caa a22 4500 445879483 CHVBK 20180317145538.0 cr unu---uuuuu 170323e20110301xx s 000 0 eng 10.1007/s00604-010-0505-z doi (NATIONALLICENCE)springer-10.1007/s00604-010-0505-z Sensitive fluorescent detection of Staphylococcus aureus using nanogold linked CdTe nanocrystals as signal amplification labels [Elektronische Daten] [Tinging Miao, Zhouping Wang, Shuang Li, Xin Wang] A sensitive fluorescent assay was developed for the detection of DNA specifically for Staphylococcus aureus. A sandwich-type detection system was fabricated by first immobilizing biotinylated capture DNA on avidin-modified wells of microplates, then hybridizing the capture DNA with one end of the target DNA, and then recognizing the other end of the target DNA with a signal probe labeled with CdTe nanocrystals and gold nanoparticles (Au-NPs) at the 3′- and 5′-terminus, respectively. Hybridization was monitored by measuring the fluorescent intensity of the assembly. The experimental results demonstrated that the incorporation of Au-NPs in this detection system can significantly enhance the sensitivity and the selectivity because a single Au-NP can be loaded with hundreds of signal DNA probe strands modified with CdTe nanocrystals. Under the optimized conditions, a detection limit of 10fmol of DNA per L can be achieved and at least 50 colony forming units of Staph. aureus per mL of sample can be detected. The method was assessed by analyzing real samples, and it was validated by comparing it to an official standard method. Figure A sensitive fluorescent assay was developed for the detection of DNA specifically for Staphylococcus aureus, using nanogold linked CdTe nanocrystals as signal amplification labels Springer-Verlag, 2010 Fluorescence nationallicence DNA hybridization nationallicence Au nanoparticle-CdTe nanocrystal composite nanostructure nationallicence Signal amplification nationallicence Staphylococcus aureus nationallicence Miao Tinging State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China aut Wang Zhouping State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China aut Li Shuang State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China aut Wang Xin State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China aut Microchimica Acta Springer Vienna 172/3-4(2011-03-01), 431-437 0026-3672 172:3-4<431 2011 172 604 https://doi.org/10.1007/s00604-010-0505-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00604-010-0505-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Miao Tinging State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China aut NATIONALLICENCE 700 1- Wang Zhouping State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China aut NATIONALLICENCE 700 1- Li Shuang State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China aut NATIONALLICENCE 700 1- Wang Xin State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China aut NATIONALLICENCE 773 0- Microchimica Acta Springer Vienna 172/3-4(2011-03-01), 431-437 0026-3672 172:3-4<431 2011 172 604 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer