{"title":"基于共价有机框架的aptananozyme (COF@NH2 apt-AFM1):一种新型的牛奶中AFM1的比色和荧光aptananozyme平台","authors":"Iram Naz , Seham J.F. Alanazi , Akhtar Hayat , Farhat Jubeen","doi":"10.1016/j.foodchem.2025.144478","DOIUrl":null,"url":null,"abstract":"<div><div>Nanozymes are valued for their cost-effectiveness and robustness but are often limited their lack of specificity. This study introduces a Covalent Organic Framework-based aptananozyme (COF@NH<sub>2</sub> apt- AFM<sub>1</sub>) for label-free, dual-mode detection of Aflatoxin M<sub>1</sub> (AFM<sub>1</sub>) in milk. The aptananozyme enables colorimetric detection by catalyzing the oxidation of 3, 3′, 5, 5′-tetramethylbenzidine (TMB) in the presence of hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) and provides fluorescent signals for sensitive AFM<sub>1</sub> identification. The dual-mode aptasensor achieves remarkable limits of detection (LOD) 7 pg/mL (colorimetric) and 5 pg/mL (fluorescent). Validation with High Performance Liquid Chromatography (HPLC) on milk samples showed recovery 97–99 % (colorimetric) and 96–101 % (fluorescent), confirming its stability and repeatability. Characterization of the COF and aptananozyme involved Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), UV–visible absorption spectroscopy, Fluorescence emission spectroscopy, Field emission scanning electron microscopy (FE-SEM), optical microscope images and Dynamic light scattering (DLS). This sensor demonstrates high sensitivity, accuracy and broader application potential.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"484 ","pages":"Article 144478"},"PeriodicalIF":10.4000,"publicationDate":"2025-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Covalent organic framework-based aptananozyme (COF@NH2 apt-AFM1): A novel platform for colorimetric and fluorescent aptasensing of AFM1 in milk\",\"authors\":\"Iram Naz , Seham J.F. Alanazi , Akhtar Hayat , Farhat Jubeen\",\"doi\":\"10.1016/j.foodchem.2025.144478\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Nanozymes are valued for their cost-effectiveness and robustness but are often limited their lack of specificity. This study introduces a Covalent Organic Framework-based aptananozyme (COF@NH<sub>2</sub> apt- AFM<sub>1</sub>) for label-free, dual-mode detection of Aflatoxin M<sub>1</sub> (AFM<sub>1</sub>) in milk. The aptananozyme enables colorimetric detection by catalyzing the oxidation of 3, 3′, 5, 5′-tetramethylbenzidine (TMB) in the presence of hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) and provides fluorescent signals for sensitive AFM<sub>1</sub> identification. The dual-mode aptasensor achieves remarkable limits of detection (LOD) 7 pg/mL (colorimetric) and 5 pg/mL (fluorescent). Validation with High Performance Liquid Chromatography (HPLC) on milk samples showed recovery 97–99 % (colorimetric) and 96–101 % (fluorescent), confirming its stability and repeatability. Characterization of the COF and aptananozyme involved Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), UV–visible absorption spectroscopy, Fluorescence emission spectroscopy, Field emission scanning electron microscopy (FE-SEM), optical microscope images and Dynamic light scattering (DLS). This sensor demonstrates high sensitivity, accuracy and broader application potential.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"484 \",\"pages\":\"Article 144478\"},\"PeriodicalIF\":10.4000,\"publicationDate\":\"2025-08-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814625017297\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/4/22 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625017297","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/4/22 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Covalent organic framework-based aptananozyme (COF@NH2 apt-AFM1): A novel platform for colorimetric and fluorescent aptasensing of AFM1 in milk
Nanozymes are valued for their cost-effectiveness and robustness but are often limited their lack of specificity. This study introduces a Covalent Organic Framework-based aptananozyme (COF@NH2 apt- AFM1) for label-free, dual-mode detection of Aflatoxin M1 (AFM1) in milk. The aptananozyme enables colorimetric detection by catalyzing the oxidation of 3, 3′, 5, 5′-tetramethylbenzidine (TMB) in the presence of hydrogen peroxide (H2O2) and provides fluorescent signals for sensitive AFM1 identification. The dual-mode aptasensor achieves remarkable limits of detection (LOD) 7 pg/mL (colorimetric) and 5 pg/mL (fluorescent). Validation with High Performance Liquid Chromatography (HPLC) on milk samples showed recovery 97–99 % (colorimetric) and 96–101 % (fluorescent), confirming its stability and repeatability. Characterization of the COF and aptananozyme involved Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), UV–visible absorption spectroscopy, Fluorescence emission spectroscopy, Field emission scanning electron microscopy (FE-SEM), optical microscope images and Dynamic light scattering (DLS). This sensor demonstrates high sensitivity, accuracy and broader application potential.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.