The blocking reagent optimization for the magnetoelastic biosensor

Jiajia Hu; Yating Chai; Shin Horikawa; Howard C. Wikle; Feng'en Wang; Songtao Du; Bryan A. Chin; Jing Hu

doi:10.1117/12.2177510

3 June 2015 The blocking reagent optimization for the magnetoelastic biosensor

Jiajia Hu, Yating Chai, Shin Horikawa, Howard C. Wikle, Feng'en Wang, Songtao Du, Bryan A. Chin, Jing Hu

Proceedings Volume 9488, Sensing for Agriculture and Food Quality and Safety VII; 94880W (2015) https://doi.org/10.1117/12.2177510
Event: SPIE Sensing Technology + Applications, 2015, Baltimore, MD, United States

Abstract

The wireless phage-based magnetoelastic (ME) biosensor has proven to be promising for real-time detection of pathogenic bacteria on fresh produces. The ME biosensor consists of a freestanding ME resonator as the signal transducer and filamentous phage as the biomolecular-recognition element, which can specifically bind to a pathogen of interest. Due to the Joule magnetostriction effect, the biosensors can be placed into mechanical resonance when subjected to a time-varying magnetic field alternating at the sensor’s resonant frequency. Upon the attachment of the target pathogen, the mass of the biosensor increases, thereby decreasing its resonant frequency. This paper presents an investigation of blocking reagents immobilization for detecting Salmonella Typhimurium on fresh food surfaces. Three different blocking reagents (BSA, SuperBlock blocking buffer, and blocker BLOTTO) were used and compared. The optical microscope was used for bacterial cells binding observation. Student t-test was used to statistically analysis the experiment results. The results shows that SuperBlock blocking buffer and blocker BLOTTO have much better blocking performance than usually used BSA.

Citation Download Citation

Jiajia Hu, Yating Chai, Shin Horikawa, Howard C. Wikle, Feng'en Wang, Songtao Du, Bryan A. Chin, and Jing Hu "The blocking reagent optimization for the magnetoelastic biosensor", Proc. SPIE 9488, Sensing for Agriculture and Food Quality and Safety VII, 94880W (3 June 2015); https://doi.org/10.1117/12.2177510

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