{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,20]],"date-time":"2026-01-20T10:18:23Z","timestamp":1768904303587,"version":"3.49.0"},"reference-count":34,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2019,6,18]],"date-time":"2019-06-18T00:00:00Z","timestamp":1560816000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>The sensitive detection of Pb2+ is of significant importance for food safety, environmental monitoring, and human health care. To this end, a novel fluorescent biosensor, DNAzyme-functionalized R-phycoerythrin (DNAzyme-R-PE), was presented for Pb2+ analysis. The biosensor was prepared via the immobilization of Iowa Black\u00ae FQ-modified DNAzyme\u2013substrate complex onto the surface of SPDP-functionalized R-PE. The biosensor produced a minimal fluorescence signal in the absence of Pb2+. However, Pb2+ recognition can induce the cleavage of substrate, resulting in a fluorescence restoration of R-PE. The fluorescence changes were used to measure sensitively Pb2+ and the limit of detection was 0.16 nM with a linear range from 0.5\u201375 nM. Furthermore, the proposed biosensor showed excellent selectivity towards Pb2+ even in the presence of other metal ions interferences and was demonstrated to successfully determine Pb2+ in spiked lake water samples.<\/jats:p>","DOI":"10.3390\/s19122732","type":"journal-article","created":{"date-parts":[[2019,6,19]],"date-time":"2019-06-19T02:42:46Z","timestamp":1560912166000},"page":"2732","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["DNAzyme-Functionalized R-Phycoerythrin as a Cost-Effective and Environment-Friendly Fluorescent Biosensor for Aqueous Pb2+ Detection"],"prefix":"10.3390","volume":"19","author":[{"given":"Jikui","family":"Wu","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Ministry of Agriculture, National R&amp;D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yunfei","family":"Lu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Ministry of Agriculture, National R&amp;D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ningna","family":"Ren","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Ministry of Agriculture, National R&amp;D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6359-0277","authenticated-orcid":false,"given":"Min","family":"Jia","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Ministry of Agriculture, National R&amp;D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ruinan","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Ministry of Agriculture, National R&amp;D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Junling","family":"Zhang","sequence":"additional","affiliation":[{"name":"Laboratory of Freshwater Aquatic Genetic Resources, Ministry of Agriculture, Shanghai Engineering Research Center of Aquaculture, National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2019,6,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1289\/ehp.02110s125","article-title":"Understanding the human health effects of chemical mixtures","volume":"110","author":"Carpenter","year":"2002","journal-title":"Environ. 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