ANALYTICAL CHEMISTRY
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2018
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IF 6.042
Cheng-Yu Li,Di Cao,Chu-Bo Qi,Ya-Feng Kang,Chong-Yang Song,Dang-Dang Xu,Bei Zheng,Dai-Wen Pang,Hong-Wu Tang
Establishment of a stable analytical methodology with high-quality results is an urgent need for screening cancer biomarkers in early diagnosis of cancer. In this study, we incorporate holographic optical tweezers with upconversion luminescence encoding to design an imageable suspension array and apply it to conduct the detection of two liver cancer related biomarkers, carcinoembryonic antigen and alpha fetal protein. This bead-based assay is actualized by forming a bead array with holographic optical tweezers and synchronously exciting the upconversion luminescence of corresponding trapped complex beads fabricated with a simple one-step sandwich immunological recognition. Owing to the fact that these flowing beads are stably trapped in the focal plane of the objective lens which tightly converges the array of the laser beams by splitting a 980 nm beam using a diffraction optical element, a fairly stable excitation condition is achieved to provide reliable assay results. By further taking advantage of the eminent encoding capability of upconversion nanoparticles and the extremely low background signals of anti-Stokes luminescence, the two targets are well-identified and simultaneously detected with quite sound sensitivity and specificity. Moreover, the potential on-demand clinical application is presented by employing this approach to respond the targets toward complex matrices such as serum and tissue samples, offering a new alternative for cancer diagnosis technology.
研究领域:
生物医学工程
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癌症诊断技术
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光学成像
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产品关联
DOI
PubMed
高影响因子
Discover Food
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2025
·Vol. 5
·期 1
·1-15
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IF 3.7
Tian Zhen,Jin Huaizhou,Shang Xiaoxiao,Ma Qifei,Wang Weihong,Jin Shangzhong
The long-term stability of Pickering emulsions is crucial for their application in food systems. This study aimed to evaluate the stability degradation of oil-in-water (O/W) Pickering emulsions stabilized by whey protein isolate (WPI) and chitosan (CS), and to assess their applicability in reduced-fat mayonnaise formulations. Optical tweezers were employed to quantify the interaction forces between emulsion droplets during storage, in combination with microstructural observation and ζ-potential analysis. It was found that the O/W emulsion prepared with a 50% aqueous phase volume fraction maintained a stable droplet size over the storage period without significant changes. The ζ-potential decreased from 79.16 mV to 53.62 mV, while the maximum droplet contact force gradually decreased from 69 pN to 37 pN by day 45. By day 60, droplet coalescence was observed. Compared with traditional rice bran oil mayonnaise, the mayonnaise formulated using this Pickering emulsion exhibited superior mechanical stability and resistance to destabilization. In particular, the formulation with a Pickering emulsion-to-egg yolk volume ratio of 4:1 showed the best mechanical performance, with the droplet contact force gradually decreasing from 68 pN on day 0 to 62 pN on day 20. This study provides a rapid method for evaluating the stability of food systems, offering potential applications in the food industry.
研究领域:
食品科学
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胶体科学
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生物物理学
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食品工程
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产品关联
DOI
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
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2025
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IF 3.1
Tian Zhen,Jin Huaizhou,Shang Xiaoxiao,Ma Qifei,Wang Weihong,Jin Shangzhong
Natural biopolymer-stabilized Pickering emulsions are being explored as alternatives to surfactant-stabilized emulsions in food applications. This work explores the long-term stability degradation of oil-in-water (O/W) Pickering emulsions stabilized by whey protein isolate (WPI) and chitosan (CS), using optical tweezers to evaluate their potential for reduced-fat mayonnaise. The study found that for O/W emulsions prepared with a 50% water phase volume fraction, the maximum contact force of the droplets decreased from 69 to 37 pN, while the depletion force (DF) increased from 2.23 to 5.94 pN by Day 45. On Day 60, contact coalescence was observed. The application of this emulsion in mayonnaise preparation revealed that its mechanical stability and resistance to destabilization were superior to those of traditional mayonnaise. This study provides experimental references for a deeper understanding of emulsion stability mechanisms.
研究领域:
食品科学
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胶体科学
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生物聚合物稳定
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软物质物理
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产品关联
DOI
PubMed
高影响因子
Journal of Physical Chemistry Letters
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2023
·
IF 5.7
Tianyu Cai,Jiaqing Zhang,Jingjing Deng,Qinman Tian,Ruoqi Zhang,Haokai Geng,Yuedong Liu,Keding Zhong,Liting Wen,Chunxiang Liu,Xun Hu,Yuehui Li,Zhipeng Li,Shipeng Hao,Kai Yang,Huizhong Xu
DNA alkylating agents are widely used in anticancer pharmacology. Although shown to induce cross-linking and/or methylation of DNA, how they affect the mechanical properties of DNA and activity of DNA enzymes remains to be elucidated. Here, we perform single-molecule optical tweezer experiments on DNA treated with alkylating agents, including melphalan, cisplatin, and dacarbazine. While all three drugs induce a significant increase of overstretching force and a reduction of hysteresis, suggesting stabilization of DNA against shearing forces, their effects on elasticity of DNA were quite different, with the largest change in persistence length induced by cisplatin. Furthermore, we find that these alkylating-agent-induced changes on DNA have different effects on processivity of DNA polymerase, with melphalan and cisplatin showing significantly reduced activity and dacarbazine showing little effect. Overall, our results provide new insights into the effects for these alkylating agents, which could potentially facilitate a better design of related drugs.
研究领域:
生物化学
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生物物理
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分子生物学
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药理学
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癌症研究
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DOI
高影响因子
危险品化学品经营许可证（带存储）