Enrofloxacin Rapid Detection in Aquatic Foods: Based on DNA Aptamer Sensor

Enrofloxacin (ENR) is widely used as a synthetic fluoroquinolone antibiotic for disease control in aquatic animals. ENR aptamers were screened in this study using the magnetic bead-SELEX method, and a graphene oxide fluorescent sensor was developed to detect the ENR residues in aquatic products. Fir...

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Bibliographic Details
Published in:Foods 2024-03, Vol.13 (6), p.941
Main Authors: Bao, Xiuli, Wang, Siyuan, Hao, Qingfang, Bai, Yue, Li, Siying, Zhang, Shuai, Zhang, Lei, Kang, Xinxin, Lyu, Mingsheng, Wang, Shujun
Format: Article
Language:English
Subjects:
Affinity
Animal diseases
antibiotic residues
Antibiotics
aptamer
Aptamers
Aquatic animals
aquatic products
Backup software
Chromatography
Disease control
DNA
Enrofloxacin
Enzymes
Ethylenediaminetetraacetic acid
Fluorescence
Genetic testing
Graphene
Penicillin G
Protein structure
Secondary structure
SELEX
Sensors
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Summary:Enrofloxacin (ENR) is widely used as a synthetic fluoroquinolone antibiotic for disease control in aquatic animals. ENR aptamers were screened in this study using the magnetic bead-SELEX method, and a graphene oxide fluorescent sensor was developed to detect the ENR residues in aquatic products. Firstly, ENR was conjugated to amino magnetic beads by amidation reaction, and then the aptamer sequences showing high affinity to ENR were screened step by step by using the SELEX screening method. Finally, after 10 rounds of SELEX screening, six candidate aptamers with high affinity were obtained. Among these, ENR-Apt 6 was selected based on its secondary structure features, high affinity ( = 35.08 nM), and high specificity to ENR. Furthermore, a fluorescent sensor was prepared using graphene oxide and ENR-Apt 6. The results showed that the linear range of the sensor could reach 600 nM (R = 0.986), while its optimal linear range was 1-400 nM (R = 0.991), with the lowest detection limit of 14.72 nM. The prepared sensor was successfully used for the detection of ENR in real samples, with a recovery range of 83.676-114.992% and a relative standard deviation < 10% for most of the samples.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13060941