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Si Q, Li Y, Huang Z, Liu C, Chen X, Wei J, Wang F. Construction of a simple dual-mode ATP-sensing system for reliable fish freshness evaluation. Anal Chim Acta 2023; 1252:341048. [PMID: 36935152 DOI: 10.1016/j.aca.2023.341048] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 03/03/2023] [Accepted: 03/03/2023] [Indexed: 03/06/2023]
Abstract
Adenosine triphosphate (ATP), the main carrier of chemical energy, plays a key role in various biochemical reactions such as cellular metabolism. Currently, ATP levels are considered important indicators of microbial content in food safety, and food freshness can be determined by detecting ATP content. Some ATP sensing strategies have been applied to evaluate food freshness. However, cumbersome nanomaterial preparation, low sensitivity, and low reliability hamper their widespread application. Herein, a simple, high-performance, and reliable dual-mode sensing system based on hemin-G-quadruplex (G4) DNAzyme was established to detect ATP and assess fish freshness. Two nucleic acid probes, including subunits of the hemin-G4 DNAzyme in inactive structures and anti-ATP aptamer, self-assemble upon the input of ATP into the active hemin-G4 DNAzyme unit. The generated DNAzyme acts as a biocatalyst for colorimetric or fluorescent readout of the sensing process. The colorimetric and fluorescent dual-mode sensing system enables highly sensitive and reliable analysis of target ATP with detection limits of 71 nM and 73 nM, respectively. Moreover, the biosensor exhibited good selectivity for differentiating ATP from other interfering analytes. The proposed system was used to detect ATP in perch samples, and a linear correlation between ATP level and microbial content was confirmed. The established ATP-sensing system reliably evaluated fish freshness. Notably, in comparison with microbiological counts, the proposed DNAzyme-based dual-mode strategy for freshness evaluation is facile, highly efficient, and cost-effective, thus providing a promising method for food safety and quality monitoring.
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Affiliation(s)
- Qingyang Si
- College of Ocean Food and Biological Engineering, Jimei University, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, 361021, Xiamen, PR China
| | - Yumeng Li
- College of Ocean Food and Biological Engineering, Jimei University, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, 361021, Xiamen, PR China
| | - Ziling Huang
- College of Ocean Food and Biological Engineering, Jimei University, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, 361021, Xiamen, PR China
| | - Chuanyi Liu
- College of Ocean Food and Biological Engineering, Jimei University, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, 361021, Xiamen, PR China
| | - Xiaomei Chen
- College of Ocean Food and Biological Engineering, Jimei University, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, 361021, Xiamen, PR China
| | - Jie Wei
- College of Ocean Food and Biological Engineering, Jimei University, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, 361021, Xiamen, PR China; College of Chemistry and Molecular Sciences, Wuhan University, 430072, Wuhan, PR China.
| | - Fuan Wang
- College of Chemistry and Molecular Sciences, Wuhan University, 430072, Wuhan, PR China.
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Freitas J, Vaz-Pires P, Câmara JS. Quality Index Method for fish quality control: Understanding the applications, the appointed limits and the upcoming trends. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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A Systematic AQbD Approach for Optimization of the Most Influential Experimental Parameters on Analysis of Fish Spoilage-Related Volatile Amines. Foods 2020; 9:foods9091321. [PMID: 32961697 PMCID: PMC7555788 DOI: 10.3390/foods9091321] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 09/07/2020] [Accepted: 09/16/2020] [Indexed: 11/24/2022] Open
Abstract
The volatile amines trimethylamine (TMA) and dimethylamine (DMA) could be used as important spoilage indices for seafood products, assisting in the determination of the rejection period. In the present study, a systematic analytical duality-by-design (AQbD) approach was used as a powerful strategy to optimize the most important experimental parameters of headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) conditions for the quantification of TMA and DMA in Sparus aurata. This optimization enabled the selection of the best points in the method operable design region for HS-SPME extraction (30 min; 35 °C; NaOH 15 M and NaCl 35%, w/v) and GC-MS analysis (80 °C; gradient 50 °C/min; flow rate 1 mL/min and splitless mode). The rejection day, estimated through the TMA concentration (>12 mg/100 g, at days 9–10), was compared with sensory (quality index method: day 7–8), physical (Torrymeter: day 8–9), and microbial (day 9–10) analysis, corroborating the suitability of the proposed approach for estimating the period for which they will retain an acceptable level of eating quality from a safety and sensory perspective.
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Bernardo YAA, Rosario DKA, Delgado IF, Conte-Junior CA. Fish Quality Index Method: Principles, weaknesses, validation, and alternatives-A review. Compr Rev Food Sci Food Saf 2020; 19:2657-2676. [PMID: 33336975 DOI: 10.1111/1541-4337.12600] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 05/23/2020] [Accepted: 06/11/2020] [Indexed: 12/31/2022]
Abstract
Fish is a high nutritional value matrix of which production and consumption have been increasing in the last years. Advancements in the efficient evaluation of freshness are essential to optimize the quality assessment, to improve consumer safety, and to reduce raw material losses. Therefore, it is necessary to use rapid, nondestructive, and objective methodologies to evaluate the quality of this matrix. Quality Index Method (QIM) is a tool applied to indicate fish freshness through a sensory evaluation performed by a group of assessors. However, the use of QIM as an official method for quality assessment is limited by the protocol, sampling size, specificities of the species, storage conditions, and assessor's experience, which make this method subjective. Also, QIM may present divergences regarding the development of microorganisms and chemical analysis. In this way, novel quality evaluation methods such as electronic noses, electronic tongues, machine vision system, and colorimetric sensors have been proposed, and novel technologies such as proteomics and mitochondrial analysis have been developed. In this review, the weaknesses of QIM were exposed, and novel methodologies for quality evaluation were presented. The consolidation of these novel methodologies and their use as methods of quality assessment are an alternative to sensory methods, and their understanding enables a more effective fish quality control.
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Affiliation(s)
- Yago A A Bernardo
- Post Graduate Program in Sanitary Surveillance, National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Polo de Química, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, Brazil
| | - Denes K A Rosario
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Polo de Química, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, Brazil.,Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, Brazil
| | - Isabella F Delgado
- Post Graduate Program in Sanitary Surveillance, National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Post Graduate Program in Sanitary Surveillance, National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Polo de Química, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, Brazil.,Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, Brazil.,Post Graduate Program in Veterinary Hygiene, Faculty of Veterinary Medicine, Fluminense Federal University, Vital Brazil Filho, Niterói, Rio de Janeiro, Brazil
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Pino-Hernández E, de Carvalho Júnior RN, Barata Alves RC, Peixoto Joele MRS, da Silva e Silva N, Costa da Silva EV, Henriques Lourenço LDF. Evaluation of muscle cuts of pirarucu (Arapaima gigas) and sous vide product characterization and quality parameters. Int J Gastron Food Sci 2020. [DOI: 10.1016/j.ijgfs.2020.100200] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Khodanazary A. Freshness assessment of shrimp Metapenaeus affinis by quality index method and estimation of its shelf life. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1580719] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ainaz Khodanazary
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
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Godoy N, Veneziano AL, Cunha Rodrigues L, Schoffen Enke DB, Lapa‐Guimarães J. QIM, CATA, and Word Association methods for quality assessment of flathead gray mullet (Mugil cephalus): Going beyond the trained panel. J SENS STUD 2018. [DOI: 10.1111/joss.12482] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nathália Godoy
- School of Animal Science and Food Engineering (FZEA), University of São Paulo Pirassununga São Paulo Brazil
| | - Andre Luis Veneziano
- School of Animal Science and Food Engineering (FZEA), University of São Paulo Pirassununga São Paulo Brazil
| | - Larissa Cunha Rodrigues
- School of Animal Science and Food Engineering (FZEA), University of São Paulo Pirassununga São Paulo Brazil
| | | | - Judite Lapa‐Guimarães
- School of Animal Science and Food Engineering (FZEA), University of São Paulo Pirassununga São Paulo Brazil
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Ahmadi Shalhe M, Khodanazary A, Hosseini SM. Development of a quality index method (QIM) scheme for whole Goldlined seabream Rhabdosargus sarba stored in ice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1536147] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Millad Ahmadi Shalhe
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
| | - Ainaz Khodanazary
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
| | - Seyyed Mehdi Hosseini
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
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Freshness assessment of turbot (Scophthalmus maximus) by Quality Index Method (QIM), biochemical, and proteomic methods. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.037] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Gonçalves AA, Soares KMDP. Quality Index Method scheme for whole fresh carapeba (Eucinostomus gula, Quoy & Gaimard, 1824) stored in ice. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.8816] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Considering the importance of sensory schemes for the evaluation of the freshness of different fish species, and the fact that carapeba (Eucinostomus gula) is an important commercial marine fish species in Northeastern Brazil, the objective of this study was to evaluate the freshness and shelf life of this fish during 18 days stored in ice. Changes during storage were observed according to the sensory evaluation (Quality Index Method - QIM), physicochemical analyses (pH, total volatile basic nitrogen - TVB-N, and trimethylamine - TMA-N) and microbiological analyses (total mesophilic and psychrotrophic counts). High correlation was found between the Quality Index (QI) and storage time. The microbiological results showed increases in the mesophilic and psychrotrophic counts as from the 9th day of storage. The TVB-N and TMA-N both increased during storage and the pH value increased slowly. The results suggested that the fresh carapeba is acceptable for consumption when kept in ice for up to 10 days.
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Araújo WSC, De Lima CLS, Peixoto Joele MRS, Lourenço LDFH. Development and Application of the Quality Index Method (QIM) for Farmed Tambaqui (Colossoma macropomum) Stored Under Refrigeration. J Food Saf 2016. [DOI: 10.1111/jfs.12288] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Wanessa Shuelen Costa Araújo
- Graduate Program in Food Science and Technology, Department of Food and Science, Universidade Federal do Pará, UFPA; Belém PA Brazil
| | - Consuelo Lúcia Sousa De Lima
- Graduate Program in Food Science and Technology, Department of Food and Science, Universidade Federal do Pará - UFPA; Belém PA Brazil
| | - Maria Regina S. Peixoto Joele
- Federal Institute of Education, Science and Technology of Pará; Department of Food and Science Campus Castanhal Pará Brazil
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