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Separation of Macrophages Using a Dielectrophoresis-Based Microfluidic Device
Ying Zhang,Shangyu Wang,Jie Chen,Fang Yang,Guiying Li 한국바이오칩학회 2020 BioChip Journal Vol.14 No.2
Macrophages are an important component of the immune system and play a key role in tissue damage repair and immune defense. As a potential biomarker, macrophages contribute to the early diagnosis and therapy of cancer and other disease. The isolation of macrophages is a key step in relevant research and clinical applications. However, conventional macrophage separation and purification methods rely on benchtop equipment and are time-consuming, inefficient, complicated, and immobile. Herein, we present a method based on dielectrophoresis (DEP) to rapidly separate and purify macrophages from micro-volume samples using a microfluidic device for liquid biopsy and point-of-care testing (POCT). The device can be mechanically manipulated easily for straightforward separation. The DEP force on macrophages was measured under different electric field conditions, then the macrophages were successfully separated from the mixture of macrophages (RAW264.7) and breast cancer cells (MCF-7) using the microfluidic chip. The purity of macrophages in the collections reached higher than 99%. The effects of flow rate and voltage on the separation efficiency of macrophages by DEP were further studied to optimize the separation conditions. This work proposes a new method for rapid separation of macrophages based on microfluidic systems, providing a technical foundation for macrophage-based disease monitoring and real-time rapid diagnosis.
Rong Jia,Wen Xun,Guozhou Liao,Yuan Yang,Guiying Wang 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.6
The fatty acid composition and small molecular metabolites in breast and leg meat of Yanjin blackbone chickens (YBC) and Piao chickens (PC) were detected by gas chromatography-mass spectrometry and liquid chromatography-quadrupole static field orbital trap mass spectrometry. Thirty-two fatty acids were detected, and the total fatty acid content of PC was significantly higher than that of YBC (p<0.05). Oleic acid, linoleic acid, palmitic acid, stearic acid, and arachidonic acid were the main fatty acids in the two chicken varieties, and the composition of fatty acids in the two varieties were mainly unsaturated fatty acids, being more than 61.10% of the total fatty acids. Meanwhile, 12 and 16 compounds were screened out from chicken legs and chicken breasts of YBC and PC, respectively, which had important contributions to the differences between groups.