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.
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)
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)
Article
Biotechnology & Applied Microbiology
Asli Neslihan Avan, Ozge Karakas, Sema Demirci-Cekic, Resat Apak
Summary: Fish consumption is essential for a healthy diet, but controlling the freshness of fish is a challenge for the food industry. A colorimetric method for the enzymatic determination of hypoxanthine (Hx) was developed to measure fish freshness.
ENZYME AND MICROBIAL TECHNOLOGY
(2023)
Article
Medicine, Research & Experimental
Paola Toledo-Ibelles, Roxana Gutierrez-Vidal, Sandra Calixto-Tlacomulco, Blanca Delgado-Coello, Jaime Mas-Oliva
Summary: This study investigates the molecular mechanisms associated with NAFLD development and oxidative stress due to a high-fat diet. Results show that the high-fat diet in rabbits led to signs of NAFLD and altered purine metabolism, indicating a compensation mechanism in response to oxidative stress.
ARCHIVES OF MEDICAL RESEARCH
(2021)
Article
Chemistry, Analytical
Debin Song, Qiaowei Chen, Chunyang Zhai, Hengcong Tao, Lina Zhang, Tianbo Jia, Zhiwang Lu, Wuyang Sun, Pengxiang Yuan, Baikang Zhu
Summary: A novel electrochemical sensing platform based on ZnIn2S4/UiO-66-NH2 modified electrode was constructed for simultaneous determination of xanthine and hypoxanthine. The sensor showed wide linear ranges, low detection limits, and good recovery, indicating promising application in the marine food industry.
Article
Chemistry, Analytical
Archana Joon, Jyoti Ahlawat, Vishakha Aggarwal, Ranjana Jaiwal, Chandra Shekhar Pundir
Summary: Xanthine oxidase nanoparticles were immobilized on a gold electrode to fabricate an improved xanthine biosensor, which showed good sensitivity and stability for measuring xanthine levels in fish meat and testing freshness at different storage conditions.
SENSING AND BIO-SENSING RESEARCH
(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
Chaerin Kim, Chang-Hyun Jang
Summary: In this study, we developed an UV-treated liquid crystal-based optical sensor that can monitor xanthine levels. The sensor utilizes the pH-dependent adsorption and desorption of 4-cyano-4'-biphenylcarboxylate (CB) at the aqueous-5CB interface to induce a change in the orientation of the liquid crystals. This pH-driven optical sensor showed a transition from dark to bright images as the xanthine concentration increased, and it had low detection limits in phosphate-buffered saline, making it applicable for use in human urine and spoiled fish.
SENSORS AND ACTUATORS B-CHEMICAL
(2022)
Article
Food Science & Technology
Xin Xiong, Yuqing Tan, Elliot Mubango, Ce Shi, Joe M. Regenstein, Qingfeng Yang, Hui Hong, Yongkang Luo
Summary: This review critically discusses recent advancements in the field of biosensors for evaluating the quality of fish products. Biosensors offer the advantages of simplicity of operation and speed of analysis, improving the efficiency of fish product quality detection. However, there are still limitations of biosensors, including limited lifespan, damage by environmental factors, measurement of only a single freshness marker, and high cost.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Analytical
Xia Xu, Xiaotian Wu, Shunqian Zhuang, Yucong Zhang, Yuting Ding, Xuxia Zhou
Summary: In this study, magnetic graphene oxide was used to immobilize diamine oxidase for the development of a colorimetric biosensor to detect histamine in fish. The biosensor showed a strong response to histamine and had negligible interference from other compounds. The etching induced multicolor change of the gold nanorods indicated the presence of varying levels of histamine in the fish, which was consistent with the overall change in the content of total volatile basic nitrogen. This colorimetric biosensor has great potential in evaluating the freshness of red-fleshed fish high in histamine.
Article
Biotechnology & Applied Microbiology
I Kozono, M. Takeuchi, S. Kozono, A. Satomura, W. Aoki, M. Hibi, J. Ogawa
Summary: The study characterized an enzyme from Cellulosimicrobium funkei A153 that was useful for developing a new prophylaxis for hyperuricemia by converting easily absorbed purines to hardly absorbed purines, thereby decreasing serum uric acid levels. Enzymes from micro-organisms could potentially serve as a novel approach for hyperuricemia prophylaxis.
JOURNAL OF APPLIED MICROBIOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Ezgi Nur Heybet, Volkan Ugraskan, Birol Isik, Ozlem Yazici
Summary: Nanomaterials, specifically polypyrrole nanotube incorporated sodium alginate, showed promising results in the adsorptive removal of methylene blue dye from aqueous solution. The Langmuir isotherm model was found to be the most suitable in describing the adsorption process, with a maximum adsorption capacity of 666.7 mg/g at pH=7 and 25 degrees C. Additionally, the adsorption followed the pseudo-second-order kinetic model and occurred exothermically and spontaneously based on the thermodynamic parameters.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
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
Miaomiao Peng, Zhuosheng Chen, Qiuping Deng, Shijiang Zhu, Guang Wang
Summary: The study showed that peanut hull extract enriched in luteolin has a protective effect on erythrocytes against HX-XOD-induced damage by inhibiting reactive oxygen species generation and preserving antioxidative enzymes and non-enzymatic substances.