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Zheng H, Lin H, Chen X, Sui J, Ullah Khan M, Ramesh Pavase T, Han X, Cao L. Tailor-made magnetic nanocomposite with pH and thermo-dual responsive copolymer brush for bacterial separation. Food Chem 2021; 358:129907. [PMID: 33930712 DOI: 10.1016/j.foodchem.2021.129907] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 04/09/2021] [Accepted: 04/17/2021] [Indexed: 12/17/2022]
Abstract
Rapid detection of pathogenic bacteria particularly in food samples demands efficient separation and enrichment strategies. Here, hydrophilic temperature-responsive boronate affinity magnetic nanocomposites were established for selective enrichment of bacteria. The thermo-responsive polymer brushes were developed by surface-initiated atom transfer radical polymerization of N-isopropylacrylamide (NIPAm) and allyl glycidyl ether (AGE), followed by a reaction of epoxy groups, and incorporation of fluorophenylboronic acid. The physical and chemical characteristics of the magnetic nanocomposites were analyzed systematically. After optimization, S. aureus and Salmonella spp. showed high binding capacities of 32.14 × 106 CFU/mg and 50.98 × 106 CFU/mg in 0.01 M PBS (pH 7.4) without bacteria death. Bacterial bindings can be controlled by altering temperature and the application of competing monosaccharides. The nanocomposite was then utilized to enrich S. aureus and Salmonella spp. from the spiked tap water, 25% milk, and turbot extraction samples followed by multiplex polymerase chain reaction (mPCR), which resulted in high bacteria enrichment, and demonstrated great potential in separation of bacteria from food samples.
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Affiliation(s)
- Hongwei Zheng
- Food Safety Laboratory, College of Food Science & Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Hong Lin
- Food Safety Laboratory, College of Food Science & Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Xiangfeng Chen
- Qilu University of Technology (Shandong Academy of Sciences), Shandong Analysis and Test Centre, Jinan, Shandong 250014, China
| | - Jianxin Sui
- Food Safety Laboratory, College of Food Science & Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Mati Ullah Khan
- Food Safety Laboratory, College of Food Science & Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Tushar Ramesh Pavase
- Food Safety Laboratory, College of Food Science & Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Xiangning Han
- Food Safety Laboratory, College of Food Science & Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Limin Cao
- Food Safety Laboratory, College of Food Science & Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
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