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Fe 3 O 4 @CuS-based immunochromatographic test strips and their application to label-free and dual-readout detection of Escherichia coli O157:H7 in food.

Authors :
Zhang M
Bu T
Tian Y
Sun X
Wang Q
Liu Y
Bai F
Zhao S
Wang L
Source :
Food chemistry [Food Chem] 2020 Dec 01; Vol. 332, pp. 127398. Date of Electronic Publication: 2020 Jun 24.
Publication Year :
2020

Abstract

Herein, a label-free and dual-readout immunochromatographic test strip (ITS) for the sensitive detection of Escherichia coli (E. coli) O157:H7 by taking advantages of the strong capture ability of Fe <subscript>3</subscript> O <subscript>4</subscript> @CuS nanostructures (NSs) towards bacteria and their ultrahigh photothermal effects (PTEs) was reported. Especially, without the customarily antibody (Ab)-labeled probe, Fe <subscript>3</subscript> O <subscript>4</subscript> @CuS NSs could be adsorbed onto the surfaces of bacteria to form Fe <subscript>3</subscript> O <subscript>4</subscript> @CuS-bacteria conjugates and then trapped by immobilized Abs on the test line (T-line), forming a characteristic yellow band. After direct immunoreactions, the PTEs of Fe <subscript>3</subscript> O <subscript>4</subscript> @CuS NSs endowed T-line to be irradiated by an 808 nm infrared light, obtaining satisfactory sensitivity and accuracy. Under optimal conditions, E. coli O157:H7, as low as 10 <superscript>3</superscript> and 10 <superscript>2</superscript> CFU/mL, could be monitored in colorimetric and photothermal modes. Additionally, E. coli O157:H7 was successfully detected in beef, chicken, milk and honey samples by this proposed platform with a recovery of 80-120%.<br />Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
332
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
32610260
Full Text :
https://doi.org/10.1016/j.foodchem.2020.127398