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Basic Research | Publishing Language: Chinese | Open Access

Effects of pH and Metal Ions on the Interaction between Aptamers and Ochratoxin A Studied by Spectroscopy

Haibing TIAN1 Yingying SHENG1Mina NAN1,2 ( )Yueqi LIN1Huali XUE1Yang BI3 ( )
College of Science, Gansu Agricultural University, Lanzhou 730070, China
Laboratory and Base Management Center, Gansu Agricultural University, Lanzhou 730070, China
College of Food Science and Nutritional Engineering, Gansu Agricultural University, Lanzhou 730070, China
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Abstract

In this study, ultraviolet (UV) spectroscopy, fluorescence spectroscopy, circular dichroism (CD) spectroscopy, and molecular docking were utilized to systematically elucidate the binding mechanism between aptamers and ochratoxin A (OTA) at different solution conditions (pH, metal ions, and Ca2+ concentrations). The results indicated that the optimal pH for aptamer binding to OTA was 6–7. In the presence of Ca2+, the primary binding mode between aptamers and OTA was intercalation. Compared with monovalent metal ions, Ca2+ significantly enhances the stability of aptamer-OTA complexes. In addition, the CD spectra showed that Ca2+ and Mg2+ induced the formation of a hybrid G-quadruplex structure between aptamers and OTA. Molecular docking demonstrated that hydrogen bonds were formed between the aptamer bases DG-5 and DG-27 and OTA, with a dissociation constant (Kd) of 725 nmol/L. In summary, this study provides a systematic analysis of how solution conditions influence the interaction between aptamers and OTA, offering a theoretical basis for advancing the application of aptamers in biosensors.

CLC number: O657.3 Document code: A Article ID: 1002-6630(2026)05-0062-09

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Food Science
Pages 62-70

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Cite this article:
TIAN H, SHENG Y, NAN M, et al. Effects of pH and Metal Ions on the Interaction between Aptamers and Ochratoxin A Studied by Spectroscopy. Food Science, 2026, 47(5): 62-70. https://doi.org/10.7506/spkx1002-6630-20250924-195

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Received: 24 September 2025
Published: 15 March 2026
© Beijing Academy of Food Sciences 2026.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).