A sensitive and visual molecularly imprinted fluorescent sensor incorporating CaF2 quantum dots and β-cyclodextrins for 5-hydroxymethylfurfural detection

Calcium fluoride (CaF₂) quantum dots have many applications in various fields. But there is no report on fluorescent characteristics of CaF₂ quantum dots (CaF₂ QDs). Here, a synthesis of multiple-color emission CaF₂ QDs by changing the temperature, time and raw ratio is reported, by which the CaF₂ QDs with purple, blue, green, and yellow emission can be obtained, respectively. They were characterized by X-ray diffraction (XRD) and transmission electron microscope (TEM). On this basis, a novel molecular imprinting ratiometric fluorescence sensor (MIR sensor) had been constructed based on the prepared CaF₂ QDs and CdTe QDs, in which the yellow emission CaF₂ QDs was used as a responsive signal material and the red emission CdTe QDs was served as a reference signal material. And the β-CD and methylacrylic acid (MAA) as bifunctional monomers were used for constructing the specific molecularly imprinted polymers (MIPs) in MIR sensor. This MIR sensor was applied for highly selective and excellent sensitive detection of 5-hydroxymethylfurfural (HMF). Under optimum conditions, it exhibited an excellent linear relationship between the fluorescence intensity ratio (I₅₉₉/I₆₂₅) and the concentration of HMF in the range of 0.1-6.0 μg/mL with a detection limit of 0.043 μg/mL. Finally, the established HMF-MIR sensor was successfully utilized to detect HMF in honey with satisfactory results. This work provided a reference for the application of the CaF₂ QDs and the detection of the furfural substances.

Characterization of the Furfural and 5-Hydroxymethylfurfural (HMF) Metabolic Pathway in the Novel Isolate Pseudomonas putida ALS1267

The genes involved in the aerobic bacterial metabolism of furfural and 5-hydroxymethylfurfural (HMF) have been characterized in two species, Pseudomonas putida Fu1 and Cupriavidus basilensis HMF14. A third furan-metabolizing strain, Pseudomonas putida ALS1267, was recently identified that grows robustly on both furfural and HMF as sole carbon sources, with a growth rate of 0.250 h^-1 on furfural and 0.311 h^-1 on HMF, and we have characterized the genes involved in furfural and HMF metabolism in this bacterium. Unlike C. basilensis HMF14, which contains separate furfural and HMF operons, P. putida ALS1267 contains one contiguous 18.1-kb operon, which harbors all of the furfural- and HMF-metabolizing genes except for one, the hmfH gene that encodes HMF/furfural oxidoreductase and has both HMF acid oxidase and furfural/HMF dehydrogenase activity. The 18.1-kb operon was cloned into P. putida KT2440, which cannot metabolize furans, enabling growth on furfural as the sole carbon source with a growth rate of 0.340 h^-1. The clone did not allow P. putida KT2440 to metabolize HMF, most likely due to the lack of the hmfH gene. No hmfH homolog was identified in P. putida ALS1267, suggesting that another gene in the ALS1267 genome provides this function.

Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine

This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after proofing due to enzyme action. Data obtained after baking were used to develop a mechanistic model, based on the asparagine-related pathway, for acrylamide and HMF formation in the four baked biscuit types. Asparagine reacted with fructose to form a Schiff base before decarboxylation to produce acrylamide without Amadori rearrangement product and sugar fragmentation. Fructose contributed considerably to acrylamide formation and to HMF formation via caramelization in all four biscuit types. No clear correlation was found between acrylamide and HMF in baked biscuits, nor between asparagine and the sum of glucose and fructose concentrations in the wheat flour.

Enhancement of furan aldehydes conversion in Zymomonas mobilis by elevating dehydrogenase activity and cofactor regeneration

BACKGROUND

Furfural and 5-hydroxymethylfurfural (HMF) are the two major furan aldehyde inhibitors generated from lignocellulose dilute acid pretreatment which significantly inhibit subsequent microbial cell growth and ethanol fermentation. Zymomonas mobilis is an important strain for cellulosic ethanol fermentation but can be severely inhibited by furfural and (or) HMF. Previous study showed that Z. mobilis contains its native oxidoreductases to catalyze the conversion of furfural and HMF, but the corresponding genes have not been identified.

RESULTS

This study identified a NADPH-dependent alcohol dehydrogenase gene ZMO1771 from Z. mobilis ZM4, which is responsible for the efficient reduction of furfural and HMF. Over-expression of ZMO1771 in Z. mobilis significantly increased the conversion rate to both furfural and HMF and resulted in an accelerated cell growth and improved ethanol productivity in corn stover hydrolysate. Further, the ethanol fermentation performance was enhanced again by co-expression of the transhydrogenase gene udhA with ZMO1771 by elevating the NADPH availability.

CONCLUSIONS

A genetically modified Z. mobilis by co-expressing alcohol dehydrogenase gene ZMO1771 with transhydrogenase gene udhA showed enhanced conversion rate of furfural and HMF and accelerated ethanol fermentability from lignocellulosic hydrolysate. The results presented in this study provide an important method on constructing robust strains for efficient ethanol fermentation from lignocellulose feedstock.

Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition

5-Hydroxymethylfurfural (HMF) is formed during heat treatment of carbohydrate-containing foods, especially in a deep-fat frying process. This study aimed to investigate the effect of amino acids on the formation and reduction of HMF from glucose, fructose and sucrose at frying temperature in model systems containing binary mixtures of an amino acid and a sugar in equal concentrations (0.3M). The results revealed that the formation of HMF from sugars accelerated in the presence of acidic amino acids (i.e. glutamic and aspartic acids). Conversely, the presence of basic amino acids (i.e. lysine, arginine and histidine) led to reduced concentrations of HMF to non-detectable levels in model systems. The results showed that both pH and heating time significantly affected the formation of HMF from fructose in the presence of glutamic acid. In this regard, a higher amount of HMF was formed at lower pH.

Validation of a HPLC method for determination of hydroxymethylfurfural in crude palm oil

For the first time 5-hydroxymethyl-2-furaldehyde (HMF) was separated from crude palm oil (CPO), and its authenticity was determined using an RP-HPLC method. Separation was accomplished with isocratic elution of a mobile phase comprising water and methanol (92:8 v/v) on a Purospher Star RP-18e column (250mm×4.6mm, 5.0μm). The flow rate was adjusted to 1ml/min and detection was performed at 284nm. The method was validated, and results obtained exhibit a good recovery (95.58% to 98.39%). Assessment of precision showed that the relative standard deviations (RSD%) of retention times and peak areas of spiked samples were less than 0.59% and 2.66%, respectively. Further, the limit of detection (LOD) and LOQ were 0.02, 0.05mg/kg, respectively, and the response was linear across the applied ranges. The crude palm oil samples analysed exhibited HMF content less than 2.27mg/kg.