Sayed Haidar Abbas Raza , Bao-Zhu Jia , Jing-Min Li , Qin-Chun Yin , Wu-Yi Zhou , Sameer D. Pant , Hongtao Lei , Zhen-Lin Xu , Lin Luo
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引用次数: 0
Abstract
Tetrodotoxin (TTX) is a well-known and potent marine toxin, and the sensitive and specific detection of TTX is crucial for safeguarding seafood safety and protecting consumer health. This study describes the development of a nanozyme with enhanced peroxidase-like activity, photothermal properties, and biocompatibility, synthesized through the in-situ formation of Prussian blue (PB) on Fe (Ⅲ)-tannic acid coordination particle (FTAN), forming the FTAN@PB composite. This composite effectively catalyzes the oxidation of 3,3′,5,5′-tetramethylbenzidine (TMB) by hydrogen peroxide (H2O2), generating the one-electron oxidation product of TMB (oxTMB), which manifests as a discernible color change and exhibits a strong near-infrared (NIR) photothermal response upon irradiation with an 808 nm laser. Leveraging the inherent protein adsorption capacity of tannic acid, an immunoprobe with dual-signal readout capability was developed by conjugating goat anti-mouse IgG with FTAN@PB via a simplified mixing procedure that required no activating or condensing agents. A competitive immunoassay format was employed for TTX quantification, utilizing both colorimetric and photothermal signal detection with a microplate reader and a portable infrared imaging thermometer, respectively. Under optimal conditions, TTX in aquatic products was detectable within a range of 0.1–100 ng/mL, with detection limits of 0.26 ng/mL for the colorimetric mode and 0.44 ng/mL for the photothermometric mode. Validation of the dual-mode immunosensor was performed using real-world samples, demonstrating acceptable recovery rates, selectivity, and reliability, thus highlighting its potential utility in food safety analysis.
期刊介绍:
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.