Electrochemical immunoassay for Salmonella Typhimurium based on magnetically collected Ag-enhanced DNA biobarcode labelsElectronic supplementary information (ESI) available. See DOI: 10.1039/c3an00606a

• Main Authors: Pratiwi, Feby Wijaya, Rijiravanich, Patsamon, Somasundrum, Mithran, Surareungchai, Werasak
• Format: Article
• Language: English
• ISSN: 0003-2654; 1364-5528
• DOI: 10.1039/c3an00606a

We describe a sensitive electrochemical immunoassay for Salmonella enterica serovar Typhimurium, a common foodborne pathogen which can cause infection at extremely small doses. The assay is based on the recognition of DNA biobarcode labels by differential pulse anodic stripping voltammetry (DPASV), following Ag enhancement. The biobarcodes consist of latex spheres (mean diameter 506 nm ± 22 nm) modified by ferromagnetic Fe 3 O 4 particles. Each biobarcode is loaded by adsorption with approx. 27 molecules of mouse monoclonal antibody against S. Typhimurium and 3.5 × 10 5 molecules of 12 mer ssDNA. The assay is performed by adding the biobarcode, S. Typhimurium cells, and biotin-conjugated rabbit polyclonal antibody against Salmonella into well plates. After antigen-antibody binding, magnetic collection enables the excess polyclonal antibody to be washed off. Exposure to avidin-coated screen printed electrodes, and formation of the avidin-biotin bond, then enables the excess biobarcode to be removed. The biobarcode remaining on the electrode is quantified by DPASV measurement of Ag + ions following catalytic Ag deposition. The assay showed a negligible response to 10 7 CFU mL −1 E. coli and had a limit of detection of 12 CFU mL −1 in buffer, and 13 to 26 CFU mL −1 for heat-killed and whole cell S. Typhimurium in plain milk, green bean sprouts and raw eggs. To the best of our knowledge, this is the lowest reported limit of detection for Salmonella by an electrochemical immunoassay not requiring sample pre-enrichment. We describe a sensitive electrochemical immunoassay for Salmonella enterica serovar Typhimurium, a common foodborne pathogen which can cause infection at extremely small doses.