Production of a polyclonal antibody against acrylamide for immunochromatographic detection of acrylamide using strip tests

An "on-off" electrochemiluminescence immunosensor for PIVKA-II detection based on the dual quenching of CeO2-Au-g-C3N4 hybrids by Ag nanocubes-VB2

Herein, we report a novel dual-quenching electrochemiluminescence (ECL) immunosensor for detecting protein induced by vitamin K absence or antagonist-II (PIVKA-II) based on ECL resonance energy transfer (ECL-RET). In this protocol, self-accelerated ECL hybrids of CeO₂ and Au nanoparticles functionalized g-C₃N₄ nanosheets (CeO₂-Au-g-C₃N₄) were prepared, which exhibited high ECL emission in the presence of S₂O₈^2- as a coreactant for "signal on" state. Concretely, CeO₂ with a reproducible redox couple of Ce³⁺ and Ce⁴⁺ could act as an efficient co-reaction accelerator to generate more oxidizing intermediate (SO₄^•-) to significantly self-promote the ECL emission of g-C₃N₄ NSs/S₂O₈^2- ECL system. Besides, Au nanoparticles not only accelerated electron transfer in the ECL process, but also provided massive active sites for biomolecules immobilization. The dual quenching labels of Ag nanocubes modified with vitamin B₂ (AgNCs-VB₂) were firstly proposed towards g-C₃N₄ NSs/S₂O₈^2- ECL system by ECL-RET, resulting in the remarkable ECL decrease for "signal off" state. Based on the sandwich immunoreaction, the "on-off" PIVKA-II ECL immunosensor gratifyingly possessed excellent detection sensitivity with the linear range of 0.4 pg mL^-1-10 ng mL^-1 and the low detection limit of 28.46 fg mL^-1 (S/N = 3). This presented strategy might provide a potential alternative tool for PIVKA-II detection in medical research and early clinical diagnostics of hepatocellular carcinoma.

Review of Research into the Determination of Acrylamide in Foods

Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods, such as frying and baking, and has been proved to be carcinogenic. Because of its potential carcinogenicity, it is very important to detect the content of AA in foods. In this paper, the conventional instrumental analysis methods of AA in food and the new rapid immunoassay and sensor detection are reviewed, and the advantages and disadvantages of various analysis technologies are compared, in order to provide new ideas for the development of more efficient and practical analysis methods and detection equipment.