Stage 6: Food Sample Validation
Purpose:
- Validate the biosensor’s performance by testing it on real food samples with known pesticide concentrations.
Materials:
- Vegetables (from supermarket)
- Transformed BL21(DE3) with pET plasmid- pesticide sensitive aptamer
- LB Broth (ThermoFisher, Cat# 12780052)
- LB agar plates (ThermoFisher, Cat# 22700-025 ) with kanamycin (ThermoFisher, Cat#11815024)
- Pesticides
- IPTG (ThermoFisher, Cat#34060)
Procedures:
- Obtain various vegetable samples from local markets.
- Separate each vegetable type into two groups: an experimental group and a control group.
- Spray the experimental group vegetables with a 3mg/L and 10 mg/L pesticide solution four times respectively. Do not apply any pesticide to the control group.
Figure 1: Spray pesticide on samples
- Weigh 2 g of sample from both the experimental and control groups.
- Mince the samples and immerse each in 20 mL of distilled water in a separate beaker for 10 minutes.
Figure 2: The flowchart of vegetable sample preparation
- Transfer 1 mL of the water extract from each beaker into labelled 1.5 mL microcentrifuge tubes.
- Repeat steps 1-6 from stage 3 experiment to prepare BL21(DE3) culture with 0.5 OD600.
- Aseptically aliquot 5 mL of the BL21(DE3) culture into separate 15 mL conical tubes. Prepare one tube for each water extract sample.
- Add 1 mL of a water extract (from either the experimental or control group) to each corresponding BL21(DE3) culture tube.
- Induce protein expression by incubating the tubes at 30°C with shaking at 220 RPM for the optimal duration, as determined in Stage 2.
- Transfer 1 mL from each reaction tube to a microcentrifuge tube. Analyze the samples using the designated hardware (Smartbox) and software (PestiGuard biosensor platform).