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首页> 外文期刊>Journal of Rapid Methods and Automation in Microbiology >The use of streptavidin coated magnetic beads for detecting pathogenic bacteria by light addressable potentiometric sensor (LAPS)
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The use of streptavidin coated magnetic beads for detecting pathogenic bacteria by light addressable potentiometric sensor (LAPS)

机译:使用抗生蛋白链菌素包被的磁珠通过光寻址电位传感器(LAPS)检测病原细菌

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A modified procedure for magnetic capture of antibody-conjugated bacteria for light addressable potentiometric sensor (LAPS) detection using the Threshold System was developed. Streptavidin coated magnetic beads, partially labeled with biotinylated anti Escherichia coli O157 antibodies, were used to capture Escherichia coli O157:H7. Captured bacteria were further labeled with fluorescein-conjugated anti-E. coli O157:H7 antibodies and urease-labeled, antifluorescein antibody. Magnetically concentrated bacteria-containing complexes were then immobilized through streptavidin-biotin interactions on 0.45 #mu# biotinylated nitro-cellulose membranes assembled as sample sticks for the Threshold instrument. The rate of pH change associated with the production of NH_3 by the urease in urea-containing solution was measured by a LAPS incorporated in the Threshold instrument. This approach allowed us to detect 10~3 to 10~4 CFU of cultured E. coli O157:H7 in PBS solutions. Furthermore, detectable LAPS signals of the sample sticks remained relatively constant for at least 24 h at 4C. The developed approach was applied to detect the E. coli in beef hamburger spiked with the bacteria. After a 5 to 6-h enrichment at 37C, as low as 1 CFU/g of E. coli O157:H7 in beef hamburger could be detected.
机译:开发了一种改良的方法,用于通过Threshold系统对抗体偶联细菌进行磁捕获,以进行光寻址电位传感器(LAPS)检测。用生物素化抗大肠杆菌O157抗体部分标记的链霉亲和素包被的磁珠捕获大肠杆菌O157:H7。捕获的细菌进一步用荧光素结合的抗E标记。 O157:H7大肠杆菌抗体和脲酶标记的抗荧光素抗体。然后通过链霉亲和素-生物素相互作用将磁性浓缩的含细菌复合物固定在组装为Threshold仪器的样品棒的0.45#mu#生物素化的硝酸纤维素膜上。通过包含在Threshold仪器中的LAPS测量与含尿素溶液中的尿素酶产生NH_3相关的pH变化速率。这种方法使我们能够检测PBS溶液中培养的大肠杆菌O157:H7的10〜3至10〜4 CFU。此外,样品棒的可检测LAPS信号在4C下至少24小时保持相对恒定。所开发的方法用于检测掺入细菌的牛肉汉堡包中的大肠杆菌。在37℃下浓缩5至6小时后,在牛肉汉堡中可检测到低至1 CFU / g大肠杆菌O157:H7。

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