Thermo-responsive 3D nanostructures for enhanced performance in food-poisoning bacterial analysis

Abstract

The growing risk of bacterial food poisoning due to global warming has necessitated the development of methods for accurate detection of food-poisoning bacteria. Despite extensive efforts to develop enhanced bacterial-capture methods, challenges associated with the release of the captured bacteria have limited the sensitivity of bacterial detection. In this study, thermo-responsive intelligent 3D nanostructures to improve food-poisoning bacterial analysis performance were fabricated by introducing a thermo-responsive polymer onto an urchin-like 3D nanopillar substrate (URCHANO). A co-polymer of methacryloyl glycinamide and benzyl acrylate (MNAGA-Bn 5%) was introduced as a thermo-responsive co-polymer onto URCHANO using an electron-transfer atom-transfer radical-polymerization method to fabricate Thermo-URCHANO. A temperature-related analysis of the surface properties of Thermo-URCHANO revealed a hydrophobic-to-hydrophilic transition at 37 °C, which facilitated the release of bacteria captured within the nanostructure. In a one-pot analysis to capture and analyze various food-poisoning bacteria in kitchenware (gloves and aprons) and food items (eggs and sausages), mimicking real-life environments, specimens collected using Thermo-URCHANO showed lower Ct values than those collected with uncoated URCHANO, indicating greater bacterial detection. This method could effectively release captured bacteria through temperature changes, improving extraction efficiency during swab collection. While Thermo-URCHANO needs further optimization, it is expected to enhance bacterial analysis performance and sensitivity.