Abstract
Patulin (PAT) is a type of mycotoxin which can compromise both food quality and human health. Due to its harmful effects, strict monitoring of PAT contents in food systems is necessary. A novel kind of bioassay was proposed for determining PAT based on the fluorescent resonant energy transfer (FRET) strategy. The exonuclease-catalyzed target recycling strategy was employed to improve the sensitivity of the FRET system. The results showed that the linear range extends from 0.01 ng/mL to 100 ng/mL. Furthermore, the average recoveries ranged from 93.33% to 105.21%, confirming the reliability of this method. The total analysis time for our assay developed is about 50 min. Compared to traditional analytical methods, the developed assay is more stable and has a significantly lower detection of limit (0.003 ng/mL). We believe the approach developed in this study would be useful for high-throughput screening of PAT in food industry and government laboratory.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 136-142 |
| Number of pages | 7 |
| Journal | Food Chemistry |
| Volume | 249 |
| DOIs | |
| State | Published - May 30 2018 |
| Externally published | Yes |
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Keywords
- Aptamer
- FRET
- Gold nanoparticles
- PAT
- UCNPs
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science
Cite this
An ultrasensitive aptasensor based on fluorescent resonant energy transfer and exonuclease-assisted target recycling for patulin detection. / Wu, Zhengzong; Xu, Enbo; Jin, Zhengyu; Irudayaraj, Joseph Maria Kumar.
In: Food Chemistry, Vol. 249, 30.05.2018, p. 136-142.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - An ultrasensitive aptasensor based on fluorescent resonant energy transfer and exonuclease-assisted target recycling for patulin detection
AU - Wu, Zhengzong
AU - Xu, Enbo
AU - Jin, Zhengyu
AU - Irudayaraj, Joseph Maria Kumar
PY - 2018/5/30
Y1 - 2018/5/30
N2 - Patulin (PAT) is a type of mycotoxin which can compromise both food quality and human health. Due to its harmful effects, strict monitoring of PAT contents in food systems is necessary. A novel kind of bioassay was proposed for determining PAT based on the fluorescent resonant energy transfer (FRET) strategy. The exonuclease-catalyzed target recycling strategy was employed to improve the sensitivity of the FRET system. The results showed that the linear range extends from 0.01 ng/mL to 100 ng/mL. Furthermore, the average recoveries ranged from 93.33% to 105.21%, confirming the reliability of this method. The total analysis time for our assay developed is about 50 min. Compared to traditional analytical methods, the developed assay is more stable and has a significantly lower detection of limit (0.003 ng/mL). We believe the approach developed in this study would be useful for high-throughput screening of PAT in food industry and government laboratory.
AB - Patulin (PAT) is a type of mycotoxin which can compromise both food quality and human health. Due to its harmful effects, strict monitoring of PAT contents in food systems is necessary. A novel kind of bioassay was proposed for determining PAT based on the fluorescent resonant energy transfer (FRET) strategy. The exonuclease-catalyzed target recycling strategy was employed to improve the sensitivity of the FRET system. The results showed that the linear range extends from 0.01 ng/mL to 100 ng/mL. Furthermore, the average recoveries ranged from 93.33% to 105.21%, confirming the reliability of this method. The total analysis time for our assay developed is about 50 min. Compared to traditional analytical methods, the developed assay is more stable and has a significantly lower detection of limit (0.003 ng/mL). We believe the approach developed in this study would be useful for high-throughput screening of PAT in food industry and government laboratory.
KW - Aptamer
KW - FRET
KW - Gold nanoparticles
KW - PAT
KW - UCNPs
UR - http://www.scopus.com/inward/record.url?scp=85040038924&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85040038924&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2018.01.025
DO - 10.1016/j.foodchem.2018.01.025
M3 - Article
C2 - 29407916
AN - SCOPUS:85040038924
VL - 249
SP - 136
EP - 142
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -