NDLI: Selection, Identification, and Application of Aptamers against Agaricus bisporus Lectin to Establish an Aptamer-AuNPs Colorimetric Method for Detection of ABL

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Selection, Identification, and Application of Aptamers against Agaricus bisporus Lectin to Establish an Aptamer-AuNPs Colorimetric Method for Detection of ABL

Content Provider	Directory of Open Access Journals (DOAJ)
Author	Hao Gao Yiling Tian Min Zhang Jianhui Liu Yaowu Yuan Jianxin Tan Aijin Ma
Abstract	Agaricus bisporus lectin (ABL), which is one of the antinutritional factors in A. bisporus, is an important allergen and harmful to human health. Due to the shortcomings of the current detection methods, it is extremely urgent to establish a rapid and sensitive detection method for ABL in foods. To isolate the ssDNA aptamer of ABL, 13 rounds of subtractive systematic evolution of ligands by exponential enrichment (SELEX) selection were carried out. As a result, six candidate aptamers were selected and further examined for their binding affinity and specificity by enzyme-linked aptamer method. One aptamer (seq-41) against ABL with a high affinity and specificity was isolated and demonstrated to be the optimal aptamer whose dissociation constant reaches the nanomolar level, Kd = 31.17 ± 0.1070 nM. Based on seq-41, an aptamer-AuNPs colorimetric method was established to detect ABL with a linear range of 0.08∼1.70 μg/mL and the detection limit is 0.062 μg/mL. This study provides a novel aptamer-AuNPs colorimetric method with high sensitivity and specificity for detection of ABL and a novel strategy for development of detection method of fungal or plant allergens.
Related Links	http://dx.doi.org/10.1155/2020/8821295
ISSN	01469428
e-ISSN	17454557
DOI	10.1155/2020/8821295
Journal	Journal of Food Quality
Volume Number	2020
Language	English
Publisher	Hindawi-Wiley
Publisher Date	2020-01-01
Publisher Place	United Kingdom
Access Restriction	Open
Subject Keyword	Nutrition. Foods and food supply
Content Type	Text
Resource Type	Article
Subject	Safety, Risk, Reliability and Quality Food Science

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