适体
卡那霉素
检出限
化学
DNA
色谱法
生物化学
分子生物学
生物
基因
作者
Mei Liu,Zhenshan Yang,Baoxin Li,Jianxiu Du
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-03-01
卷期号:339: 128059-128059
被引量:39
标识
DOI:10.1016/j.foodchem.2020.128059
摘要
A colorimetric aptasensing strategy for detection of kanamycin was designed based on aptamer biorecognition and signal amplification assisted by nicking enzyme. The aptamer of kanamycin was designed to be contained in the metastable state hairpin DNA. The target DNA as recycling DNA was located in the loop of hairpin DNA. The presence of kanamycin stimulates the continuous actions, including specific recognition of the aptamer to kanamycin, the hybridization between target DNA and signal probe, the cleavage function of nicking enzyme. The actions induced accumulation of numerous free short sequences modified by platinum nanoparticles (PtNPs), which can catalyze the oxidation of 3,3′,5,5′-tetramethylbenzidine (TMB)-H2O2 to produce a colorimetric response. The aptasensor exhibited good selectivity and sensitivity for kanamycin in milk with a detection limit as low as 0.2 pg·mL−1. In addition, the proposed assay is potentially to be extended for other antibiotics detection in foods by adapting the corresponding aptamer sequence.
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