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Jin S, Chen H, Pan K, Li R, Ma X, Yuan R, Meng X, He H. State-of-the-art electrochemical biosensors based on covalent organic frameworks and their hybrid materials. Talanta 2024; 270:125557. [PMID: 38128284 DOI: 10.1016/j.talanta.2023.125557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 12/10/2023] [Accepted: 12/13/2023] [Indexed: 12/23/2023]
Abstract
As the development of global population and industry civilization, the accurate and sensitive detection of intended analytes is becoming an important and great challenge in the field of environmental, medical, and public safety. Recently, electrochemical biosensors have been constructed and used in sensing fields, such as antibiotics, pesticides, specific markers of cancer, and so on. Functional materials have been designed and prepared to enhance detection performance. Among all reported materials, covalent organic frameworks (COFs) are emerging as porous crystalline materials to construct electrochemical biosensors, because COFs have many unique advantages, including large surface area, high stability, atom-level designability, and diversity, to achieve a far better sensing performance. In this comprehensive review, we not only summarize state-of-the-art electrochemical biosensors based on COFs and their hybrid materials but also highlight and discuss some typical examples in detail. We finally provide the challenge and future perspective of COFs-based electrochemical biosensors.
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Affiliation(s)
- Shi Jin
- Department of Basic Science, Jilin Jianzhu University, Changchun, 130118, PR China
| | - Hongxu Chen
- College of Material and Textile Engineering, Jiaxing University, Jiaxing, 314001, PR China.
| | - Kexuan Pan
- College of Material and Textile Engineering, Jiaxing University, Jiaxing, 314001, PR China
| | - Ruyu Li
- Department of Materials Science and Engineering, Jilin Jianzhu University, Changchun, 130118, PR China
| | - Xingyu Ma
- Department of Materials Science and Engineering, Jilin Jianzhu University, Changchun, 130118, PR China
| | - Rongrong Yuan
- Department of Materials Science and Engineering, Jilin Jianzhu University, Changchun, 130118, PR China.
| | - Xianshu Meng
- College of Chemistry, Tianjin Key Laboratory of Structure and Performance for Functional Molecules, Tianjin Normal University, Tianjin, 300387, PR China
| | - Hongming He
- College of Chemistry, Tianjin Key Laboratory of Structure and Performance for Functional Molecules, Tianjin Normal University, Tianjin, 300387, PR China.
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Zhang Z, Shan P, Zhang ZH, He R, Xing L, Liu J, He D, Ma H, Wang Z, Gao X. Efficient degradation of soybean protein B 3 subunit in soy sauce by ultrasound-assisted prolyl endopeptidase and its primary mechanism. Food Chem 2023; 429:136972. [PMID: 37506662 DOI: 10.1016/j.foodchem.2023.136972] [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: 05/30/2023] [Revised: 07/07/2023] [Accepted: 07/20/2023] [Indexed: 07/30/2023]
Abstract
Prolyl endopeptidase can partially degrade soybean protein B3 subunit and alleviate soy sauce secondary precipitate. In this study, the influences of ultrasound-assisted prolyl endopeptidase on the degradation of soybean protein B3 subunit of soy sauce and primary mechanism were investigated using SDS-PAGE, MALDI-TOF-MS, circular dichromatic spectrometer, fluorescence spectra, etc. Results showed that ultrasound-assisted prolyl endopeptidase enhanced 72% degradation rate of B3 subunit and reduced soy sauce secondary precipitate remarkably, meanwhile significantly increased content of organic taste compounds of soy sauce compared with control (p < 0.05). Sonication markedly reduced percentage of α-helix and increased percentage of random coil, made hydrophobic amino acids inside prolyl endopeptidase exposed to its surface and enhanced its flexibility, which facilitated the binding of prolyl endopeptidase active center with B3 subunit and finally enhanced the latter's degradation rate and appearance quality of soy sauce. This work laid a foundation for solving soy sauce secondary precipitate.
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Affiliation(s)
- Zhankai Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Pei Shan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhi-Hong Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Limin Xing
- Honworld Group Limited, 299 Zhongxing Avenue, Huzhou 313000, China
| | - Jianbin Liu
- Honworld Group Limited, 299 Zhongxing Avenue, Huzhou 313000, China
| | - Degui He
- Honworld Group Limited, 299 Zhongxing Avenue, Huzhou 313000, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zejian Wang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China.
| | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
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