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Research Article | Open Access

An antifouling polydopamine-based fluorescent aptasensor for determination of arginine kinase

Yanbo Wang, Huan Li, Jinru Zhou, Fangting Wang, Yifan Qian, Linglin Fu( )
Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Simple yet efficient detection methods for food allergens are in urgent need to help people avoid the risks imposed by allergenic food. In this work, a polydopamine (PDA)-based fluorescent aptasensor was developed to detect arginine kinase (AK), one of the major allergens in shellfish. The aptamer towards AK was firstly selected via systematic evolution of ligands by exponential enrichment method and labeled with fluorescein amidite (FAM) to build a fluorescence resonance energy transfer (FRET) system with PDA particles. Polyethylene glycol (PEG) was employed to construct an antifouling surface for the aptasensor to eliminate food matrix interferences. With the presence of AK, the PDA-based aptasensor exhibited elevated fluorescent signals as the FAM-labeled aptamer bound to AK and detached from the PDA particles. The aptasensor showed great stability and resistance to nonspecific interference of background proteins and had a limit of detection (LOD) of 0.298 μg/mL. The proposed aptasensor was further proved to be feasible for quantitative analysis of AK in nine species of shrimps and five commercial processed products, which indicated its high potential in tracing the presence of AK in complex aquatic products.

Keywords

PolydopamineAntifoulingFood allergyAptasensorFRET effect

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Food Science and Human Wellness
Volume 12 Issue 3,
May 2023
Pages 737-744
DOI: 10.1016/j.fshw.2022.09.007
Cite this article:
Wang Y, Li H, Zhou J, et al. An antifouling polydopamine-based fluorescent aptasensor for determination of arginine kinase. Food Science and Human Wellness, 2023, 12(3): 737-744. https://doi.org/10.1016/j.fshw.2022.09.007

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Received: 26 December 2020
Revised: 14 January 2021
Accepted: 06 February 2021
Published: 15 October 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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