MoS2 nanosheet-based fluorescent biosensor for protein detection via terminal protection of small-molecule-linked DNA and exonuclease III-aided DNA recycling amplification
文献类型： 外文期刊
作者： Xiang, Xia 1 ; Shi, Jianbin 2 ; Huang, Fenghong 1 ; Zheng, Mingming 1 ; Deng, Qianchun 1 ; Xu, Jiqu 1 ;
作者机构： 1.Chinese Acad Agr Sci, Oil Crops Res Inst, Dept Prod Proc & Nutriol,Key Lab Oil Crops Biol, Hubei Key Lab Lipid Chem & Nutr,Minist Agr, Wuhan 430062, Peoples R China
2.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Hubei Province, Peoples R China
关键词： MoS2 nanosheet;Fluorescent biosensor;Protein detection;Terminal protection of small-molecule-linked DNA;Exonuclease III
期刊名称：BIOSENSORS & BIOELECTRONICS （ 影响因子：10.618； 五年影响因子：9.323 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： A new MOS2 nanosheet-based fluorescent biosensor for protein detection is developed. This method combines the terminal protection of small-molecule-linked DNA (TPSMLD) and exonuclease III (Exo III)aided DNA recycling amplification to convert protein assay into the highly sensitive detection of DNA. Taking the streptavidin (SA)-biotin system as a model, a detection limit of 0.67 ng mL(-1) SA is obtained with a good selectivity. The study demonstrated here not only offers simple, sensitive and selective detection method for protein assay, but also will expand the application of the emerging 2D nanomaterials into biological assay. (C) 2015 Elsevier B.V. All rights reserved.
- 相关文献
作者其他论文 更多>>
-
Impact of rice variety, cooking equipment and pretreatment method on the quality of lightly milled rice
作者：Zhao, Shishan;Shi, Jianbin;Cai, Sha;Xiong, Tian;Cai, Fang;Chen, Xueling;Fan, Chuanhui;Mei, Xin;Sui, Yong;Zhao, Shishan;Li, Shaobin;Mei, Xin;Sui, Yong
关键词：Lightly milled rice; Cooking method; Variety differences; Glycemic index; Bioavailability
-
In Vitro Gastrointestinal Digestion of Various Sweet Potato Leaves: Polyphenol Profiles, Bioaccessibility and Bioavailability Elucidation
作者：Wen, Junren;Sui, Yong;Shi, Jianbin;Cai, Sha;Xiong, Tian;Cai, Fang;Zhou, Lei;Mei, Xin;Wen, Junren;Zhou, Lei;Li, Shuyi;Zhou, Lei;Li, Shuyi
关键词：sweet potato leaves; caffeoylquinic acid; phenolic profile; bioaccessibility; bioavailability
-
Insights into nutrition, flavor and edible quality changes of golden pomfret (Trachinotus ovatus) fillets prepared by different cooking methods
作者：Xiong, Tian;Mei, Xin;Wang, Lan;Shi, Jianbin;Sui, Yong;Cai, Sha;Cai, Fang;Chen, Xueling;Fan, Chuanhui;Xiong, Tian;Wu, Yanyan
关键词：golden pomfret (Trachinotus ovatus); thermal processing; nutrition; flavor; texture; sensory evaluation
-
Effects of degree of milling on nutritional quality, functional characteristics and volatile compounds of brown rice tea
作者：Zhou, Lei;Sui, Yong;Xu, Rui;Wen, Junren;Shi, Jianbin;Cai, Sha;Xiong, Tian;Cai, Fang;Mei, Xin;Zhou, Lei;Zhu, Zhenzhou;Li, Shuyi;Xu, Rui
关键词：brown rice tea; degree of milling; nutrients; aroma compounds; OPLS-DA
-
Phenolic Profile and Bioactivity Changes of Lotus Seedpod and Litchi Pericarp Procyanidins: Effect of Probiotic Bacteria Biotransformation
作者：Wen, Junren;Sui, Yong;Shi, Jianbin;Cai, Sha;Xiong, Tian;Cai, Fang;Zhou, Lei;Zhao, Shengnan;Mei, Xin;Wen, Junren;Li, Shuyi;Zhou, Lei
关键词：lactic acid bacteria; procyanidin; lotus seedpod; litchi; bioconversion; antioxidant
-
Effects of milling degree on nutritional, sensory, gelatinization and taste quality of different rice varieties
作者：Zhao, Shishan;Shi, Jianbin;Cai, Sha;Xiong, Tian;Cai, Fang;Chen, Xueling;Fan, Chuanhui;Mei, Xin;Sui, Yong;Zhao, Shishan;Li, Shaobin;Shi, Jianbin;Cai, Sha;Xiong, Tian;Cai, Fang;Chen, Xueling;Fan, Chuanhui;Mei, Xin;Sui, Yong
关键词：Rice; Milling degree; Nutritional characteristics; Eating quality; Principal component analysis
-
Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.)
作者：Li, Shuyi;Xu, Hui;Zhu, Zhenzhou;Li, Shuyi;Zhu, Zhenzhou;Xu, Hui;Sui, Yong;Mei, Xin;Shi, Jianbin;Cai, Sha;Xiong, Tian;Sui, Yong;Mei, Xin;Carrillo, Celia;Castagnini, Juan Manuel;Barba, Francisco J.
关键词：brown rice; total polyphenol content; phenolic acids; free and bound forms
