Detection of Vibrio vulnificus in Seafood With a DNAzyme-Based Biosensor

• Main Authors: Shihui Fan, Chao Ma, Xiaopeng Tian, Xiaoyi Ma, Mingcan Qin, Hangjie Wu, Xueqing Tian, Jing Lu, Mingsheng Lyu, Shujun Wang
• Format: Article
• Language: English
• Published: Frontiers Media S.A. 2021-06-01
• Series: Frontiers in Microbiology
• Subjects: Vibrio vulnificus; DNAzyme; rapid detection; fluorescence sensor; aquatic products
• Online Access: https://www.frontiersin.org/articles/10.3389/fmicb.2021.655845/full

Vibrio vulnificus is an important pathogenic bacterium that is often associated with seafood-borne illnesses. Therefore, to detect this pathogen in aquatic products, a DNAzyme-based fluorescent sensor was developed for the in vitro detection of V. vulnificus. After screening and mutation, a DNAzyme that we denominated “RFD-VV-M2” exhibited the highest activity, specificity, and sensitivity. The limit of detection was 2.2 × 103 CFU/ml, and results could be obtained within 5–10 min. Our findings suggested that the target of DNAzyme RFD-VV-M2 was a protein with a molecular weight between 50 and 100 kDa. The proposed biosensor exhibited an excellent capacity to detect marine products contaminated with V. vulnificus. Therefore, our study established a rapid, simple, sensitive, and highly specific detection method for V. vulnificus in aquatic products.