Surface engineering of magnetic peroxidase mimic using bacteriophage for high-sensitivity/specificity colorimetric determination of Staphylococcus aureus in food

Wenyuan Zhou; Hua Wen; Guijie Hao; Yuan-Song Zhang; Juanli Yang; Lu Gao; Guoqiang Zhu; Zhen-Quan Yang; Xuechao Xu

doi:10.1016/j.foodchem.2023.136611

Surface engineering of magnetic peroxidase mimic using bacteriophage for high-sensitivity/specificity colorimetric determination of Staphylococcus aureus in food

Food Chem. 2023 Nov 15:426:136611. doi: 10.1016/j.foodchem.2023.136611. Epub 2023 Jun 12.

Authors

Wenyuan Zhou¹, Hua Wen², Guijie Hao³, Yuan-Song Zhang², Juanli Yang², Lu Gao², Guoqiang Zhu⁴, Zhen-Quan Yang⁵, Xuechao Xu⁶

Affiliations

¹ School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; College of Veterinary Medicine, Yangzhou University, Yangzhou, Jiangsu 225009, China.
² School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
³ Key Laboratory of Healthy Freshwater Aquaculture, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fish Health and Nutrition of Zhejiang Province, Huzhou Key Laboratory of Aquatic Product Quality Improvement and Processing Technology, Zhejiang Institute of Freshwater Fisheries, Huzhou 313001, Zhejiang, China.
⁴ College of Veterinary Medicine, Yangzhou University, Yangzhou, Jiangsu 225009, China.
⁵ School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China. Electronic address: yangzq@yzu.edu.cn.
⁶ School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China. Electronic address: xuechaoxu@yzu.edu.cn.

PMID: 37356237
DOI: 10.1016/j.foodchem.2023.136611

Abstract

Herein, we proposed surface engineering of magnetic peroxidase mimic using bacteriophage by electrostatic interaction to prepare bacteriophage SapYZU15 modified Fe₃O₄ (SapYZU15@Fe₃O₄) for colorimetric determination of S. aureus in food. SapYZU15@Fe₃O₄ exhibits peroxidase-like activity, catalyzing 3,3',5,5'-tetramethylbenzidine (TMB) chromogenic reaction. After introducing S. aureus, peroxidase-like activity of SapYZU15@Fe₃O₄ was specifically inhibited, resulting in deceleration of TMB chromogenic reaction. This phenomenon benefits from the presence of unique tail protein gene in the bacteriophage SapYZU15 genome, leading to a specific biological interaction between S. aureus and SapYZU15. On basis of this principle, SapYZU15@Fe₃O₄ can be employed for colorimetric determination of S. aureus with a limiting detection (LOD), calculated as low as 1.2 × 10² CFU mL^-1. With this proposed method, colorimetric detection of S. aureus in food was successfully achieved. This portends that surface engineering of nanozymes using bacteriophage has great potential in the field of colorimetric detection of pathogenic bacterium in food.

Keywords: Bacteriophage; Colorimetric determination; Food samples; Magnetic peroxidase mimic; Staphylococcus aureus.

MeSH terms

Bacteriophages* / genetics
Bacteriophages* / metabolism
Colorimetry / methods
Hydrogen Peroxide
Magnetic Phenomena
Peroxidase* / genetics
Peroxidase* / metabolism
Peroxidases
Staphylococcus aureus / genetics
Staphylococcus aureus / metabolism

Substances

Peroxidase
Peroxidases
Hydrogen Peroxide