Development of an Enhanced Chemiluminescence ELISA for the Rapid Detection of Acrylamide in Food Products

Qian, Ying; Chen, Menling; Zhan, Yiqiang; Zhang, Genhua

doi:10.1021/jf200954w

Cited by 55 publications

(21 citation statements)

References 19 publications

(22 reference statements)

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“…The limit of detection (LOD) in water samples was 66 µg L −1 . Quan et al combined enzyme‐linked immunosorbent assay with chemiluminescence detection using the marker luminol and obtained good recoveries for realistic spike levels in cereal and potato foods. The LOD was 19 µg L −1 .…”

Section: Analysis Of Aamentioning

confidence: 99%

Current issues in dietary acrylamide: formation, mitigation and risk assessment

2013

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Acrylamide (AA) is known as a neurotoxin in humans and it is classified as a probable human carcinogen by the International Agency of Research on Cancer. AA is produced as by-product of the Maillard reaction in starchy foods processed at high temperatures (>120 °C). This review includes the investigation of AA precursors, mechanisms of AA formation and AA mitigation technologies in potato, cereal and coffee products. Additionally, most relevant issues of AA risk assessment are discussed. New technologies tested from laboratory to industrial scale face, as a major challenge, the reduction of AA content of browned food, while still maintaining its attractive organoleptic properties. Reducing sugars such as glucose and fructose are the major contributors to AA in potato-based products. On the other hand, the limiting substrate of AA formation in cereals and coffee is the free amino acid asparagine. For some products the addition of glycine or asparaginase reduces AA formation during baking. Since, for potatoes, the limiting substrate is reducing sugars, increases in sugar content in potatoes during storage then introduce some difficulties and potentially quite large variations in the AA content of the final product. Sugars in potatoes may be reduced by blanching. Levels of AA in different foods show large variations and no general upper limit is easily applicable, since some formation will always occur. Current policy is that practical measures should be taken voluntarily to reduce AA formation in vulnerable foods since AA is considered a health risk at the concentrations found in foods.

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Section: Analysis Of Aamentioning

confidence: 99%

Current issues in dietary acrylamide: formation, mitigation and risk assessment

2013

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“…A wide range of analytical techniques has been developed to detect AA at trace levels in foods and water samples. Most of these procedures are based on determining AA by electrochemical methods , electrophoresis , chemiluminescence , HPLC , high‐performance TLC (HPTLC) , LC–MS , ion‐exclusion chromatography coupled to MS , GC , and GC–MS . Most of these methods were developed for the analysis of food or coffee, but several methods were oriented toward water .…”

Section: Introductionmentioning

confidence: 99%

Ultra trace level determinations of acrylamide in surface and drinking water by GC-MS after derivatization with xanthydrol

Lim

Shin

2013

J. Sep. Science

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A sensitive GC-MS method has been established for the determination of acrylamide in surface and drinking water based on derivatization with xanthydrol. Deuterated acrylamide (acrylamide-d3 ) was chosen as the internal standard for analyzing the water sample. The derivatization of acrylamide was performed directly in water, and the best reaction conditions (xanthydrol of 1.6 mM, HCl concentration of 0.05 M, reaction for 30 min at ambient temperature) were established by variation of parameters. Under the established conditions, the detection and quantification limits were 3.0 and 9.7 ng/L, respectively, and the interday RSD was less than 8% at concentrations of 20 and 100 ng/L.

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“…Chemiluminescence-based indicator is commonly used in Western blot assay, where the protein sample are labeled with the sequence of primary antibody and horseradish peroxidase (HRP)-coupled secondary antibody, then the commercial Luminol and oxidizing reagent are added on the PVDF membrane, followed by imaging immediately (emission wavelength: 425 nm). [33][34][35][36][37] However, chemiluminescence indicators not only show poor linear relationship between the expression of proteins and signal intensity, but also suffer from unstable reproducibility. [38][39][40][41] As a consequence, a chromogenic indicator with strong signal stability and high sensitivity is urgently needed for quantitative analysis of the proteins in a wide linear range.…”

Section: Constructing Enzyme-activatable Aie Fluorescence Indicator For Western Blotmentioning

confidence: 99%

An AIE‐based enzyme‐activatable fluorescence indicator for Western blot assay: Quantitative expression of proteins with reproducible stable signal and wide linear range

Zhou

Liu

et al. 2021

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Western blot is a commonly used experimental method to analyze the protein expression. However, the most commonly used chromogenic indicator based on chemiluminescence is limited by narrow linear range and unstable quantitative reproducibility, whereas the recently developed fluorescent indicator suffers from poor detection limit. Herein, we report an enzyme‐activatable fluorescence indicator to quantify proteins with reproducible stable signal and wide linear range, through introducing the hydrophilic alkaline phosphatase (ALP)‐triggered phosphoric acid moiety into our established aggregation‐induced emission (AIE) building block of quinoline‐malononitrile (QM). In this strategy, the indicator DQM‐ALP disperses well in both aqueous and lipid environments to exhibit initial “off” fluorescence, but when exposing to the ALP‐coupled secondary antibody on the PVDF membrane, the specific enzymatic turnover would liberate hydrophobic AIE luminogen (AIEgen) QM‐OH to emit strong luminescence, thereby achieving an ideal “off‐on” state for sensitively imaging proteins with high signal‐to‐noise (S/N) ratio. Moreover, benefiting from the excellent signal stability of AIE fluorophore, DQM‐ALP indicator exhibits superior quantitative analysis of protein expression with high reproducibility. Upon taking advantage of the AIEgens to reduce high concentration‐induced luminance quenching, the linear quantification range is extremely expanded. In contrast with the traditional chemiluminescent indicator, the AIE‐based enzyme‐activatable indicator DQM‐ALP not only greatly improves the signal stability for quantitative reproducibility, but also expands the linear quantification range, and further provides a practical alternative reagent for fluorescence Western blot assay.

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Development of an Enhanced Chemiluminescence ELISA for the Rapid Detection of Acrylamide in Food Products

Cited by 55 publications

References 19 publications

Current issues in dietary acrylamide: formation, mitigation and risk assessment

Current issues in dietary acrylamide: formation, mitigation and risk assessment

Ultra trace level determinations of acrylamide in surface and drinking water by GC-MS after derivatization with xanthydrol

An AIE‐based enzyme‐activatable fluorescence indicator for Western blot assay: Quantitative expression of proteins with reproducible stable signal and wide linear range

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