| 马小勇,余丽萍,孟 萌,姜 颖,熊 颖,任佳丽.功能化M13噬菌体在食品安全检测中的应用研究进展[J].食品安全质量检测学报,2024,15(19):165-172 |
| 功能化M13噬菌体在食品安全检测中的应用研究进展 |
| Research progress on the application of functionalized M13 phage in food safety detection |
| 投稿时间：2024-05-24 修订日期：2024-10-18 |
| DOI： |
| 中文关键词: 食品安全检测 M13噬菌体 基因修饰 化学修饰 |
| 英文关键词:food safety detection, M13 phage, genetic modification, chemical modification. |
| 基金项目:国家自然科学基金项目（面上项目，重点项目，重大项目） |
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| Author | Institution |
| MA Xiao-Yong | Hunan Key Laboratory of Forestry Edible Resources Safety and Processing,College of Food Science and Engineering,Central South University of Forestry and Technology |
| YU Li-Ping | Hunan Key Laboratory of Forestry Edible Resources Safety and Processing,College of Food Science and Engineering,Central South University of Forestry and Technology |
| MENG Meng | Hunan Key Laboratory of Forestry Edible Resources Safety and Processing,College of Food Science and Engineering,Central South University of Forestry and Technology |
| JIANG Ying | Hunan Key Laboratory of Forestry Edible Resources Safety and Processing,College of Food Science and Engineering,Central South University of Forestry and Technology |
| XIONG Ying | Hunan Key Laboratory of Forestry Edible Resources Safety and Processing,College of Food Science and Engineering,Central South University of Forestry and Technology |
| RENJia-Li | Hunan Key Laboratory of Forestry Edible Resources Safety and Processing,College of Food Science and Engineering,Central South University of Forestry and Technology |
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| 中文摘要: |
| 食品中各类风险因子是威胁其安全性的主要因素，构筑生物传感方法快速检测各类风险因子对保障食品安全至关重要。M13噬菌体是一种特异性识别、浸染大肠杆菌的病毒，与抗体、功能核酸、分子印记聚合物等识别元件相比，噬菌体更易获得、性质稳定、耐受性强。通过基因或化学修饰对M13噬菌体进行功能化修饰，赋予其生物识别和信号传输双重功能，用以构筑各种生物传感器平台，具有操作简单、检测时间短、特异性好以及灵敏度高等优点，在食品安全检测中具有重要的应用价值。因此，本文综述了M13噬菌体的功能化方法，介绍了功能化的M13噬菌体检测食品样品中各类风险因子(食源性致病微生物、真菌孢子、过敏原、真菌毒素、农药残留等)的最新研究进展(2019年-至今)，并展望了以M13噬菌体为代表的功能化噬菌体应用在食品安全领域的发展趋势。 本文将为拓展M13噬菌体在食品安全领域的应用提供理论参考价值。 |
| 英文摘要: |
| Various risk factors in food pose significant threats to its safety. Developing biosensors for rapid detection of these risk factors is It is crucial to develop biosensor methods that can quickly detect these risk factors to ensure food safety. Phage M13 is a virus that specifically recognizes and infects Escherichia coli. Compared to antibodies, functional nucleic acids, molecular imprinted polymers, and other recognition elements, phages are easier to obtain, naturally stable, and well tolerated. M13 phages can be functionalized through genetic or chemical modifications, providing them with dual functions of biometric recognition and signal transmission. These modified phages can be used to construct various biosensor platforms. Such platforms offer simple operation, short detection times, good specificity, and high sensitivity, making them valuable in food safety detection. This paper reviewed the functionalization methods of M13 bacteriophage and presented the latest research progress (from 2019 to the present) on using functionalized M13 phage to detect various risk factors, such as foodborne pathogenic microorganisms, fungal spores, allergens, mycotoxins, and pesticide residues, in food samples. The paper also discussed the development trends of functional phages, represented by M13 phage, in the field of food safety. This paper will provide theoretical reference value for expanding the application of M13 phage in the field of food safety. |
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