Label-free, liquid crystal-based aptasensor for detecting carbendazim at picomolar levels
DC Field | Value | Language |
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dc.contributor.author | Ryu, Je-Jin | - |
dc.contributor.author | Jang, Chang-Hyun | - |
dc.date.accessioned | 2024-05-04T05:00:20Z | - |
dc.date.available | 2024-05-04T05:00:20Z | - |
dc.date.issued | 2024-07 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.issn | 1873-7072 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/91094 | - |
dc.description.abstract | We describe a simple and sensitive liquid-crystal (LC)-based method for quantifying carbendazim (CBZ) by exploiting aptamer-specific recognition at the aqueous-LC interface. The method relies on the interfacial interaction between an aptamer and cetyltrimethylammonium bromide (CTAB); this interaction varies depending on the amount of CBZ. In the absence of CBZ, the aptamer disrupts the CTAB monolayer through electrostatic attraction, leading to a transition from homeotropic to tilted ordering of the LCs. As CBZ concentrations rise, the formation of aptamer-CBZ complexes increases, preserving the vertical alignment of the LCs by reducing collapse of the CTAB layer caused by electrostatic interactions. Using these methods, we achieved a CBZ detection limit of 3.12 pM (0.000597 mu g/L) over a linear range of 0.05-5 nM. Moreover, we quantified CBZ levels in peach, soil, and tap water samples. Our LC-based detection method has significant research potential, offering sensitive, and straightforward detection of CBZ. | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.title | Label-free, liquid crystal-based aptasensor for detecting carbendazim at picomolar levels | - |
dc.type | Article | - |
dc.identifier.wosid | 001193880700001 | - |
dc.identifier.doi | 10.1016/j.foodchem.2024.138789 | - |
dc.identifier.bibliographicCitation | FOOD CHEMISTRY, v.445 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-85185846758 | - |
dc.citation.title | FOOD CHEMISTRY | - |
dc.citation.volume | 445 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | Liquid crystal | - |
dc.subject.keywordAuthor | Carbendazim | - |
dc.subject.keywordAuthor | Aptamer | - |
dc.subject.keywordAuthor | Biosensor | - |
dc.subject.keywordAuthor | Cetyltrimethylammonium bromide | - |
dc.subject.keywordPlus | ORIENTATION | - |
dc.subject.keywordPlus | RESIDUES | - |
dc.subject.keywordPlus | TRENDS | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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