Abstract
Near-infrared fluorescence probes (NIFPs) have been widely used in immunoassay, bio-imaging and medical diagnosis. We review the basic principles of near-infrared fluorescence and near-infrared detection technology, and summarize structures, properties and characteristics of NIFPs (i.e., cyanines, xanthenes fluorescent dyes, phthalocyanines, porphyrin derivates, single-walled carbon nanotubes (SWCNTs), quantum dots and rare earth compounds). We next analyze applications of NIFPs in immunoassays, and prospect the application potential of lateral flow assay (LFA) in rapid detection of pathogens. At present, our team intends to establish a new platform that has highly sensitive NIFPs combined with portable and simple immunochromatographic test strips (ICTSs) for rapid detection of food-borne viruses. This will provide technical support for rapid detection on the port.
Highlights
Near-infrared fluorescent probes have a characteristic molecular structure with a highly conjugated polyene system
The results suggested that the probe celecoxib-MPA probe (CMP), with favorable hydrophilic property, good biocompatibility, long-term observation, excellent targeting ability and optical imaging capability, and it could serve as a promising probe for real-time monitoring of COX-2 in inflammation and tumor [99]
We have developed the detection of Vibrio parahaemolyticus near infrared later flow assay strips and supported the standard substance
Summary
Near-infrared fluorescent probes have a characteristic molecular structure with a highly conjugated polyene system. Many organisms and their tissues emit fluorescence under the excitation of visible light, which seriously interferes with the fluorescence detection of biological samples. NIR spectroscopy can be used for food quality analysis, such as freshness of agricultural products, fruit firmness and quality, fruit sugar and acidity, the quality of baked products and detecting alcohol during alcohol fermentation in the food industry [6,7] It can detect changes in sugar content, prediction of different meat characteristics, determination of nutrients in dairy products and authentic identification of edible oil [8,9]. Most of the research objects are bacteria and yeast and a few objects are fungi and algae [19,20,21]
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