Fluorometric determination of lipopolysaccharides via changes of the graphene oxide-enhanced fluorescence polarization caused by truncated aptamers
- 1. Jiangnan University, State Key Laboratory of Food Science and Technology, School of Food Science and Technology (China)
- 2. Dalian Polytechnic University, National Engineering Research Center of Seafood, School of Food Science and Technology (China)
Description
A broad-spectrum ssDNA aptamer containing 80 nucleotides (LA80) and capable of binding to four different sources of lipopolysaccharides (LPSs) was truncated. Two strategies are used to produce truncated aptamers of different length. The results show that LA27, a 27-nt aptamer, retained broad-spectrum capability and has a higher affinity (Kd = 46.2 ± 9.5 nM). A graphene oxide based fluorescence polarization assay (excitation/emission wavelengths: 485/520 nm) was worked out using FAM-labeled LA27. It can detect LPSs from Salmonella entericaserotype typhimurium, Pseudomonas aeruginosa 10 and Escherichia coli 055:B5 with enhanced performance (4.8 to 29-fold improvements) compared to LA80. The assay can be performed within 30 min, and the detection limits are 38.7, 88.0 and 154 ng·mL−1, respectively.
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Additional details
Identifiers
Publishing Information
- Journal Title
- Mikrochimica Acta
- Journal Volume
- 186
- Journal Issue
- 3
- Journal Page Range
- p. 1-8
- ISSN
- 0026-3672
- CODEN
- MIACAQ
INIS
- Country of Publication
- Austria
- Country of Input or Organization
- Austria
- INIS RN
- 51107693
- Subject category
- S77: NANOSCIENCE AND NANOTECHNOLOGY; S37: INORGANIC, ORGANIC, PHYSICAL AND ANALYTICAL CHEMISTRY;
- Descriptors DEI
- DNA; ESCHERICHIA COLI; FLUORESCENCE SPECTROSCOPY; GRAPHENE; LIPOPOLYSACCHARIDES; NANOCHEMISTRY; NUCLEOTIDES; POLARIZATION; PSEUDOMONAS; SALMONELLA; SENSITIVITY
- Descriptors DEC
- BACTERIA; CARBOHYDRATES; CARBON; CHEMISTRY; ELEMENTS; EMISSION SPECTROSCOPY; LIPIDS; MICROORGANISMS; NONMETALS; NUCLEIC ACIDS; ORGANIC COMPOUNDS; POLYSACCHARIDES; SACCHARIDES; SPECTROSCOPY
Optional Information
- Copyright
- Copyright (c) 2019 Springer-Verlag GmbH Austria, part of Springer Nature