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an update on aptamer-based multiplex system approaches for the detection of common foodborne pathogens
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نویسنده
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mukama omar ,sinumvayo jean paul ,shamoon muhammad ,shoaib muhammad ,mushimiyimana henriette ,safdar waseem ,bemena leo ,rwibasira peter ,mugisha samson ,wang zhouping
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منبع
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food analytical methods - 2017 - دوره : 10 - شماره : 7 - صفحه:2549 -2565
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چکیده
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Foodborne ailments constitute a public health challenge and pose an incredible economic burden in healthcare system around the globe. this dilemma has urged authorities and other entities working in field of food quality control and supply chain to play a pivotal role in ensuring food safety. analytical strategies have been developed using numerous systematic evolution of ligands by exponential enrichment (selex) methods to assure food safety. high-affinity and high-sensitivity ssdna and rna aptamers against pathogens have emerged as a novel strategy, as compared to the more resource-demanding and complicated biochemical test-based approaches. thus, this review aims to focus on some methods used in the selection of specific bare, modified, and conjugated aptamers and on the further analysis of selected aptamers using flow cytometer or post-selex modifications for enhanced detection of frequently diagnosed foodborne bacteria such as bacillus sp., campylobacter jejuni, escherichia sp., salmonella sp., staphylococcus aureus, shigella sp., listeria monocytogenes, and streptococcus pyogenes and/or targeting their cell components towards attaining fast, sensitive, and selective methods for the detection of pathogens in food(s) or other sources.
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کلیدواژه
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aptamers ,modified selex ,foodborne pathogens ,food safety
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آدرس
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jiangnan university, school of biotechnology, key laboratory of carbohydrate chemistry and biotechnology, people’s republic of china. college of science and technology university of rwanda, department of applied biology, rwanda, jiangnan university, school of biotechnology, key laboratory of carbohydrate chemistry and biotechnology, people’s republic of china, jiangnan university, school of food science and technology, synergetic innovation center of food safety and nutrition, state key laboratory of food science and technology, people’s republic of china, jiangnan university, school of food science and technology, synergetic innovation center of food safety and nutrition, state key laboratory of food science and technology, people’s republic of china, jiangnan university, school of biotechnology, key laboratory of carbohydrate chemistry and biotechnology, people’s republic of china, jiangnan university, school of food science and technology, synergetic innovation center of food safety and nutrition, state key laboratory of food science and technology, people’s republic of china, jiangnan university, school of biotechnology, key laboratory of carbohydrate chemistry and biotechnology, people’s republic of china, college of science and technology university of rwanda, department of applied biology, rwanda, jiangnan university, school of biotechnology, key laboratory of carbohydrate chemistry and biotechnology, people’s republic of china, jiangnan university, school of food science and technology, synergetic innovation center of food safety and nutrition, state key laboratory of food science and technology, people’s republic of china
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Authors
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