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Thakur R, Arora V. Comprehensive review on polymeric and metal nanoparticles: possible therapeutic avenues. INT J POLYM MATER PO 2022. [DOI: 10.1080/00914037.2022.2105331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Raneev Thakur
- UIPS, Chandigarh University Mohali, Mohali, Punjab, India
- Government College of Pharmacy Rohru, Shimla, HP, India
| | - Vimal Arora
- UIPS, Chandigarh University Mohali, Mohali, Punjab, India
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Dong L, Chen G, Liu G, Huang X, Xu X, Li L, Zhang Y, Wang J, Jin M, Xu D, Abd El-Aty AM. A review on recent advances in the applications of composite Fe 3O 4 magnetic nanoparticles in the food industry. Crit Rev Food Sci Nutr 2022; 64:1110-1138. [PMID: 36004607 DOI: 10.1080/10408398.2022.2113363] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fe3O4 magnetic nanoparticles (MNPs) have attracted tremendous attention due to their superparamagnetic properties, large specific surface area, high biocompatibility, non-toxicity, large-scale production, and recyclability. More importantly, numerous hydroxyl groups (-OH) on the surface of Fe3O4 MNPs can provide coupling sites for various modifiers, forming versatile nanocomposites for applications in the energy, biomedicine, and environmental fields. With the development of science and technology, the potential of nanotechnology in the food industry has also gradually become prominent. However, the application of composite Fe3O4 MNPs in the food industry has not been systematically summarized. Herein, this article reviews composite Fe3O4 MNPs, including their properties, modifications, and physical functions, as well as their applications in the entire food industry from production to processing, storage, and detection. This review lays a solid foundation for promoting food innovation and improving food quality and safety.
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Affiliation(s)
- Lina Dong
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control; Laboratory of Quality and Safety Risk Assessment for Vegetable Products, Ministry of Agriculture and Rural Affairs of China, Beijing, PR China
| | - Ge Chen
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control; Laboratory of Quality and Safety Risk Assessment for Vegetable Products, Ministry of Agriculture and Rural Affairs of China, Beijing, PR China
| | - Guangyang Liu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control; Laboratory of Quality and Safety Risk Assessment for Vegetable Products, Ministry of Agriculture and Rural Affairs of China, Beijing, PR China
| | - Xiaodong Huang
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control; Laboratory of Quality and Safety Risk Assessment for Vegetable Products, Ministry of Agriculture and Rural Affairs of China, Beijing, PR China
| | - XiaoMin Xu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control; Laboratory of Quality and Safety Risk Assessment for Vegetable Products, Ministry of Agriculture and Rural Affairs of China, Beijing, PR China
| | - Lingyun Li
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control; Laboratory of Quality and Safety Risk Assessment for Vegetable Products, Ministry of Agriculture and Rural Affairs of China, Beijing, PR China
| | - Yanguo Zhang
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control; Laboratory of Quality and Safety Risk Assessment for Vegetable Products, Ministry of Agriculture and Rural Affairs of China, Beijing, PR China
| | - Jing Wang
- Institute of Quality Standard and Testing Technology for Agri-Produc-Product Quality and Safety, Ministry of Agriculture Rural Affairs China, Beijing, PR China
| | - Maojun Jin
- Institute of Quality Standard and Testing Technology for Agri-Produc-Product Quality and Safety, Ministry of Agriculture Rural Affairs China, Beijing, PR China
| | - Donghui Xu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control; Laboratory of Quality and Safety Risk Assessment for Vegetable Products, Ministry of Agriculture and Rural Affairs of China, Beijing, PR China
| | - A M Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey
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Ashraf H, Batool T, Anjum T, Illyas A, Li G, Naseem S, Riaz S. Antifungal Potential of Green Synthesized Magnetite Nanoparticles Black Coffee-Magnetite Nanoparticles Against Wilt Infection by Ameliorating Enzymatic Activity and Gene Expression in Solanum lycopersicum L. Front Microbiol 2022; 13:754292. [PMID: 35308392 PMCID: PMC8928266 DOI: 10.3389/fmicb.2022.754292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Accepted: 01/04/2022] [Indexed: 11/28/2022] Open
Abstract
Tomato plants are prone to various biotic and abiotic stresses. Fusarium wilt is one of the most devasting diseases of tomatoes caused by Fusarium oxysporum f. sp. lycopersici, causing high yield and economic losses annually. Magnetite nanoparticles (Fe3O4 NPs) are one of the potent candidates to inhibit fungal infection by improving plant growth parameters. Spinach has been used as a starting material to synthesize green-synthesized iron oxide nanoparticles (IONPs). Various extracts, i.e., pomegranate juice, white vinegar, pomegranate peel, black coffee (BC), aloe vera peel, and aspirin, had been used as reducing/stabilizing agents to tune the properties of the Fe3O4 NPs. After utilizing spinach as a precursor and BC as a reducing agent, the X-ray diffraction (XRD) pattern showed cubic magnetite (Fe3O4) phase. Spherical-shaped nanoparticles (∼20 nm) with superparamagnetic nature indicated by scanning electron microscopy (SEM) monographs, whereas energy-dispersive X-ray gives good elemental composition in Fe3O4 NPs. A characteristic band of Fe-O at ∼ 561 cm-1 was exhibited by the Fourier transform infrared (FTIR) spectrum. X-ray photoelectron spectroscopy (XPS) results confirmed the binding energies of Fe 2p3/2 (∼710.9 eV) and Fe 2p1/2 (∼724.5 eV) while, Raman bands at ∼310 cm-1 (T2 g ), ∼550 cm-1 (T2 g ), and 670 cm-1 (A1 g ) indicated the formation of Fe3O4 NPs synthesized using BC extract. The in vitro activity of BC-Fe3O4 NPs significantly inhibited the mycelial growth of F. oxysporum both at the third and seventh day after incubation, in a dose-dependent manner. In vivo studies also exhibited a substantial reduction in disease severity and incidence by improving plant growth parameters after treatment with different concentrations of BC-Fe3O4 NPs. The increasing tendency in enzymatic activities had been measured after treatment with different concentrations of NPs both in roots and shoot of tomato plants as compared to the control. Correspondingly, the upregulation of PR-proteins and defense genes are in line with the results of the enzymatic activities. The outcome of the present findings suggests that Fe3O4 NPs has the potential to control wilt infection by enhancing plant growth. Hence, Fe3O4 NPs, being non-phytotoxic, have impending scope in the agriculture sector to attain higher yield by managing plant diseases.
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Affiliation(s)
- Hina Ashraf
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
- Centre of Excellence in Solid State Physics, University of the Punjab, Lahore, Pakistan
- Department of Plant Pathology, Faculty of Agricultural sciences, University of the Punjab, Lahore, Pakistan
| | - Tanzeela Batool
- Centre of Excellence in Solid State Physics, University of the Punjab, Lahore, Pakistan
| | - Tehmina Anjum
- Department of Plant Pathology, Faculty of Agricultural sciences, University of the Punjab, Lahore, Pakistan
| | - Aqsa Illyas
- Centre of Excellence in Solid State Physics, University of the Punjab, Lahore, Pakistan
| | - Guihua Li
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Shahzad Naseem
- Centre of Excellence in Solid State Physics, University of the Punjab, Lahore, Pakistan
| | - Saira Riaz
- Centre of Excellence in Solid State Physics, University of the Punjab, Lahore, Pakistan
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Wang LL, Fan M, Xing X, Liu Y, Sun S. Immobilization of glyceraldehyde-3-phosphate dehydrogenase on Fe 3O 4 magnetic nanoparticles and its application in histamine removal. Colloids Surf B Biointerfaces 2021; 205:111917. [PMID: 34120088 DOI: 10.1016/j.colsurfb.2021.111917] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/29/2021] [Accepted: 06/06/2021] [Indexed: 11/16/2022]
Abstract
Glyceraldehyde-3-phosphate dehydrogenase (GAPDH) from Lactobacillus plantarum is a novel biocatalyst in the degradation of histamine, but its properties need enhancement before practical application. Herein, we used Fe3O4 magnetic nanoparticles (MNPs) as the carrier core to prepare immobilized GAPDH. GAPDH was cloned, expressed in E. coli and purified, followed by immobilization on Fe3O4 MNPs and characterization by TEM and FT-IR. Then, characteristic comparisons between immobilized enzyme and its free form showed that the optimal pH and temperature of the former shifted to 7.5 and 40 °C, respectively, and pH tolerance and thermostability were separately broadened to 4.5-8.5 and 50-60 °C. In a wine-making experiment, including grape and black raspberry wines, using the immobilized enzyme, the results showed that over 81 %, 75 % and 59 % of histamine was removed after each treatment. These findings demonstrate that immobilizing GAPDH onto Fe3O4 MNPs is facile and efficient for histamine removal in fermented beverages.
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Affiliation(s)
- Lu-Liang Wang
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong, 264025, PR China
| | - Minting Fan
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China; Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, PR China
| | - Xin Xing
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China
| | - Yushen Liu
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong, 264025, PR China
| | - Shuyang Sun
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong, 264025, PR China.
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