Detection of Salmonella in food using electrochemical and
surface plasmon resonance immunosensors

a 2017

Detection of Salmonella in food using electrochemical and surface plasmon resonance immunosensors

FARKA, Zdeněk, Tomáš JUŘÍK, Matěj PASTUCHA a Petr SKLÁDAL

Základní údaje

Originální název

Detection of Salmonella in food using electrochemical and surface plasmon resonance immunosensors

Autoři

FARKA, Zdeněk, Tomáš JUŘÍK, Matěj PASTUCHA a Petr SKLÁDAL

Vydání

5th International Conference on Bio-Sensing Technology, 2017

Další údaje

Jazyk

angličtina

Typ výsledku

Konferenční abstrakt

Obor

10406 Analytical chemistry

Stát vydavatele

Nizozemské království

Utajení

není předmětem státního či obchodního tajemství

Organizační jednotka

Středoevropský technologický institut

Klíčová slova anglicky

Electrochemical impedance spectroscopy; Surface plasmon resonance; Food safety; Bacterial pathogen

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 16. 5. 2017 15:21, doc. Mgr. Zdeněk Farka, Ph.D.

Anotace

V originále

Foodborne pathogens represent a serious risk to public health, resulting in a growing demand for technologies capable of rapid and sensitive detection of bacteria. Electrochemical impedance spectroscopy (EIS) and surface plasmon resonance (SPR) immunosensors were developed for the analysis of Salmonella in food samples. Both approaches were focused on simplicity and robustness of the assay while providing a short analysis time and high sensitivity. The label-free EIS biosensor was based on anti-Salmonella antibody immobilized to a screenprinted electrode via cysteamine self-assembled monolayer activated by glutaraldehyde. The assay based on direct incubation with food sample followed by the measurement of impedance between two gold electrodes provided results within 20 min. Limit of detection (LOD) of 10^3 CFU/mL and wide linear range up to 10^8 CFU/mL were achieved. Signal enhancement by enzymatic precipitation was developed for the SPR immunosensing. A sandwich immunocomplex consisting of a capture antibody, Salmonella and a detection antibody conjugated with horseradish peroxidase (HRP) was formed on the SPR chip. The biocatalyzed conversion of 4-chloro-1-naphthol to insoluble benzo-4-chlorocyclohexadienone was carried out resulting in a significant increase of sensitivity compared to a label-free approach. The optimized method provided LOD of 100 CFU/mL with linear range up to 10^6 CFU/mL (Figure 1). The whole analysis including the injection of bacteria and the enhancement step did not exceed 60 min. The developed immunosensors represent simple and robust approach for routine monitoring of food contamination.

Návaznosti

LQ1601, projekt VaV

Název: CEITEC 2020 (Akronym: CEITEC2020)

Investor: Ministerstvo školství, mládeže a tělovýchovy ČR, CEITEC 2020

Citovat

FARKA, Zdeněk, Tomáš JUŘÍK, Matěj PASTUCHA a Petr SKLÁDAL. Detection of Salmonella in food using electrochemical and surface plasmon resonance immunosensors. In 5th International Conference on Bio-Sensing Technology. 2017.

@proceedings{1380722,
   author = {Farka, Zdeněk and Juřík, Tomáš and Pastucha, Matěj and Skládal, Petr},
   booktitle = {5th International Conference on Bio-Sensing Technology},
   keywords = {Electrochemical impedance spectroscopy; Surface plasmon resonance; Food safety; Bacterial pathogen},
   language = {eng},
   title = {Detection of Salmonella in food using electrochemical and surface plasmon resonance immunosensors},
   year = {2017}
}

TY  - CONF
ID  - 1380722
AU  - Farka, Zdeněk - Juřík, Tomáš - Pastucha, Matěj - Skládal, Petr
PY  - 2017
TI  - Detection of Salmonella in food using electrochemical and surface plasmon resonance immunosensors
KW  - Electrochemical impedance spectroscopy
KW  - Surface plasmon resonance
KW  - Food safety
KW  - Bacterial pathogen
N2  - Foodborne pathogens represent a serious risk to public health, resulting in a growing demand for technologies capable of rapid and sensitive detection of bacteria. Electrochemical impedance spectroscopy (EIS) and surface plasmon resonance (SPR) immunosensors were developed for the analysis of Salmonella in food samples. Both approaches were focused on simplicity and robustness of the assay while providing a short analysis time and high sensitivity. The label-free EIS biosensor was based on anti-Salmonella antibody immobilized to a screenprinted electrode via cysteamine self-assembled monolayer activated by glutaraldehyde. The assay based on direct incubation with food sample followed by the measurement of impedance between two gold electrodes provided results within 20 min. Limit of detection (LOD) of 10^3 CFU/mL and wide linear range up to 10^8 CFU/mL were achieved. Signal enhancement by enzymatic precipitation was developed for the SPR immunosensing. A sandwich immunocomplex consisting of a capture antibody, Salmonella and a detection antibody conjugated with horseradish peroxidase (HRP) was formed on the SPR chip. The biocatalyzed conversion of 4-chloro-1-naphthol to insoluble benzo-4-chlorocyclohexadienone was carried out resulting in a significant increase of sensitivity compared to a label-free approach. The optimized method provided LOD of 100 CFU/mL with linear range up to 10^6 CFU/mL (Figure 1). The whole analysis including the injection of bacteria and the enhancement step did not exceed 60 min. The developed immunosensors represent simple and robust approach for routine monitoring of food contamination.
ER  -

FARKA, Zdeněk, Tomáš JUŘÍK, Matěj PASTUCHA a Petr SKLÁDAL. Detection of Salmonella in food using electrochemical and surface plasmon resonance immunosensors. In \textit{5th International Conference on Bio-Sensing Technology}. 2017.

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