Food Bioscience最新文献_第2页

Characterization, mechanism, and application of aldolase: A Patulin-degrading enzyme from Kluyveromyces Marxianus YG-4

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-13 DOI: 10.1016/j.fbio.2025.106345

Mengge Ning , Qi Guo , Peng Guo , Yuanyuan Cui , Kai Wang , Gengan Du , Zhouli Wang , Yuan Wang , Yahong Yuan , Tianli Yue

Patulin (PAT) is a mycotoxin produced by Penicillium species, which mainly contaminates fruit and fruit-derived products, posing a serious threat to food safety. A novel heat-resistant PAT degrading enzyme, aldolase (PATY, 16.9 kDa), was isolated and identified from Kluyveromyces marxianus YG-4 (K. marxianus YG-4) isolated from Kefir grain. The whole genome sequencing of K. marxianus YG-4, heterologous expression, purification, and bioinformatics were utilized to study the properties of PATY. PATY showed the highest catalytic efficiency (22.8 U/mg) towards PAT at pH8.0 and 35 °C, and maintained over 80 % relative activity at 70 °C. Bioinformatics analysis revealed that the catalytic reaction is achieved through the hydrogen bonding between the amino acids His19, Arg22, Tyr57, Lys60, and His61 of PATY and PAT. PAT was degraded by PATY into desoxypatulinic acid (DPA), which has no cytotoxicity. PATY can effectively degrade PAT in apple juice, significantly increasing the content of total phenolic and improving the quality of apple juice. In addition, PATY can also degrade Ochratoxin A (OTA, 7.20 %), Zearalenone (ZEN, 31.46 %) and Aflatoxin B₁ (AFB₁, 32.57 %) to a certain extent. In summary, PATY can effectively degrade PAT in contaminated apple juice. PATY provides a feasible and promising solution for achieving PAT detoxification of fruit juice and improving its quality and safety, and is also a potential candidate for simultaneously degrading multiple fungal toxins.

{"title":"Characterization, mechanism, and application of aldolase: A Patulin-degrading enzyme from Kluyveromyces Marxianus YG-4","authors":"Mengge Ning , Qi Guo , Peng Guo , Yuanyuan Cui , Kai Wang , Gengan Du , Zhouli Wang , Yuan Wang , Yahong Yuan , Tianli Yue","doi":"10.1016/j.fbio.2025.106345","DOIUrl":"10.1016/j.fbio.2025.106345","url":null,"abstract":"<div><div>Patulin (PAT) is a mycotoxin produced by <em>Penicillium</em> species, which mainly contaminates fruit and fruit-derived products, posing a serious threat to food safety. A novel heat-resistant PAT degrading enzyme, aldolase (PATY, 16.9 kDa), was isolated and identified from <em>Kluyveromyces marxianus</em> YG-4 (<em>K</em>. <em>marxianus</em> YG-4) isolated from Kefir grain. The whole genome sequencing of <em>K</em>. <em>marxianus</em> YG-4, heterologous expression, purification, and bioinformatics were utilized to study the properties of PATY. PATY showed the highest catalytic efficiency (22.8 U/mg) towards PAT at pH8.0 and 35 °C, and maintained over 80 % relative activity at 70 °C. Bioinformatics analysis revealed that the catalytic reaction is achieved through the hydrogen bonding between the amino acids His19, Arg22, Tyr57, Lys60, and His61 of PATY and PAT. PAT was degraded by PATY into desoxypatulinic acid (DPA), which has no cytotoxicity. PATY can effectively degrade PAT in apple juice, significantly increasing the content of total phenolic and improving the quality of apple juice. In addition, PATY can also degrade Ochratoxin A (OTA, 7.20 %), Zearalenone (ZEN, 31.46 %) and Aflatoxin B<sub>1</sub> (AFB<sub>1</sub>, 32.57 %) to a certain extent. In summary, PATY can effectively degrade PAT in contaminated apple juice. PATY provides a feasible and promising solution for achieving PAT detoxification of fruit juice and improving its quality and safety, and is also a potential candidate for simultaneously degrading multiple fungal toxins.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106345"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629162","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

HIPE-gels performance: Role of sodium hyaluronate conformation and concentration in structure and 3D printing

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-13 DOI: 10.1016/j.fbio.2025.106361

Zhuangzhuang Chen, Suhao Sun, Qian Zhou, Xitong Wang, Jinhua Hu, Peng Zhou

The rising demand for innovative food structure design has highlighted the potential of high internal phase emulsion gels (HIPE-gels) for 3D food printing due to their tunable rheological properties and high oil content. However, challenges such as inadequate mechanical strength, rheological instability, and environmental sensitivity limit their performance. In this study, we investigated the role of sodium hyaluronate (HA) with varying conformations and concentrations in stabilizing HIPE-gels formulated with micellar casein concentrate (MCC). HA significantly improved the structural and functional properties of the gels, with its molecular weight and concentration critically affecting viscosity, rheology, and printability. The entanglement of HA chains at the emulsion interface enhanced viscoelasticity, resulting in superior mechanical strength and high-fidelity 3D printing. Notably, the H-HA_1.0-MCC gel achieved a printing accuracy of 98.28 ± 0.99 % and stability of 98.49 ± 0.49 %. This study provides a polysaccharide-mediated stabilization strategy to address key limitations in food-grade HIPE-gels, paving the way for complex texture design and the development of high-value food products.

{"title":"HIPE-gels performance: Role of sodium hyaluronate conformation and concentration in structure and 3D printing","authors":"Zhuangzhuang Chen, Suhao Sun, Qian Zhou, Xitong Wang, Jinhua Hu, Peng Zhou","doi":"10.1016/j.fbio.2025.106361","DOIUrl":"10.1016/j.fbio.2025.106361","url":null,"abstract":"<div><div>The rising demand for innovative food structure design has highlighted the potential of high internal phase emulsion gels (HIPE-gels) for 3D food printing due to their tunable rheological properties and high oil content. However, challenges such as inadequate mechanical strength, rheological instability, and environmental sensitivity limit their performance. In this study, we investigated the role of sodium hyaluronate (HA) with varying conformations and concentrations in stabilizing HIPE-gels formulated with micellar casein concentrate (MCC). HA significantly improved the structural and functional properties of the gels, with its molecular weight and concentration critically affecting viscosity, rheology, and printability. The entanglement of HA chains at the emulsion interface enhanced viscoelasticity, resulting in superior mechanical strength and high-fidelity 3D printing. Notably, the H-HA<sub>1.0</sub>-MCC gel achieved a printing accuracy of 98.28 ± 0.99 % and stability of 98.49 ± 0.49 %. This study provides a polysaccharide-mediated stabilization strategy to address key limitations in food-grade HIPE-gels, paving the way for complex texture design and the development of high-value food products.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106361"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pullulanase-catalyzed hydrolysis of V-type starch produced high-adsorbency V-type porous starch attaching by nano-spherical particles

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-13 DOI: 10.1016/j.fbio.2025.106351

Xing Zhou , Yanxin Chen , Miaomiao Fu , Zhengye Sun , Tizazu Yirga Bereka , Mudassar Hussain , Guo Chen , Ren Wang , Zhengyu Jin

This study developed a novel method to prepare high-adsorbency V-type porous starch (VPS) through the pullulanase hydrolysis of V-type maize starch (VS) in 45°% (v/v) ethanol-water solution. Unlike conventional applications where pullulanase fails to hydrolyze native starch to produce porous starch, we discovered that pullulanase retains 41.60°% relative activity in 45°% ethanol when V-type maize starch (VS) is used as the substrate. Key parameters were systematically optimized, with enzyme concentration identified as the dominant factor. Under optimal conditions (0.4°% enzyme, 500 r/min stirring, and 2 h hydrolysis), the resulting VPS exhibited a high yield (80.81°%) and exceptional oil adsorption capacity (344.60°%). XRD analysis confirmed the improved V-type relative crystallinity, while SEM observations revealed VPS had a unique porous granular structure with nano-spherical particles attachment which may contribute to the high yield and oil adsorption capacity. Overall, pullulanase-catalyzed hydrolysis of VS in 45°% ethanol solution offers an efficient and scalable route to produce high oil-adsorptive VPS for versatile applications in food and pharmaceuticals industries.

{"title":"Pullulanase-catalyzed hydrolysis of V-type starch produced high-adsorbency V-type porous starch attaching by nano-spherical particles","authors":"Xing Zhou , Yanxin Chen , Miaomiao Fu , Zhengye Sun , Tizazu Yirga Bereka , Mudassar Hussain , Guo Chen , Ren Wang , Zhengyu Jin","doi":"10.1016/j.fbio.2025.106351","DOIUrl":"10.1016/j.fbio.2025.106351","url":null,"abstract":"<div><div>This study developed a novel method to prepare high-adsorbency V-type porous starch (VPS) through the pullulanase hydrolysis of V-type maize starch (VS) in 45°% (v/v) ethanol-water solution. Unlike conventional applications where pullulanase fails to hydrolyze native starch to produce porous starch, we discovered that pullulanase retains 41.60°% relative activity in 45°% ethanol when V-type maize starch (VS) is used as the substrate. Key parameters were systematically optimized, with enzyme concentration identified as the dominant factor. Under optimal conditions (0.4°% enzyme, 500 r/min stirring, and 2 h hydrolysis), the resulting VPS exhibited a high yield (80.81°%) and exceptional oil adsorption capacity (344.60°%). XRD analysis confirmed the improved V-type relative crystallinity, while SEM observations revealed VPS had a unique porous granular structure with nano-spherical particles attachment which may contribute to the high yield and oil adsorption capacity. Overall, pullulanase-catalyzed hydrolysis of VS in 45°% ethanol solution offers an efficient and scalable route to produce high oil-adsorptive VPS for versatile applications in food and pharmaceuticals industries.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106351"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sustainable antimicrobial and antioxidant packaging: Environmental implications and solutions

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-13 DOI: 10.1016/j.fbio.2025.106347

Sandip Mondal , Manish Gautam , Rakesh Das , Naga Raju Maddela , Ram Prasad

The packaging industry is undergoing a transformation driven by the need to enhance supply chain profitability while minimizing environmental impact. In order to meet these problems, packaging has developed into a medium of communication as well as a vital part of practical, long-term solutions for environmental impact and food safety. Simultaneously, escalating environmental concerns have triggered recycling initiatives and the emergence of innovative packaging solutions, such as biodegradable and compostable alternatives. This review explores the environmental implications and solutions surrounding sustainable antimicrobial and antioxidant packaging. We highlight the use of biopolymers like carrageenan, cellulose, chitosan, collagen, and starch, which offer biodegradability, biocompatibility, and non-toxicity advantages. A combination of biodegradable polymers with natural antioxidants and antimicrobials improves the sustainability profile, making natural resources-based agents superior to conventional synthetic ones. This review underscores the significant progress made in environmentally friendly antimicrobial and antioxidant packaging. Sustainable solutions and innovations have been comprehensively addressed. Innovations in sustainable materials and designs offer a promising path to reduce waste, resource consumption, and environmental impacts. As the global population continues to grow, the demand for food and its associated packaging materials will rise in tandem. Therefore, collective efforts from consumers, legislators, and industry stakeholders are imperative to promote sustainable packaging practices. Industry leaders must invest in research and development to create cutting-edge sustainable packaging solutions that adhere to safety and environmental regulations, while policymakers play a pivotal role in fostering and regulating sustainable packaging practices. Consumers have the power to drive change by choosing products with eco-friendly packaging, contributing to waste reduction and resource preservation. Embracing sustainable antimicrobial and antioxidant packaging is not merely a trend but a necessity for a greener and more sustainable future, reflecting our shared responsibility to protect both our products and the planet.

{"title":"Sustainable antimicrobial and antioxidant packaging: Environmental implications and solutions","authors":"Sandip Mondal , Manish Gautam , Rakesh Das , Naga Raju Maddela , Ram Prasad","doi":"10.1016/j.fbio.2025.106347","DOIUrl":"10.1016/j.fbio.2025.106347","url":null,"abstract":"<div><div>The packaging industry is undergoing a transformation driven by the need to enhance supply chain profitability while minimizing environmental impact. In order to meet these problems, packaging has developed into a medium of communication as well as a vital part of practical, long-term solutions for environmental impact and food safety. Simultaneously, escalating environmental concerns have triggered recycling initiatives and the emergence of innovative packaging solutions, such as biodegradable and compostable alternatives. This review explores the environmental implications and solutions surrounding sustainable antimicrobial and antioxidant packaging. We highlight the use of biopolymers like carrageenan, cellulose, chitosan, collagen, and starch, which offer biodegradability, biocompatibility, and non-toxicity advantages. A combination of biodegradable polymers with natural antioxidants and antimicrobials improves the sustainability profile, making natural resources-based agents superior to conventional synthetic ones. This review underscores the significant progress made in environmentally friendly antimicrobial and antioxidant packaging. Sustainable solutions and innovations have been comprehensively addressed. Innovations in sustainable materials and designs offer a promising path to reduce waste, resource consumption, and environmental impacts. As the global population continues to grow, the demand for food and its associated packaging materials will rise in tandem. Therefore, collective efforts from consumers, legislators, and industry stakeholders are imperative to promote sustainable packaging practices. Industry leaders must invest in research and development to create cutting-edge sustainable packaging solutions that adhere to safety and environmental regulations, while policymakers play a pivotal role in fostering and regulating sustainable packaging practices. Consumers have the power to drive change by choosing products with eco-friendly packaging, contributing to waste reduction and resource preservation. Embracing sustainable antimicrobial and antioxidant packaging is not merely a trend but a necessity for a greener and more sustainable future, reflecting our shared responsibility to protect both our products and the planet.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106347"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643691","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microencapsulation of ultrasound-extracted betalains: Invitro anti-oxidant activity, thermal behavior & release profile

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-13 DOI: 10.1016/j.fbio.2025.106344

Bushra Bashir , Monica Reshi , Syed Zameer Hussain , Tashooq Ahmad Bhat

This study explores the influence of Ultrasound-Assisted Extraction (UAE) on enhancing the extraction efficiency of total betalains (betacyanins and betaxanthins). Optimal ultrasound-assisted extraction parameters were determined as 20 min at 50 % amplitude through optimization experiment. The encapsulation process involved freeze-drying, using maltodextrin, xanthan gum, and their combination as wall materials.The resulting microcapsules were evaluated for encapsulation efficiency, total betalain content, and antioxidant activity. Microcapsules produced with a combination of wall materials, compared to individual wall materials, exhibited superior betalain stability, higher encapsulation efficiency (90.05 %), high betalain content (535.15 mg/100g), and high antioxidant activity (41.22 % DPPH inhibition and 84.13 % ABTS inhibition). The combination of wall materials resulted in enhanced stability and excellent physical properties, with high retention of bioactive compounds and antioxidants, offering promising applications in the food and nutraceutical industries.

{"title":"Microencapsulation of ultrasound-extracted betalains: Invitro anti-oxidant activity, thermal behavior & release profile","authors":"Bushra Bashir , Monica Reshi , Syed Zameer Hussain , Tashooq Ahmad Bhat","doi":"10.1016/j.fbio.2025.106344","DOIUrl":"10.1016/j.fbio.2025.106344","url":null,"abstract":"<div><div>This study explores the influence of Ultrasound-Assisted Extraction (UAE) on enhancing the extraction efficiency of total betalains (betacyanins and betaxanthins). Optimal ultrasound-assisted extraction parameters were determined as 20 min at 50 % amplitude through optimization experiment. The encapsulation process involved freeze-drying, using maltodextrin, xanthan gum, and their combination as wall materials.The resulting microcapsules were evaluated for encapsulation efficiency, total betalain content, and antioxidant activity. Microcapsules produced with a combination of wall materials, compared to individual wall materials, exhibited superior betalain stability, higher encapsulation efficiency (90.05 %), high betalain content (535.15 mg/100g), and high antioxidant activity (41.22 % DPPH inhibition and 84.13 % ABTS inhibition). The combination of wall materials resulted in enhanced stability and excellent physical properties, with high retention of bioactive compounds and antioxidants, offering promising applications in the food and nutraceutical industries.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106344"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629160","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bioactive components and anti-photoaging activity of Aspergillus oryzae fermented rice bran extract 米糠曲霉发酵提取物的生物活性成分和抗光照老化活性

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-13 DOI: 10.1016/j.fbio.2025.106354

Minglong Wang , Wei Yang , Mengxuan Chen , Xiaoli Zhou , Yiming Zhou

Rice bran, as the main byproduct of rice processing, has a promising industrial application prospect due to its various bioactive components. In this study, Aspergillus oryzae was applied for solid-state fermentation of rice bran to prepare an extract with potential anti-photoaging properties. The differential compounds between unfermented and fermented rice bran extracts were analyzed by Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry (LCMS-QTOF) and the anti-photoaging activity was evaluated based on a model of UVB-induced human immortalized keratinocytes (HaCaT) photoaging. A total of 448 different bioactive components, divided into 17 categories, were identified. The content of sinapic acid, tricin, 3-coumaric acid, vanillic acid, ferulic acid and salicylic acid were significantly increased by 23.62, 19.14, 21.07, 14.27, 16.39 and 2.07 folds, respectively, after fermentation. Moreover, the fermented rice bran extract can effectively enhance the activity of antioxidant enzymes and decrease the levels of malondialdehyde (MDA), matrix metalloproteinase-1 (MMP-1) and interleukin-6 (IL-6) in UVB-induced photoaged HaCaT cells.

{"title":"Bioactive components and anti-photoaging activity of Aspergillus oryzae fermented rice bran extract","authors":"Minglong Wang , Wei Yang , Mengxuan Chen , Xiaoli Zhou , Yiming Zhou","doi":"10.1016/j.fbio.2025.106354","DOIUrl":"10.1016/j.fbio.2025.106354","url":null,"abstract":"<div><div>Rice bran, as the main byproduct of rice processing, has a promising industrial application prospect due to its various bioactive components. In this study, <em>Aspergillus oryzae</em> was applied for solid-state fermentation of rice bran to prepare an extract with potential anti-photoaging properties. The differential compounds between unfermented and fermented rice bran extracts were analyzed by Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry (LCMS-QTOF) and the anti-photoaging activity was evaluated based on a model of UVB-induced human immortalized keratinocytes (HaCaT) photoaging. A total of 448 different bioactive components, divided into 17 categories, were identified. The content of sinapic acid, tricin, 3-coumaric acid, vanillic acid, ferulic acid and salicylic acid were significantly increased by 23.62, 19.14, 21.07, 14.27, 16.39 and 2.07 folds, respectively, after fermentation. Moreover, the fermented rice bran extract can effectively enhance the activity of antioxidant enzymes and decrease the levels of malondialdehyde (MDA), matrix metalloproteinase-1 (MMP-1) and interleukin-6 (IL-6) in UVB-induced photoaged HaCaT cells.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106354"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative analysis of immunization strategies for broad-specificity antibody preparation and immunoassay development for sulfonamides detection in chicken and pork samples

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-13 DOI: 10.1016/j.fbio.2025.106350

Xiaoyue Xiao , Zhenzhen Chen , Jiawei Chen , Yanyan Tang , Gan Zhang , Juan Peng , Daofeng Liu , Bruce D. Hammock , Weihua Lai

With the widespread use of sulfonamides (SAs) as veterinary drugs, the levels and diversity of residues in food are increasing. Rapid monitoring of SAs with high throughput is essential to ensure food safety and protect human health. Thus, the preparation for broad-specificity antibodies against a class of drugs has garnered considerable attention in recent years. This study systematically investigated the effectiveness of various immunization strategies—single-sulfonamide immunogen, designed-hapten immunogen, and multi-immunogen—using a total of 13 immunogens to prepare broad-specificity monoclonal antibodies (mAbs) targeting 30 SAs. Three mAbs with different broad spectrum were successfully obtained, which could identify up to 25 different types of SAs. Computational simulation and molecular docking revealed that the –SO₂NH– moiety was the critical binding site for broad-specificity mAbs. Additionally, the lateral flow immunoassays were developed to detect SAs in chicken and pork samples with the recovery ranging from 86.1% to 105.1% and the coefficient of variation ranging from 2.1% to 10.9%. Overall, this study presents a systematic comparison of immunization strategies for preparing broad-specificity antibodies and provides both theoretical and practical insights into the production of these antibodies using a multi-immunogen approach. It provides a powerful tool for the efficient detection of SAs veterinary drugs in food, thus reinforcing safeguards for food safety.

{"title":"Comparative analysis of immunization strategies for broad-specificity antibody preparation and immunoassay development for sulfonamides detection in chicken and pork samples","authors":"Xiaoyue Xiao , Zhenzhen Chen , Jiawei Chen , Yanyan Tang , Gan Zhang , Juan Peng , Daofeng Liu , Bruce D. Hammock , Weihua Lai","doi":"10.1016/j.fbio.2025.106350","DOIUrl":"10.1016/j.fbio.2025.106350","url":null,"abstract":"<div><div>With the widespread use of sulfonamides (SAs) as veterinary drugs, the levels and diversity of residues in food are increasing. Rapid monitoring of SAs with high throughput is essential to ensure food safety and protect human health. Thus, the preparation for broad-specificity antibodies against a class of drugs has garnered considerable attention in recent years. This study systematically investigated the effectiveness of various immunization strategies—single-sulfonamide immunogen, designed-hapten immunogen, and multi-immunogen—using a total of 13 immunogens to prepare broad-specificity monoclonal antibodies (mAbs) targeting 30 SAs. Three mAbs with different broad spectrum were successfully obtained, which could identify up to 25 different types of SAs. Computational simulation and molecular docking revealed that the –SO<sub>2</sub>NH– moiety was the critical binding site for broad-specificity mAbs. Additionally, the lateral flow immunoassays were developed to detect SAs in chicken and pork samples with the recovery ranging from 86.1% to 105.1% and the coefficient of variation ranging from 2.1% to 10.9%. Overall, this study presents a systematic comparison of immunization strategies for preparing broad-specificity antibodies and provides both theoretical and practical insights into the production of these antibodies using a multi-immunogen approach. It provides a powerful tool for the efficient detection of SAs veterinary drugs in food, thus reinforcing safeguards for food safety.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106350"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A novel spectral approach for minocycline and doxycycline monitoring using ZIF-8 modified CdS@ZnS quantum dot hybrid nanocomposites

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-13 DOI: 10.1016/j.fbio.2025.106352

Jia Liu, Bin Yang, Shiyue Niu, Xin Liu, Xian Wang, Liqian Niu, Shuyun Bi

At present, the application range of tetracycline (TCs) is very wide, and excessive residue will pose a threat to the health of consumers. However, there is a lack of methods more suitable for on-site detection. In order to ensure food safety, CdS@ZnS QDs and zeolitic imidazolate framework-8 (ZIF-8) were hybrid to obtain the composite CdS@ZnS QDs@ZIF-8, which was used as fluorescent probe to establish real-time methods for the detection of minocycline (MC) and doxycycline (DC). The quantum yield (QY) of the prepared composite CdS@ZnS QDs@ZIF-8 was 20.76 %. The MC/DC quenched the fluorescence of CdS@ZnS QDs@ZIF-8 in a static manner, which was confirmed by Stern-Volmer and time-resolved fluorescence analysis. The binding constant at 293 K was obtained and electrostatic force was found to play a leading role in the two binding processes. The optimal pH, contact time and temperature for the determinations were obtained. The interferences of some common metal ions, glucose, BSA, DNA, HSA and tryptophan on the detections were investigated. The linear relationship between the concentration of MC/DC and the fluorescence intensity ratio was established. The limits of detection (LODs) were 10.06 and 11.24 ng mL⁻¹ (3S₀/S) for MC and DC. The methods were successfully applied to the detection of MC and DC in egg samples with good recovery and precision.

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引用次数: 0

Core-shell SERS nanoprobes for ROS detection and imaging during apoptosis

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-12 DOI: 10.1016/j.fbio.2025.106339

Luning Wang , Xueying Gao , Jinchi Han , Jiayu Yuan , Zhouping Wang , Xiaoyuan Ma

Reactive oxygen species (ROS) are critical intermediates in intracellular redox reactions and play a key role in apoptosis. Here, a novel surface-enhanced Raman scattering (SERS) nanoprobe was developed for the real-time detection and imaging of intracellular ROS. The problems of easy quenching of fluorescence detection and difficult preparation of electrochemical detection electrode were improved. The probe adopted a simple core-shell structure to perform dynamic monitoring of ROS with excellent biological stability and simple preparation. The nanoprobe featured a sandwich structure. Due to Au-Ag core-shell structure the Raman signals of 4-mercaptobenzonitrile (4-MBN) were significantly enhanced. Excessive ROS, due to strong oxidative properties, can etch the silver shell, thereby reducing its thickness and weakening the coupling between the gold core and the silver shell. This etching process diminished Raman signals of 4-MBN. The nanoprobe demonstrated high sensitivity for the quantitative detection of ROS in vitro. The linear range was 100 nM–1000 nM, and the detection limit was 43.91 nM. Specifically, PAT was used to establish a model of oxidative damage in HepG2 cells, and the probe was successfully applied to real-time detection and imaging of ROS during HepG2 cell damage. The probe designed in this study proved to have good stability and reproducibility, high sensitivity for the detection of ROS in vitro. It had low toxicity and good biocompatibility, which was suitable for the detection and imaging of ROS in HepG2 cell. It also played an important role in the in-depth understanding of the pathogenesis and treatment mechanism of ROS-related diseases.

活性氧（ROS）是细胞内氧化还原反应的关键中间产物，在细胞凋亡中起着关键作用。本研究开发了一种新型表面增强拉曼散射（SERS）纳米探针，用于细胞内 ROS 的实时检测和成像。该探针改善了荧光检测易淬灭和电化学检测电极制备困难的问题。该探针采用简单的核壳结构，可对 ROS 进行动态监测，具有良好的生物稳定性，且制备简单。该纳米探针采用三明治结构。由于采用了金银核壳结构，4-巯基苯甲腈（4-MBN）的拉曼信号明显增强。过量的 ROS 具有很强的氧化性，会腐蚀银壳，从而减小银壳的厚度，削弱金核与银壳之间的耦合。这种蚀刻过程会减弱 4-MBN 的拉曼信号。该纳米探针在体外定量检测 ROS 方面具有很高的灵敏度。线性范围为 100 nM-1000 nM，检测限为 43.91 nM。具体而言，PAT 被用于建立 HepG2 细胞氧化损伤模型，探针被成功应用于 HepG2 细胞损伤过程中 ROS 的实时检测和成像。该研究设计的探针具有良好的稳定性和重现性，在体外检测 ROS 方面灵敏度高。它的毒性低，生物相容性好，适用于 HepG2 细胞中 ROS 的检测和成像。它还对深入了解 ROS 相关疾病的发病机理和治疗机制起到了重要作用。

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引用次数: 0

Electrospun nanofiber membranes based on dialdehyde pullulan polysaccharide and schiff base crosslinked lysozyme for antibacterial packaging of blueberries

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-12 DOI: 10.1016/j.fbio.2025.106348

Yu Ma , Ru Tian , Yudong Song , Chenghui Yin , Hui Huang , Yongxin Li

Pullulan polysaccharide electrospun nanofiber membrane is promising in food packaging field. However, there are still some limitations in its application, due to its high hydrophilicity, poor basic properties (water and thermal stability, mechanical properties, etc.) and weak bioactivity. To solve these problems, pullulan polysaccharide was first oxidized to dialdehyde pullulan polysaccharide (DPul). Then the DPul was prepared into electrospun nanofiber membrane (DPul-M). The DPul-M was used as a green crosslinking agent, and the aldehyde group on the DPul-M and the amino group of lysozyme were reacted with each other by Schiff base to form an imine bond (C=N), thus crosslinking lysozyme to the membrane and obtaining the dialdehyde pullulan polysaccharide-lysozyme nanofiber membrane (DPul-LZ-M). After crosslinking, the basic performance of the membrane was improved and the hydrophobicity was greatly enhanced. The water contact angles can reach to a maximum angle of 108°. Meanwhile, lysozyme crosslinked on the membranes significantly enhanced the antibacterial activity of the nanofiber membrane. It can achieve the highest antibacterial rate of 95.69 % and 95.46 % against E. coli and S. aureus, respectively. The preservation test indicates that the DPul-LZ-M can extend the shelf life of blueberries. The results showed that DPul-LZ-M has good application prospects in active food packaging.

普鲁兰多糖电纺纳米纤维膜在食品包装领域大有可为。然而，由于其亲水性强、基本性能（水和热稳定性、机械性能等）差、生物活性弱等原因，其应用仍存在一定的局限性。为了解决这些问题，首先将拉鲁兰多糖氧化成二醛拉鲁兰多糖（DPul）。然后将 DPul 制备成电纺纳米纤维膜（DPul-M）。以DPul-M为绿色交联剂，DPul-M上的醛基与溶菌酶的氨基通过席夫碱反应形成亚胺键（C=N），从而使溶菌酶与膜交联，得到二醛拉糖-溶菌酶纳米纤维膜（DPul-LZ-M）。交联后，膜的基本性能得到改善，疏水性大大提高。水接触角最大可达 108°。同时，交联在膜上的溶菌酶显著提高了纳米纤维膜的抗菌活性。对大肠杆菌和金黄色葡萄球菌的最高抗菌率分别达到 95.69 % 和 95.46 %。保鲜试验表明，DPul-LZ-M 可以延长蓝莓的保质期。结果表明，DPul-LZ-M 在活性食品包装方面具有良好的应用前景。

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引用次数: 0