A new amplified fluorescent aptasensor based on hairpin structure of G-quadruplex oligonucleotide-Aptamer chimera and silica nanoparticles for sensitive detection of aflatoxin B1 in the grape juice. (1st December 2018)

• Record Type: Journal Article
• Authors: Taghdisi, Seyed Mohammad; Danesh, Noor Mohammad; Ramezani, Mohammad; Abnous, Khalil
• Is Part Of: Food chemistry. Volume 268(2018)
• Page Start: 342
• Page End: 346
• Publication Date: 2018-12-01
• Subjects: Fluorescent aptasensor -- Chimera -- Aflatoxin B1 -- N-Methyl mesoporphyrin IX -- Silica nanoparticles; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.06.101
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Aflatoxin B1 (AFB1 ), can occur in various food materials. A fluorescent aptasensor for AFB1 detection was developed using NMM. The sensor needed only a short time (30 min) for AFB1 determination. The aptasensor had a wide linear range and a very low detection limit. The aptasensor was used to assess AFB1 spiked grape juice and human serum samples. Abstract: As one of the most toxic mycotoxins, aflatoxin B1 (AFB1 ) is a major food pollutant which can pose a high risk to human health. In this work, an accurate fluorescent sensing method was proposed for AFB1 determination, based on hairpin structure of G-quadruplex oligonucleotide-Aptamer chimera, silica nanoparticles coated with streptavidin (SNPs-Streptavidin) and N -methyl mesoporphyrin IX (NMM). The hairpin structure of chimera and SNPs-Streptavidin allowed AFB1 detection with high sensitivity and specificity. Moreover, the developed sensor could detect AFB1 in 30 min. The relative fluorescence intensity increased as AFB1 concentrations increased with a linear range of 30–900 pg/mL and a limit of detection (LOD) of 8 pg/mL. The constructed aptasensor was successfully employed to assess AFB1 spiked grape juice and human serum samples. The analytical recovery of AFB1 in the grape juice samples ranged from 95 to 106%, implying the great potential of the presented aptasensor in food product analysis.