Liu Shuxiang, Rahman Md Rashidur, Wu Hejun, Qin Wen, Wang Yanying, Su Gehong
College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
College of Science, Sichuan Agricultural University, Ya'an, 625000, China.
J Mater Chem B. 2025 Jan 22;13(4):1229-1251. doi: 10.1039/d4tb01341g.
Hydrogels are 3D networks of water-swollen hydrophilic polymers. It possesses unique properties (, carrying biorecognition elements and creating a micro-environment) that make it highly suitable for bacteria detection (, expedited and effective bacteria detection) and mitigation of bacterial contamination in specific environments (, food systems). This study first introduces the materials used to create hydrogels for bacteria detection and the mechanisms for detection. We also summarize different hydrogel-based detection methods that rely on external stimuli and biorecognition elements, such as enzymes, temperature, pH, antibodies, and oligonucleotides. Subsequently, a range of widely utilized bacterial detection technologies were discussed where recently hydrogels are being used. These modifications allow for precise, real-time diagnostics across varied food matrices, responding effectively to industry needs for sensitivity, scalability, and portability. After highlighting the utilization of hydrogels and their role in these detection techniques, we outline limitations and advancements in the methods for the detection of foodborne pathogenic bacteria, especially the potential application of hydrogels in the food industry.
水凝胶是水溶胀亲水性聚合物的三维网络。它具有独特的特性（携带生物识别元件并创造微环境），使其非常适合细菌检测（快速有效的细菌检测）以及减轻特定环境（如食品系统）中的细菌污染。本研究首先介绍了用于制备用于细菌检测的水凝胶的材料以及检测机制。我们还总结了不同的基于水凝胶的检测方法，这些方法依赖于外部刺激和生物识别元件，如酶、温度、pH值、抗体和寡核苷酸。随后，讨论了一系列广泛使用的细菌检测技术，其中最近正在使用水凝胶。这些改进允许在各种食品基质中进行精确、实时诊断，有效满足行业对灵敏度、可扩展性和便携性的需求。在强调水凝胶的利用及其在这些检测技术中的作用之后，我们概述了食源性病原体检测方法的局限性和进展，特别是水凝胶在食品工业中的潜在应用。
