Aptamer-based hybrid nanomaterials for food safety assay

Document Type : Research Paper

Abstract

Given the high prevalence of acute and chronic diseases caused by unhealthy food
consumption, design and development of accurate and sensitive sensors for the detection of food
contaminates is importance. The appearance of nanotechnology and nanomolecular detection mathods
based on aptamer-conjugated nanoparticles has made it possible to identify the lowest concentration
of risk factors in food at point. In this study we described an over review on the different types of
nanostructures used in the design of detection biosensors in the field of food safety assay. Nanostructures
and nanomaterials are the most important candidates for improving the sensitivity and LOD (Limit of
Detection) properties of biosensors due to their unique characteristics such as high surface-to-volume
ratio and physicochemical and optical properties. Nanomaterials with high surface-to-volume ratio will
provide a large surface area for the loading of specific recognition element and will also have good
molecular interaction with target molecules. Also, by using the optical and physicochemical properties
of nanomaterials, these structures can amplify the optical and electrochemical signals generated in
biosensors that result from the interaction between the target molecule and its specific recognition
element. Given that the design and development of high-precision and sensitive diagnostic biosensors
is crucial for identifying biomarkers, and various studies have shown that the use of nanostructures
due to their structural and physical properties can play an important role in improving the biosensor
properties.

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