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Food Analytical Methods

, Volume 12, Issue 10, pp 2185–2193 | Cite as

Dual-Mode Aptasensor for SERS and Chiral Detection of Campylobacter jejuni

  • Deyun He
  • Zhengzong WuEmail author
  • Bo CuiEmail author
  • Enbo Xu
Article
  • 75 Downloads

Abstract

Campylobacter jejuni (C. jejuni), a foodborne pathogen, is a major contributor to human bacterial gastroenteritis worldwide and detrimental to public health. In this paper, we developed a dual-mode aptasensor for Campylobacter jejuni (C. jejuni) determination. Based on surface-enhanced Raman scattering (SERS) and chiral optical response, the concentrations of C. jejuni in food products can be simultaneously quantified by SERS and chirality methods. Under the optimized conditions, in the ranges of 102–5 × 106 cfu/mL and 102–106 cfu/mL, the concentration of C. jejuni exhibited a good linear relationship (R2 = 0.9905 and 0.9819) with changed SERS signal intensity and chiral signal intensity, respectively. In addition, the applicability of the novel aptasensor was validated by detecting different concentrations of C. jejuni spiked in milk samples. With its satisfactory performances, this bimodal aptasensor is conceivably to be a promising candidate for determining C. jejuni in food products.

Keywords

Dual-mode Surface-enhanced Raman scattering Circular dichroism Foodborne pathogen Campylobacter jejuni 

Notes

Funding Information

This research was financially supported by the Natural Science Foundation of Shandong Province (ZR2019BC088 and ZR2018BC064), Funds for Innovation Team of Jinan (2018GXRC004), and Special Funds for Taishan Scholars Project.

Compliance with Ethical Standards

Conflict of Interest

Deyun He declares that she has no conflict of interest. Zhengzong Wu declares that he has no conflict of interest. Bo Cui declares that he has no conflict of interest. Enbo Xu declares that he has no conflict of interest.

Ethical Approval

This article does not contain any studies with human or animal subjects.

Informed Consent

Informed consent was obtained from all individual participants included in the study.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.State Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and EngineeringQilu University of Technology, Shandong Academy of SciencesJinanChina
  2. 2.State Key Laboratory of Plant Physiology and Biochemistry, College of Biological SciencesChina Agricultural UniversityBeijingChina
  3. 3.College of Biosystems Engineering and Food ScienceZhejiang UniversityHangzhouChina
  4. 4.National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food ScienceZhejiang UniversityHangzhouChina

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