| Literature DB >> 36267907 |
Ruobing Liu1, Fuyuan Zhang1, Minghui Shi1, Yaxin Sang1, Xianghong Wang1.
Abstract
Milk is one of the most common sources of protein in people's daily lives, and it is also recognized by the World Health Organization (WHO) as one of the eight categories of food allergies to human beings. α-lactalbumin (α-La) is the main cause of milk allergy. In this study, a single-stranded DNA aptamer with high binding affinity to α-La were selected using systematic evolution of ligands by exponential enrichment (SELEX) method. Compared with the full-length sequence, the binding affinity of the truncated aptamer LA-1t for α-La was increased six times using fluorescence analysis. Circular dichroism (CD) indicated that the secondary structure of LA-1t contained a typical hairpin structure. Through the docking simulation of LA-1t and α-La, these experimental results were further explained theoretically, and the recognition mechanism was explained. Finally, the colorimetric and fluorescence signal of boron nitride quantum dots anchored to porous CeO2 nanorods (BNQDs/CeO2) were modulated by FAM-labeled LA-1t to achieve highly selective and sensitive determination of α-La. This dual-mode sensing strategy displayed sensitive recognition for α-La in a linear range of 5-4,000 ng/ml with the LOD was 3.32 ng/ml (colorimetry) and 0.71 ng/ml (fluorescence), respectively. Simultaneously, the colorimetry/fluorescence dual-mode sensing strategy was applied for detecting α-La in spiked real samples and demonstrated good stability and reliability.Entities:
Keywords: allergen detection; aptamer; aptasensor; molecular docking; α-lactalbumin
Year: 2022 PMID: 36267907 PMCID: PMC9577226 DOI: 10.3389/fnut.2022.1005230
Source DB: PubMed Journal: Front Nutr ISSN: 2296-861X
FIGURE 1(A) Principle of selecting α-lactalbumin (α-La) aptamers using capture-SELEX; (B) Optimization of the mass ratio of ssDNA to streptavidin magnetic beads; (C) Relative enrichment rate during SELEX for monitoring; (D) The binding saturation curves of aptamer LA-1 and LA-1t; (E) The specificity of LA-1t.
FIGURE 2Binding mechanism of α-lactalbumin (α-La) and LA-1t. (A) Circular dichroism of LA-1t before and after binding; (B) Secondary structure of LA-1t predicted by UNAfold online software; (C) The result of molecular docking between aptamer α-La and LA-1t.
FIGURE 3Mechanism of dual-sensing strategy for α-lactalbumin (α-La) detection.
FIGURE 4Transmission electron microscopy (TEM) image of (A) BNQDs; (B) CeO2/Ce(OH)3 nanorod precursor; (C) BNQDs/CeO2; (D) BNQDs/CeO2@Apt; (E) XPS survey spectrum of BNQDs/CeO2, and high-resolution XPS spectra of Ce 3d, and N 1s; (F) UV-Vis absorption spectra of BNQDs/CeO2 and BNQDs/CeO2@Apt; (G) Zeta potential of TMB, BNQDs/CeO2, and BNQDs/CeO2@Apt.
FIGURE 5Linear calibration plot between absorbance (A) and fluorescence intensity (C) versus the logarithm of α-lactalbumin (α-La) concentrations; Selectivity of proposed colorimetric (B) and fluorescence (D) strategy for α-La detection (1 μg/ml) alone or coexisting with 5 μg/ml of other interferences.
Comparison of the developed method with other different detection methods for α-lactalbumin (α-La) determination.
| Methods | Sensing platform | Detection range | LOD | References |
| RP-HPLC | - | 0.01–5.0 g/L | 8 mg/L | ( |
| LC-MRM/MS | Peptide fragment | 0.97–31.25 μg/ml | 0.39 μg/ml | ( |
| Colorimetric | Goldmag-mAbs | 2.33–127.1 ng/ml | 17.2 ng/ml | ( |
| FLISA | CdSe/ZnS QDs-mAbs | 0.1–1,000 ng/ml | 0.1 ng/ml | ( |
| Immunochromatographic strip | Colloidal gold-mAbs | - | 10 μg/ml | ( |
| Electrochemical | SWCNT | 20–80 ng/ml | 9.7 ng/ml | ( |
| Colorimetric/fluorescence | BNQDs/CeO2@Apt | 5–4,000 ng/ml | 3.32 ng/ml, 0.71 ng/ml | This work |
Determination of α-lactalbumin in spiked food extract.
| Sample | Spiked α -La (mg/ml, mg/g) | This work (colorimetry/fluorescence) | Commercial ELISA kits | ||||
| Found (mg/ml, mg/g) | Recovery (%) | RSD (%) | Found (mg/ml, mg/g) | Recovery (%) | RSD (%) | ||
| Milk | 0.1 | 0.11/0.12 | 113.09/115.37 | 3.74/5.72 | 0.10 | 104.25 | 2.73 |
| 1 | 1.06/1.09 | 105.73/108.71 | 5.86/6.65 | 1.07 | 107.31 | 1.43 | |
| 2 | 2.15/2.04 | 107.55/102.16 | 2.12/5.48 | 2.00 | 100.50 | 1.92 | |
| Milk power | 0.1 | 0.11/0.10 | 107.56/101.47 | 2.12/4.91 | 0.10 | 103.11 | 3.40 |
| 1 | 1.02/1.05 | 101.98/104.80 | 4.99/5.04 | 0.94 | 94.27 | 1.66 | |
| 2 | 1.96/1.92 | 97.85/95.81 | 3.41/5.33 | 1.99 | 99.68 | 1.42 | |