A fluorescent probe based on aggregation-induced emission for hydrogen sulfide-specific assaying in food and biological systems

Abstract

An AIE-based fluorescent probe was developed for monitoring food spoilage via its response toward hydrogen sulfide.

Triphenylamine-based small-molecule fluorescent probes

“…18) for the detection of H 2 S in food and also in biological systems. 104 Free probe 77 showed absorption at 500 nm and almost no fluorescence at 468 nm. The absorption was maximised at 400 nm and emission was enhanced at 468 nm upon the addition of H 2 S. Detecting H 2 S released in raw meats was the great application of probe 77 .…”

Activity‐based smart AIEgens for detection, bioimaging, and therapeutics: Recent progress and outlook

“…In 2019, Wu et al designed an AIE bioprobe 6a based on the triphenylamine benzopyridine platform for H 2 S assay. [63] Probe 6a was composed of four parts: a triphenylamine part as the electron donor, a quinolinium part serving as the electron acceptor, a p-oxybenzyl moiety as the cleavable linker, and the dinitrophenoxybenzyl segment as both the electronwithdrawing and recognition groups. The fluorescence signal of the probe was quenched due to the strong electronwithdrawing capability of quinolinium and dinitrophenyl segments.…”

Mitochondria-Targeted Red-Emission Fluorescent Probe for Ultrafast Detection of H2S in Food and Its Bioimaging Application

“…5−7 H 2 S is formed by the metabolites of sulfur-containing bacteria in raw meat and is considered to be one of the major volatiles in the process of meat rot. 8 On the other hand, H 2 S is considered as the third important gas-transport agent in biological systems, 9 and abnormal levels of H 2 S can cause various health problems, including high blood sugar, Down syndrome, Alzheimer's disease, and so on. 10−12 Therefore, it is of great significance to monitor H 2 S levels in food samples and biological systems.…”

“…H 2 S can also extend the shelf life of postharvest fruits and vegetables by increasing the activity of antioxidant enzymes and adjusting the physiological metabolism. − However, although H 2 S plays a beneficial role in foodstuffs, it can also cause harmful effects on some foods and beverages. For example, H 2 S is produced by Saccharomyces cerevisiae in fermented wine and has a great impact on the flavor and taste of the fermented foodstuffs and beverages. − H 2 S is formed by the metabolites of sulfur-containing bacteria in raw meat and is considered to be one of the major volatiles in the process of meat rot . On the other hand, H 2 S is considered as the third important gas-transport agent in biological systems, and abnormal levels of H 2 S can cause various health problems, including high blood sugar, Down syndrome, Alzheimer’s disease, and so on. − Therefore, it is of great significance to monitor H 2 S levels in food samples and biological systems.…”