Directly profiling intact Staphylococcus aureus in water and foods via enzymatic cleavage aptasensor

Abstract

Staphylococcus aureus (S. aureus) causes serious food-borne diseases, and tools able to directly profile intact S. aureus would greatly facilitate food safety and public health. Herein, we proposed a biosensing platform for culture-independent and separation-free profiling S. aureus, thus allow us to directly detect intact S. aureus in complex samples. The binding protection effect of aptamer-cell complex was introduced to construct the aptasensor, and it allowed to eliminate the optimization of aptamer probe sequences. The proposed aptasensor, terms enzymatic cleavage aptasensor could achieve a sensitive (a detection limit of 64 CFU/mL) and broad-concentration quantification (dynamic range 10²-10⁷ CFU/mL) of S. aureus. Furthermore, it could specifically identify intact S. aureus in complex samples, and the quantifying of S. aureus was achieved in tap water, milk and porker with high precision. Therefore, enzymatic cleavage aptasensor could be a good candidate for on-site biosensing platform of S. aureus, as well as other pathogens by replacing the aptamer sequences.

Keywords: Aptamer; Fluorescence analysis; Foodborne pathogen; Nucleic acids probes; Staphylococcus aureus.