An enhanced chemiluminescence resonance energy transfer aptasensor based on rolling circle amplification and WS2nanosheet for Staphylococcus aureus detection.
A chemiluminescence resonance energy transfer aptasensor was fabricated for the detection of Staphylococcus aureus (S. aureus) with Co2+enhanced N-(aminobutyl)-N-(ethylisoluminol) (ABEI) functional flowerlike gold nanoparticles (Co2+/ABEI-AuNFs) as donor and WS2nanosheet as acceptor. In the presence of S. aureus, rolling circle amplification (RCA) can be started. Partially complementary sequence of RCA product functional ABEI-AuNFs (cDNA-ABEI-AuNFs) were then annealed to multiple sites of the RCA product to form duplex complex. This complex is less adsorbed onto the WS2nanosheet, thus attenuating the quenching of ABEI-AuNFs chemiluminescence by WS2nanosheet. In the absence of target S. aureus (and hence the absence of RCA and duplex formation), the free cDNA-ABEI-AuNFs is completely adsorbed onto the WS2nanosheet and chemiluminescence quenching ensues. Under optimal conditions, the logarithmic correlation between the concentration of S. aureus and the CL signal was found to be linear within the range of 50 cfu/mL to 1.5 × 105cfu/mL (R2= 0.9913). The limits of detection of the developed method were found to be 15 cfu/mL for S. aureus. The selectivity and the capability of the biosensor in meat samples were also studied. Therefore, this simple and easy operation method can be used to detect S. aureus with high sensitivity and specificity.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Liling
L
Hao
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Huajie
H
Gu
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Nuo
N
Duan
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Shijia
S
Wu
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Xiaoyuan
X
Ma
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Yu
Y
Xia
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Zui
Z
Tao
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China. Electronic address: wangzp@jiangnan.edu.cn.
Zhouping
Z
Wang
D015374:Biosensing Techniques; D004735:Energy Transfer; D006046:Gold; D057230:Limit of Detection; D049449:Luminescence; D008460:Meat / Q000032:analysis; D053768:Metal Nanoparticles; D021141:Nucleic Acid Amplification Techniques; D013211:Staphylococcus aureus / Q000302:isolation & purification*
D006046:Gold
Chemiluminescence resonance energy transfer; Co(2+) enhanced ABEI functional flowerlike gold nanoparticles; Rolling circle amplification; Staphylococcus aureus; WS(2) nanosheet