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Vol. 208, Issue 1, January 2017, pp. 7-13




Simple Colorimetric DNA Biosensor Based on Gold Nanoparticles for Pork Adulteration Detection
in Processed Meats

1 Bambang Kuswandi, 1 Agus A Gani, 1 Nia Kristiningrum and 2 Musa Ahmad

1 Fakultas Farmasi, Universitas Jember, Jl. Kalimantan 37 Jember, 68121, Indonesia
2 Faculty of Science & Technology, USIM Bandar Baru Nilai, Malaysia
1 Tel.: +62-331-324736, fax: +62-331-324736

1 E-mail: b_kuswandi.farmasi@unej.ac.id


Received: 10 December 2016 /Accepted: 30 December 2016 /Published: 31 January 2017

Digital Sensors and Sensor Sysstems


Abstract: In order to develop simple sensing system for pork adulteration in processed meats, the DNA biosensor based on 20 nm gold nanoparticles (AuNPs) with aggregation property has been developed as a simple colorimetric detection of target DNA. Adsorption of single-stranded (ss) DNA on AuNPs protects the particles against salt-induced aggregation. However, mixing and annealing of a 27-nucleotide (nt) ssDNA probe on AuNPs with denatured DNA of different processed meats differentiated between perfectly matched and mismatch hybridization at a critical annealing temperature (55 C). The AuNPs change color from red to purple, in 10 mM phosphate buffer saline (PBS). At a hybridizing temperature (55 C), non- target mismatched DNA provided hybridization products allowing probe to be free and adsorbed to AuNPs. This prevented AuNPs from salt-induced aggregation as the color still red. In matched DNA, hybridization would occurred, allowing probe to be occupied. This facilitated AuNPs from salt-induced aggregation and induced colorimetric change of particles from red to purple. These signals could be observed easily with naked eye. This label-free DNA nanobiosensor should find applications in food analysis and other DNA based screening.


Keywords: Colorimetric sensors, DNA biosensor, Gold nanoparticles, Pork adulteration, Processed meats.


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