Dual fluorescent aptasensor for simultanous and quantitative detection of sulfadimethoxine and oxytetracycin residues in animal-derived foods tissues based on mesoporous silica

Herein, we developed a dual fluorescent aptasensor based on mesoporous silica to simultaneously detect sulfadimethoxine (SDM) and oxytetracycline (OTC) in animal-derived foods. We immobilized two types of aptamers modified with FAM and CY5 on the silica surface by base complementary pairing reaction...

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Published inFrontiers in nutrition (Lausanne) Vol. 9; p. 1077893
Main Authors Tang, Jiaming, Zheng, Xiaoling, Jiang, Shuang, Cao, Mingdong, Wang, Sixian, Zhou, Zhaoyang, Nie, Xunqing, Fang, Yu, Le, Tao
Format Journal Article
LanguageEnglish
Published Switzerland Frontiers Media S.A 21.12.2022
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Summary:Herein, we developed a dual fluorescent aptasensor based on mesoporous silica to simultaneously detect sulfadimethoxine (SDM) and oxytetracycline (OTC) in animal-derived foods. We immobilized two types of aptamers modified with FAM and CY5 on the silica surface by base complementary pairing reaction with the cDNA modified with a carboxyl group and finally formed the aptasensor detection platform. Under optimal conditions, the detection range of the aptasensor for SDM and OTC was 3-150 ng/mL ( = 0.9831) and 5-220 ng/mL ( = 0.9884), respectively. The limits of detection for SDM and OTC were 2.2 and 1.23 ng/mL, respectively. The limits of quantification for SDM and OTC were 7.3 and 4.1 ng/mL, respectively. Additionally, the aptasensor was used to analyze spiked samples. The average recovery rates ranged from 91.75 to 114.65% for SDM and 89.66 to 108.94% for OTC, and all coefficients of variation were below 15%. Finally, the performance and practicability of our aptasensor were confirmed by HPLC, demonstrating good consistency. In summary, this study was the first to use the mesoporous silica-mediated fluorescence aptasensor for simultaneous detection of SDM and OTC, offering a new possibility to analyze other antibiotics, biotoxins, and biomolecules.
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Edited by: Mahmood Alizadeh Sani, Tehran University of Medical Sciences, Iran
This article was submitted to Nutrition and Food Science Technology, a section of the journal Frontiers in Nutrition
Reviewed by: Ali Falahati, Yazd University, Iran; Guangyang Liu, Institute of Vegetables and Flowers (CAAS), China
ISSN:2296-861X
2296-861X
DOI:10.3389/fnut.2022.1077893