Fe3O4@CuS-based immunochromatographic test strips and their application to label-free and dual-readout detection of Escherichia coli O157:H7 in food.

Abstract:

:Herein, a label-free and dual-readout immunochromatographic test strip (ITS) for the sensitive detection of Escherichia coli (E. coli) O157:H7 by taking advantages of the strong capture ability of Fe3O4@CuS nanostructures (NSs) towards bacteria and their ultrahigh photothermal effects (PTEs) was reported. Especially, without the customarily antibody (Ab)-labeled probe, Fe3O4@CuS NSs could be adsorbed onto the surfaces of bacteria to form Fe3O4@CuS-bacteria conjugates and then trapped by immobilized Abs on the test line (T-line), forming a characteristic yellow band. After direct immunoreactions, the PTEs of Fe3O4@CuS NSs endowed T-line to be irradiated by an 808 nm infrared light, obtaining satisfactory sensitivity and accuracy. Under optimal conditions, E. coli O157:H7, as low as 103 and 102 CFU/mL, could be monitored in colorimetric and photothermal modes. Additionally, E. coli O157:H7 was successfully detected in beef, chicken, milk and honey samples by this proposed platform with a recovery of 80-120%.

journal_name

Food Chem

journal_title

Food chemistry

authors

Zhang M,Bu T,Tian Y,Sun X,Wang Q,Liu Y,Bai F,Zhao S,Wang L

doi

10.1016/j.foodchem.2020.127398

subject

Has Abstract

pub_date

2020-12-01 00:00:00

pages

127398

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(20)31260-7

journal_volume

332

pub_type

杂志文章
  • Quantitative HPLC-MS/MS analysis of toxins in soapberry seeds: Methylenecyclopropylglycine and hypoglycin A.

    abstract::Methylenecyclcopropylglycine (MCPG) and hypoglycin A (HGA) are naturally occurring amino acids found in various soapberry (Sapindaceae) fruits. These toxins have been linked to illnesses worldwide and were recently implicated in Asian outbreaks of acute hypoglycemic encephalopathy. In a previous joint agricultural and...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.04.093

    authors: Sanford AA,Isenberg SL,Carter MD,Mojica MA,Mathews TP,Harden LA,Takeoka GR,Thomas JD,Pirkle JL,Johnson RC

    更新日期:2018-10-30 00:00:00

  • Sediments in coffee extracts: Composition and control by enzymatic hydrolysis.

    abstract::The water-insolubility of some coffee extract components is one of the major limitations in the production of instant coffee. In this work, fractions from coffee extracts and sediments were prepared, and their chemical composition determined. Based on the carbohydrate analysis, galactomannan was found to be the main p...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2008.01.029

    authors: Delgado PA,Vignoli JA,Siika-Aho M,Franco TT

    更新日期:2008-09-01 00:00:00

  • Residue behavior of organochlorine pesticides during the production process of yogurt and cheese.

    abstract::The presence of organochlorine pesticides (OCPs) in dairy products can lead to human exposure. This study investigated the behavior of OCP residues in milk during yogurt and cheese production. Gas chromatography with electron-capture detection (GC-ECD) was used to detect α-hexachlorocyclohexane (HCH), hexachlorobenzen...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.10.017

    authors: Duan J,Cheng Z,Bi J,Xu Y

    更新日期:2018-04-15 00:00:00

  • Characterisation of the molecular interactions between primary bile acids and fractionated lupin cotyledons (Lupinus angustifolius L.).

    abstract::Interactions between bile acids and plant-based materials, and the related feedback mechanisms in enterohepatic circulation, have been considered targets for lowering cholesterol. This study aimed to identify lupin compounds that interact with primary bile acids on molecular level. Lupin cotyledons were fractionated a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126780

    authors: Naumann S,Schweiggert-Weisz U,Eisner P

    更新日期:2020-04-09 00:00:00

  • Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets.

    abstract::The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60% (monkfish). Arsenic (>64%) ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.11.045

    authors: Alves RN,Maulvault AL,Barbosa VL,Fernandez-Tejedor M,Tediosi A,Kotterman M,van den Heuvel FHM,Robbens J,Fernandes JO,Romme Rasmussen R,Sloth JJ,Marques A

    更新日期:2018-11-30 00:00:00

  • Water activity in liquid food systems: A molecular scale interpretation.

    abstract::Water activity has historically been and continues to be recognised as a key concept in the area of food science. Despite its ubiquitous utilisation, it still appears as though there is confusion concerning its molecular basis, even within simple, single component solutions. Here, by close examination of the well-know...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.06.046

    authors: Maneffa AJ,Stenner R,Matharu AS,Clark JH,Matubayasi N,Shimizu S

    更新日期:2017-12-15 00:00:00

  • The effect of processing conditions on the stability of fructooligosaccharides in acidic food products.

    abstract::The effect of processing conditions (temperature and degree of polymerisation, DP) on the stability of short-chain fructooligosaccharides (sc-FOS) was investigated in three reaction media (sodium citrate buffer and orange and tomato juices) in a kinetic study at pH 3.5. In addition, kinetic equations as a function of ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.10.119

    authors: Vega R,Zuniga-Hansen ME

    更新日期:2015-04-15 00:00:00

  • Development and validation of a method for the determination of low-ppb levels of macrocyclic lactones in butter, using HPLC-fluorescence.

    abstract::An analytical method was developed and validated for the simultaneous determination of four macrocyclic lactones (ML) (abamectin, doramectin, ivermectin and moxidectin) in butter, using liquid chromatography with fluorescence detection. The method employed heated liquid-liquid extraction and a mixture of acetonitrile,...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.01.046

    authors: Macedo F,Marsico ET,Conte-Júnior CA,de Resende MF,Brasil TF,Pereira Netto AD

    更新日期:2015-07-15 00:00:00

  • Supramolecular solvents combined with layered double hydroxide-coated magnetic nanoparticles for extraction of bisphenols and 4-tert-octylphenol from fruit juices.

    abstract::A magnesium-aluminum layered double hydroxides coated on magnetic nanoparticles (Fe3O4@MgAl-LDHs NPs) combined with the supramolecular solvents (SUPRASs) as the magnetic supramolecular fluids were successfully applied to the extraction and determination of four phenolic compounds (Bisphenol-A (BPA), bisphenol-AF (BPAF...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.06.063

    authors: Yang D,Li X,Meng D,Wang M,Yang Y

    更新日期:2017-12-15 00:00:00

  • Multi-residue method for determination of seven neonicotinoid insecticides in grains using dispersive solid-phase extraction and dispersive liquid-liquid micro-extraction by high performance liquid chromatography.

    abstract::A method using dispersive solid-phase extraction and dispersive liquid-liquid micro-extraction cleanup followed by high performance liquid chromatography (HPLC) has been established for determination of seven neonicotinoid insecticides residues in grains including brown rice, maize, millet and oat. Based on an apprais...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.03.103

    authors: Wang P,Yang X,Wang J,Cui J,Dong AJ,Zhao HT,Zhang LW,Wang ZY,Xu RB,Li WJ,Zhang YC,Zhang H,Jing J

    更新日期:2012-10-01 00:00:00

  • Physicochemical properties of kiwifruit starch.

    abstract::Three varieties of golden kiwifruit (Actinidia chinensis) (Gold3, Gold9 and Hort16A) were collected at the commercial harvesting time, and physicochemical properties of starches from core and outer pericarp were studied. Starch contents (dry weight basis) in outer pericarp and core tissues ranged from 38.6 to 51.8% an...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.09.192

    authors: Li D,Zhu F

    更新日期:2017-04-01 00:00:00

  • Physicochemical and functional properties of Chinese quince seed protein isolate.

    abstract::Chinese quince seed protein isolate (CPI) was extracted using aqueous extraction and the isoelectric precipitation method, and its physicochemical and functional properties were investigated. Results showed that CPI contained all essential amino acids with exception of methionine which met the minimum recommendations ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.01.083

    authors: Deng Y,Huang L,Zhang C,Xie P,Cheng J,Wang X,Li S

    更新日期:2019-06-15 00:00:00

  • Development of a liquid chromatography-tandem mass spectrometry method for simultaneous quantification of hen's egg white allergens Gal d 1-4 in fresh and processed eggs.

    abstract::Hen's egg white allergens, namely Gal d 1-4, cause food allergies worldwide and their intake must be strictly controlled by allergic individuals. However, an efficient method for quantifying these allergens is currently unavailable. We aimed to develop an LC-MS/MS method for simultaneous Gal d 1-4 quantification. Puri...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128022

    authors: Kiyota K,Yoshimitsu M,Uchida K,Kajimura K

    更新日期:2020-09-06 00:00:00

  • Efficient extraction of heavy metals from collagens by sulfonated polystyrene nanospheres.

    abstract::This work reports the feasibility of utilizing sulfonated polystyrene nanospheres (SPS NSs) to extract heavy metals from collagen solutions. We have endeavored to present a detailed study on the adsorption characteristics and mechanism of heavy metals including Pb2+, Mn2+, Cr3+ and Cd2+. The adsorption isotherms were ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.09.111

    authors: Peng Y,Shen Y,Ge M,Pan Z,Chen W,Gong B

    更新日期:2019-03-01 00:00:00

  • Effect of sucrose concentration on the composition of enzymatically synthesized short-chain fructo-oligosaccharides as determined by FTIR and multivariate analysis.

    abstract::Fructo-oligosaccharides (FOS) are mixtures of oligosaccharides composed of fructose and glucose units. As their composition is determined by the synthesis conditions, the goals of this work were: (a) to engineer FOS of different composition by adjusting the sucrose concentration used as initial substrate; (b) to defin...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.02.002

    authors: Romano N,Santos M,Mobili P,Vega R,Gómez-Zavaglia A

    更新日期:2016-07-01 00:00:00

  • Sensitized chemiluminescence of 2-phenyl-4,5-di(2-furyl)-1H-imidazole/K₃Fe(CN)₆/propyl gallate system combining with solid-phase extraction for the determination of propyl gallate in edible oil.

    abstract::In this paper, a novel chemiluminescence (CL) method has been developed for the determination of propyl gallate (PG). The proposed method was based on the enhancing effect of PG on the CL signal of 2-phenyl-4,5-di(2-furyl)-1H-imidazole (PDFI) and K3Fe(CN)6 reaction in an alkaline solution. Under the optimum conditions...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.03.042

    authors: Kang J,Han L,Chen Z,Shen J,Nan J,Zhang Y

    更新日期:2014-09-15 00:00:00

  • Impact of the homogenization process on the structure and antioxidant properties of chitosan-lignin composite films.

    abstract::This work investigated the impact of two homogenization treatments, High Shear (HS) and High Pressure (HP), on the structure and antioxidant activity of chitosan-lignin bio-composite films. Laser light scattering analysis revealed that smaller lignin particles were obtained after HP processing, around 0.6μm, compared ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.03.094

    authors: Crouvisier-Urion K,Lagorce-Tachon A,Lauquin C,Winckler P,Tongdeesoontorn W,Domenek S,Debeaufort F,Karbowiak T

    更新日期:2017-12-01 00:00:00

  • Aliphatic organic acids as promising authenticity markers of bracatinga honeydew honey.

    abstract::This study aimed to differentiate bracatinga (Mimosa scabrella Bentham) honeydew honey (BHH) from blossom honeys and BHH intentionally adulterated, all of them from three harvests, associating data of aliphatic organic acids (AOA) determined by capillary electrophoresis and chemometric analyses. The profile and concen...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128449

    authors: Seraglio SKT,Bergamo G,Brugnerotto P,Gonzaga LV,Fett R,Costa ACO

    更新日期:2021-05-01 00:00:00

  • Dairy farming system markers: The correlation of forage and milk fatty acid profiles from organic, pasture and conventional systems in the Netherlands.

    abstract::The relationships between the fatty acid (FA) composition in forage and milk (F&M) from different dairy systems were investigated. Eighty milk samples and 91 forage samples were collected from 40 farms (19 organic, 11 pasture and 10 conventional) in the Netherlands, during winter and summer. The FA profiles of F&M sam...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.126153

    authors: Liu N,Pustjens AM,Erasmus SW,Yang Y,Hettinga K,van Ruth SM

    更新日期:2020-06-01 00:00:00

  • Determination of compounds responsible for tempeh aroma.

    abstract::Tempeh is a fermented food, popular mainly in south-east Asia, but also among vegetarians worldwide. It is produced by fermenting soybean or other beans with Rhizopus strains and usually eaten deep-fried, steamed or roasted. The flavour of tempeh depends upon the fermentation time, beans used and the (eventual) frying...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.03.047

    authors: Jeleń H,Majcher M,Ginja A,Kuligowski M

    更新日期:2013-11-01 00:00:00

  • Insights into profiling of volatile ester and LOX-pathway related gene families accompanying post-harvest ripening of 'Nanguo' pears.

    abstract::'Nanguo' pear is particularly renowned for its fragrance. Esters are the main components of its aroma, which are synthesized primarily by the LOX pathway. We identified the main volatile esters and critical gene family members involved in the LOX pathway by monitoring their variation accompanying post-harvest ripening...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127665

    authors: Luo M,Zhou X,Sun H,Zhou Q,Ge W,Sun Y,Yao M,Ji S

    更新日期:2021-01-15 00:00:00

  • Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids.

    abstract::This study aimed to characterize the brown lentil (Lens culinaris Medikus) starch and investigate the formation of amylose-lipid complexes (Resistant Starch Type V) by the addition of different lipids/fatty acids (10%, w/w) to both raw and cooked starch samples. Resistant starch content (measured by the official metho...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.07.157

    authors: Okumus BN,Tacer-Caba Z,Kahraman K,Nilufer-Erdil D

    更新日期:2018-02-01 00:00:00

  • Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds.

    abstract::Two procyanidin fractions, namely oligomers and polymers isolated from grape seed methanolic extract were characterized. Phenolic composition and procyanidin purity of these fractions were determined by normal-phase and reverse-phase HPLC, thioacidolysis-HPLC, ESI-MS analyses, formaldehyde-HCl precipitation and elemen...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2007.11.004

    authors: Spranger I,Sun B,Mateus AM,Freitas Vd,Ricardo-da-Silva JM

    更新日期:2008-05-15 00:00:00

  • A quinone-dependent dehydrogenase and two NADPH-dependent aldo/keto reductases detoxify deoxynivalenol in wheat via epimerization in a Devosia strain.

    abstract::The Fusarium mycotoxin deoxynivalenol (DON) is typically controlled by fungicides. Here, we report DON detoxification using enzymes from the highly active Devosia strain D6-9 which degraded DON at 2.5 μg/min/108 cells. Strain D6-9 catabolized DON to 3-keto-DON and 3-epi-DON, completely removing DON in wheat. Genome an...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126703

    authors: He WJ,Shi MM,Yang P,Huang T,Zhao Y,Wu AB,Dong WB,Li HP,Zhang JB,Liao YC

    更新日期:2020-08-15 00:00:00

  • Molecular nutritional characteristics of vinasse pike eel (Muraenesox cinereus) during pickling.

    abstract::Vinasse pike eel (Muraenesox cinereus) is a traditional Chinese food with a characteristic flavour, taste, and nutritional composition. Its flavour is closely related to the molecular nutritional composition of this food pickled product. In this study, we characterised the changes in the nutritional composition of pik...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.12.089

    authors: Chen D,Ye Y,Chen J,Zhan P,Lou Y

    更新日期:2017-06-01 00:00:00

  • Structure formation in sugar containing pectin gels - influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin.

    abstract::The aim of the study was the application of a recently published method, using structuring parameters calculated from dG'/dt, for the characterisation of the pectin sugar acid gelation process. The influence of cooling rate and pH on structure formation of HM pectin gels containing 65 wt.% sucrose were investigated. T...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.06.127

    authors: Kastner H,Kern K,Wilde R,Berthold A,Einhorn-Stoll U,Drusch S

    更新日期:2014-02-01 00:00:00

  • A novel ultrasound-assisted back extraction reverse micelles method coupled with gas chromatography-flame ionization detection for determination of aldehydes in heated edibles oils.

    abstract::A novel ultrasound-assisted back extraction reverse micelles coupled with gas chromatography-flame ionization detection has been developed for the extraction and determination of some short chain aldehydes in different heated edible oil samples. After the homogenization of the oil samples with Triton X-100, 200 μL of ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.04.112

    authors: Ramezani Z,Mirzajani R,Kardani F

    更新日期:2015-12-01 00:00:00

  • Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening.

    abstract::The changes in the volatile composition of Moscato bianco grapes were evaluated during ripening. Grape berries were sampled for five weeks (16-20 °Brix) and sorted for each date in ten density classes (1.05-1.12g/cm(3)). The highest total concentration of free terpenes was found at 19.3 °Brix; however, total concentra...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.05.191

    authors: Torchio F,Giacosa S,Vilanova M,Río Segade S,Gerbi V,Giordano M,Rolle L

    更新日期:2016-12-01 00:00:00

  • Electrochemistry as a screening method in determination of carotenoids in crustacean samples used in everyday diet.

    abstract::Electrochemistry of carotenoids has attracted a lot of interest because it provides an understanding of their oxidative properties. We report the application of electrochemistry in the analysis of carotenoids. Voltammetry of microdroplets immobilized on paraffin impregnated graphite electrode in 0.1 mol dm-3 HClO4 and...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125706

    authors: Čižmek L,Komorsky-Lovrić Š

    更新日期:2020-03-30 00:00:00

  • Rapid detection of clenbuterol in milk using microfluidic paper-based ELISA.

    abstract::In this study, a paper-based microfluidic enzyme-linked immunosorbent assay (ELISA) was developed as a screening system for rapid detection of clenbuterol, which is illegally used as a growth promoter for food-producing animals. The microfluidic paper-based analytical device (μPAD) was combined with ELISA and the intr...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.12.022

    authors: Ma L,Nilghaz A,Choi JR,Liu X,Lu X

    更新日期:2018-04-25 00:00:00