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用于检测……的聚合酶链式反应-表面增强拉曼光谱法的构建

Construction of PCR-SERS Method for Detection of .

作者信息

Hu Antuo, Song Xiaoting, Sun Xiaojie, Lu Zhaoxin, Liu Xinmei, Bie Xiaomei, Yang Jun

机构信息

College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Key Laboratory of Detection and Traceability Technology of Foodborne Pathogenic Bacteria for Jiangsu Province Market Regulation, Nanjing Institute for Food and Drug Control, Nanjing 211198, China.

出版信息

Foods. 2024 Jun 1;13(11):1743. doi: 10.3390/foods13111743.

DOI:10.3390/foods13111743
PMID:38890970
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11171922/
Abstract

A paper-based surface enhancement of a Raman scattering substrate consisting of silver-nanowires stacked on glass-fiber filter paper was prepared. At the same time, the DNA-embedding molecule Eva Green was introduced as a signaling molecule for surface-enhanced Raman scattering (SERS) detection. Polymerase chain reaction (PCR) was used to amplify target genes and the method was developed into a rapid molecular diagnostic system. The total detection time of the developed detection method was 40 min, including 30 min of PCR amplification and 10 min of SERS measurement. After 30 PCR cycles, bacterial DNA with an initial concentration of 20 fg/μL and a bacterial suspension with an initial concentration of 7.2 × 10 CFUs/mL could be detected. When the enrichment culture time was 4 h, target bacteria with an initial contamination inoculation volume of 1.5 CFUs/mL could be detected in artificially contaminated samples. The method is fast and highly sensitive, and has not been applied to the detection of

摘要

制备了一种基于纸张的表面增强拉曼散射基底，该基底由堆叠在玻璃纤维滤纸上的银纳米线组成。同时，引入了嵌入DNA的分子Eva Green作为表面增强拉曼散射（SERS）检测的信号分子。使用聚合酶链反应（PCR）扩增目标基因，并将该方法发展成一种快速分子诊断系统。所开发检测方法的总检测时间为40分钟，包括30分钟的PCR扩增和10分钟的SERS测量。经过30个PCR循环后，可检测到初始浓度为20 fg/μL的细菌DNA和初始浓度为7.2×10 CFUs/mL的细菌悬液。当富集培养时间为4小时时，在人工污染样品中可检测到初始污染接种量为1.5 CFUs/mL的目标细菌。该方法快速且高度灵敏，尚未应用于检测……

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/0415fa0d11c9/foods-13-01743-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/4ce27c777313/foods-13-01743-g001.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/380c7fd4134e/foods-13-01743-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/55c530b0ecc0/foods-13-01743-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/41bfb3823ee0/foods-13-01743-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/5f672eb25f51/foods-13-01743-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/6faae0fe2dc1/foods-13-01743-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/77395d63cbce/foods-13-01743-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/e5c5ac921a70/foods-13-01743-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/0415fa0d11c9/foods-13-01743-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/4ce27c777313/foods-13-01743-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/2a7812430d56/foods-13-01743-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/65953d9fa457/foods-13-01743-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/380c7fd4134e/foods-13-01743-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/55c530b0ecc0/foods-13-01743-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/41bfb3823ee0/foods-13-01743-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/5f672eb25f51/foods-13-01743-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/6faae0fe2dc1/foods-13-01743-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/77395d63cbce/foods-13-01743-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/e5c5ac921a70/foods-13-01743-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8fb3/11171922/0415fa0d11c9/foods-13-01743-g011.jpg

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Foods. 2023 Nov 26;12(23):4267. doi: 10.3390/foods12234267.
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Virtual Screening Technology for Two Novel Peptides in Soybean as Inhibitors of α-Amylase and α-Glucosidase.大豆中两种新型肽作为α-淀粉酶和α-葡萄糖苷酶抑制剂的虚拟筛选技术
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A novel phagomagnetic separation-ATP bioluminescence (PhMS-BL) for rapid and sensitive detection of viable Vibrio parahaemolyticus in aquatic product.
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Food Chem. 2024 May 1;439:138113. doi: 10.1016/j.foodchem.2023.138113. Epub 2023 Nov 30.
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