO 2 @AuNPs oxidase-like activity.

Authors :
Dai J
Li J
Jiao Y
Yang X
Yang D
Zhong Z
Li H
Yang Y
Source :
Food chemistry [Food Chem] 2024 Oct 30; Vol. 456, pp. 139955. Date of Electronic Publication: 2024 Jun 03.
Publication Year :
2024

Abstract

The nanozyme-linked aptamer-sorbent assay (NLASA) is a rapid way to screen and characterize aptamer binding to targets. In this paper, a MnO <subscript>2</subscript> @AuNPs@aptamer (Apt) based NLASA coupled with colorimetric-SERS dual-mode for Staphylococcus aureus (S. aureus) detection is presented. Cu,Fe-CDs were used as the reducing agent to synthesize MnO <subscript>2</subscript> and gold nanoparticles (AuNPs). Then, they were fabricated to obtain MnO <subscript>2</subscript> @AuNPs with oxidase (OXD)-like and SERS activities. The S. aureus aptamer was conjugated to MnO <subscript>2</subscript> @AuNPs and enhanced the OXD-like activity, which realized the specific capture of S. aureus in food matrices. In addition, S. aureus improves the oxidation of 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid (ABTS) but inhibits 3,3',5,5'-tetramethylbenzidine (TMB) to generate Raman-active oxTMB with MnO <subscript>2</subscript> @AuNPs@Apt. This sensor was used for detections of S. aureus in a concentration ranged from 10 <superscript>1</superscript> to 10 <superscript>7</superscript>  CFU/mL with a detection limit of 0.926 CFU/mL (colorimetric) and 1.561 CFU/mL (SERS), and the recovery is 85%-105% in real samples.<br />Competing Interests: 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.<br /> (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
456
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
38852453
Full Text :
https://doi.org/10.1016/j.foodchem.2024.139955