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<p><i>Staphylococcus aureus</i> (<i>S. aureus</i>) is one of the major food-borne pathogenic bacteria that causes epidemic and food poisoning. In this study, a colorimetric sensing platform was developed for the sensitive and selective detection of <i>S. aureus</i> based on the synergy between 3-aminophenylboronic acid-functionalized magnetic beads (APBA-MBs) and horseradish peroxidase labeled anti-protein A IgY (HRP-IgY). Target <i>S. aureus</i> bacteria can be captured on the APBA-MBs and then labelled by HRP-IgY through formation of a sandwich structure. Detection of the bacteria then involves oxidation of the colorimetric HRP substrate, thereby converting <i>S. aureus</i> concentrations into a detectable signal. The optimized method can be performed within 120&#xa0;min, with a detection limit of 9.4 × 10<sup>2</sup>&#xa0;CFU/mL<i>.</i> The proposed strategy was successfully applied to detection of <i>S. aureus</i> in spring water and apple juice samples. The dual-recognition platform showed selectivity towards <i>S. aureus</i>, and other common foodborne pathogens yielded negative results. The incorporation of IgY into the proposed strategy can address the lack of selectivity observed in previously reported APBA-based methods. Our strategy has potential as a versatile platform for the sensitive detection of various bacteria using corresponding IgY.</p>

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Sensitive and selective detection of Staphylococcus aureus via a dual-recognition colorimetric platform based on phenylboronic acid and IgY

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年7月16日

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  • Yun Zhang,
  • Chunhui Huo,
  • Xiaohong Yang,
  • Yanjie Cui,
  • Yiqing Hou,
  • Qinghe Guo,
  • Qiongzi Wang,
  • Mingyong Wang,
  • Yi Zhang

摘要

Staphylococcus aureus (S. aureus) is one of the major food-borne pathogenic bacteria that causes epidemic and food poisoning. In this study, a colorimetric sensing platform was developed for the sensitive and selective detection of S. aureus based on the synergy between 3-aminophenylboronic acid-functionalized magnetic beads (APBA-MBs) and horseradish peroxidase labeled anti-protein A IgY (HRP-IgY). Target S. aureus bacteria can be captured on the APBA-MBs and then labelled by HRP-IgY through formation of a sandwich structure. Detection of the bacteria then involves oxidation of the colorimetric HRP substrate, thereby converting S. aureus concentrations into a detectable signal. The optimized method can be performed within 120 min, with a detection limit of 9.4 × 102 CFU/mL. The proposed strategy was successfully applied to detection of S. aureus in spring water and apple juice samples. The dual-recognition platform showed selectivity towards S. aureus, and other common foodborne pathogens yielded negative results. The incorporation of IgY into the proposed strategy can address the lack of selectivity observed in previously reported APBA-based methods. Our strategy has potential as a versatile platform for the sensitive detection of various bacteria using corresponding IgY.