CuO2@SiO2 nanoparticle assisted click reaction-mediated magnetic relaxation biosensor for rapid detection of Salmonella in food
文献类型： 外文期刊
第一作者： Zhao, Junpeng
作者： Zhao, Junpeng;Chen, Yiping;Zhao, Junpeng;Ma, Aimin;Han, Minjie;Chen, Yiping;Dong, Yongzhen;Chen, Yiping;Chen, Rui;Yu, Xuezhi
作者机构：
关键词： Phage; CuO2@SiO2 nanoparticles; Click reaction; S. typhimurium; Detection
期刊名称：BIOSENSORS & BIOELECTRONICS （ 影响因子：10.5； 五年影响因子：10.1 ）
ISSN： 0956-5663
年卷期： 2025 年 273 卷
页码：
收录情况： SCI
摘要： Foodborne pathogens seriously threaten people's life and well-being. In this study, we developed a novel magnetic relaxation time (PCuMRS) biosensor by integrating phage, differential magnetic separation technology, and copper catalyzed click reaction to enable rapid and sensitive detection of viable Salmonella typhimurium (S. typhimurium) in food within 80 min. This assay utilized phage as the recognition element to accurately differentiate between viable and nonviable S. typhimurium. Initially, we prepared a complex of magnetic nano- particles (MNPs) and phage to efficiently capture viable S. typhimurium. We synthesized CuO2@SiO2-phage nanoparticles loaded with numerous Cu2+ ions to transform the concentration of S. typhimurium into a corresponding concentration of copper ions, which then modulate the click reaction between magnetic nanoparticles of varying sizes, leading to changes in both the number of small magnetic nanoparticles and magnetic signals. Based on this principle, we established a linear relationship (102-107 CFU/mL) between the concentration of S. typhimurium and the changes in magnetic signal, with a limit of quantification of 80 CFU/mL. Furthermore, the standard recovery rate and coefficient of variation of the sensor are 93.68%-100.36% and 0.59%-4.76%, respectively. The PCuMRS biosensor demonstrates outstanding sensitivity and a short detection time, making it a rapid, sensitive, and accurate method for identifying foodborne pathogens such as S. typhimurium, which has potential for applications in various other fields.
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