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Liu S, Zhu Y, Zhao L, Li M, Liang D, Li M, Zhao G, Ma Y, Tu Q. Characteristic substance analysis and rapid detection of bacteria spores in cooked meat products by surface enhanced Raman scattering based on Ag@AuNP array substrate. Anal Chim Acta 2024; 1308:342616. [PMID: 38740451 DOI: 10.1016/j.aca.2024.342616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Accepted: 04/13/2024] [Indexed: 05/16/2024]
Abstract
BACKGROUND Bacterial spores are the main potential hazard in medium- and high-temperature sterilized meat products, and their germination and subsequent reproduction and metabolism can lead to food spoilage. Moreover, the spores of some species pose a health and safety threat to consumers. The rapid detection, prevention, and control of bacterial spores has always been a scientific problem and a major challenge for the medium and high-temperature meat industry. Early and sensitive identification of spores in meat products is a decisive factor in contributing to consumer health and safety. RESULTS In this study, we developed a novel and stable Ag@AuNP array substrate by using a two-step synthesis approach and a liquid-interface self-assembly method that can directly detect bacterial spores in actual meat product samples without the need for additional in vitro bacterial culture. The results indicate that the Ag@AuNP array substrate exhibits high reproducibility and Raman enhancement effects (1.35 × 105). The differentiation in the Surface enhanced Raman scattering (SERS) spectra of five bacterial spores primarily arises from proteins in the spore coat and inner membrane, peptidoglycan of cortex, and Ca2⁺-DPA within the spore core. The correct recognition rate of linear discriminant analysis for spores in the meat product matrix can reach 100 %. The average recovery accuracy of the SERS quantitative model was at around 101.77 %, and the limit of detection can reach below 10 CFU/mL. SIGNIFICANCE It provides a promising technological strategy for the characteristic substance analysis and timely monitoring of spores in meat products.
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Affiliation(s)
- Shijie Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Yaodi Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Lijun Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Miaoyun Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China.
| | - Dong Liang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Mengya Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Gaiming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Yangyang Ma
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Qiancheng Tu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
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Tian J, Tu Q, Li M, Zhao L, Zhu Y, Lee JH, Gai Z, Zhao G, Ma Y. Development of fluorescent GO-AgNPs-Eu 3+ nanoparticles based paper visual sensor for foodborne spores detection. Food Chem X 2024; 21:101069. [PMID: 38292686 PMCID: PMC10825364 DOI: 10.1016/j.fochx.2023.101069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 12/09/2023] [Accepted: 12/12/2023] [Indexed: 02/01/2024] Open
Abstract
Foodborne spores are ubiquitous with extremely strong resistance, and pose a serious threat to food safety and human health. Therefore, rapid, sensitive, and selective detection of spores are crucial. In this study, a fluorescent probe was developed based on lanthanide ion (Eu3+)-labeled nano-silver-modified graphene oxide (GO-AgNPs-Eu3+) for the detection of 2,6-dipicolinic acid (DPA), a biomarker unique to spores, to allow quantitative spores detection. The GO-AgNPs-Eu3+ nano-fluorescent probe was loaded onto a polyvinylidene fluoride microfiltration membrane, and a smartphone-assisted portable GO-AgNPs-Eu3+ nanoparticles-based paper visual sensor was designed for rapid on-site quantitative and real-time online detection of spores. The results indicated that the developed probe achieved equilibrium binding with DPA within 5 min, and enhanced fluorescence emission through antenna effect. The fluorescence detection presented a good linear relationship in the DPA concentration range of 0-45 μM, with a DPA detection limit of 4.62 nM and spore detection limit of 104 cfu/mL. The developed sensor showed a change in fluorescence from blue to red with increasing DPA concentration, and this color change was quantitatively detected through smartphone RGB variations, with a detection limit of 13.1 μM for DPA and 6.3 cfu/mL for Bacillus subtilis spores. Subsequently, the sensitivity and selectivity of the developed sensor were verified using actual milk and water samples spiked with B. subtilis spores. The results of this study provided objective technological support for rapid detection of spores, which is important for reducing the occurrence of foodborne diseases and improving food safety.
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Affiliation(s)
- Jiaqi Tian
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Qiancheng Tu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Miaoyun Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Lijun Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Yaodi Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, PR China
- Henan Jiuyuquan Food Co., LTD. Postdoctoral Innovation Base, Henan Province, Yuanyang 453500, PR China
| | | | - Zhengyan Gai
- Henan Jiuyuquan Food Co., LTD. Postdoctoral Innovation Base, Henan Province, Yuanyang 453500, PR China
| | - Gaiming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Yangyang Ma
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, PR China
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Li M, Liu S, Guo S, Liang D, Li M, Zhu Y, Zhao L, Lee JH, Zhao G, Ma Y, Liu Y. Selective purification and rapid quantitative detection of spores using a "stepped" magnetic flow device. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024; 16:284-292. [PMID: 38113049 DOI: 10.1039/d3ay01956j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2023]
Abstract
A study on the inactivation and germination mechanism of spores is very important in the application of spores, as such high-purity spores are the basis of related research. However, spores and vegetative cells of bacteria often coexist, and it is difficult to separate them. In this study, a magnetic flow device for the purification of spores in the culture medium system was developed based on a "stepped" structure with a magnetic force that could absorb vegetative cells with magnetic nanoparticles. The operation process was as follows: first, vancomycin functionalized nanoparticles were used to prepare Van-Fe3O4 NPs, which were then combined with vegetative cells to form a magnetic conjugate. Subsequently, the magnetic conjugate (vegetative cells) flowed through the "stepped" magnetic flow device and was adsorbed. Meanwhile, the spores moved through the channel and were collected. The achieved purity of the collected spores was more than 95%. Further, the number of the obtained spores was quickly quantified using Raman spectroscopy. The entire purification and quantitative process can be completed within 30 min and the limit of detection was 5 CFU mL-1. This study showed outstanding spore purification ability and provided a new method for purification and rapid quantitative detection of spores.
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Affiliation(s)
- Mengya Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Shijie Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Shiliang Guo
- Henan Shuanghui Investment & Development Co., Ltd., Luohe, 462000, P. R. China
| | - Dong Liang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Miaoyun Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Yaodi Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Lijun Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Jong-Hoon Lee
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | - Gaiming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Yangyang Ma
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Yanxia Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
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