Development of a fluorescence sensing platform for specific and sensitive detection of pathogenic bacteria in food samples

Li, Rui; Ali, Shujat; Haruna, Suleiman A.; Ouyang, Qin; Li, Huanhuan; Chen, Quansheng

doi:10.1016/j.foodcont.2021.108419

Cited by 34 publications

(13 citation statements)

References 31 publications

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“…With an increase in storage time, the total bacterial count of LEW-PG (6th day), LEW-PP (3rd day), and LEW-PT (4th day) began to increase sharply, which may be related to the decrease of antibacterial substance and thick white as well as the increase in thin white and dominant spoilage organisms (Salmonella enterica and Carnobacteriaceae family [33]. Additionally, the total bacterial count of LEW-PG (9th day), LEW-PP (6th day), and LEW-PT (8th day) were greater than 1*10 6 CFU/mL, which exceeded the limit of pathogenic bacteria in food [24]. Hence, the shelf life of LEW-PG, LEW-PP, and LEW-PT was preliminarily determined to be 8, 5, and 7 days, respectively.…”

Section: Total Bacterial Count and Tvb-n Analysismentioning

confidence: 94%

“…After agar medium solidification, the Petri dish was flipped and cultured at 37 • C for 48 h. Then, the total bacterial count for each group was determined using a bacterial colony counter. The total count of bacteria in the LEW did not exceed the limits for pathogenic bacteria [24] during the storage days, which was called the shelf life of the LEW.…”

Section: Determination Of Total Bacterial Countmentioning

confidence: 99%

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The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage

et al. 2022

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The quality of liquid egg white (LEW) during storage is critical for the development of the egg industry. In order to effectively control its storage quality, the effects of packaging materials and storage conditions on the quality of LEW were investigated. High-throughput sequencing (HTS) was applied to explore changes in bacterial population proportions and microflora in the spoilage of LEW. The shelf life of LEW packaged with glass (LEW-PG), plastic (LEW-PP), and tinplate (LEW-PT) was preliminarily determined to be 8, 5, and 7 days, respectively. LEW-PG possessed superior sensory scores (65) and L values (87.5), and a lower growth rate of total volatile basic nitrogen (TVB-N) content among the three samples on the last day of shelf life, and was chosen for further study. During 24 days of storage, the sensory scores of the LEW-PG in 10 °C and 4 °C groups decreased by 32.7% and 25.7%, respectively. There was no significant difference in foaming properties of LEW-PG between the 10 °C and 4 °C groups (p > 0.05). HTS analysis showed that the abundance of species composition in the 10 °C samples was higher than that in the 4 °C samples, though the latter possessed a higher community diversity. At the genus level, the dominant bacteria in the 10 °C group were Pseudomonas (21.79%), others (19.21%), and Escherichia (11.21%), while others (37.5%), Escherichia (30.40%), and Bifidobacterium (17.72%) were highly abundant in the 4 °C samples. It is hoped that this study could provide theoretical support for quality control of LEW during storage.

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Section: Total Bacterial Count and Tvb-n Analysismentioning

confidence: 94%

Section: Determination Of Total Bacterial Countmentioning

confidence: 99%

The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage

et al. 2022

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“…Due to their excellent photostability, multicolor adjustability, negligible autofluorescence background, minimal optical scintillation and photobleaching, and less toxic elements, UCNPs have become a better fluorescent probe material than QDs and are expected to become a substitute material for QDs . The detection methods based on UCNPs mostly use multicolor UCNPs modified by specific recognition elements (aptamers and antibodies) as fluorescence probes to detect the food hazards. , For example, using aptamer-coupled UCNPs as the fluorescence donor and DNA functionalized quencher (cDNA-BHQ-1) partially complementary to the aptamer as the fluorescence receptor, Liu et al established a FRET-based pathogenic bacteria detection platform. Through fluorescence quenching and recovery, the specificity and sensitivity of pathogenic bacteria in food were determined, and finally a detection limit of 6 CFU mL –1 was obtained.…”

Section: Application Of Functional Micro-/nanomaterials In Precision ...mentioning

confidence: 99%

“…44 The detection methods based on UCNPs mostly use multicolor UCNPs modified by specific recognition elements (aptamers and antibodies) as fluorescence probes to detect the food hazards. 73,74 For example, using aptamercoupled UCNPs as the fluorescence donor and DNA functionalized quencher (cDNA-BHQ-1) partially complementary to the aptamer as the fluorescence receptor, Liu et al 75 established a FRET-based pathogenic bacteria detection platform. Through fluorescence quenching and recovery, the specificity and sensitivity of pathogenic bacteria in food were determined, and finally a detection limit of 6 CFU mL −1 was obtained.…”

Section: Micro-/nanomaterials In Precision Detection Of Agricultural ...mentioning

confidence: 99%

Functional Micro-/Nanostructures in Agrofood Science: Precise Inspection, Hazard Elimination, and Potential Health Risks

Liu

Wang

Yao

et al. 2023

J. Agric. Food Chem.

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Nanotechnology, biotechniques, and chemical engineering have arisen as new trends with significant impacts on agrofood science development. Advanced analytical techniques with high sensitivity, specificity, and automation based on micro-/ nanomaterials for food hazard elimination have become leading research hotspots in agrofood science. Research progress in micro-/ nanomaterials has provided a solid theoretical basis and technical support to solve problems in the industry. However, the rapid development of micro-/nanostructures has also raised concerns regarding potential risks to human health. This review presents the latest advances in the precise inspection and elimination of food hazards from micro-/nanomaterials and discusses the potential threats to human health posed by nanomaterials. The theoretical reference was provided for the application trend of micro-/ nanomaterials in the field of agrofood science in the future.

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“…The commonly used signal amplification methods are rolling circle amplification, , hybridization chain reaction, and target-catalyzed hairpin assembly technology, which require the design of complicated DNA sequences or expensive enzymes. Nanoparticles with specific morphologies, such as upconversion nanoparticles, , metal–organic frameworks and core–shell nanoparticles, − are often sophisticated and hard to prepare. Thus, they are not conducive to the establishment of rapid detection methods.…”

Section: Introductionmentioning

confidence: 99%

Fluorescence Resonance Energy Transfer Aptasensor of Ochratoxin A Constructed Based on Gold Nanorods and DNA Tetrahedrons

Hao

Peng

et al. 2022

J. Agric. Food Chem.

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Ochratoxin A (OTA) contamination of corn has received significant attention due to the wide distribution and high toxicity of OTA. The maximum residue limit standard of OTA in corn has been established by the Chinese Government and other unions. Nanoparticle-based fluorescence resonance energy transfer (FRET) assays are promising methods for the sensitive and fast detection of OTA. However, satisfactory detection sensitivity is commonly achieved with complicated signal amplification processes or specific nanoparticle morphologies, which means that these assays are not conducive to fast detection. This study proposes a simple and novel strategy to improve the sensitivity of FRET aptasensors. In this strategy, a DNA tetrahedron was first used in gold nanorod-based FRET aptasensors. DNA tetrahedron-modified gold nanorods are used as fluorescent acceptors, and Cy5-modified complementary sequences of the OTA aptamer are used as fluorescent donors. The aptamers of OTA are embedded in the DNA tetrahedrons, and FRET occurs when the aptamers hybridize with the Cy5-modified complementary sequences. The aptamerintegrated DNA tetrahedron modified on the surface of gold nanorods acts as an anchor, thus avoiding the crowding and entanglement of aptamers. Due to the competitive combination between the OTA aptamers and complementary sequences, the greater the amount of OTA, the less the amount of Cy5-modified complementary sequences that bind with the aptamers and the less the amount of Cy5 that is quenched. Thus, the fluorescence intensity is positively related to the OTA concentration. In this study, in the concentration range of 0.01−10 ng/mL, the fluorescence intensity was found to be linearly related to the logarithmic concentration of OTA. The limit of detection was calculated to be 0.005 ng/mL. The specificity of the developed biosensor was demonstrated to be efficient. The accuracy and stability of the developed aptasensor were also tested, and the method exhibited good performance in real samples.

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Development of a fluorescence sensing platform for specific and sensitive detection of pathogenic bacteria in food samples

Cited by 34 publications

References 31 publications

The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage

The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage

Functional Micro-/Nanostructures in Agrofood Science: Precise Inspection, Hazard Elimination, and Potential Health Risks

Fluorescence Resonance Energy Transfer Aptasensor of Ochratoxin A Constructed Based on Gold Nanorods and DNA Tetrahedrons

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