Food Analytical Methods

, Volume 12, Issue 7, pp 1666–1673 | Cite as

Silver Nanoplates and Gold Nanospheres as Probesfor Revealing an “Interference” Phenomenon in a Simultaneous Quantitative Immunochromatographic Assay

  • Ganggang Zhang
  • Youju HuangEmail author
  • Juan Peng
  • Jiaojiao Han
  • Ping Guo
  • Lei Zhang
  • Jiawei Zhang
  • Weihua LaiEmail author
  • Tao ChenEmail author


Escherichia coli O157:H7 and Salmonella choleraesuis are two important foodborne pathogens that cause illnesses and even deaths. Rapid and convenient methods, such as immunochromatographic assays (ICAs), are useful for detecting these two pathogens. Herein, we developed a highly sensitive ICA for the simultaneous quantitative analysis of these two foodborne pathogens. Silver nanoplates (AgNPs) and gold nanospheres (AuNSs) were synthesized as two probes for simultaneous detection. In this method, Escherichia coli O157:H7 (E. coli O157:H7) and Salmonella choleraesuis (S. choleraesuis) were specifically detected at concentrations as low as 2.16 × 104 and 1.18 × 105 colony-forming units (CFU)/mL, respectively, in 30 min. Subsequently, a method for separately detecting these two targets with the same test strips was developed. The tests achieved specific detections of E. coli O157:H7 and S. choleraesuis, with detection limits of 1.07 × 104 and 9.85 × 104 CFU/mL, respectively. By comparing the intensity of the test lines (T) in the two methods, we found an interesting phenomenon in which the intensity of T in the simultaneous detection method was lower than that in the separate detection method. RGB analysis of the test lines demonstrated that the two probe–target compounds influenced each other. We believe that this phenomenon is an important factor to consider when building a simultaneous quantitative ICA.


Escherichia coli O157:H7 Salmonella choleraesuis Interference Silver nanoplates Gold nanospheres Simultaneous quantitative immunochromatographic assay 



This work was supported by the free explore issue of State Key Laboratory of Food Science and Technology of Nanchang University (SKLF-ZZB-201719), the Open Project Program of State Key Laboratory of Food Science and Technology, Nanchang University (SKLF-KF-201616), earmarked fund for Jiangxi Agriculture Research System (JXARS-03), and Jiangxi Special Fund for Agro-scientific Research in the Collaborative Innovation (JXXTCX201703-1).

Compliance with Ethical Standards

Conflict of Interest

Ganggang Zhang declares that he has no conflict of interest. Youju Huang declares that he has no conflict of interest. Juan Peng declares that she has no conflict of interest. Jiaojiao Han declares that she has no conflict of interest. Ping Guo declares that he has no conflict of interest. Lei Zhang declares that he has no conflict of interest. Jiawei Zhang declares that she has no conflict of interest. Weihua Lai declares that he has no conflict of interest. Tao Chen declares that he has no conflict of interest.

Ethical Approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Informed Consent

Not applicable.

Supplementary material

12161_2019_1509_MOESM1_ESM.docx (2.3 mb)
ESM 1 (DOCX 2358 kb)


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangChina
  2. 2.Key Laboratory of Marine Materials and Related Technologies, Zhejiang Key Laboratory of Marine Materials and Protective Technologies, Ningbo Institute of Material Technology and EngineeringChinese Academy of SciencesNingboChina
  3. 3.University of Chinese Academy of SciencesBeijingChina
  4. 4.Jiangxi Food Inspection and Testing Research InstituteNanchangChina

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