ACS Applied Nano Materials
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2023
·
IF 5.9
Junru Li,Yunqi Huang,Yanli Zhou,Hui Dong,Haoyuan Wang,Haoran Shan,Yifei Li,Maotian Xu,Xiaobing Wang
The conductive metal–organic framework (CMOF) is a promising application nanomaterial for the construction of electrochemical sensors. Three two-dimensional conductive M3(HHTP)2 materials with larger aspect ratios were prepared by a one-pot method using acetate-based metals (Cu, Ni, Co) and 2,3,6,7,10,11-hexahydroxytriphenylene (HHTP) with the introduction of N,N-dimethylformamide (DMF) as the limiting reagent. Compared with Ni3(HHTP)2 and Co3(HHTP)2, Cu3(HHTP)2 had a larger double capacitance, pore size, specific surface area, and smaller resistance. As a result, Cu3(HHTP)2 provided greater catalytic oxidation active surface area and charge transfer efficiency for malachite green (MG) detection. Hence, Cu3(HHTP)2 efficiently catalyzed MG oxidation and significantly improved the sensitivity of MG detection. Meanwhile, the oxidation current signal from the copper of Cu3(HHTP)2 was used as an internal reference signal to form a ratiometric electrochemical sensor with an MG oxidation current signal, which effectively reduced the external interference. The constructed electrochemical assay for MG detection displayed broad linearity (5–1000 nM) with a detection limit of 1.34 nM. In the meantime, MG residues in fish was evaluated and high reliability was obtained, confirming the feasibility of this valuable method for food safety and health evaluation of aquatic products.
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Food Bioscience
·
2023
·
IF 5.2
Zhiwen Shen,Mingli Tian,Faxiang Wang,Yongle Liu,Jinhong Wu,Xianghong Li
The study aimed to assess the impact of virgin coconut oil (VCO) and fish oil (FO) on the qualities of the freeze-thaw (F-T) treated surimi gels. In the fresh samples, VCO and FO had a weakening effect on the structure of surimi gels. While in the F-T treated samples, both VCO and FO exhibited a notable enhancement in gel strength, elevating it from 533.24 to 576.21 and 592.62 g cm, respectively ( p < 0.05). Simultaneously, they increased the water holding capacity from 68.48% to 72.65% and 73.24%, respectively ( p < 0.05), while also impeding the conversion of physically bound water to free water. Both VCO and FO resulted in a more uniform pore size and a more organized network structure of F-T treated surimi gels. Furthermore, they increased storage modulus of F-T treated surimi and its gels, which indicated the enhanced solid-like behavior of samples. Flavor analysis demonstrated that both F-T treatment and oil oxidation increased the flavor compound content. Both kinds of oil could significantly increase ester and alkane content while lowering the undesirable fishy compounds, and VCO exhibiting a better effect on the flavor enhancement than FO. The inclusion of these oils played a pivotal role in inhibiting the growth of ice crystals and minimizing damage to surimi during F-T treatments. In conclusion, this study introduces novel strategies for the production of frozen surimi gel products, leveraging the beneficial effects of VCO and FO in enhancing gel properties, flavor profiles, and overall product quality.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2023
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IF 6.1
Jia-Nan Chen,Yu-Ying Zhang,Xuhui Huang,Hao-Peng Wang,Xiuping Dong,Beiwei Zhu,Lei Qin
Lipids are the key aroma contributors and nutrients in fermented fish products. A total of 376 lipid molecules were identified in mandarin fish during fermentation by untargeted lipidomics, including glycerolipids, glycerophospholipids, lysoglycerophospholipid, sphingolipids, fatty acids (FAs), and sterol lipids. Both lipid composition and content changed dynamically during fermentation. Triglyceride (TAG, 30.05%) and phosphatidylcholine (PC, 14.87%) were the two major lipids, with especially 39.36% saturated FAs in PCs and 35.34% polyunsaturated FAs in TAGs. The content of TAGs and PCs reached a peak point at 0 and 6 days, respectively. Fermented mandarin fish expressed a high nutritional value, and the ratio of total linoleic acid/total linolenic acid was about 5:1. Glycerophospholipid metabolism was a potential metabolic pathway, and the oxidation of derived FAs contributed to flavor. These data progress in understanding lipid dynamic variation during fermentation and provide thoughts on controlling the flavor quality and safety of fermented fish products.
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TALANTA
·
2023
·
IF 6.1
Chang Liu,Hong Lin,Limin Cao,Kaiqiang Wang,Jianxin Sui
The third generation of genetic engineering antibodies, single-domain antibodies, have been widely reported as potential biomaterials in recognizing small molecular hazards. In this study, a shark-derived single-domain antibody was used as the recognition element for the first time to detect enrofloxacin (ENR), one of the most representative hazards in aquaculture. An ENR-specific clone named 2E6 was isolated by phage display technology. Experimental results proved that 2E6 ssdAb showed high affinity to ENR-PEI complete antigen, with the highest OD 450 value of 1.348 in binding ELISA . Through icELISA, it was determined that the IC 50 of 2E6 ssdAb to ENR was 19.230 ng/mL, while the IC 10 was 0.975 ng/mL, with rare recognition to other fluoroquinolones, which showed high sensitivity and specificity to ENR. The 2E6 ssdAb also performed excellently in fish matrix immunoassay . Results showed that the ENR-negative fish matrix did not seriously interfere with the recognition of 2E6 ssdAb to ENR-OVA, with the matrix index between 4.85% and 11.75%, while the results of icELISA in ENR-spiked fish matrix showed that 2E6 ssdAb could recognize the target ENR in different ENR-spiked concentrations of the fish matrix (10–1000 ng/mL), with the recovery between 89.30% and 126.38% and the RSD between 1.95% and 9.83%. This study broadens the application scenario of shark-derived single-domain antibodies as small molecule recognition biomaterials, providing a new recognition element on ENR detection for immunoassay.
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Analytical Methods
·
2018
·Vol. 10
·期 23
·2750-2755
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IF 2.073
Shuyi Huang,Manli Guo,Lei Tan,Jiean Tan,Jinyi Wu,Youwen Tang,Yong Liang
This paper demonstrates the development and validation of a high-performance liquid chromatography (HPLC) method for the determination of pyrimethamine in fish and plasma samples using core–shell molecularly imprinted polymers (MIPs). The MIPs were synthesized based on thiol–ene click chemistry, using pentaerythritol tetra (3-mercaptopropionate) and dipentaerythritol pentaacrylate as binary cross-linkers, pyrimethamine as a template and methacrylic acid as a functional monomer. The MIPs were characterized by scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FT-IR). The MIPs were used as matrix solid-phase dispersion extraction sorbents for the separation of pyrimethamine in fish and plasma samples. The results show that the developed MIPs had higher extraction capacity toward pyrimethamine than non-imprinted polymers (NIPs), high selectivity among pyrimethamine analogues, and a saturation capacity of 41.9 μmol g−1. Furthermore, the proposed method was validated for linearity, precision, accuracy, and it has been applied for the analysis of pyrimethamine in fish and plasma samples, obtaining satisfactory recoveries.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2018
·
IF 3.129
Shulan Xiao,Hong Zhuang,Guanghong Zhou,Jianhao Zhang
The objective of the present study was to understand mechanisms of inhibitory effect of l -carnosine on lipid oxidation using an oxidized myoglobin (metMb)-mediated washed cod muscle system. Experiments were conducted to compare l -carnosine with commercial antioxidants, tert-Butylhydroquinone (TBHQ) and α-tocopherol, and metal chelating reagent EDTA for inhibition of lipid oxidation, to compare l -carnosine with TBHQ for scavenging free radicals and to evaluate the effect of l -carnosine on structure of pro-oxidant metMb with spectral methods. Results showed that the inhibitory effect of l -carnosine on lipid oxidation was comparable with TBHQ and better than α-tocopherol. However, 1,1-diphenyl-2-picrylhydrazyl assay showed that TBHQ was much more effective in scavenging free radicals than l -carnosine. Comparing with 1.5% EDTA, 1.5% l -carnosine was much more effective against lipid oxidation. Incubation of l -carnosine with metMb resulted in spectral changes of metMb in wavelengths between 370 nm and 450 nm, Soret band shifted from 409 nm to 420 nm, and reduced molar ellepticity values. These results indicate that the high inhibitory effects of l -carnosine on meat lipid oxidation may result from not only its scavenging and chelating functions but also its effect on pro-oxidant metMb structure.
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FOOD CHEMISTRY
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2019
·
IF 5.399
Ruichang Gao,Tong Shi,Quancai Sun,Xiuting Li,David Julian McClements,Li Yuan
This research focused on the effects of l -arginine ( l -Arg) and l -histidine ( l -His) on the heat-induced aggregation of fish myosin. l -Arg/ l -His increased the pH of the myosin solution from 6.82 to 8.74 and 7.24, respectively, and decreased the turbidity, aggregate size, shear modulus, and breaking force. The incorporation of l -Arg/ l -His decreased the surface hydrophobicity during setting, but increased it during the two-step heating. The heat-induced aggregation of myosin was suppressed by both amino acids, with the inhibitory effect being greater for l -Arg than l -His. On one hand, the change in the pH played a critical role in suppressing the heat-induced aggregation of myosin. On the other hand, the characteristics of l -Arg/ l -His themselves, such as net charges and particular R-groups, were another main contributor to aggregation suppression. Particularly, l -Arg/ l -His could interact with exposed aromatic residues of myosin, and the interactions may dominate and overwhelm the burial of aromatic residues during two-step heating.
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ANALYTICAL CHEMISTRY
·
2017
·
IF 6.32
Yanqiu Song,Jialei Bai,Rong Zhang,Houluo He,Chao Li,Jiang Wang,Shuang Li,Yuan Peng,Baoan Ning,Minglin Wang,Zhixian Gao
Abuse of antibiotics results in a large number of antibiotics residues in the environment and even causes the problem of “super bacteria”. Therefore, it is crucial to develop a powerful analytic method to monitor antibiotics quickly and simply. Photonic crystal (PC), as a sensing material, has promising application prospects. Herein, we try to use PC to realize pretreatment-free and label-free detection of Ciprofloxacin (CF) through Michael addition reaction. The recognition process is carried out by the Michael addition reaction between the piperazine group of CF and the o-benzoquinone group on the PC. The monodisperse microspheres with o-benzoquinone groups are prepared by polymerization and oxidation and then stacked to form PC. During the detection, the peak intensity of the PC decreases with the increasing CF concentration, and the linear range is from 2 to 512 μg/L. The limit of detection (LOD) is 0.76 μg/L. Furthermore, the PC retains 97% of the initial response after storage in a Petri dish at room temperature for 1 month, which shows that it has good stability. Moreover, CF in fish farming water can be detected directly without any pretreatment and label, and the results are in good accordance with the LC-MS-MS results. This Michael-addition-mediated PC is accurate, easily prepared, cost-efficient, and long-term stable. In addition, it is environmentally friendly, because little organic solvent is needed during both the preparation and the detection.
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2017
·Vol. 98
·期 7
·2632-2641
·
IF 2.463
Junsheng Ding,Xiaomeng Wu,Xiaona Qi,Heng Guo,Anjun Liu,Wenhang Wang
BACKGROUND In this paper, two kinds of commonly used vegetable carbon black (VCB, 3000 mesh; nano) at 50 g kg −1 concentration (based on dried gelatin) were added to 48 g kg −1 of fish gelatin (GEL) solutions and their effects on mechanical, barrier and anti-photooxidation properties of GEL films were investigated. RESULTS From the SEM images, it was shown that compared with 3000 mesh VCB (1–2 μm), nano VCB (100–200 nm) made the microstructure of GEL film more compact and more gelatin chains were cross-linked by nano VCB. The addition of nano VCB significantly increased gelatin film strength with the greatest tensile strength of 52.589 MPa and stiffness with the highest Young's modulus of 968.874 MPa, but led to the reduction of film elongation. Also, the VCB presence significantly improved water vapour and oxygen barrier properties of GEL film. Importantly, nano VCB increased GEL film with better UV barrier property due to its stronger UV absorption nature when compared with micron VCB. This property could help in the preservation of oil samples in the photooxidation accelerated test. CONCLUSION With improved properties, the nano VCB-reinforced GEL film may have great potential for application in the edible packaging field, especially for the anti-photooxidation property. © 2017 Society of Chemical Industry
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Ke Zhang,Zhihua Li,Wanying Zhao,Jing Guo,Sulafa B.H. Hashim,Suliman Khan,Jiyong Shi,Xiaowei Huang,Xiaobo Zou
A novel colorimetric aerogel was developed by the complexation of carboxymethyl cellulose (CMC), sodium alginate (SA), and black goji anthocyanin (BGA) followed by freeze-drying for monitoring fish (Coho salmon) freshness during storage at 4 °C and 25 °C. The various aerogels (C/S/B3:1, C/S/B2:1, C/S/B1:1, C/S/B1:2, and C/S/B1:3) externally and internally were characterized using SEM, FTIR, XRD, DSC, and TGA. Among them, the aerogel composite C/S/B1:2 exhibited the most uniform pore size, largest specific surface area, rapid color changes in various alkaline vapors (5 μM and 50 μM), and better mechanical strength. Furthermore, the colorimetric aerogel became dark blue from light purple during fish storage at temperatures of 4 °C and 25 °C when it reached pH 7.49 and 7.33, TVC 8.9 × 10 7 CFU/g and 8.5 × 10 7 CFU/g, and TVB-N 33.8 mg/100 g and 26.12 mg/100 g, respectively, indicating fish completely deteriorated. Taken together, the colorimetric aerogel composite C/S/B1:2 was promising for determining fish freshness, which could be utilized as a non-destructive and useful intelligent sensor in monitoring various fish and meat freshness and/or quality.
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ENVIRONMENTAL TOXICOLOGY
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2013
·Vol. 29
·期 12
·1460-1470
·
IF 2.708
Mingbao Feng,Ruijuan Qu,Ying Li,Zhongbo Wei,Zunyao Wang
Hexabromobenzene (HBB) is a novel brominated flame retardant (BFR) with ample evidence of its ubiquitous existence in the aquatic ecosystems. However, to date, the toxicological effects of this BFR on fish have been inadequately researched. The present study was conducted, based on an in vivo model, to investigate HBB-induced biochemical changes in liver and gill tissues of Carassius auratus after medium-term exposure to different concentrations (10, 150, and 300 mg/kg) for 7, 14, and 25 days. Oxidative stress was evoked evidently for the prolonged exposure, demonstrated by significant inhibition in antioxidant enzymes activities including superoxide dismutase, catalase, glutathione reductase, glutathione peroxidase, and glutathione S-transferase, and a decrease in reduced glutathione level, as well as simultaneous elevation in malondialdehyde content. Moreover, Na + , K + -ATPase activity, and protein level were remarkably reduced in fish tissues. Based on the integrated biomarker response, the toxic potency in each treatment was distinguished, and the more severe stress was mainly noted with the increasing concentrations and the extending durations. It was also observed that liver exhibited more pronounced alterations in biochemical parameters than gill, probably indicating the vulnerability of liver to HBB-triggered oxidative stress. Taken together, the results of this study clearly showed that HBB was capable of inducing oxidative stress and inhibiting Na + , K + -ATPase activity in different tissues of C. auratus after medium-term exposure. © 2013 Wiley Periodicals, Inc. Environ Toxicol 29: 1460–1470, 2014.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Jinggui Nie,Sunting Zhu,Xiao Zhang,Dan Wu,Xuxu Li,Qilin Huang
This study aimed to improve the quality of fermented fish Zaoyu by inoculating different starters (Chuzhai starter, Aroma starter and Sweetness starter), and examining the role of key microorganisms. High-throughput sequencing showed the microbial composition of Aroma starter was similar to Sweetness starter, but both were different from Chuzhai starter. Compared to traditional fermentation, inoculated fermentation with Aroma starter and Sweetness starter strengthened the color of Zaoyu by Maillard reaction and softened the muscle by degrading muscle fibers, endomysium and epicardium. Additionally, the taste and odor of Zaoyu were obviously improved, because the proportion of sweet, umami and aroma compounds increased by 2.51 %, 7.09 %, and 22.94 %, respectively. Correlation analysis combined with metabolic functions showed key microorganisms, such as Trichococcus , Rhizopus , Saccharomycopsis , Saccharomyces , etc., improved the quality mainly by promoting sugar production and conversion, and protein degradation. Overall, Aroma starter and Sweetness starter were superior in improving the quality of Zaoyu.
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危险品化学品经营许可证（带存储）