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Li Z, Cao L, Sui J, Wang L, Lin H, Wang K. Bimetallic Fe/Ni metal organic framework-based hypoxanthine biosensor for early monitoring of freshness changes of aquatic products. Food Chem 2024; 447:138902. [PMID: 38458132 DOI: 10.1016/j.foodchem.2024.138902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 02/27/2024] [Accepted: 02/27/2024] [Indexed: 03/10/2024]
Abstract
The timely detection of freshness changes of aquatic products is crucial. In this study, we have developed a reliable, cost-effective, and user-friendly method for rapidly detecting hypoxanthine using a xanthine oxidase (XOD)/nanozyme enzymatic cascade system. The nanozyme, derived from the Fe7/Ni3 metal-organic framework (Fe7Ni3MOF), exhibited good peroxidase-mimetic activity and stability. Our proposed XOD/Fe7Ni3MOF enzymatic cascade system demonstrated a linear response to hypoxanthine in the range of 3-70 μM, with a low detection limit of 1.39 μM. We also analyzed hypoxanthine in actual aquatic products, achieving spiked recoveries ranging from 90.04 % to 107.37 %. The correlation coefficient between our developed colorimetric method and the HPLC method was 0.98. Importantly, our proposed method holds several advantages over alternative techniques, particularly in terms of cost-effectiveness, precision, and speed. Consequently, this methodology shows great promise for the early detection of freshness changes in aquatic samples.
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Affiliation(s)
- Zhuoran Li
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Limin Cao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Jianxin Sui
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Lei Wang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Hong Lin
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Kaiqiang Wang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
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2
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Wang Y, Zhang X, Wei M, Kang H, Zhang Z, Wang X, Ma C. Green manufacturing of a hypoxanthine enzyme sensor for fish freshness based on modified nitrocellulose surface with chito-oligosaccharide. Talanta 2024; 274:126007. [PMID: 38583331 DOI: 10.1016/j.talanta.2024.126007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 03/22/2024] [Accepted: 03/26/2024] [Indexed: 04/09/2024]
Abstract
Hypoxanthine (Hx), produced by adenosine triphosphate (ATP) metabolism, is a valuable indicator that determines the quality and degradation status of meat products and is also an important biochemical marker to certain diseases such as gout. The rapid emergence of paper-based enzyme biosensors has already revolutionized its on-site determination. But it is still limited by the complex patterning and fabrication, unstable enzyme and uneven coloration. This work aims to develop an eco-friendly method to construct engineered paper microfluidic, which seeks to produce reaction and non-reaction zones without any patterning procedure. Chito-oligosaccharide (COS), derived from shrimp shells, was used to modify nitrocellulose membranes and immobilize xanthine oxidase (XOD) and chromogenic agent of nitro blue tetrazolium chloride (NBT). After modification, micro fluids could converge into the modification area and Hx could be detected by XOD-catalyzed conversion. Due to the positively charged cationic basic properties of COS, the enzyme storage stability and the color homogeneity could be greatly strengthened through the electrostatic attraction between COS and XOD and formazan product. The detection limit (LOD) is 2.30 μM; the linear range is 0.05-0.35 mM; the complete test time can be as short as 5 min. The COS-based biosensor shows high specificity and can be used directly for Hx in complex samples such as fish and shrimp samples, and different broths. This biosensor is eco-friendly, nontechnical, economical and therefore a compelling platform for on-site or home-based detection of food freshness.
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Affiliation(s)
- Yilin Wang
- Shandong Provincial Key Laboratory of Biochemical Engineering, Qingdao Nucleic Acid Rapid Detection Engineering Research Center, College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Xiaoyun Zhang
- Shandong Provincial Key Laboratory of Biochemical Engineering, Qingdao Nucleic Acid Rapid Detection Engineering Research Center, College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Maole Wei
- Shandong Provincial Key Laboratory of Biochemical Engineering, Qingdao Nucleic Acid Rapid Detection Engineering Research Center, College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Huigang Kang
- Shandong Provincial Key Laboratory of Biochemical Engineering, Qingdao Nucleic Acid Rapid Detection Engineering Research Center, College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Zhenqiang Zhang
- Shandong Provincial Key Laboratory of Biochemical Engineering, Qingdao Nucleic Acid Rapid Detection Engineering Research Center, College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Xiudan Wang
- Shandong Provincial Key Laboratory of Biochemical Engineering, Qingdao Nucleic Acid Rapid Detection Engineering Research Center, College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China; College of Food Science and Engineering, Ocean University of China, Qingdao, 266404, China.
| | - Cuiping Ma
- Shandong Provincial Key Laboratory of Biochemical Engineering, Qingdao Nucleic Acid Rapid Detection Engineering Research Center, College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China.
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Cao Y, Song Y, Wei T, Feng T, Li M, Xue C, Xu J. MnO 2 in-situ coated upconversion nanosystem for turn-on fluorescence detection of hypoxanthine in aquatic products. Food Chem 2024; 431:137131. [PMID: 37579612 DOI: 10.1016/j.foodchem.2023.137131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 08/01/2023] [Accepted: 08/08/2023] [Indexed: 08/16/2023]
Abstract
Hypoxanthine concentration is a potential indicator to evaluate the freshness in the early post-mortem of several aquatic products. Based on MnO2 in-situ coated upconversion nanoparticles (UCNPs) and xanthine oxidase (XOD), a novel sensor was conducted for the efficient, sensitive determination of hypoxanthine. In this strategy, upconversion fluorescence quenched by MnO2 would be restored by H2O2 and uric acid (UA), two products from the XOD-catalyzed reactions of hypoxanthine. Through pretreatment with short-time heating and alkylation by N-ethylmaleimide (NEM) to avoid potential interference from reducing substances in the food matrix, this method exhibited satisfactory selectivity. The fluorescence intensity of green emission Igreen was positively proportional to hypoxanthine concentration at a wide range of 0.5-50 mg/L with a detection limit of 0.14 mg/L. Moreover, this convenient method was employed to quantify the hypoxanthine in fish, shrimp, and shellfish samples, showing excellent potential for the application in quality control of aquatic products.
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Affiliation(s)
- Yunrui Cao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China
| | - Yu Song
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China
| | - Tingting Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China
| | - Tingyu Feng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China
| | - Meihuan Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China; Qingdao Marine Science and Technology Center, Qingdao 266235, PR China.
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
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Wang X, Wang Y, Guo C, Zhang X, Wang Y, Lv L, Wang X, Wei M. A pattern-free paper enzyme biosensor for one-step detection of fish freshness indicator hypoxanthine with a microfluidic aggregation effect. Food Chem 2023; 405:134811. [DOI: 10.1016/j.foodchem.2022.134811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 11/11/2022]
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Felicia WXL, Rovina K, ‘Aqilah NMN, Vonnie JM, Yin KW, Huda N. Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-Fast Pace Methods? BIOSENSORS 2023; 13:217. [PMID: 36831985 PMCID: PMC9954215 DOI: 10.3390/bios13020217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/11/2023] [Accepted: 01/12/2023] [Indexed: 06/18/2023]
Abstract
In the rapidly evolving field of food science, nanotechnology-based biosensors are one of the most intriguing techniques for tracking meat freshness. Purine derivatives, especially hypoxanthine and xanthine, are important signs of food going bad, especially in meat and meat products. This article compares the analytical performance parameters of traditional biosensor techniques and nanotechnology-based biosensor techniques that can be used to find purine derivatives in meat samples. In the introduction, we discussed the significance of purine metabolisms as analytes in the field of food science. Traditional methods of analysis and biosensors based on nanotechnology were also briefly explained. A comprehensive section of conventional and nanotechnology-based biosensing techniques is covered in detail, along with their analytical performance parameters (selectivity, sensitivity, linearity, and detection limit) in meat samples. Furthermore, the comparison of the methods above was thoroughly explained. In the last part, the pros and cons of the methods and the future of the nanotechnology-based biosensors that have been created are discussed.
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Affiliation(s)
- Wen Xia Ling Felicia
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Kobun Rovina
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Nasir Md Nur ‘Aqilah
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Joseph Merillyn Vonnie
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Koh Wee Yin
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Nurul Huda
- Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Locked Bag No. 3, Sandakan 90509, Sabah, Malaysia
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Enzymatic determination of hypoxanthine in fish samples as a freshness indicator using the CUPRAC colorimetric sensor. Enzyme Microb Technol 2023; 162:110137. [DOI: 10.1016/j.enzmictec.2022.110137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 09/26/2022] [Accepted: 10/01/2022] [Indexed: 11/13/2022]
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Garg D, Verma N, Monika. Molecularly Imprinted Polymer-Based Electrochemical Sensor for Rapid and Selective Detection of Hypoxanthine. BIOSENSORS 2022; 12:1157. [PMID: 36551124 PMCID: PMC9775452 DOI: 10.3390/bios12121157] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 11/28/2022] [Accepted: 12/07/2022] [Indexed: 11/02/2023]
Abstract
In this paper, we report on the coupling of an electrochemical transducer with a specifically designed biomimetic and synthetic polymeric layer that serves as a recognition surface that demonstrates the molecular memory necessary to facilitate the stable and selective identification of the meat-freshness indicator hypoxanthine. Consumer preferences and the food safety of meat products are largely influenced by their freshness, so it is crucial to monitor it so as to quickly identify when it deteriorates. The sensor consists of a glassy-carbon electrode, which can be regenerated in situ continuously, functionalized with molecularly imprinted polymers (MIPs) and a nanocomposite of curcumin-coated iron oxide magnetic nanospheres (C-IO-MNSs) and multiwalled carbon nanotubes (MWCNTs) that enhance the surface area as well as the electroactive characteristics. The electrochemical behavior of the fabricated sensor was analyzed by both cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS). Differential pulse voltammetric studies revealed the rapid response of the proposed sol-gel-MIP/MWCNT/C-IO-MNS/GCE sensor to hypoxanthine in a concentration range of 2-50 µg/mL with a lower limit of detection at 0.165 μg/mL. Application of the newly fabricated sensor demonstrated acceptable recoveries and satisfactory accuracy when used to measure hypoxanthine in different meat samples.
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Affiliation(s)
- Diksha Garg
- Biosensor Technology Laboratory, Department of Biotechnology and Food Technology, Punjabi University, Patiala 147002, Punjab, India
| | - Neelam Verma
- Biosensor Technology Laboratory, Department of Biotechnology and Food Technology, Punjabi University, Patiala 147002, Punjab, India
| | - Monika
- Department of Biotechnology, Mata Gujri College, Fatehgarh 140407, Punjab, India
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Weng K, Huo W, Song L, Cao Z, Zhang Y, Zhang Y, Chen G, Xu Q. Effect of marketable age on nutritive profile of goose meat based on widely targeted metabolomics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Development of curcumin/rice starch films for sensitive detection of hypoxanthine in chicken and fish meat. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2022.100189] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Garg D, Singh M, Verma N, Monika. Review on recent advances in fabrication of enzymatic and chemical sensors for hypoxanthine. Food Chem 2021; 375:131839. [PMID: 34968951 DOI: 10.1016/j.foodchem.2021.131839] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 12/05/2021] [Accepted: 12/08/2021] [Indexed: 01/31/2023]
Abstract
Hypoxanthine is an important product of the nucleotide degradation pathway. It has been considered as a potential marker for assessing meat freshness and clinical diagnosis. In the review, we focus on advancement made in the fabrication of hypoxanthine sensors. Several traditional methods are being utilized for the detection of hypoxanthine, but these methods are expensive, complex, require pretreatment of the sample which is time-consuming and trained persons to operate. Sensors have emerged as simple, rapid, economic, disposable, and portable tools for hypoxanthine detection in biological samples. In particular, the review describes the significant role of hypoxanthine in clinical and food applications. Classification of sensors into enzymatic and non-enzymatic sensors along with the different methods used for xanthine oxidase immobilization and type of transducers used for hypoxanthine detection are briefly explained.
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Affiliation(s)
- Diksha Garg
- Biosensor Technology Laboratory, Department of Biotechnology, Punjabi University, Patiala 147002, Punjab, India.
| | - Minni Singh
- Nanobiotechnology Laboratory, Department of Biotechnology, Punjabi University, Patiala 147002, Punjab, India.
| | - Neelam Verma
- Biosensor Technology Laboratory, Department of Biotechnology, Punjabi University, Patiala 147002, Punjab, India.
| | - Monika
- Department of Biotechnology, Mata Gujri College, Fatehgarh 140407, Punjab, India.
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Progress in Rapid Detection Techniques Using Paper-Based Platforms for Food Safety. CHINESE JOURNAL OF ANALYTICAL CHEMISTRY 2020. [DOI: 10.1016/s1872-2040(20)60064-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Erol E, Yildirim E, Cete S. Construction of biosensor for hypoxanthine determination by immobilization of xanthine oxidase and uricase in polypyrrole-paratoluenesulfonate film. J Solid State Electrochem 2020. [DOI: 10.1007/s10008-020-04715-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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