Table_1_Detection of Vibrio vulnificus in Seafood With a DNAzyme-Based Biosensor.docx (19.29 kB)
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Table_1_Detection of Vibrio vulnificus in Seafood With a DNAzyme-Based Biosensor.docx

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posted on 04.06.2021, 05:39 authored by Shihui Fan, Chao Ma, Xiaopeng Tian, Xiaoyi Ma, Mingcan Qin, Hangjie Wu, Xueqing Tian, Jing Lu, Mingsheng Lyu, Shujun Wang

Vibrio vulnificus is an important pathogenic bacterium that is often associated with seafood-borne illnesses. Therefore, to detect this pathogen in aquatic products, a DNAzyme-based fluorescent sensor was developed for the in vitro detection of V. vulnificus. After screening and mutation, a DNAzyme that we denominated “RFD-VV-M2” exhibited the highest activity, specificity, and sensitivity. The limit of detection was 2.2 × 103 CFU/ml, and results could be obtained within 5–10 min. Our findings suggested that the target of DNAzyme RFD-VV-M2 was a protein with a molecular weight between 50 and 100 kDa. The proposed biosensor exhibited an excellent capacity to detect marine products contaminated with V. vulnificus. Therefore, our study established a rapid, simple, sensitive, and highly specific detection method for V. vulnificus in aquatic products.

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