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Yu S, Jia P, Xing K, Yao L, Chen M, Ding L, Huang J, Cheng Y, Xu Z. Novel Immunosensor Based on Metal Single-Atom Nanozymes with Enhanced Oxidase-Like Activity for Capsaicin Analysis in Spicy Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12832-12841. [PMID: 38785419 DOI: 10.1021/acs.jafc.4c01118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2024]
Abstract
Capsaicin (CAP) is a primary indicator for assessing the level of pungency. Herein, iron-based single-atom nanozymes (SAzymes) (Fe/NC) with exceptional oxidase-like activity were used to construct an immunosensor for CAP analysis. Fe/NC could imitate oxidase actions by transforming O2 to •O2- radicals in the absence of hydrogen peroxide (H2O2), which could avoid complex operations and unstable results. By regulating the Fe atom loads, an optimal Fe0.7/NC atom usage rate could improve the catalytic activity (Michaelis-Menten constant (Km) = 0.09 mM). Fe0.7/NC was integrated with goat antimouse IgG by facile mix incubation to develop a competitive enzyme-linked immunosorbent assay (ELISA). Our Fe0.7/NC immunosensing platform is anticipated to outperform the conventional ELISA in terms of stability and shelf life. The proposed immunosensor provided color responses across 0.01-1000 ng/mL CAP concentrations, with a detection limit of 0.046 ng/mL. Fe/NC may have potential as nanozymes for CAP detection in spicy foods, with promising applications in food biosensing.
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Affiliation(s)
- Shaoyi Yu
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan, China
| | - Pei Jia
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan, China
| | - Keyu Xing
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan, China
| | - Li Yao
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan, China
| | - Maolong Chen
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan, China
| | - Li Ding
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan, China
| | - Jin Huang
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan, China
| | - Yunhui Cheng
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan, China
- School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China
| | - Zhou Xu
- Hunan Provincial Key Laboratory of Cytochemistry, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan, China
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, Hunan, China
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Jin Z, Sheng W, Sun M, Bai D, Ren L, Wang S, Wang Z, Tang X, Ya T. Preparation of a capsaicinoids broad spectrum antibody and its application in non-enzyme immunoassay based on DMSNs@PDA@Pt. JOURNAL OF HAZARDOUS MATERIALS 2024; 466:133670. [PMID: 38309155 DOI: 10.1016/j.jhazmat.2024.133670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 01/15/2024] [Accepted: 01/29/2024] [Indexed: 02/05/2024]
Abstract
Capsaicinoids (CPCs) is a special ingredient with pungent smell in condiments, which can also be used as an exogenetic marker for kitchen waste oil. Development of immunoassay for CPCs remains a challenging due to relatively difficult preparation of the broad-spectrum antibody (Ab). In this work, a broad-spectrum polyclonal antibody (pAb) which can simultaneously recognize capsaicin (CPC), dihydrocapsaicin (DCPC), nordihydrocapsaicin (NDCPC), and N-vanillylnonanamide (N-V) is produced, and a non-enzyme immunoassay (NISA) based on this Ab, dendritic mesoporous silica nanomaterials (DMSNs), polydopamine (PDA), and high catalytic efficiency of Pt nanoparticles to prepare signal probe (DMSNs@PDA@Pt) is established. Here, the limit of detection (LOD) of NISA for CPC is as low as 0.04 μg L-1. It is worth mentioning that the LOD of the proposed NISA is at least 23 times lower than that of traditional enzyme-linked immunosorbent assay (ELISA) based on horseradish peroxidase (HRP). Moreover, the proposed NISA is applied to detect CPCs in edible oil samples, the result has good consistency with that of ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The proposed NISA based on DMSN@PDA@Pt and broad-spectrum Ab is an ideal tool for highly effective screening CPCs for kitchen waste oil abuse surveillance.
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Affiliation(s)
- Zixin Jin
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Wei Sheng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Meiyi Sun
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Dongmei Bai
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Lishuai Ren
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Ziwuzhen Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Xinshuang Tang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Tingting Ya
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
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