Detection of ochratoxin A (OTA) in coffee using chemiluminescence resonance energy transfer (CRET) aptasensor

作者：Jo Eun Jung; Mun Hyoyoung; Kim Su Ji; Shim Won Bo; Kim Min Gon^*

来源：Food Chemistry, 2016, 194: 1102-1107.

DOI：10.1016/j.foodchem.2015.07.152

• Roasted coffee beans
• Chemiluminescence resonance energy transfer
• Quenching
• Aptasensor
• Ochratoxin A

We report a chemiluminescence resonance energy transfer (CRET) aptasensor for the detection of ochratoxin A (OTA) in roasted coffee beans. The aptamer sequences used in this study are 5'-DNAzyme-Linker-OTA aptamer-3'-dabcyl. Dabcyl at the end of the OTA aptamer region plays as a quencher in CRET aptasensor. When hemin and OTA are added, the dabcyl-labeled OTA aptamer approaches to the G-quadruplex-hemin complex by formation of the G-quadruplex-OTA complex. The G-quadruplex-hemin complexes possess horseradish peroxidase (HRP)-like activity, and therefore, the HRP-mimicking DNAzyme (HRPzyme) catalyzes peroxidation in the presence of luminol and H2O2. Resonance energy transfer between luminol (donor) and dabcyl (acceptor) enables quenching of chemiluminescence signals. The signal decreases with increasing the concentration of OTA within the range of 0.1-100 ng mL(-1) (limit of detection 0.22 ng mL(-1)), and the level of recovery of the respective 1 ng mL(-1) and 10 ng mL(-1) spiked coffee samples was 71.5% and 93.3%. These results demonstrated the potential of the proposed method for OTA analysis in diverse foods.

• 出版日期2016-3-1