Dual enzyme electrochemiluminescence sensor based on in situ synthesis of ZIF-67@AgNPs for the detection of IMP in fresh meat

Wang, Guangxian; Liu, Jing; Yue, Fengling; Shen, Zheng; Xu, Deyan; Fang, Honggang; Chen, Wei; Wang, Zhenhe; Li, Pei; Guo, Yemin; Sun, Xia

doi:10.1016/j.lwt.2022.113658

Cited by 13 publications

(6 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For ZIF-67 structures, the characteristic diffraction peaks appeared at 2θ = 7.32°, 10.38°, 12.7°, 14.7°, 16.42°, 17.94°, 22.08°, 24.44°, 26.66°, and 29.62°. Consistency of this XRD pattern with previous reports indicated the successful formation of the ZIF-67 crystal structure [43]. It was seen that new peaks did not appear in Mn/ZIF-67 and Xyl@ZIF-67 structures, but the intensity of the existing peaks decreases.…”

Section: Sample Characterizationsupporting

confidence: 87%

Immobilization of Xylanase into Zeolitic Imidazolate Framework-67 (ZIF-67) and Manganese-Doped ZIF-67 (Mn/ZIF-67): A Comparison Study

Bakar,

Dik,

Ulu

et al. 2024

Top Catal

View full text Add to dashboard Cite

It has been discovered that metal–organic frameworks (MOFs) have desirable qualities for the immobilization of enzymes, including a high surface area, significant interior pore volumes, and easily changeable pore size. Herein, the xylanase (Xyl) enzyme was immobilized for the first time to two different carrier supports, zeolitic imidazolate framework-67 (ZIF-67) and manganese-doped ZIF-67 (Mn/ZIF-67) by in situ method. The physicochemical characterizations of MOFs with and without Xyl were performed by FT-IR, XRD, SEM, and EDAX techniques. Xyl@ZIF-67 and Xyl@Mn/ZIF-67 were evaluated in terms of optimum temperature, optimum pH, kinetic parameters, thermal stability, reusability as well as juice clarification and compared with free Xyl. Optimum temperature values were 50 °C for Xyl@ZIF-67 and 70 °C for free Xyl and Xyl@Mn/ZIF-67. Optimum pH values for free Xyl, Xyl@ZIF-67, and Xyl@Mn/ZIF-67 were recorded as 6.0, 8.0, and 7.0, respectively. Km values for free Xyl, Xyl@ZIF-67, and Xyl@Mn/ZIF-67 were calculated as 3.139, 5.430, and 0.799 mg/mL, respectively, while Vmax values were calculated as 0.167, 0.226, and 0.062 µmol/min/mL, respectively. The results revealed that in comparison to the free Xyl, Xyl@ZIF-67, and Xyl@Mn/ZIF-67 exhibited more thermal resistance. After incubation at 70 °C for 120 min, the free Xyl remained at 28.7% of the activity, while the Xyl@ZIF-67 and Xyl@Mn/ZIF-67 remained at 85.7% and 40.0%, respectively. Moreover, after eight cycles, the Xyl@ZIF-67 and Xyl@Mn/ZIF-67 retained more than 70% of their initial activity. Further, the transmittance of apple juice was increased from 65.61 to 94.73% and from 77.80 to 84.13%, respectively, when Xyl@ZIF-67 and Xyl@Mn/ZIF-67 were used as biocatalysts. Overall, these findings indicated that the suggested Xyl@ZIF-67 and Xyl@Mn/ZIF-67 have a high potential for juice clarification as an efficient heterogeneous biocatalyst. Graphical Abstract

show abstract

Section: Sample Characterizationsupporting

confidence: 87%

Immobilization of Xylanase into Zeolitic Imidazolate Framework-67 (ZIF-67) and Manganese-Doped ZIF-67 (Mn/ZIF-67): A Comparison Study

Bakar,

Dik,

Ulu

et al. 2024

Top Catal

View full text Add to dashboard Cite

show abstract

“…This is primarily due to the lower catalytic efficiency of XOD on guanine, which is influenced by factors such as poor stabilization of negative charge and low nucleophilicity . Biosensors utilizing XOD as part of the recognition element have been extensively developed for the quantification of IMP in various types of meat and for catalyzing hypoxanthine to assess the freshness of meat. − While guanine is present in meats to a certain extent, the performance of these biosensors in the quantitative detection of target analytes in real samples is not significantly affected . This further illustrates that XOD exhibits higher specificity and directness in the oxidation of xanthine and hypoxanthine in complex sample matrices with its response to guanine being almost negligible.…”

Section: Resultsmentioning

confidence: 99%

Multienzyme-Mediated Dual-Channel Magnetic Relaxation Switching Taste Biosensor (D-MRSTB) for Simultaneous Detection of Umami Compounds and Synergistic Enhancement in Food

Kong,

Dong,

Shu

et al. 2024

ACS Sens.

View full text Add to dashboard Cite

Umami substances play a significant role in the evaluation of food quality, and their synergistic enhancement is of great importance in improving and intensifying food flavors and tastes. Current biosensors available for umami detection still confront challenges in simultaneous quantification of multiple umami substances and umami intensities. In this study, an innovative dual-channel magnetic relaxation switching taste biosensor (D-MRSTB) was developed for the quantitative detection of representative umami substances. The multienzyme signal of D-MRSTB specifically catalyzes the umami substances of interest to generate hydrogen peroxide (H 2 O 2 ), which is then used to oxidate Fe 2+ to Fe 3+ . Such a valence-state transition of paramagnetic ions was utilized as a magnetic relaxation signaling switch to influence the transverse magnetic relaxation time (T 2 ) within the reaction milieu, thus achieving simultaneous detection of monosodium glutamate (MSG) and inosine 5′-monophosphate (IMP). The biosensor showed good linearity (R 2 > 0.99) in the concentration range of 50−1000 and 10−1000 μmol/L, with limits of detection (LOD) of 0.61 and 0.09 μmol/L for MSG and IMP, respectively. Furthermore, the biosensor accurately characterized the synergistic effect of the mixed solution of IMP and MSG, where ΔT 2 showed a good linear relationship with the equivalent umami concentration (EUC) of the mixed solution (R 2 = 0.998). Moreover, the D-MRSTB successfully achieved the quantitative detection of umami compounds in real samples. This sensing technology provides a powerful tool for achieving the detection of synergistic enhancement among umami compounds and demonstrates its potential for application in the food industry.

show abstract

“…Electrochemical and enzymatic biosensors are capable of detecting marker substances such as xanthine, hypoxanthine, histamine, and uric acid; gas biosensors can detect volatile amines [19,[28][29][30][31]. Moreover, multienzyme biosensors were developed for the simultaneous detection of ATP and its post-mortem breakdown products, which can directly measure the freshness indices K and K I [19,[29][30][31][32][33][34][35][36]. In addition to enzymatic biosensors, more conventional assay kits based on enzymatic reactions with microplate spectrophotometric detection are available on the market, but the price per test is quite high [37].…”

Section: K = [Ino] + [Hx] [Atp] + [Adp] + [Amp] + [Imp] + [Ino] + [Hx]mentioning

confidence: 99%

Fast Protein and Metabolites (Nucleotides and Nucleosides) Liquid Chromatography Technique and Chemical Sensor for the Assessment of Fish and Meat Freshness

Kuznetsov¹,

Frorip²,

Sünter

et al. 2023

Chemosensors

View full text Add to dashboard Cite

Fast protein and metabolite liquid chromatography (FPLMC) was introduced years ago to enable the easy separation of high-molecular compounds such as proteins from small molecules and the identification of the low-molecular substances. In this paper, the method is applied for the rapid evaluation of freshness and monitoring the aging of animal meat and fish. A novel chromatographic sensor was developed with a deep UV LED-based photometric detection unit (255–265 nm), an original flow cuvette and registration scheme; the processing of a chromatogram with the sensor takes approximately 15 min. Strict isochronism between the elution of ATP metabolites, mainly hypoxanthine (Hx) and inosine monophosphate (IMP), and the time of maturation of meat or fish, was discovered. A new freshness index H* = [Hx]/[IMP] was introduced, which is proportional to the instrumental delay time in the FPMLC chromatograms: the H* index < 0.5 indicates the presence of inosine monophosphate (IMP) and the high quality of the meat or fish. Reasonably strong correlations were revealed between data obtained by FPMLC and total volatile basic nitrogen TVB-N (for fish) or volatile fatty acids VFA (for meat) content. Moreover, putative nucleotide salvage and an increase in the concentration of IMP were observed in fish after heat treatment using the FPMLC sensor and NMR technique.

show abstract

Dual enzyme electrochemiluminescence sensor based on in situ synthesis of ZIF-67@AgNPs for the detection of IMP in fresh meat

Cited by 13 publications

References 45 publications

Immobilization of Xylanase into Zeolitic Imidazolate Framework-67 (ZIF-67) and Manganese-Doped ZIF-67 (Mn/ZIF-67): A Comparison Study

Immobilization of Xylanase into Zeolitic Imidazolate Framework-67 (ZIF-67) and Manganese-Doped ZIF-67 (Mn/ZIF-67): A Comparison Study

Multienzyme-Mediated Dual-Channel Magnetic Relaxation Switching Taste Biosensor (D-MRSTB) for Simultaneous Detection of Umami Compounds and Synergistic Enhancement in Food

Fast Protein and Metabolites (Nucleotides and Nucleosides) Liquid Chromatography Technique and Chemical Sensor for the Assessment of Fish and Meat Freshness

Contact Info

Product

Resources

About