4.6 Article

Precisely designed rattle-type mTiO2@P(NIPAM-co-MBA) microspheres with screening gel network for highly selective extraction of phosphopeptidome

Journal

RSC ADVANCES
Volume 4, Issue 81, Pages 42957-42964

Publisher

ROYAL SOC CHEMISTRY
DOI: 10.1039/c4ra05822d

Keywords

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Funding

  1. National Science and Technology Key Project of China [2012AA020204, 2012CB910602]
  2. National Science Foundation of China [21025519, 21034003]
  3. Shanghai Projects [13520720200, 13JC1400500, B109]

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The selective extraction of phosphopeptidome from complicated biological samples is of great importance for the development of diagnostic and prognostic biomarkers, but still remains a challenge. In this work, rattle-type mTiO(2)@P(NIPAM-co-MBA) composite microspheres comprising a mesoporous crystalline mTiO(2) core, an intermediate hollow space and a crosslinked P(NIPAM-co-MBA) network shell were elaborately designed and fabricated via two-step reflux-precipitation polymerization followed by a hydrothermal process. First, a non-crosslinked PMAA layer was directly coated onto the surface of the TiO2 core without any pretreatment. Then, the formed TiO2@PMAA was encapsulated with another crosslinked P(NIPAM-co-MBA) layer with the aid of the strong hydrogen-bonding interaction between the two polymer layers. Finally, a hydrothermal process was adopted to convert the TiO2 core into a crystalline and mesoporous counterpart. At the same time, a non-crosslinked PMAA layer was selectively removed to form a rattle-type structure. The crosslinked P(NIPAM-co-MBA) shell makes the rattle-type mTiO(2)@P(NIPAM-co-MBA) possess great size-exclusion effect against both high-molecular-weight nonphosphoproteins and high-molecular-weight phosphoproteins ,while the mTiO(2) core was responsible of the selective enrichment of the low-molecular-weight phosphopeptides. With the help of these unique properties, the rattle-type mTiO(2)@P(NIPAM-co-MBA) microspheres show excellent potential for the one-step selective extraction of the phosphopeptidome.

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