Pub Date : 2024-11-17DOI: 10.1016/j.foodchem.2024.142083
Yan Sun, Xiuli Xu, Xiujuan Wang, Mingqian Tan, Feng Zhang
In this research, β-cyclodextrin magnetic-graphene-oxide pyrenyl gel composite (β-mGOP) was employed to remove trace mycotoxins from food products. The β-mGOP gels exhibited a three-dimensional macroporous structure that facilitated the rapid diffusion of target molecules into the nanoporous structure of the covalent organic frameworks embedded within the gel. The adsorption process of mycotoxins onto the β-mGOP gels conformed to the pseudo-second-order kinetics and the Freundlich adsorption model. These findings demonstrated exceptional rapid adsorption kinetics without pore collapse, making the material suitable as fillers for solid-phase extraction adsorbents. Additionally, a novel screening technique utilizing β-mGOP gels in conjunction with cyclic ion mobility mass spectrometry was developed to illustrate the efficacy of β-mGOP gels in capturing various trace substances in food and enhancing detection resolution. The versatile, uncomplicated, and scalable characteristics of β-mGOP gels indicate their promising potential for future applications in high-throughput analysis of trace contaminants in food.
{"title":"Synthesis of β-cyclodextrin magnetic-graphene-oxide pyrenyl (β-mGOP) gels for high-throughput enrichment and detection of various trace mycotoxins in food using UHPLC-cIMS","authors":"Yan Sun, Xiuli Xu, Xiujuan Wang, Mingqian Tan, Feng Zhang","doi":"10.1016/j.foodchem.2024.142083","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142083","url":null,"abstract":"In this research, β-cyclodextrin magnetic-graphene-oxide pyrenyl gel composite (β-mGOP) was employed to remove trace mycotoxins from food products. The β-mGOP gels exhibited a three-dimensional macroporous structure that facilitated the rapid diffusion of target molecules into the nanoporous structure of the covalent organic frameworks embedded within the gel. The adsorption process of mycotoxins onto the β-mGOP gels conformed to the pseudo-second-order kinetics and the Freundlich adsorption model. These findings demonstrated exceptional rapid adsorption kinetics without pore collapse, making the material suitable as fillers for solid-phase extraction adsorbents. Additionally, a novel screening technique utilizing β-mGOP gels in conjunction with cyclic ion mobility mass spectrometry was developed to illustrate the efficacy of β-mGOP gels in capturing various trace substances in food and enhancing detection resolution. The versatile, uncomplicated, and scalable characteristics of β-mGOP gels indicate their promising potential for future applications in high-throughput analysis of trace contaminants in food.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"50 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665384","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}
Pub Date : 2024-11-17DOI: 10.1016/j.foodchem.2024.142084
Lei Xie, Tianxing Wang, Ling Chen, Xiaoxi Li
This study aims to investigate the inhibition of myricetin on heterocyclic aromatic amines (HAAs) formation in glucose/creatine (creatinine)/amino acid simulated system and Cantonese mooncakes, and elucidate the mechanism by which myricetin inhibits HAAs and analyze its impact on sensory quality of mooncakes. Results demonstrated 0.2 mmol myricetin inhibited six HAAs by 43.7 % to 85.6 % in simulated system. The significant scavenging effect of myricetin on HAAs intermediates and free radicals suggested that it inhibits HAAs formation by forming adducts with Strecker aldehydes, thereby reducing small molecule aldehydes and scavenging free radicals. In Cantonese mooncakes, 0.5 % myricetin inhibited nine HAAs formation by 54.4 % to 81.8 %. The presence of myricetin-phenylacetaldehyde adducts confirmed myricetin inhibited HAAs formation by capturing reactive intermediates. Importantly, 0.2 % myricetin enhanced umami and richness without compromising their texture in mooncakes. This research provides a theoretical foundation and technical support for developing strategies to effectively inhibit HAAs generation, thus advancing food safety.
{"title":"Effects of myricetin on heterocyclic aromatic amines formation and sensory quality of Cantonese mooncakes","authors":"Lei Xie, Tianxing Wang, Ling Chen, Xiaoxi Li","doi":"10.1016/j.foodchem.2024.142084","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142084","url":null,"abstract":"This study aims to investigate the inhibition of myricetin on heterocyclic aromatic amines (HAAs) formation in glucose/creatine (creatinine)/amino acid simulated system and Cantonese mooncakes, and elucidate the mechanism by which myricetin inhibits HAAs and analyze its impact on sensory quality of mooncakes. Results demonstrated 0.2 mmol myricetin inhibited six HAAs by 43.7 % to 85.6 % in simulated system. The significant scavenging effect of myricetin on HAAs intermediates and free radicals suggested that it inhibits HAAs formation by forming adducts with Strecker aldehydes, thereby reducing small molecule aldehydes and scavenging free radicals. In Cantonese mooncakes, 0.5 % myricetin inhibited nine HAAs formation by 54.4 % to 81.8 %. The presence of myricetin-phenylacetaldehyde adducts confirmed myricetin inhibited HAAs formation by capturing reactive intermediates. Importantly, 0.2 % myricetin enhanced umami and richness without compromising their texture in mooncakes. This research provides a theoretical foundation and technical support for developing strategies to effectively inhibit HAAs generation, thus advancing food safety.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"46 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665431","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}
Pub Date : 2024-11-17DOI: 10.1016/j.foodchem.2024.142101
Donghao Zhang, Yanpei Cai, Fei Lao, Jihong Wu
This study analyzed the changes in rice protein structure, protein profiling, and flavor profiles at different cooking stages, as well as their interrelationships. In the continuous cooking process, changes in protein structure characteristics were mainly reflected in the boiling and stewing stages. Protein unfolding and aggregation were important reasons for significant changes in protein structural characteristics. Protein disulfide isomerases and glycine-rich RNA-binding proteins can be used as marker factors to characterize the changes during rice cooking. The concentrations of aldehydes, esters, and alcohols gradually decreased during cooking. Heterocycles were primarily present in boiled and stewed rice. Fatty acid degradation, starch/sucrose metabolism, glycolysis/gluconeogenesis, and other reaction pathways were closely associated with rice aroma quality. Aldehydes, ketones, and heterocycles were correlated with changes in surface hydrophobicity, secondary structure composition, and other structural properties of the protein. This study preliminarily established the relationship between aroma characteristics and rice protein.
{"title":"Protein structural properties, proteomics and flavor characterization analysis of rice during cooking","authors":"Donghao Zhang, Yanpei Cai, Fei Lao, Jihong Wu","doi":"10.1016/j.foodchem.2024.142101","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142101","url":null,"abstract":"This study analyzed the changes in rice protein structure, protein profiling, and flavor profiles at different cooking stages, as well as their interrelationships. In the continuous cooking process, changes in protein structure characteristics were mainly reflected in the boiling and stewing stages. Protein unfolding and aggregation were important reasons for significant changes in protein structural characteristics. Protein disulfide isomerases and glycine-rich RNA-binding proteins can be used as marker factors to characterize the changes during rice cooking. The concentrations of aldehydes, esters, and alcohols gradually decreased during cooking. Heterocycles were primarily present in boiled and stewed rice. Fatty acid degradation, starch/sucrose metabolism, glycolysis/gluconeogenesis, and other reaction pathways were closely associated with rice aroma quality. Aldehydes, ketones, and heterocycles were correlated with changes in surface hydrophobicity, secondary structure composition, and other structural properties of the protein. This study preliminarily established the relationship between aroma characteristics and rice protein.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"168 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665438","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}
Pub Date : 2024-11-17DOI: 10.1016/j.foodchem.2024.142054
Liang Luo, Yingjie Zhang, Xiangjun Zhao, Weilin Wu, Jie Fei, Xuezhi Yu, Kai Wen, Jianzhong Shen, Yantong Pan, Zhanhui Wang
Xylazine (XYL) is an illicit adulterant in opioids and an approved veterinary sedative drug, which has been abused, misused, and residued in food samples, endangering people health, causing drug-facilitated crimes and even death. Immunoassay used antibody as core biomaterial could to achieve highly sensitive and rapid detection screening purpose for XYL in situ. Here, we rationally designed four novel XYL haptens with different spacer arms to produce antibodies with high affinity and specificity. Ten monoclonal antibodies (mAbs) were obtained and mAb 7H5 showed a high affinity with IC50 of 0.23 ng mL−1 and ignorable cross-reactivity for the other eight analogs. One highly sensitive indirect competitive ELISA (icELISA) and lateral flow immunoassay (LFIA) were established based on heterologous haptens for XYL detection in a series of human urine and food samples. The limit of detections (LODs) of the icELISA were 0.10–2.24 μg L−1 with recovery of 83.5 % to 128.6 % and CV below 15.8 % in different samples, while, the visual limits of detection (vLOD) of LFIA were 0.10–1.80 μg L−1 with the cut-off value of 0.60–4.80 μg L−1. In addition, the molecular recognition mechanism of mAbs was explored. The study provides powerful tools for rapid screening of XYL in human urine and food samples for the first time.
{"title":"Rational hapten design, antibody preparation, and immunoassay development for rapid screening xylazine in biological samples","authors":"Liang Luo, Yingjie Zhang, Xiangjun Zhao, Weilin Wu, Jie Fei, Xuezhi Yu, Kai Wen, Jianzhong Shen, Yantong Pan, Zhanhui Wang","doi":"10.1016/j.foodchem.2024.142054","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142054","url":null,"abstract":"Xylazine (XYL) is an illicit adulterant in opioids and an approved veterinary sedative drug, which has been abused, misused, and residued in food samples, endangering people health, causing drug-facilitated crimes and even death. Immunoassay used antibody as core biomaterial could to achieve highly sensitive and rapid detection screening purpose for XYL <em>in situ</em>. Here, we rationally designed four novel XYL haptens with different spacer arms to produce antibodies with high affinity and specificity. Ten monoclonal antibodies (mAbs) were obtained and mAb 7H5 showed a high affinity with IC<sub>50</sub> of 0.23 ng mL<sup>−1</sup> and ignorable cross-reactivity for the other eight analogs. One highly sensitive indirect competitive ELISA (icELISA) and lateral flow immunoassay (LFIA) were established based on heterologous haptens for XYL detection in a series of human urine and food samples. The limit of detections (LODs) of the icELISA were 0.10–2.24 μg L<sup>−1</sup> with recovery of 83.5 % to 128.6 % and CV below 15.8 % in different samples, while, the visual limits of detection (vLOD) of LFIA were 0.10–1.80 μg L<sup>−1</sup> with the cut-off value of 0.60–4.80 μg L<sup>−1</sup>. In addition, the molecular recognition mechanism of mAbs was explored. The study provides powerful tools for rapid screening of XYL in human urine and food samples for the first time.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"248 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665429","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}
This study investigated the effects of differential modification of the structural flexibility of egg white protein (EWP) by different polyphenols, which in turn enhanced the oral processing properties and fat perception of EWP-based double network emulsion gel (DNEG). After modification with polyphenols, the skeleton of gel became more delicate, which improved the hardness and cohesion of DNEG. This transformation was attributed to the shift from hydrophobic interactions to hydrogen and covalent bonds. Notably, proanthocyanidins (PC) effect was better, which resulted in a 58.5 % increase in oral wettability and a more appropriate oral tribological performance (0.53). Besides, DNEG increased fatty taste perception via the “ball bearing" effect as a fat substitute in sausage. In summary, this study could enhance the refined design of gels and provide ideas for improving the fatty taste of low-fat, healthy foods.
{"title":"Double network emulsion gel prepared with different polyphenol modified egg white protein: A promising fat substitute for oral processing and fatty taste supplement","authors":"Renzhao Zhang, Jingbo Liu, Zhiyuan Zheng, Sijia Cao, Zhaohui Yan, Yudan Zhang, Ting Zhang, Xuanting Liu","doi":"10.1016/j.foodchem.2024.142082","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142082","url":null,"abstract":"This study investigated the effects of differential modification of the structural flexibility of egg white protein (EWP) by different polyphenols, which in turn enhanced the oral processing properties and fat perception of EWP-based double network emulsion gel (DNEG). After modification with polyphenols, the skeleton of gel became more delicate, which improved the hardness and cohesion of DNEG. This transformation was attributed to the shift from hydrophobic interactions to hydrogen and covalent bonds. Notably, proanthocyanidins (PC) effect was better, which resulted in a 58.5 % increase in oral wettability and a more appropriate oral tribological performance (0.53). Besides, DNEG increased fatty taste perception via the “ball bearing\" effect as a fat substitute in sausage. In summary, this study could enhance the refined design of gels and provide ideas for improving the fatty taste of low-fat, healthy foods.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"13 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665439","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}
Pub Date : 2024-11-17DOI: 10.1016/j.foodchem.2024.142107
Lingyu Qu, Yan Zhao, Yanfei Li, Haoxin Lv
Brown rice is highly nutritious but more susceptible to deterioration without the rice husk's protection. In this study, the mechanism of storage temperature on brown rice quality was investigated based on GC–MS and lipidomics. The results showed that both 15 °C and 20 °C storage retarded the lipids oxidation of brown rice and maintained its texture properties. Moreover, 1-octanol, 1-octen-3-ol, octanal, fitone, 2, 3-dihydrobenzofuran, dodecane, and tridecane were key biomarkers in cooked brown rice flavor. Furthermore, significant correlations between lipid oxidation, texture, and flavor biomarkers were revealed. Notably, the quality of brown rice stored at 15 °C (Fatty acid value = 23.0 mg/100 g) was superior to that at 20 °C (Fatty acid value = 24.3 mg/100 g) due to more effective retardation of glycerophospholipid, glycerolipid, and phospholipid metabolism. This work provided a better understanding of temperature-controlled storage of brown rice and give recommendation for potential commercial applications.
糙米营养丰富，但没有稻壳的保护更容易变质。本研究基于气相色谱-质谱和脂质组学研究了贮藏温度对糙米品质的影响机制。结果表明，15 °C 和 20 °C 的储藏温度都能延缓糙米的脂质氧化，并保持其质地特性。此外，1-辛醇、1-辛烯-3-醇、辛醛、菲酮、2, 3-二氢苯并呋喃、十二烷和十三烷是熟糙米风味的关键生物标记物。此外，脂质氧化、质地和风味生物标志物之间也存在明显的相关性。值得注意的是，由于甘油磷脂、甘油酯和磷脂代谢的延缓作用更强，15 °C储存的糙米质量（脂肪酸值=23.0 mg/100 g）优于20 °C储存的糙米质量（脂肪酸值=24.3 mg/100 g）。这项工作让人们更好地了解了糙米的温控储藏，并为潜在的商业应用提供了建议。
{"title":"Effect of storage temperature on the quality of brown rice revealed by integrated GC–MS and lipidomics analysis","authors":"Lingyu Qu, Yan Zhao, Yanfei Li, Haoxin Lv","doi":"10.1016/j.foodchem.2024.142107","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142107","url":null,"abstract":"Brown rice is highly nutritious but more susceptible to deterioration without the rice husk's protection. In this study, the mechanism of storage temperature on brown rice quality was investigated based on GC–MS and lipidomics. The results showed that both 15 °C and 20 °C storage retarded the lipids oxidation of brown rice and maintained its texture properties. Moreover, 1-octanol, 1-octen-3-ol, octanal, fitone, 2, 3-dihydrobenzofuran, dodecane, and tridecane were key biomarkers in cooked brown rice flavor. Furthermore, significant correlations between lipid oxidation, texture, and flavor biomarkers were revealed. Notably, the quality of brown rice stored at 15 °C (Fatty acid value = 23.0 mg/100 g) was superior to that at 20 °C (Fatty acid value = 24.3 mg/100 g) due to more effective retardation of glycerophospholipid, glycerolipid, and phospholipid metabolism. This work provided a better understanding of temperature-controlled storage of brown rice and give recommendation for potential commercial applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"12 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665383","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}
The co-contamination of multiple mycotoxins in cereals brings serious food safety hazards. This work proposes a magnetic solid-phase extraction method based on polydopamine coated magnetic particles (Fe3O4@PDA), coupled with direct analysis in real time mass spectrometry (DART-MS), for high-throughput screening of 17 mycotoxins in six categories in rice, corn and wheat. The results suggest that Fe3O4@PDA is capable of co-extraction of all the mycotoxins within 3 min (adsorption rate above 87.3 %) and also exhibits commendable matrix purification ability, with matrix effects below −14.90 %, and recyclability, as it can be reused up to 5 times. DART-MS detection of all targets in a single sample can be completed within 20 s. The detection limits for mycotoxins ranged from 1.0 to 50.0 μg/kg, the recoveries were between 81.4 % and 117.5 %, and the relative standard deviations were less than 17.4 %, suggesting that the developed method had considerable sensitivity, accuracy, and precision.
{"title":"Rapid high-throughput screening of multiple typical mycotoxins in cereals","authors":"Yinjie Chen, Qixun Nian, Qiuping Zhang, Yu Xia, Jingjing Li, Qian Xu, Chunmin Wang","doi":"10.1016/j.foodchem.2024.142097","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142097","url":null,"abstract":"The co-contamination of multiple mycotoxins in cereals brings serious food safety hazards. This work proposes a magnetic solid-phase extraction method based on polydopamine coated magnetic particles (Fe<sub>3</sub>O<sub>4</sub>@PDA), coupled with direct analysis in real time mass spectrometry (DART-MS), for high-throughput screening of 17 mycotoxins in six categories in rice, corn and wheat. The results suggest that Fe<sub>3</sub>O<sub>4</sub>@PDA is capable of co-extraction of all the mycotoxins within 3 min (adsorption rate above 87.3 %) and also exhibits commendable matrix purification ability, with matrix effects below −14.90 %, and recyclability, as it can be reused up to 5 times. DART-MS detection of all targets in a single sample can be completed within 20 s. The detection limits for mycotoxins ranged from 1.0 to 50.0 μg/kg, the recoveries were between 81.4 % and 117.5 %, and the relative standard deviations were less than 17.4 %, suggesting that the developed method had considerable sensitivity, accuracy, and precision.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"21 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665507","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}
Pub Date : 2024-11-16DOI: 10.1016/j.foodchem.2024.142076
Ramadan Ali, Reem Alshaman, Abdullah S. Albalawi, Osama M. Alsharif, Osama A. Hakami, Hamzah Hussain Alharthi, Faisal F. Jumah, Abdulrhman M. Al-Qarni, Naif S. Albalawi, Meshari Saud Alashjaee, Faisal S. Aljohani, Abdulaziz M. Alghuzawi, Muath H. Al-Atwi, Abdullah H. Alharbi, Mohamed M. El-Wekil
Terbium and nitrogen co-doped carbon dots (Tb@N-CDs), combined with α-lipoic acid-functionalized copper nanoclusters (LA@CuNCs), were proposed for the ratiometric detection of quinolone (QA) antibiotics. In this system, Tb@N-CDs facilitate the aggregation of LA@CuNCs, enhancing its fluorescence emission at 670 nm via aggregation-induced emission enhancement (AIEE). Meanwhile, the fluorescence emission of Tb@N-CDs at 460 nm diminishes due to Förster resonance energy transfer (FRET). Upon the introduction of QA, the binding between Tb3+ ions and N-CDs weakens, disrupting both AIEE and FRET processes. This disruption results in a reduction in fluorescence emission at 670 nm and a concurrent increase at 460 nm. The fluorescence response ratio (F460/F670) increases with higher concentrations of ciprofloxacin (CFX), demonstrating a linear range from 0.008 to 120 μmol L−1 and LOD of 1.6 nmol L−1. The method successfully detected CFX in milk and urine samples, achieving recoveries between 97.7 % and 103.8 %, RSD of less than 3.79 %.
{"title":"Fluorometric detection of quinolones via AIE and FRET with terbium-doped carbon dots and copper nanoclusters","authors":"Ramadan Ali, Reem Alshaman, Abdullah S. Albalawi, Osama M. Alsharif, Osama A. Hakami, Hamzah Hussain Alharthi, Faisal F. Jumah, Abdulrhman M. Al-Qarni, Naif S. Albalawi, Meshari Saud Alashjaee, Faisal S. Aljohani, Abdulaziz M. Alghuzawi, Muath H. Al-Atwi, Abdullah H. Alharbi, Mohamed M. El-Wekil","doi":"10.1016/j.foodchem.2024.142076","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142076","url":null,"abstract":"Terbium and nitrogen co-doped carbon dots (Tb@N-CDs), combined with α-lipoic acid-functionalized copper nanoclusters (LA@CuNCs), were proposed for the ratiometric detection of quinolone (QA) antibiotics. In this system, Tb@N-CDs facilitate the aggregation of LA@CuNCs, enhancing its fluorescence emission at 670 nm via aggregation-induced emission enhancement (AIEE). Meanwhile, the fluorescence emission of Tb@N-CDs at 460 nm diminishes due to Förster resonance energy transfer (FRET). Upon the introduction of QA, the binding between Tb<sup>3+</sup> ions and N-CDs weakens, disrupting both AIEE and FRET processes. This disruption results in a reduction in fluorescence emission at 670 nm and a concurrent increase at 460 nm. The fluorescence response ratio (F<sub>460</sub>/F<sub>670</sub>) increases with higher concentrations of ciprofloxacin (CFX), demonstrating a linear range from 0.008 to 120 μmol L<sup>−1</sup> and LOD of 1.6 nmol L<sup>−1</sup>. The method successfully detected CFX in milk and urine samples, achieving recoveries between 97.7 % and 103.8 %, RSD of less than 3.79 %.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"98 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142642684","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}
Pub Date : 2024-11-16DOI: 10.1016/j.foodchem.2024.142072
Shulan Ji, Hong Yang, Xinyu Xie, Yu Zhang, Xun Li, Fei Wang
Penicillium camembertii lipase (PCL) is a glycerol-biased enzyme isolated from.P. camembertii, exhibiting high esterification activity. The PCL activity was enhanced by combining fermentation optimization with atmospheric and room temperature plasma (ARTP) mutagenesis. Following multiple rounds of high-throughput screening and serial passages, a genetically stable mutant, P12, was obtained. In shake flask culture, P12 exhibited a lipase activity of 1600 U/g, representing an 800 % increase compared to the wild type (WT), with improved thermostability and methanol stability. Subsequently, P12 was used as a whole-cell biocatalyst to catalyze the esterification of oleic acid with glycerol in a solvent-free system to prepare 1,3-diacylglycerol (1,3-DAG). With an oleic acid /glycerol molar ratio of 4:1, 8 % biocatalyst, and a reaction temperature of 40 °C, the content of 1,3-DAG was 74.7 % after 24 h. These results suggest that the mutant P12 demonstrates considerable potential as a whole-cell biocatalyst for synthesizing high-purity 1,3-DAG.
{"title":"Combined fermentation and ARTP mutagenesis to enhance lipase activity of Penicillium camembertii and its application for high-purity 1,3-diacylglycerol preparation","authors":"Shulan Ji, Hong Yang, Xinyu Xie, Yu Zhang, Xun Li, Fei Wang","doi":"10.1016/j.foodchem.2024.142072","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142072","url":null,"abstract":"<em>Penicillium camembertii</em> lipase (PCL) is a glycerol-biased enzyme isolated from.<em>P. camembertii</em>, exhibiting high esterification activity. The PCL activity was enhanced by combining fermentation optimization with atmospheric and room temperature plasma (ARTP) mutagenesis. Following multiple rounds of high-throughput screening and serial passages, a genetically stable mutant, P12, was obtained. In shake flask culture, P12 exhibited a lipase activity of 1600 U/g, representing an 800 % increase compared to the wild type (WT), with improved thermostability and methanol stability. Subsequently, P12 was used as a whole-cell biocatalyst to catalyze the esterification of oleic acid with glycerol in a solvent-free system to prepare 1,3-diacylglycerol (1,3-DAG). With an oleic acid /glycerol molar ratio of 4:1, 8 % biocatalyst, and a reaction temperature of 40 °C, the content of 1,3-DAG was 74.7 % after 24 h. These results suggest that the mutant P12 demonstrates considerable potential as a whole-cell biocatalyst for synthesizing high-purity 1,3-DAG.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"40 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142645911","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}
Ochratoxin A (OTA) is a common food contaminant and poses a significant threat to human health, which requires rigorous monitoring. Mimotope peptides (MPs) are commonly used as non-toxic alternatives to toxic small molecules in eco-friendly immunoassays. Herein, with an anti-OTA nanobody as the target protein, cyclic 7-mer MPs of OTA were screened using phage display and immunomagnetic separation. The phage MPs (PMP) with the highest sensitivity and its alkaline phosphatase-tagged MP fusion (ALP-MP) were used to develop a PMP-based chemiluminescent immunoassay (PMP-CLIA) and an ALP-MP-based CLIA (AMP-CLIA). After optimization, PMP-CLIA and AMP-CLIA exhibited a limit of detection of 0.128 ng/mL and 0.232 ng/mL. Good accuracy and selectivity were confirmed for both CLIAs by recovery experiments and cross-reactions. Moreover, they were validated by high performance liquid chromatography in detecting real pepper samples. Thus, two CLIAs based on the nanobody and MPs were demonstrated as reliable tools for monitoring OTA in pepper.
赭曲霉毒素 A（OTA）是一种常见的食品污染物，对人类健康构成严重威胁，需要进行严格监测。在环保型免疫测定中，拟态肽（MPs）通常被用作有毒小分子的无毒替代品。本文以抗 OTA 纳米抗体为靶蛋白，利用噬菌体展示和免疫磁分离技术筛选了 OTA 的环状 7-mer肽。灵敏度最高的噬菌体 MPs（PMP）及其碱性磷酸酶标记的 MP 融合体（ALP-MP）被用于开发基于 PMP 的化学发光免疫分析法（PMP-CLIA）和基于 ALP-MP 的 CLIA（AMP-CLIA）。经过优化，PMP-CLIA 和 AMP-CLIA 的检测限分别为 0.128 纳克/毫升和 0.232 纳克/毫升。回收实验和交叉反应证实了这两种 CLIA 具有良好的准确性和选择性。此外，它们还通过高效液相色谱法在检测真实辣椒样品时得到了验证。因此，基于纳米抗体和 MPs 的两种 CLIA 被证明是监测辣椒中 OTA 的可靠工具。
{"title":"Mimotope peptides for nanobodies: A nontoxic alternative to ochratoxin a and its application in chemiluminescence immunoassays for analysis of pepper samples","authors":"Fujing Mao, Xun Yang, Zhenyun He, Zhichang Sun, Sihang Zhang, Xing Liu","doi":"10.1016/j.foodchem.2024.142061","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142061","url":null,"abstract":"Ochratoxin A (OTA) is a common food contaminant and poses a significant threat to human health, which requires rigorous monitoring. Mimotope peptides (MPs) are commonly used as non-toxic alternatives to toxic small molecules in eco-friendly immunoassays. Herein, with an anti-OTA nanobody as the target protein, cyclic 7-mer MPs of OTA were screened using phage display and immunomagnetic separation. The phage MPs (PMP) with the highest sensitivity and its alkaline phosphatase-tagged MP fusion (ALP-MP) were used to develop a PMP-based chemiluminescent immunoassay (PMP-CLIA) and an ALP-MP-based CLIA (AMP-CLIA). After optimization, PMP-CLIA and AMP-CLIA exhibited a limit of detection of 0.128 ng/mL and 0.232 ng/mL. Good accuracy and selectivity were confirmed for both CLIAs by recovery experiments and cross-reactions. Moreover, they were validated by high performance liquid chromatography in detecting real pepper samples. Thus, two CLIAs based on the nanobody and MPs were demonstrated as reliable tools for monitoring OTA in pepper.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"12 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142642687","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}
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