Article
Chemistry, Analytical
Haojie Cong, Hao Ding, Guoqing Wang, Xiaokun Wang, Lingxin Chen
Summary: In this study, an on-site hypoxanthine (Hx) sensing method was designed using manganese dioxide (MnO2) nanosheets to detect both hydrogen peroxide (H2O2) and uric acid (UA). The proposed method exhibited high sensitivity towards Hx and was successfully used to monitor actual sample spoilage under different storage conditions. A WeChat mini program was developed for on-site evaluation.
SENSORS AND ACTUATORS B-CHEMICAL
(2023)
Article
Food Science & Technology
Xiaoming Ma, Tingting Feng, Peng Zhang, Hui Zhang, Xuan Hu, Yuying Yang, Zhen Wang, Huifang Zhang, Dong Peng, Xun Li, Jianguo Xu
Summary: Due to the perishability of aquatic products, especially fish, an artificial nanozyme-based colorimetric method for detecting hypoxanthine (Hx) is proposed. This method can rapidly detect fish freshness without the use of natural enzymes. The method utilizes polyvinylpyrrolidone-modified platinum cubic nanomaterials and the interaction between Hx and these nanomaterials to determine the Hx concentration.
Article
Food Science & Technology
Mengdan Zheng, Qianyun Ma, Liling Li, Yangyang Wang, Ran Suo, Wenxiu Wang, Jianfeng Sun, Jie Wang, Hongying Liu
Summary: A novel and convenient nano cerium oxide peroxidase mimic smart film was developed for rapid detection of hypoxanthine (HX) concentrations to predict shrimp freshness. Xanthine oxidase was incorporated into the film to react with HX and produce H2O2. Cerium oxide nanoparticles (CeNPs) were used as redox amplifiers and chromogenic agents, and their feasibility as multifunctional nanozymes for HX detection was explored.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Engineering, Chemical
Xinxing Li, Biao Wang, Tianhua Xie, Stevan Stankovski, Jinyou Hu
Summary: This article describes the representative techniques applied in recent years for the nondestructive inspection of aquatic products' freshness. It analyzes the working principles, application examples, and characteristics of each technique, and summarizes their development prospects and challenges.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Chemistry, Analytical
Fatima Mustafa, Ali Othman, Silvana Andreescu
Summary: This study presents a novel portable all-in-one nanoenzyme-based biosensor for fish freshness monitoring, utilizing ceria nanoparticles and xanthine oxidase to quantify the release of hypoxanthine. The biosensor fabricated on silanized paper provides a reagentless platform for hypoxanthine detection with reduced reagents, cost, and increased portability. The results demonstrate the potential of this technology as an inexpensive approach to monitor hypoxanthine levels, advancing the development of next generation portable biosensing technologies for food safety monitoring.
SENSORS AND ACTUATORS B-CHEMICAL
(2021)
Review
Food Science & Technology
Bohan Chen, Qi Yan, Dapeng Li, Jing Xie
Summary: This review summarizes the degradation mechanisms of ATP-related compounds during the storage of aquatic products, and discusses the latest advances in detection techniques. Microbial activity has been identified as the main reason for the degradation of IMP and related products, while biosensors show potential for improving detection efficiency and accuracy.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Analytical
Wenwen Wu, Md Mehedi Hassan, Xiaodan Ding, Jizhong Wu, Qin Ouyang, Quansheng Chen
Summary: A novel fluorescence aptasensor was developed for detection of sulfadiazine (SDZ) using a pH-sensitive strategy to enhance fluorescence resonance energy transfer (FRET). Acetylcholinesterase (AChE) regulated the FRET between upconversion nanoparticles (UCNPs) and pH-sensitive fluorescein isothiocyanate (FITC) dye. The specific recognition of aptamer to SDZ disrupted the assembly, leading to reduced fluorescence recovery. The biosensor exhibited a linear relationship with a concentration range of 0.1-100 ng/mL and a limit of detection (LOD) of 0.031 ng/mL. Comparison with enzyme-linked immunosorbent assay (ELISA) showed satisfactory results (p > 0.05).
MICROCHEMICAL JOURNAL
(2023)
Review
Chemistry, Analytical
Pramod Kumar Nanda, Dipanwita Bhattacharya, Jyotishka Kumar Das, Samiran Bandyopadhyay, Daniel Ekhlas, Jose M. Lorenzo, Premanshu Dandapat, Laura Alessandroni, Arun K. Das, Mohammed Gagaoua
Summary: The meat industry needs simple, fast, and user-friendly hand-held devices for real-time monitoring of meat quality and safety. Biosensors and chemical indicators, with their high sensitivity, specificity, reproducibility, and stability, are promising tools for monitoring and controlling the quality and safety of meat products.
Review
Chemistry, Analytical
Wen Xia Ling Felicia, Kobun Rovina, Nasir Md Nur'Aqilah, Joseph Merillyn Vonnie, Koh Wee Yin, Nurul Huda
Summary: This article compares the analytical performance parameters of traditional biosensor techniques and nanotechnology-based biosensor techniques for detecting purine derivatives in meat samples. The significance of purine metabolisms as analytes in the field of food science is discussed, along with a brief explanation of traditional analysis methods and nanotechnology-based biosensors. The article provides a detailed overview of conventional and nanotechnology-based biosensing techniques, including their selectivity, sensitivity, linearity, and detection limit, in meat samples, as well as a thorough comparison of the methods. The pros and cons of these methods and the future development of nanotechnology-based biosensors are also discussed.
Review
Chemistry, Multidisciplinary
Han Yu, Jingbo Yu, Linlin Li, Yujia Zhang, Shuquan Xin, Xiuzhen Ni, Yuan Sun, Kai Song
Summary: The use of biosensors for detecting biomolecules is important, with Pt NPs being widely used for detecting bioactive substances. However, there are still challenges in practical applications that require further research and breakthroughs.
FRONTIERS IN CHEMISTRY
(2021)
Review
Chemistry, Applied
Diksha Garg, Minni Singh, Neelam Verma, Monika
Summary: This review discusses the importance of hypoxanthine as a marker for meat freshness and clinical diagnosis, as well as the application of sensors for hypoxanthine detection. Sensors provide a simple, rapid, and cost-effective way to detect hypoxanthine, playing a significant role in clinical and food applications.
Article
Chemistry, Analytical
Qingyang Si, Yumeng Li, Ziling Huang, Chuanyi Liu, Xiaomei Chen, Jie Wei, Fuan Wang
Summary: In this study, a simple, efficient, and reliable dual-mode sensing system based on hemin-G-quadruplex (G4) DNAzyme was established to detect adenosine triphosphate (ATP) and assess fish freshness. The system enables highly sensitive and reliable analysis of target ATP, and the ATP level detected in perch samples was linearly correlated with microbial content. The proposed DNAzyme-based dual-mode strategy for freshness evaluation offers a promising and cost-effective method for food safety and quality monitoring.
ANALYTICA CHIMICA ACTA
(2023)
Article
Chemistry, Multidisciplinary
Weiqi Zhang, Baoji Du, Menghan Gao, Ching-Hsuan Tung
Summary: In this study, long-term lysosome tracking with minimized photodamage was achieved by using a multifunctional nanoprobe. The platinum nanoparticle scavenged light-induced reactive oxygen species, protecting lysosomal membranes from damage and enabling long-term quinacrine fluorescence imaging of lysosomes.
Review
Food Science & Technology
Xiaoyan Duan, Zhuoran Li, Lei Wang, Hong Lin, Kaiqiang Wang
Summary: Meat and aquatic products are prone to spoilage, emphasizing the need for freshness evaluation. Engineered nanomaterials (ENMs), with their unique physicochemical properties, have gained attention for their use in sensing systems for food freshness assessment. This review summarizes the recent application of ENMs-based sensing systems in detecting the freshness of meat and aquatic products. It discusses chemical indicators for freshness, as well as the use of different ENMs for constructing sensing systems. The review also outlines the advancements in colorimetric, fluorescent, electrochemical, and surface-enhanced Raman spectroscopy sensing systems for assessing freshness. The challenges and future prospects for ENMs-based sensing systems are also discussed.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Biochemistry & Molecular Biology
Fan Wang, Lizhong Qiu, Yaoqi Tian
Summary: A super anti-wetting colorimetric starch film was prepared by surface modification with a nano-starch/poly-(dimethylsiloxane) composite coating. This film exhibited extremely high water contact angle, low sliding angle, improved anti-wettability, optical barrier, and mechanical properties, along with self-cleaning, liquid-food-repelling abilities, and the ability to monitor freshness of aquatic products.
Article
Biochemistry & Molecular Biology
Tingfang Gao, Yuhong Shi, Ying Xue, Fen Yan, Da Huang, Yuanzi Wu, Zuquan Weng
JOURNAL OF FOOD BIOCHEMISTRY
(2020)
Article
Chemistry, Applied
Shuting Chen, Jie Wu, Qiang Tang, Chenlan Xu, Yan Huang, Da Huang, Fang Luo, Yuanzi Wu, Fen Yan, Zuquan Weng, Shaoyun Wang
CARBOHYDRATE POLYMERS
(2020)
Article
Biochemistry & Molecular Biology
Xueran Bi, Wenli Xiong, Jian'an He, Shanyun Ma, Jiangsheng Zhang, Yuan Fang, Yuanzi Wu
Summary: This study introduces a versatile strategy for site-selective synthesis of protein-polymer conjugates (PPCs), providing a facile technology for surface modification of biomacromolecules with desired polymers for various biomedical applications.
Article
Food Science & Technology
Yanqiu Chen, Mei Wan, Yi Zhong, Tingfang Gao, Yuehan Zhang, Fen Yan, Da Huang, Yuanzi Wu, Zuquan Weng
Summary: The study found that PHGG can effectively prevent and alleviate depression in mice induced by chronic stress, possibly through regulating the gut microbiota structure, increasing short-chain fatty acid levels, and enhancing serotonin and dopamine levels.
MOLECULAR NUTRITION & FOOD RESEARCH
(2021)
Article
Chemistry, Analytical
Fang Luo, Yating Zhang, Yexin Zu, Shiqing Li, Yiting Chen, Zhonghui Chen, Da Huang, Bin Qiu, Zhenyu Lin
Summary: A water-soluble and stable nanocomposite CsPbBr3@CMO has been prepared via sonication, showing excellent solubility and stability in water. It can be used as a sensitive fluorescent probe for monitoring hydrogen sulfide with a linear relationship and a low detection limit, providing a simple yet sensitive approach for detection in living bodies.
Article
Chemistry, Analytical
Jingjing Shu, Wenli Xiong, Ran Zhang, Shanyun Ma, Kaiqiang Zhou, Xuwei Wang, Fen Yan, Da Huang, Jianhua Li, Yuanzi Wu, Jian'an He
Summary: This study proposes a method for enriching N-glycosylated proteins based on the in-situ growth of thermoresponsive polymer brushes from the N-glycosylated site. The method demonstrates high efficiency in enrichment and separation, and verifies the presence of N-glycopeptides in the enriched samples through mass spectrometry.
Review
Polymer Science
Binhui Wang, Da Huang, Zuquan Weng
Summary: The excessive use of pesticides and drugs, coupled with environmental pollution, has led to the persistence of contaminants on food. These contaminants pose a significant threat to human health by accumulating in humans through the food chain. Therefore, the development of rapid, low-cost, portable, and on-site biosensors for detecting food contaminants is essential. Polymer-based biosensors have emerged as promising probes for food contaminant detection due to their various functions. This paper discusses the characteristics of five types of food pollutants and their adverse effects on human health. It also focuses on the principle and latest applications of polymer-based biosensors in detecting these contaminants. Furthermore, future prospects and challenges of biosensors for food safety detection are briefly examined in this review.
Article
Food Science & Technology
Wenya Ke, Juan Huang, Yi Zhong, Yuhong Shi, Fen Yan, Da Huang, Yuanzi Wu, Houbing Zheng, Zuquan Weng
Summary: Non-alcoholic fatty liver disease (NAFLD) is a global issue that can lead to liver-related morbidity and mortality. High-fat diet (HFD) has been found to significantly contribute to the prevalence and progression of NAFLD by affecting gut microbiota and lipid metabolism signal pathways. Resveratrol (RSV) has shown potential for preventing and alleviating NAFLD, but its effectiveness and underlying mechanisms are poorly understood due to its poor bioavailability.
Article
Polymer Science
Da Huang, Qiang Tang, Minglang Zou, Yongming Wang, Fang Luo, Jinyi Mu, Yuanzi Wu, Zuquan Weng, Zhenyu Lin
Summary: Inflammation is an immune response that can lead to diseases when uncontrolled. Natural products like curcumin have potential as alternative anti-inflammatory drugs, but their bioavailability is low. This study introduces PACE micelles as a promising platform for targeted and responsive anti-inflammatory therapy, demonstrating remarkable stability and significant anti-inflammatory activity.
Article
Chemistry, Multidisciplinary
Fang Luo, Shiqing Li, Limei Cui, Yexing Zu, Yiting Chen, Da Huang, Zuquan Weng, Zhenyu Lin
Summary: Encapsulating perovskite quantum dots into nano-micelles composed of a polyethylene glycol-polycaprolactone block copolymer allows the preparation of biocompatible PQDs with excellent water resistance, enabling real-time and long-term quantitative monitoring of hydrogen sulfide levels in living cells and zebrafish.
Article
Environmental Sciences
Shanshan Wang, Hufei Wang, Yanqiu Chen, Jilai Liu, Xiaozhen He, Da Huang, Yuanzi Wu, Yonghai Chen, Zuquan Weng
Summary: The study found that acrylamide is toxic to human lymphocytes and zebrafish embryos, but (-)-epigallocatechin gallate and curcumin can reduce DNA damage and protect the growth and development of zebrafish embryos.
TOXICOLOGICAL AND ENVIRONMENTAL CHEMISTRY
(2021)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
