KR-20260063775-A - FOOD POISONING BACTERIA DETECTION SENSOR

KR20260063775AKR 20260063775 AKR20260063775 AKR 20260063775AKR-20260063775-A

Abstract

The present invention relates to a food poisoning bacteria detection sensor. According to one embodiment, a food poisoning bacteria detection sensor may be provided, comprising: a substrate portion; a liquid crystal portion comprising a micro-partition formed on the substrate portion and partitioning a unit pixel; and a liquid crystal structure layer disposed within the partitioned unit pixel; and a receiving portion that accommodates the substrate portion and the liquid crystal portion and includes an aqueous solution.

Inventors

김영기
최예나
전상민
한현수

Assignees

포항공과대학교 산학협력단

Dates

Publication Date: 20260507
Application Date: 20241031

Claims (13)

Substrate part; A liquid crystal portion comprising: a micro partition formed on the above substrate portion and partitioning a unit pixel; and a liquid crystal structure layer disposed within the partitioned unit pixel; and A receiving portion comprising the above substrate portion and the above liquid crystal portion, and containing an aqueous solution; Food poisoning bacteria detection sensor.
In Article 1, The above liquid crystal structure layer is, A liquid crystal structure comprising liquid crystal molecules oriented perpendicularly to the substrate-liquid crystal structure layer interface and the aqueous solution-liquid crystal structure layer interface; and an organic ionic material disposed at the aqueous solution-liquid crystal structure layer interface; comprising Food poisoning bacteria detection sensor.
In Article 2, The above substrate portion is, A glass substrate coated with a coating material that induces liquid crystal molecules to be vertically oriented at the interface between the substrate and the liquid crystal structure layer, and The above coating material is, Dimethyloctadecyl 3-(trimethoxysilyl)propyl ammonium chloride (DMOAP), Food poisoning bacteria detection sensor.
In Paragraph 3, The above liquid crystal molecule is, The orientation is changed in a predetermined direction by at least one of the foodborne pathogen culture solution flowing into the above receiving portion and the foodborne pathogen mixture in which the foodborne pathogens and the foodborne pathogen culture solution are mixed, and The above liquid crystal structure is, A change in optical properties is induced by a change in the orientation of the above liquid crystal molecules, Food poisoning bacteria detection sensor.
In Paragraph 4, The above food poisoning bacteria culture solution is, A charged side-chain amino acid comprising at least one substance selected from the group consisting of glutamic acid and aspartic acid, and lysine, comprising The above food poisoning bacteria are, A bacterium containing lipopolysaccharides containing positively charged group groups and carbon chains as the main component of its outer membrane, Food poisoning bacteria detection sensor.
In Article 5, The above-mentioned charged side-chain amino acid is, By adsorbing to the interface of the aqueous solution-liquid crystal structure layer, a change in the orientation of the liquid crystal molecules is induced, and The above liquid crystal molecule is, Oriented in a direction horizontal to the aqueous solution-liquid crystal structure layer interface according to the change in the easy axis of magnetization caused by the adsorption of the above side chain amino acids at the interface, Food poisoning bacteria detection sensor.
In Article 6, The amount of adsorption of the above-mentioned charged side-chain amino acids at the interface increases as the pH value of the above-mentioned aqueous solution increases, and The above lipopolysaccharide is, Combining with the above-mentioned charged side-chain amino acid to accelerate the rate at which the said side-chain amino acid is adsorbed to the aqueous solution-liquid crystal structure layer interface, Food poisoning bacteria detection sensor.
In Article 7, The above organic ionic material is, Fixedly positioned by self-assembling at the interface between the aqueous solution and the liquid crystal structure layer, wherein the liquid crystal molecules are oriented perpendicularly to the interface between the aqueous solution and the liquid crystal structure layer. Food poisoning bacteria detection sensor.
In Article 8, The above organic ionic material is, It includes a head group, a carbon chain group, and an anion, The above head group is a substance selected from either a sulfate group or an imidazolium group, and The length of the above carbon chain is 8 to 12, and The above anion is any one of the substances selected from Br- , BF4- , and PF6- , Food poisoning bacteria detection sensor.
In Article 9, The above liquid crystal molecule is, When the mixture of foodborne pathogens is introduced into the above receiving portion, as the concentration of the introduced foodborne pathogens increases, the rate of orientation change from vertical to horizontal increases, and The above liquid crystal structure is, As the speed of the above orientation change increases, the change in optical properties is accelerated, Food poisoning bacteria detection sensor.
In Article 10, The above liquid crystal molecule is, As the length of the carbon chain group contained in the above organic ionic material decreases, the rate of orientation change from vertical to horizontal increases, and The above liquid crystal structure is, As the speed of the above orientation change increases, the change in optical properties is accelerated, Food poisoning bacteria detection sensor.
In Article 1, The above liquid crystal structure layer is, A liquid crystal structure in the form of a droplet composed of radially oriented liquid crystal molecules and having a phase defect in the center; and an organic ionic material disposed at the interface between the aqueous solution and the liquid crystal structure in the form of a droplet; comprising Food poisoning bacteria detection sensor.
Step 1: Preparing the substrate; A second step of forming a liquid crystal portion on the substrate portion, the portion comprising: a micro-barrier partitioning unit pixels; and a liquid crystal structure layer disposed within the partitioned unit pixels; and A third step comprising accommodating the liquid crystal portion and the substrate portion and placing them within a receiving portion containing an aqueous solution; Method for manufacturing a food poisoning bacteria detection sensor.

Description

Food poisoning bacteria detection sensor The present invention relates to a sensor for detecting foodborne pathogens. The present invention was derived from research conducted with the support of Samsung Electronics. According to reports from the Ministry of Food and Drug Safety and the U.S. Centers for Disease Control and Prevention (CDC), hundreds to thousands of food poisoning incidents are reported worldwide every year. Food poisoning is caused by the consumption of contaminated food and triggers symptoms such as vomiting, abdominal pain, diarrhea, and fever, thereby threatening food safety and the dietary safety of the public. In particular, social concern regarding food safety has grown even more recently as the demand for delivery food and convenience foods has exploded due to the COVID-19 pandemic. One example of a conventional method for detecting foodborne pathogens is the polymerase chain reaction (PCR). PCR is a method that amplifies a portion of a small amount of DNA strands and is used to detect trace amounts of foodborne pathogens present in food. The main process of PCR consists of denaturing, annealing, and extending steps. However, there were limitations, such as the need for specialized equipment to operate dozens of times over a highly variable temperature range, the complexity of the process, and the significant amount of time required for heating and cooling. More specifically, PCR has limitations such as 1) a complex detection process and 2) difficult immediate detection. Looking at the complex detection process, detecting foodborne pathogens in contaminated food requires a process of increasing the amount of pathogens present in trace amounts, followed by isolation, amplification, testing, and confirmation. Therefore, this complex detection process has the limitation of requiring specialized personnel and equipment. In addition, regarding the aforementioned difficulty in immediate detection, existing methods for detecting foodborne pathogens have limitations in that immediate detection is difficult because it takes more than 12 hours for enrichment (e.g., heating and cooling processes, etc.) and additional processes (e.g., DNA isolation, amplification, testing, etc.) are required for detection even after enrichment. Accordingly, there is a need to develop a foodborne pathogen detection sensor that overcomes the limitations of existing detection methods, features a user-friendly and easy pretreatment process, and enables immediate detection. FIG. 1 is a diagram briefly illustrating a food poisoning bacteria detection sensor according to one embodiment of the present invention. FIG. 2 is a drawing for explaining in detail a food poisoning bacteria detection sensor according to one embodiment of the present invention. Figure 3 is a diagram showing the optical signal detection results of a food poisoning bacteria detection sensor according to the present invention. Figure 4 is a diagram showing the results of light signal detection according to the pH value of the food poisoning bacteria detection sensor. Figure 5 is a diagram showing the results of measuring the phase delay magnitude of a food poisoning bacteria detection sensor according to the present invention. Figure 6 is a diagram showing the results of light signal detection according to Salmonella concentration. Figure 7 is a diagram showing the results of optical signal detection according to the tail group length of organic ionic materials. Figure 8 is a diagram illustrating a foodborne pathogen detection sensor based on a liquid crystal structure in the form of a droplet. Figure 9 is a diagram showing the reaction time measurement results of a foodborne pathogen detection sensor based on a liquid crystal structure in the form of a droplet. FIG. 10 is a diagram illustrating the selectivity of Salmonella of a foodborne pathogen detection sensor according to the present invention. In order to fully understand the structure and effects of the present invention, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. The present invention is not limited to the embodiments disclosed below, but can be implemented in various forms and subject to various modifications and changes. The description of the embodiments is provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention. In the attached drawings, the components are depicted enlarged from their actual size for convenience of explanation, and the proportions of each component may be exaggerated or reduced. The terms used in this specification are for describing embodiments and are not intended to limit the invention. Furthermore, unless otherwise defined, the terms used in this specification may be interpreted in the sense commonly known to those skilled in the art. In this specification, the singular form includes the plural