Recognition mechanism and sequence optimization of organophosphorus pesticides aptamers for better monitoring contaminations in food

Pengfei Chen; Chaoqiong Hu; Xuan Tao; Zheng Zhou; Lijun Wang; Xiao Yang; Zhenming Che; Xianggui Chen; Yukun Huang

Food Science and Human Wellness (Sep 2023)

Recognition mechanism and sequence optimization of organophosphorus pesticides aptamers for better monitoring contaminations in food

Pengfei Chen,
Chaoqiong Hu,
Xuan Tao,
Zheng Zhou,
Lijun Wang,
Xiao Yang,
Zhenming Che,
Xianggui Chen,
Yukun Huang

Affiliations

Pengfei Chen: Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Biological Engineering, Xihua University, Chengdu 610039, China
Chaoqiong Hu: Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Biological Engineering, Xihua University, Chengdu 610039, China
Xuan Tao: Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Biological Engineering, Xihua University, Chengdu 610039, China; Chengdu Brilliant Pharmaceutical Co., Ltd., Chengdu 610041, China
Zheng Zhou: Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Biological Engineering, Xihua University, Chengdu 610039, China
Lijun Wang: Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Biological Engineering, Xihua University, Chengdu 610039, China; Key Laboratory of Food Non-Thermal Processing, Engineering Technology Research Center of Food Non-Thermal Processing, YibinXihua University Research Institute, Yibin 644004, China
Xiao Yang: Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Biological Engineering, Xihua University, Chengdu 610039, China; Key Laboratory of Food Non-Thermal Processing, Engineering Technology Research Center of Food Non-Thermal Processing, YibinXihua University Research Institute, Yibin 644004, China
Zhenming Che: Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Biological Engineering, Xihua University, Chengdu 610039, China
Xianggui Chen: Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Biological Engineering, Xihua University, Chengdu 610039, China; Key Laboratory of Food Non-Thermal Processing, Engineering Technology Research Center of Food Non-Thermal Processing, YibinXihua University Research Institute, Yibin 644004, China; Corresponding authors at: School of Food and Biological Engineering, Xihua University, Chengdu 610039, China.
Yukun Huang: Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Biological Engineering, Xihua University, Chengdu 610039, China; Key Laboratory of Food Non-Thermal Processing, Engineering Technology Research Center of Food Non-Thermal Processing, YibinXihua University Research Institute, Yibin 644004, China; Corresponding authors at: School of Food and Biological Engineering, Xihua University, Chengdu 610039, China.

Journal volume & issue: Vol. 12, no. 5
pp. 1708 – 1715

Abstract

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Aptamers as a kind of biological recognition element have shown great potential in monitoring and the rapid quantification of organophosphorus pesticides (OPPs). However, molecules of OPPs are structurally similar and original aptamers selected by systematic evolution of ligands by exponential enrichment are usually long-chain bases, which hamper the further application under OPPs-aptamer recognition. The aim of the research was to develop a new strategy to design oligonucleotide sequences for binding OPPs by combination of experimental and molecular modeling methods. 3D models of aptamers binding OPPs were constructed, and binding energy and the most probable binding site for the OPPs were then determined by molecular docking, and the binding sites were further confirmed by the results of 2-AP replaced experiments. Based on the docking results, a new aptamer for detection 4 representative OPPs with only 29 bases was designed by reasonable truncation and mutation of the reported aptamer (named S4-29). The interaction between this new aptamer and OPPs were analyzed by molecular docking, microscale thermophoresis, circular dichroism and fluorometric analysis. The results revealed that the new aptamer exhibit more superior recognition performance to OPPs, which can be promote the monitoring ability of OPPs contaminations in food.

Published in Food Science and Human Wellness

ISSN: 2213-4530 (Online)
Publisher: Tsinghua University Press
Country of publisher: China
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.sciopen.com/journal/2097-0765

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