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Related Concept Videos

Microbial Biosensors01:17

Microbial Biosensors

Microbial biosensors are analytical devices that utilize living microbes to detect specific substances through measurable signals. These devices consist of two main components: biosensing organisms and signal-transducing elements. Biosensing organisms, such as Escherichia coli or Saccharomyces cerevisiae, are typically housed in multiwell plates connected to transducers, enabling rapid, real-time detection of target analytes.Signal Generation MechanismWhen a target analyte—such as...

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A Synthetic Biosensor for Detecting Putrescine in Beef Samples.

Alaa S Selim1,2, James M Perry1,2, Mohamed A Nasr1,2

  • 1Department of Biology, Concordia University, 7141 Sherbrooke Street West, Montréal, QuébecH4B 1R6, Canada.

ACS Applied Bio Materials
|November 10, 2022
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Summary

A new paper-based biosensor detects putrescine, a common foodborne biogenic amine, in beef. This rapid, low-cost method offers on-site quality control for meat products.

Keywords:
biogenic aminesbiosensorcell-free transcription-translationdiaminesgene circuitmeat spoilagepaper-based sensor

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Area of Science:

  • Food safety and analytical chemistry
  • Development of novel biosensing technologies
  • Microbiology and molecular biology

Background:

  • Biogenic amines (BAs), like putrescine, pose toxicological risks in food and are key quality indicators.
  • Current putrescine detection methods are time-consuming and not suitable for on-site analysis.
  • Lack of regulation and outdated practices contribute to unnecessary putrescine exposure.

Purpose of the Study:

  • To develop a rapid, low-cost, and on-site biosensor for quantifying putrescine in food.
  • To utilize a transcription factor-based system for putrescine detection.
  • To assess the utility of the biosensor for monitoring meat product quality and stability.

Main Methods:

  • Engineered a cell-free biosensor using a native Escherichia coli putrescine responsive repressor-operator pair (PuuR-puuO).
  • Integrated the biosensor onto a paper-based device for ease of use.
  • Tested the biosensor's performance with beef samples stored under various temperature conditions.

Main Results:

  • Successfully quantified putrescine in beef samples using the paper-based biosensor.
  • Demonstrated rapid and low-cost detection capabilities.
  • Showcased the biosensor's effectiveness for analyzing beef stored at different temperatures.

Conclusions:

  • Paper-based biosensors offer a viable solution for on-site food quality testing.
  • The developed putrescine biosensor can serve as an effective index for meat product stability.
  • This technology has the potential to improve food safety and quality control measures.