Magnetism and NIR dual-response polypyrrole-coated Fe3O4 nanoparticles for bacteria removal and inactivation.

Microbial contamination of water represents a great threat to the public health that has attracted worldwide attention. In this work, polypyrrole magnetic nanoparticles (Fe3O4@PPy NPs) with sterilization properties were fabricated. More specifically, the Fe3O4@PPy NPs obtained via aqueous dispersion polymerization and an in situ chemical oxidative polymerization exhibited a cationic surface and high photothermal conversion efficiency. More than 50% of bacteria adsorption can be achieved at a dosage of 100 µg/mL Fe3O4@PPy NPs under magnetic field, and high photothermal sterilization efficacy (~100%) can be obtained upon NIR exposure at the same dosage for 10 min. Noteworthy, the Fe3O4@PPy NPs can be recycled by magnetism and reused without affecting their photothermal sterilization capability. This study clearly provides experimental evidence of the great potential of Fe3O4@PPy NPs as stable and reusable nanocomposite materials for bacteria adsorption and photothermal sterilization performance. The application of Fe3O4@PPy NPs can realize enviromental-friendly bacterial contaminated water treatment as well as provide stratgies for synergistical antibacterial materials design.

Effect of Bacillus natto solid-state fermentation on the functional constituents and properties of Ginkgo seeds.

In the present investigation, fibrinolytic Ginkgo seeds were produced by solid-state fermentation (SSF) with Bacillus natto strains, and some parameters of the fermentation processes were investigated. Under optimal fermentation conditions, the fibrinolytic activity of Ginkgo seeds reached 3,682 ± 43 IU/g with the fermentation parameters of relative humidity 80%, initial water content 73%, fermentation temperature 38°C, inoculation volume 18%, and fermentation time 38 hr, respectively. The fermented Ginkgo seeds possessed a superior potential for the production of Nattokinase. What's more, the fermented Ginkgo seeds possessed higher total flavonoid and lower ginkgolic acids contents, which could enhance bioactivity and guarantee food safety. Sensory evaluations indicated that Ginkgo seeds produced by SSF could also be consumed as a kind of popular food. PRACTICAL APPLICATIONS: Fermented food is popular in countries. It can not only improve the sensory properties of the products, reduce undesirable constituents, and make nutrients easily absorbable, but also improve the nutritional properties. Ginkgo biloba L is one of the oldest species that has existed on earth for more than 200 million years. However, the application of Ginkgo seeds has been limited because of the ginkgolic acids. In a previous study, immobilized Bacillus natto acted upon Ginkgo seeds to enhance the bioactivity and safety of fermented Ginkgo seeds. However, separating the fermented Ginkgo seeds from the liquid needs a large amount of energy. The solid-state fermentation of Ginkgo seeds is a good choice to produce functional Ginkgo seed products.