Back to Search Start Over

Ratiometric fluorescence aptasensor for the detection of patulin in apple juice based on the octahedral UiO-66-TCPP metal-organic framework and aptamer systems.

Authors :
Yan X
Yuan Y
Yue T
Source :
Food chemistry [Food Chem] 2024 Jan 30; Vol. 432, pp. 137211. Date of Electronic Publication: 2023 Aug 19.
Publication Year :
2024

Abstract

Patulin (PAT) is a potentially harmful mycotoxin to human health and is known to contaminate apple juice. In this work, we developed a ratiometric fluorescence aptasensor using tetrakis(4-carboxyphenyl)porphyrin (H <subscript>2</subscript> TCPP)-treated octahedral UiO-66-NH <subscript>2</subscript> (defined as UiO-66-TCPP) to detect PAT. This 2-aminoterephthalic acid and H <subscript>2</subscript> TCPP functionalized metal-organic framework showed multiple adsorption effects (hydrogen bonding and π-π stacking) on the aptamer (Apt) and served as a quenching material. When the target PAT bound specifically to the Apt, the fluorescence of the 6-carboxyfluorescein-labeled Apt would recover, and the fluorescence of the H <subscript>2</subscript> TCPP ligand remained unchanged. This ratiometric fluorescence property improved the accuracy of PAT detection. Moreover, the introduction of the H <subscript>2</subscript> TCPP ligand enhanced the quenching efficiency of UiO-66-NH <subscript>2</subscript> , thus improving the sensitivity of the fluorescent aptasensor (UiO-66-TCPP vs. UiO-66-NH <subscript>2</subscript> : 0.0162 ng/mL vs. 1.8 ng/mL). In addition, we used UiO-66-TCPP to detect PAT in apple juice samples. This work provides a good paradigm for the construction of ratiometric fluorescence aptasensors with high sensitivity and accuracy.<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 © 2023 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
432
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
37619392
Full Text :
https://doi.org/10.1016/j.foodchem.2023.137211