Aptamer functionalized magnetic hydrophobic polymer with synergetic effect for enhanced adsorption of alternariol from wheat

[Display omitted] •Aptamer functionalized magnetic hydrophobic polymer for alternariol adsorption was proposed.•Arising from the synergistic effect enhanced, adsorption behaviors were achieved.•The adsorbent was superior to the reported methods and successfully applied in alternariol pretreatment in...

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Veröffentlicht in:Food chemistry 2024-03, Vol.435, p.137556-137556, Article 137556
Hauptverfasser: Zhao, Liping, Li, Linsen, Liu, Zheng, Wang, Xinjie, Yang, Ruiqi, Luo, Zhaofeng, Fang, Xiaona, Luan, Yunxia
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Sprache:eng
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Zusammenfassung:[Display omitted] •Aptamer functionalized magnetic hydrophobic polymer for alternariol adsorption was proposed.•Arising from the synergistic effect enhanced, adsorption behaviors were achieved.•The adsorbent was superior to the reported methods and successfully applied in alternariol pretreatment in wheat powder. A new adsorbent based on aptamer functionalized magnetic hydrophobic polymer (MHbPA) was developed for specific and efficient adsorption of alternariol (AOH). Through the synergistic effect of aptamer-AOH affinity and hydrophobic interaction of polymer, enhanced adsorption properties had been realized, in which AOH aptamer was the first selected through capture-SELEX with good specificity and affinity, and the targeting polymer was designed based on the hydrophobicity of AOH to increase the interaction. The proposed MHbPA demonstrated a high adsorption capacity of 187.6 ng/mg for AOH. The adsorption behavior was considered as Langmuir adsorption model and pseudo-secondary kinetic adsorption model. Notably, the adsorption of AOH in wheat powder samples could be accomplished within 10 mins with acceptable recoveries. The as designed adsorbent with synergistic effect provides new insights into the development of enhanced pretreatment materials for mycotoxin monitoring in complex food matrices with specific aptamer and targeting polymer.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.137556