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Immobilization of a novel bacteriophage PpZDSS02 onto the peroxidase-mimicking Cu-MOF for colorimetric sensing of Proteus penneri encompassing both promotion and inhibition mechanisms

FOOD CHEMISTRY [2025]
Lu Gao, Qianwen Long, Baizhi Cen, Qi Gao, Mengyuan Tan, Ling Zhang, Juanli Yang, Yuan Ma, Xuechao Xu, Zhen-quan Yang
ABSTRACT

A chromogenic system utilizing a novel bacteriophage-integrated nanozyme was established for Proteus penneri detection. Initially, a novel bacteriophage PpZDSS02 was isolated and identified, demonstrating exceptional biological properties and harboring genes that exhibit specific recognition ability. Afterwards, a PpZDSS02-integrated Cu-MOF nanozyme (Cu-MOF@PpZDSS02) with peroxidase-mimicking activity was prepared, catalyzing 3, 3′, 5, 5′-tetramethylbenzidine (TMB) chromogenic reaction. Its peroxidase-mimicking activity can be modulated by P. penneri . Interestingly, low concentration of P. penneri can enhance its activity and high concentration of P. penneri inhibits its activity. Based on it, a visual quantification method with high sensitivity and specificity for P. penneri was achieved, offering a low limit of detection (3.3 CFU·mL −1 ). Moreover, Cu-MOF@PpZDSS02-based chromogenic system shows exceptional performance in the detection of authentic food samples, achieving ideal recoveries (89.00 % ∼ 111.81 %). These results indicate the potential application of Cu-MOF@PpZDSS02-based chromogenic system for colorimetric detection of P. penneri .

MATERIALS

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