Rapid pretreatment and detection of trace aflatoxin B1 in traditional soybean sauce

Xie, Fang; Lai, Weihua; Saini, Jasdeep; Shan, Shan; Chen, Xi; Liu, Daofeng

doi:10.1016/j.foodchem.2013.10.147

Cited by 29 publications

(15 citation statements)

References 15 publications

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“…The LOD was 0.1 µg·kg −1 for the soybean sauce matrices, LOQ was 0.3 µg·kg −1 , at the wider dynamic ranges of 0.3–10.0 µg·kg −1 , respectively. The proposed method showed a lower LOD compared with the ELISA, gold particlesstrip and the reported previously using fluorescent microsphere probe-based IC strip more than 3 times [ 16 , 31 ]. More importantly, the portable apparatus allowed quantitative analysis in addition to the qualitative result visible to the naked eye.…”

Section: Resultsmentioning

confidence: 79%

Time-Resolved Fluorescent Immunochromatography of Aflatoxin B1 in Soybean Sauce: A Rapid and Sensitive Quantitative Analysis

Wang

Zhang

et al. 2016

Sensors

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Rapid and quantitative sensing of aflatoxin B1 with high sensitivity and specificity has drawn increased attention of studies investigating soybean sauce. A sensitive and rapid quantitative immunochromatographic sensing method was developed for the detection of aflatoxin B1 based on time-resolved fluorescence. It combines the advantages of time-resolved fluorescent sensing and immunochromatography. The dynamic range of a competitive and portable immunoassay was 0.3–10.0 µg·kg−1, with a limit of detection (LOD) of 0.1 µg·kg−1 and recoveries of 87.2%–114.3%, within 10 min. The results showed good correlation (R2 > 0.99) between time-resolved fluorescent immunochromatographic strip test and high performance liquid chromatography (HPLC). Soybean sauce samples analyzed using time-resolved fluorescent immunochromatographic strip test revealed that 64.2% of samples contained aflatoxin B1 at levels ranging from 0.31 to 12.5 µg·kg−1. The strip test is a rapid, sensitive, quantitative, and cost-effective on-site screening technique in food safety analysis.

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Section: Resultsmentioning

confidence: 79%

Time-Resolved Fluorescent Immunochromatography of Aflatoxin B1 in Soybean Sauce: A Rapid and Sensitive Quantitative Analysis

Wang

Zhang

et al. 2016

Sensors

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“…Due to this process being time-consuming and complex, many novel methods based on immunoassaying were developed. Immunomagnetism for pretreatment and enzyme-linked immunosorbent assay (ELISA) for quantification were established to detect AFB 1 in soybean pastes [112]. These methods combined the active superparamagnetic beads and anti-AFB 1 monoclonal antibodies to form immunomagnetic beads (IMBs).…”

Section: On-site Testmentioning

confidence: 99%

Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes

Zhao

Wang

Chen

et al. 2020

Toxins

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Fermented pastes are some of the most popular traditional products in China. Many studies reported a strong possibility that fermented pastes promote exposure to mycotoxins, including aflatoxins, ochratoxins, and cereulide, which were proven to be carcinogenic and neurotoxic to humans. The primary mechanism of pathogenicity is by inhibiting protein synthesis and inducing oxidative stress using cytochrome P450 (CYP) enzymes. The level of mycotoxin production is dependent on the pre-harvest or post-harvest stage. It is possible to implement methods to control mycotoxins by using appropriate antagonistic microorganisms, such as Aspergillus niger, Lactobacillus plantarum, and Saccharomyces cerevisiae isolated from ordinary foods. Also, drying products as soon as possible to avoid condensation or moisture absorption in order to reduce the water activity to lower than 0.82 during storage is also effective. Furthermore, organic acid treatment during the soaking process reduces toxins by more than 90%. Some novel detection technologies based on magnetic adsorption, aptamer probes, and molecular-based methods were applied to rapidly and accurately detect mycotoxins in fermented pastes.

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“…The probe was obtained by 1-ethyl-3(3-dimethylaminopropyl) carbodiimides hydrochloride (EDC)-mediated method using the procedures referred in earlier study (Xie, Lai, et al, 2014, Xie, Wu, et al, 2014.…”

Section: Fm Probe Preparationmentioning

confidence: 99%

“…To evaluate the practicability of proposed method for detecting AFB 1 in different soybean sauce samples, the strips were used to analyze 36 samples gathered from grocery stores, and the results were validated by LC-MS method referred in earlier study (Xie, Lai, et al, 2014, Xie, Wu, et al, 2014. A procedure of extraction followed as Chinese National Standard (2004) was carried out prior to LC-MS testing.…”

Section: Validation Of the Optimized Fm-ica By Lc-msmentioning

confidence: 99%

Rapid detection method for aflatoxin B1 in soybean sauce based on fluorescent microspheres probe

et al. 2015

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Rapid pretreatment and detection of trace aflatoxin B1 in traditional soybean sauce

Cited by 29 publications

References 15 publications

Time-Resolved Fluorescent Immunochromatography of Aflatoxin B1 in Soybean Sauce: A Rapid and Sensitive Quantitative Analysis

Time-Resolved Fluorescent Immunochromatography of Aflatoxin B1 in Soybean Sauce: A Rapid and Sensitive Quantitative Analysis

Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes

Rapid detection method for aflatoxin B1 in soybean sauce based on fluorescent microspheres probe

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