Bacteria-instructed synthesis of free radical polymers for highly sensitive detection of Escherichia coli and Staphylococcus aureus

Abstract

BackgroundFoodborne pathogens such as Escherichia coli and Staphylococcus aureus commonly found in food and water sources are the leading causes of foodborne disease outbreaks, which have become a worldwide issue that can lead to serious health problems and socio-economic losses. Therefore, the development of accurate and timely detection methods for these bacteria is essential to safeguard public health and food safety. However, due to the drawbacks of conventional detection methods such as complex operation, high cost, low specificity and sensitivity, developing efficient and sensitive techniques remains a challenge. ResultsIn this study, we developed a fluorescent biosensor based on bacteria-instructed atom transfer radical polymerization (ATRP) for ultrasensitive and specific detection of foodborne pathogenic bacteria. This approach first attaches initiators of ATRP to the surface of carboxylated Fe3O4 magnetic beads via transition metal and subsequently utilizes the distinctive copper-binding redox pathway of bacteria to reduce Cu(II) to Cu(I), which activates the surface-initiated polymerization for in situ growth of fluorescent polymer. This signal amplification strategy significantly enhanced the sensitivity of fluorescence analysis performance. Under optimal conditions, there was a perfect linear correlation between the fluorescence signal intensity and the logarithm of the concentrations of S. aureus and E. coli over the range from 103 CFU/mL to 108 CFU/mL, with the detection limits down to 102 CFU/mL for both. SignificanceThe fluorescent biosensor provides an efficient, sensitive and stable solution for the direct detection of S. aureus/E. coli, confirming the feasibility of the bacterial-instructed ATRP reaction as a signal amplification strategy. This detection method does not require the help of any external stimuli or complex equipment. Moreover, it shows great potential for application in detecting pathogenic bacteria in complex food samples.