食品安全检测中脱氧核酶生物传感技术研究进展

Recent Advances in DNAzyme-based Biosensing Technology for Food Safety Inspection

脱氧核酶(deoxyribozymes,DNAzymes)是一类具有催化活性的人造脱氧核糖核酸(DNA),因其在生物传感领域存在巨大潜力而受到广泛关注。这些功能性寡核苷酸不仅可以作为特异性的分子识别元件,还能直接通过本身的酶催化活性报告或者传递信号。近年来,基于DNAzyme的生物传感技术在食品安全领域的研究和应用得到了迅速发展。本文重点关注了近3年来的文献资料,综述了DNAzyme的催化机制和生物传感策略以及它们在食品安全快速检测中的研究进展,并讨论了未来该生物传感技术在食品样品分析检测中可能的发展趋势和方向。

Deoxyribozymes(DNAzymes),a class of artificial DNA sequences with catalytic activities,have attracted much attention due to their great potential in biosensing.These functional oligonucleotides can not only serve as specific molecular recognition elements,but also report or transduce signals directly through their catalytic activity.In recent years,DNAzyme-based biosensing technology is developing rapidly in the field of food safety.This article provides an overview of catalytic mechanism and biosensing strategy of DNAzymes,and reviews their progress in rapid detection for food safety,with a focus on the scientific literature in the past three years.Finally,we discuss possible future trends and directions of this biosensing technology in the analysis and detection of food samples.