Tannic Acid-Derived Selective Capture of Bacteria from Apple Juice
Tannic Acid-Derived Selective Capture of Bacteria from Apple Juice
复制标题
苹果汁中单宁酸选择性捕获细菌
DOI：
10.1016/j.foodchem.2023.135539
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发表时间：
2023
期刊：
影响因子：
8.8
通讯作者：
Zhang Wentao
中科院分区：
文献类型：
--
作者：
Kang Yi;Li Min;Han Yaru;Sun Hao;Dan Jie;Liang Yanmin;Zhang Qiuping;Su Zehui;Yue Tianli;Wang Jianlong;Zhang Wentao
Given the enormous burden pathogens pose on human health, rapid capture and removal of bacteria for sterilization or further bacterial detection is essential. Herein, tannic acid-functionalized virus-like Fe3O4(vFe3O4-TA) was established for bacterial enrichment. We investigated the ability of vFe3O4-TA to capture Gram-negative bacteria (E. coli,S. flexandS. typhi) and Gram-positive bacteria (S. aureus, MRSA and LM), respectively. Compared to the capture efficiency of <15 % for Gram-negative bacteria, vFe3O4-TA showed excellent selectivity and efficiency in isolating Gram-positive bacteria with >87 % removal efficiency. GFN-xTB semiempirical quantum chemical calculations revealed that the selective recognition originates from the high affinity between TA and peptidoglycan. Without impacting ingredients, the TA-mediated trapper also shows excellent ability to distinguish Gram-positive bacteria in juice samples. These results are expected to reveal the interaction of TA with bacteria, and inaugurate a potential natural safe tool for food safety control, medical treatment and environmental remediation.
