Enzyme-induced Cu2+/Cu+ conversion as the electrochemical signal for sensitive detection of ethyl carbamate

Wu, Long; Wang, Yasheng; Zhou, Shuhong; Zhu, Yongheng; Chen, Xiaoqiang

doi:10.1016/j.aca.2021.338256

Cited by 15 publications

(21 citation statements)

References 34 publications

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“…For instance, Andrei et al [23] implicated that the outer membrane porin OmpF is involved in the influx of Cu(II), whereas Giachino and Waldron [1] proposed that OmpF is involved in the influx of Cu(I) ions. In this study, it was observed that an increase in the concentration of ascorbic acid in the supernatant occurred when Cu(II) concentrations increased.Ascorbic acid is reported to be involved in the conversion of Cu(II) to Cu(I) [91]. The increase in expression of alkaline phosphatase (ALK) (Dde_1612) also corroborated the role of ascorbic acid in Cu(II) reduction as ALK hydrolyzes 2-phospho-Lascorbicacid (AAP) to generate ascorbic acid (AA) in the extracellular environment [91].…”

Section: Role Of Ascorbic Acid and Alkaline Phosphatasementioning

confidence: 85%

“…In this study, it was observed that an increase in the concentration of ascorbic acid in the supernatant occurred when Cu(II) concentrations increased.Ascorbic acid is reported to be involved in the conversion of Cu(II) to Cu(I) [91]. The increase in expression of alkaline phosphatase (ALK) (Dde_1612) also corroborated the role of ascorbic acid in Cu(II) reduction as ALK hydrolyzes 2-phospho-Lascorbicacid (AAP) to generate ascorbic acid (AA) in the extracellular environment [91]. Cu(I) is relatively more toxic compared to Cu(II), and the reduction of Cu(II) to Cu(I) by ascorbic acid probably inhibits DA-G20 growth [1].…”

Section: Role Of Ascorbic Acid and Alkaline Phosphatasementioning

confidence: 99%

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Transcriptomics and Functional Analysis of Copper Stress Response in the Sulfate-Reducing Bacterium Desulfovibrio alaskensis G20

Tripathi

Saxena

Thakur

et al. 2022

IJMS

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Copper (Cu) is an essential micronutrient required as a co-factor in the catalytic center of many enzymes. However, excess Cu can generate pleiotropic effects in the microbial cell. In addition, leaching of Cu from pipelines results in elevated Cu concentration in the environment, which is of public health concern. Sulfate-reducing bacteria (SRB) have been demonstrated to grow in toxic levels of Cu. However, reports on Cu toxicity towards SRB have primarily focused on the degree of toxicity and subsequent elimination. Here, Cu(II) stress-related effects on a model SRB, Desulfovibrio alaskensis G20, is reported. Cu(II) stress effects were assessed as alterations in the transcriptome through RNA-Seq at varying Cu(II) concentrations (5 µM and 15 µM). In the pairwise comparison of control vs. 5 µM Cu(II), 61.43% of genes were downregulated, and 38.57% were upregulated. In control vs. 15 µM Cu(II), 49.51% of genes were downregulated, and 50.5% were upregulated. The results indicated that the expression of inorganic ion transporters and translation machinery was massively modulated. Moreover, changes in the expression of critical biological processes such as DNA transcription and signal transduction were observed at high Cu(II) concentrations. These results will help us better understand the Cu(II) stress-response mechanism and provide avenues for future research.

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Section: Role Of Ascorbic Acid and Alkaline Phosphatasementioning

confidence: 85%

Section: Role Of Ascorbic Acid and Alkaline Phosphatasementioning

confidence: 99%

Transcriptomics and Functional Analysis of Copper Stress Response in the Sulfate-Reducing Bacterium Desulfovibrio alaskensis G20

Tripathi

Saxena

Thakur

et al. 2022

IJMS

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“…ELISA is most commonly used to detect and quantify proteins but can also be used to detect small molecules. Use of ELISA for detection of EC would allow for quantification without expensive analytical equipment (132,204). Luo et al (133) generated a prototype ELISA to quantify EC standards with a detection limit of 16 μg/L.…”

Section: Elisamentioning

confidence: 99%

“…Stone fruit spirits in particular should be protected from direct light and elevated temperatures because of the potential for these spirits to contain high concentrations of EC precursors (40). Specific target storage temperatures have not yet been determined, but EC concentrations increased in table wine and rice wine at temperatures of 37 to 438C (182,204).…”

Section: Current Practices For Mitigation Of Ec In Foods and Beveragesmentioning

confidence: 99%

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

Abt

Incorvati

Robin

et al. 2021

Journal of Food Protection

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Ethyl carbamate (EC) is a process contaminant that can be formed as a byproduct during fermentation and processing of foods and beverages. Elevated EC levels are primarily associated with distilled spirits, but this compound has also been found at lower levels in foods and beverages, including breads, soy sauce, and wine. Evidence from animal studies suggests that EC is a probable human carcinogen. Consequently, several governmental institutions have established allowable limits for EC in the food supply. This review will discuss EC formation mechanisms, occurrence of EC in the food supply, and EC dietary exposure assessments. Analytical methods currently used to detect EC, and advances in experimental technologies, such as nanosensors and surface-enhanced Raman spectroscopy (SERS) will also be discussed. Finally, application of mitigation methods to maintain levels of EC under allowable limits will be covered, including distillation practices, enzymatic treatments, and genetic engineering of yeast. Ongoing research in this field is needed to refine mitigation strategies and develop methods to rapidly detect EC in the food supply.

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“…To achieve higher performance of electrochemical sensors, numerous studies have been carried out, mainly including the development of new electrodes, modification of electrodes, construction of detection modes, and design of signal labels [ 5 , 6 , 7 , 8 ]. To overcome the limitations associated with high costs and complex processing procedures of traditional electrodes (glassy carbon electrodes, silver, and gold electrodes, etc.…”

Section: Introductionmentioning

confidence: 99%

Towards Development of Molecularly Imprinted Electrochemical Sensors for Food and Drug Safety: Progress and Trends

et al. 2022

Self Cite

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Due to their advantages of good flexibility, low cost, simple operations, and small equipment size, electrochemical sensors have been commonly employed in food safety. However, when they are applied to detect various food or drug samples, their stability and specificity can be greatly influenced by the complex matrix. By combining electrochemical sensors with molecular imprinting techniques (MIT), they will be endowed with new functions of specific recognition and separation, which make them powerful tools in analytical fields. MIT-based electrochemical sensors (MIECs) require preparing or modifying molecularly imprinted polymers (MIPs) on the electrode surface. In this review, we explored different MIECs regarding the design, working principle and functions. Additionally, the applications of MIECs in food and drug safety were discussed, as well as the challenges and prospects for developing new electrochemical methods. The strengths and weaknesses of MIECs including low stability and electrode fouling are discussed to indicate the research direction for future electrochemical sensors.

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Enzyme-induced Cu2+/Cu+ conversion as the electrochemical signal for sensitive detection of ethyl carbamate

Cited by 15 publications

References 34 publications

Transcriptomics and Functional Analysis of Copper Stress Response in the Sulfate-Reducing Bacterium Desulfovibrio alaskensis G20

Transcriptomics and Functional Analysis of Copper Stress Response in the Sulfate-Reducing Bacterium Desulfovibrio alaskensis G20

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

Towards Development of Molecularly Imprinted Electrochemical Sensors for Food and Drug Safety: Progress and Trends

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