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Intelligent Electrochemical Point-of-Care Test Method with Interface Control Based on DNA Pyramids: Aflatoxin B1 Detection in Food and the Environment.

Authors :
Wu, Wenqin
Bai, Yizhen
Zhao, Tiantian
Liang, Meijuan
Hu, Xiaofeng
Wang, Du
Tang, Xiaoqian
Yu, Li
Zhang, Qi
Li, Peiwu
Zhang, Zhaowei
Source :
Foods; Dec2023, Vol. 12 Issue 24, p4447, 13p
Publication Year :
2023

Abstract

Sensitive, intelligent point-of-care test (iPOCT) methods for small molecules like aflatoxin B1 (AFB1) are urgently needed for food and the environment. The challenge remains of surface control in iPOCT. Herein, we developed an electrochemical sensor based on the DNA pyramid (DNP), combining a smartphone, app, and mobile electrochemical workstations to detect AFB1. The DNP's structure can reduce local overcrowding and entanglement between neighboring probes, control the density and orientation of recognition probes (antibodies), produce uniform and orientational surface assemblies, and improve antigen–antibody-specific recognition and binding efficiency. Simultaneously, the hollow structure of the DNP enhances the electron transfer capacity and increases the sensitivity of electrochemical detection. In this work, the biosensor based on DNP was first combined with electrochemical (Ec) iPOCT to simultaneously achieve ordered interface modulation of recognition probes and intelligent detection of AFB1. Under optimal conditions, we found a detection limit of 3 pg/mL and a linear range of 0.006–30 ng/mL (R<superscript>2</superscript> = 0.995). Further, using peanut, soybean, corn, and lake water as complex matrices, it recorded recoveries of 82.15–100.53%, excellent selectivity, acceptable stability, and good reproducibility. Finally, this Ec iPOCT provides consistent results compared to the high-performance liquid chromatography-tandem mass spectrometry method. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
23048158
Volume :
12
Issue :
24
Database :
Complementary Index
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
174440184
Full Text :
https://doi.org/10.3390/foods12244447