Colorimetric-enzymatic determination of tyramine by generation of gold nanoparticles

AIE fluorogen-based oxidase-like fluorescence nanozyme-integrated smartphone for monitoring the freshness authenticity of soy products

Food safety concerns about the authenticity of soy product freshness have increased due to high demand from public. Developing an accurate and convenient monitoring method for freshness authenticity is crucial for safeguarding food safety. From this motive, this study employed PtPd NPs to encapsulate tetraphenylethylene (TPE) for engineering an AIE-based fluorescent nanozyme (PtPd NPs@TPE) with oxidase-like activity, achieving the ratiometric fluorescence monitoring of putrescine (PUT) to judge the freshness authenticity of soy products. In this design, PUT acted as an antioxidant and inhibited the oxidation process of PtPd NPs@TPE to o-phenylenediamine (OPD), leading to the reduction of oxidative product 2,3-diaminophenothiazine (DAP) alone with the weaken of yellow fluorescence from DAP at 552 nm and bright of bule fluorescence from PtPd NPs@TPE at 442 nm. On this basis, a ratiometric fluorescence strategy integrated with smartphone-based sensor was developed for PUT with acceptable results to combat food freshness fraud of soy products.

Towards new fluorometric methodologies based on the in-situ generation of gold nanoclusters

In this manuscript a method for the fluorometric determination of tyramine is described. It is based on the direct reaction between Au(III) and tyramine in a phosphate buffer which produces fluorescent gold nanoclusters (AuNC) (λexc = 320 nm, λem = 410 nm) with a diameter of 1.50 ± 0.06 nm. The Au(III) and buffer solutions are mixed and after 140 s, tyramine solution is added; which produces a fast and stable fluorescence signal. The formation of AuNC is demonstrated by STEM and, more importantly, this reaction could be followed by Atomic Fluorescence Microscopy (AFM). The method allows the determination of tyramine in the range from 6.0x10-7 M (limit of quantification) up to 1.2x10-4 M; with a relative standard deviation (RSD) ranges from 1.8% to 4.4% depending on the tyramine concentration. The mechanism of AuNC formation involves the Au(III) reduction via the phenol group and the complexation with the amine group. Putrescine and cadaverine do not produce interference, meanwhile histamine causes a proportional decrease in the signal which can be overcome by the standard addition method. The method was applied to the determination of tyramine in a tuna and cheese samples and the results obtained are in statistical agreement with these obtained using a validated or standard method.

Gold nanoparticles as colorimetric probes in food analysis: Progress and challenges

The rapid, sensitive and reliable food safety control is urgently needed due to the harmful effects of the food contaminants on human health. Colorimetric approach has exhibited promising potential for the detection of food contaminants due to their easy preparation, rapid detection, high sensitivity, and naked-eye sensing. In recent years, AuNPs-based colorimetric probes have been extensively explored for food analysis. The present article reviews the development of AuNPs-based colorimetric probes for colorimetric sensing and their applications in food analysis. It generally summarizes the properties of AuNPs and introduces the preparation and functionalization methods of AuNPs. An overview of the colorimetric sensing mechanisms of AuNPs-based probes and their applications in analysis of food contaminants are also provided. Although AuNPs-based colorimetric probes show many advantages in detection of food contaminants, challenges remain in terms of complexity of food matrices, multiple analytes detection in a single go, and testing conditions interference.

Simple analytical method for total biogenic amines content determination in wine using a smartphone

A simple, fast, and green smartphone-based procedure for total biogenic amines content determination in wine was developed and validated. Sample preparation and analysis were simplified to make the method suitable for routine analyses even in resource-scarce settings. The commercially available S0378 dye and smartphone-based detection were used for this purpose. The developed method has satisfactory figures of merit for putrescine equivalent determination with R² of 0.9981. The method's greenness was also assessed using the Analytical Greenness Calculator. Samples of Polish wine were analysed to demonstrate the applicability of the developed method. Finally, results obtained with the developed procedure were compared with those previously obtained with GC-MS in order to evaluate the equivalence of the methods.

In situ enzymatic generation of Au/Pt nanoparticles as an analytical photometric system: proof of concept determination of tyramine

In situ enzymatic generation of bimetallic nanoparticles, mainly Au/Pt, overcomes the drawbacks (continuous absorbance drift, modest LOQ, and long-time reaction) observed when AuNP alone are produced. In this study, Au/Pt nanoparticles have been characterized by EDS, XPS, and HRTEM images using the enzymatic determination of tyramine with tyramine oxidase (TAO) as a model. Under experimental conditions, the Au/Pt NPs show an absorption maximum at 580 nm which can be related to the concentration of tyramine in the range 1.0 × 10^-6M to 2.5 × 10^-4M with a RSD of 3.4% (n = 5, using 5 × 10^-6M tyramine). The Au/Pt system enables low LOQ (1.0 × 10^-6 M), high reduction of the absorbance drift, and a significant shortening of the reaction time (i.e., from 30 to 2 min for a [tyramine] = 1 × 10^-4M); additionally, a better selectivity is also obtained. The method has been applied to tyramine determination in cured cheese and no significant differences were obtained compared to a reference method (HRP:TMB). The effect of Pt(II) seems to involve the previous reduction of Au(III) to Au(I) and NP generation from this oxidation state. Finally, a three-step (nucleation-growth-aggregation) kinetic model for the generation of NPs is proposed; this has enabled us to obtain a mathematical equation which explains the experimentally observed variation of the absorbance with time.

Tectomer-Mediated Optical Nanosensors for Tyramine Determination

The development of optical sensors for in situ testing has become of great interest in the rapid diagnostics industry. We report here the development of simple, low-cost optical nanosensors for the semi-quantitative detection or naked-eye detection of tyramine (a biogenic amine whose production is commonly associated with food spoilage) when coupled to Au(III)/tectomer films deposited on polylactic acid (PLA) supports. Tectomers are two-dimensional oligoglycine self-assemblies, whose terminal amino groups enable both the immobilization of Au(III) and its adhesion to PLA. Upon exposure to tyramine, a non-enzymatic redox reaction takes place in which Au(III) in the tectomer matrix is reduced by tyramine to gold nanoparticles, whose reddish-purple color depends on the tyramine concentration and can be identified by measuring the RGB coordinates (Red-Green-Blue coordinates) using a smartphone color recognition app. Moreover, a more accurate quantification of tyramine in the range from 0.048 to 10 μM could be performed by measuring the reflectance of the sensing layers and the absorbance of the characteristic 550 nm plasmon band of the gold nanoparticles. The relative standard deviation (RSD) of the method was 4.2% (n = 5) with a limit of detection (LOD) of 0.014 μM. A remarkable selectivity was achieved for tyramine detection in the presence of other biogenic amines, especially histamine. This methodology, based on the optical properties of Au(III)/tectomer hybrid coatings, is promising for its application in food quality control and smart food packaging.

Enzymatically mediated fluorescent copper nanocluster generation for tyramine determination

This work details the enzymatic generation of fluorescence nanomaterials and the use of this optical signal as the analytical parameter for the quantification of the substrate. More specifically, fluorescent copper nanoclusters have been obtained during the enzymatic reaction of tyramine oxidase and tyramine in the presence of Cu(II); the fluorescence intensity being proportional to the concentration of tyramine. The nanoclusters obtained show fluorescence at 445 nm by being excited at 320 nm and have been characterized by TEM, EDX, and XPS. The formation mechanism has also been studied, suggesting that under the optimal conditions (0.1 M MES buffer and pH = 6), the formation of the nanoclusters is due to the reducing properties of the product of the enzymatic reaction (p-hydroxybenzaldehyde) in MES buffer. The method shows a linear relationship with the concentration of tyramine in the range from 1.0·10^-5 to 2.5·10^-4 M, a RSD of 3% (n = 5) and a LOD of 6.3·10^-6 M. The method has been applied to the determination of tyramine in sausage with good results.

Analyte-mediated formation and growth of nanoparticles for the development of chemical sensors and biosensors

The cornerstone of nanomaterial-based sensing systems is the synthesis of nanoparticles with appropriate surface functionalization that ensures their stability and determines their reactivity with organic or inorganic analytes. To accomplish these requirements, various compounds are used as additives or growth factors to regulate the properties of the synthesized nanoparticles and their reactivity with the target analytes. A different rationale is to use the target analytes as additives or growth agents to control the formation and properties of nanoparticles. The main difference is that the analyte recognition event occurs before or during the formation of nanoparticles and it is based on the reactivity of the analytes with the precursor materials of the nanoparticles (e.g., metal ions, reducing agents, and coatings). The transition from the ionic (or molecular) state of the precursor materials to ordered nanostructured assemblies is used for sensing and signal transduction for the qualitative detection and the quantitative determination of the target analytes, respectively. This review focuses on assays that are based on analyte-mediated regulation of nanoparticles' formation and differentiate them from standard nanoparticle-based assays which rely on pre-synthesized nanoparticles. Firstly, the principles of analyte-mediated nanomaterial sensors are described and then they are discussed with emphasis on the sensing strategies, the signal transduction mechanisms, and their applications. Finally, the main advantages, as well as the limitations of this approach, are discussed and compared with assays that rely on pre-synthesized nanoparticles in order to highlight the major advances accomplished with this type of nano-sensors and elucidate challenges and opportunities for further evolving new nano-sensing strategies.

Recent advancements in enzyme-incorporated nanomaterials: Synthesis, mechanistic formation, and applications

Over the past decade, nanotechnology has been developed and employed across various entities. Among the numerous nanostructured material types, enzyme-incorporated nanomaterials have shown great potential in various fields, as an alternative to biologically derived as well as synthetically developed hybrid structures. The mechanism of incorporating enzyme onto a nanostructure depends on several factors including the method of immobilization, type of nanomaterial, as well as operational and environmental conditions. The prospects of enzyme-incorporated nanomaterials have shown promising results across various applications, such as biocatalysts, biosensors, drug therapy, and wastewater treatment. This is due to their excellent ability to exhibit chemical and physical properties such as high surface-to-volume ratio, recovery and/or reusability rates, sensitivity, response scale, and stable catalytic activity across wide operating conditions. In this review, the evolution of enzyme-incorporated nanomaterials along with their impact on our society due to its state-of-the-art properties, and its significance across different industrial applications are discussed. In addition, the weakness and future prospects of enzyme-incorporated nanomaterials were also discussed to guide scientists for futuristic research and development in this field.

Quantification of tyramine in different types of food using novel green synthesis of ficus carica quantum dots as fluorescent probe

Tyramine (TYM) is catecholamine releasing compound, tyramine rich food causing hypertensive crisis due to combination with monoamine oxidase inhibitor (MAOIs). So, Analysis of TYM in tyramine rich food (old cheese, cured meat, sausage, pickled olive and canned fish) and environment is very essential for hypertensive patients and improvement food industries. In this work, TYM was analyzed in different types of food using novel green synthesis carbon dots from ficus carica (Fig fruits). The gradual addition of TYM to PA@CQDs led to enhancement of the quantum dots fluorescence due to formation of hydrogen bonding between quantum dots and TYM. The calibration graph plotted in the range 5-400 ng mL^-1 . The method was applied to determination of TYM in different types of food as old cheese, cured meat, sausage, pickled olive and canned fish. The lower limit of quantitation (LOQ) was found to be 1.68 ng mL^-1 . The method successfully applied for the quantification of TYM in varying types of food with high sensitivity and high economic effect due to the reusability of the quantum dots. The optical and morphological characters of quantum dots were studied carefully.

Gold nanoparticle formation as an indicator of enzymatic methods: colorimetric l-phenylalanine determination

An enzymatic-colorimetric method has been developed based on the reaction between l-phenylalanine (l-Phe) and the l-amino acid oxidase (LAAO) in the presence of Au(III), which has led to the formation of gold nanoparticles. The intensity of the localized surface plasmon resonance (LSPR) band of the generated nanoparticles (550 nm) can be related to the concentration of l-Phe in the sample. The mechanism of the LAAO-l-Phe enzyme reaction in the presence of Au(III) has been studied through the evaluation and optimization of experimental conditions. These studies have reinforced the hypothesis that the catalytic center of the enzyme helps the Au(III) reduction and, thanks to the protein, the Au⁰ form is stabilized as gold nanoparticles (AuNPs). In the calibration study, a sigmoidal relationship between the concentration of the substrate and the LSPR of the nanoparticles was observed. The linearization of the signal has allowed the determination of l-Phe in the range from 17 to 500 µM with an RSD% (150 μM) of 4.8% (n = 3). The method is free of other amino acid interference normally found in blood plasma. These highly competitive results open the possibility of further development of a rapid method for l-Phe determination based on colorimetry.