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Aptamer‐Based SERS Detection of Lysozyme on a Food‐Handling Surface
Author(s) -
Boushell Victoria,
Pang Shintaro,
He Lili
Publication year - 2017
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13582
Subject(s) - aptamer , lysozyme , chemistry , nanotechnology , food science , biology , biochemistry , materials science , microbiology and biotechnology
Undeclared food allergens due to cross contamination of processing equipment is a leading cause for food product recalls. Therefore, there is a great need for developing rapid and sensitive methods to detect food allergens. In this paper, an aptamer highly specific to egg white lysozyme was coupled to dendritic silver nanoparticles in order to perform surface enhanced Raman spectroscopy (SERS). The procedure was successfully tested in water and on a stainless steel food‐handling surface. The lowest detectable concentration for lysozyme was 0.5 μg/mL in water and 5 μg/mL on a stainless steel food‐handling surface. Principal component analysis shows a significant change in SERS spectra when lysozyme was present, suggesting the successful capture of lysozyme by the aptamer. Quantification of lysozyme target was also shown from 0 to 6 μg/mL, that is, 0, 0.5, 2, 6 μg/mL. Overall method took less than 40 min. The developed method can be extended to detect other food allergens using specific aptamers.