title: Graphene oxide-assisted non-immobilized SELEX of okdaic acid aptamer and the analytical application of aptasensor.
abstract: Okadaic acid (OA) is a low-molecular-weight marine toxin from shellfish that causes abdominal pain, vomiting and diarrhea, i.e., diarrheic shellfish poisoning. In this study, a ssDNA aptamer that specifically binds to OA with high affinity was obtained via Systematic Evolution of Ligands by Exponential Enrichment (SELEX) assisted by graphene oxide (GO). This aptamer was then applied to fabricate a novel direct competitive enzyme-linked aptamer assay (ELAA). At the optimized conditions, this ELAA method showed a low detection limit (LOD of 0.01 ng/mL), wide linear range (from 0.025 to 10 ng/mL), good recovery rate (92.86-103.34% in OA-spiked clam samples) and repeatability (RSD of 2.28-4.53%). The proposed method can be used to detect OA in seafood products with high sensitivity and can potentially be adapted for the determination of other small molecular analytes.
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
authors.forename: Huajie
authors.initials: H
authors.lastname: Gu
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
authors.forename: Nuo
authors.initials: N
authors.lastname: Duan
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
authors.forename: Shijia
authors.initials: S
authors.lastname: Wu
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
authors.forename: Liling
authors.initials: L
authors.lastname: Hao
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
authors.forename: Yu
authors.initials: Y
authors.lastname: Xia
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
authors.forename: Xiaoyuan
authors.initials: X
authors.lastname: Ma
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
authors.forename: Zhouping
authors.initials: Z
authors.lastname: Wang
mesh_terms: D052157:Aptamers, Nucleotide / Q000138:chemical synthesis / Q000737:chemistry*; D015374:Biosensing Techniques; D004277:DNA, Single-Stranded / Q000737:chemistry*; D005504:Food Analysis / Q000295:instrumentation / Q000379:methods; D006108:Graphite / Q000737:chemistry*; D006801:Humans; D008024:Ligands; D057230:Limit of Detection; D019319:Okadaic Acid / Q000032:analysis*; D010087:Oxides; D015203:Reproducibility of Results; D052156:SELEX Aptamer Technique; D017747:Seafood / Q000032:analysis*
chemical_list: D052157:Aptamers, Nucleotide; D004277:DNA, Single-Stranded; D008024:Ligands; D010087:Oxides; D019319:Okadaic Acid; D006108:Graphite