MICROCHIMICA ACTA
·
2022
·Vol. 189
·期 9
·1-12
·
IF 6.408
Yao Chi-Xuan,Yang Lu,Wang Jin,Lv Huan,Ji Xue-Meng,Li Shi-Jie,Liu Jing-Min,Wang Shuo
A straightforward, largely instrument-free, smartphone-based analytical strategy for hexavalent chromium and lysine (Lys) on-site detection via exploitation of dual-emission carbon quantum dots (DECQDs) has been demonstrated. DECQDs show dual-emission peaks at 439 and 630 nm with the excitation at 375 nm. As a dual-mode detection probe, the fluorescence and ultraviolet adsorption spectra of DECQDs vary with hexavalent chromium concentrations. Most importantly, Lys can restore the fluorescence of the hexavalent chromium added DECQD nanoprobe and change the color of the probe under natural light. At the same time, based on the participation of smartphones, the prepared DECQD probes favor the establishment of visual smart sensors that can also be used for the in-situ detection of targets. The on-site quantitative analysis exhibited a linear range of 5.3–320 μM with a detection limit of 1.6 μM towards Cr(VI) and the differentiation of Lys variation from 1 to 75 mM with a detection limit of 0.3 mM. The probe has been applied for the first time to enable vision-based colorimetric in complex samples such as water, milk and egg. The recoveries of Cr(VI) and Lys in real samples were between 90 and 104%, and the relative standard deviation (RSD) was as low as 0.4%. This work offers new perspectives for fundamental understanding and new design of functional luminescent materials that are applicable for food-safety and rapid and intelligent inspection. Graphical abstract A straightforward, large instrument-free, smartphone-based analytical strategy with dual-emission carbon quantum dots was developed for hexavalent chromium and Lys on-site detection via fluorescent and colorimetric twofold readout measure.
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高影响因子
NEW JOURNAL OF CHEMISTRY
·
2023
·Vol. 47
·期 41
·19202-19209
·
IF 3.3
Xinlei Zhang,Peng Liu,Yuchi Zhang,Bohan Li,Yan Xu
Almost all types of proteins in biology are composed of L-amino acids, and very few contain D-amino acids. Therefore, chiral recognition, especially for the detection of L-amino acids, is of great importance. In this work, luminescent zinc-doped carbon dots (Zn-CDs) were successfully synthesized through a one-step hydrothermal method using [Zn(EDA)3]Cl2 (EDA = ethylenediamine) complex as a precursor, exhibiting superior water stability, low cytotoxicity and good photobleaching stability. It can be used as an “on–off–on” fluorescence probe in aqueous solution to sequentially detect Fe2+ ions and enantiomeric L-Lysine (L-Lys) molecules with the corresponding limit of detection (LOD) of 0.092 and 0.204 μM, respectively. Also, the sequential on–off–on fluorescent changes of Zn-CDs upon the addition of Fe2+ and L-Lys can be applied in living cell imaging, as observed by the contrast of images in confocal microscopy. In addition, two distinct multi-input molecular logic gates, involving distinguishing the effect of L-Lys and D-Lys on the fluorescence of Zn-CDs, and the regulation of fluorescence quenching and recovery of Zn-CDs by Fe2+ ions and L-Lys are established. The Zn-CDs also exhibits a linearly temperature-dependent fluorescence performance with high temperature sensitivity (Sr) of 1.10% °C−1 in 10–90 °C, demonstrating its great potential for biological temperature sensing applications. This work provides a new strategy for exploring novel metal-doped carbon dots with outstanding biocompatibility and multifunctionality in biological applications.
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FOOD HYDROCOLLOIDS
·
2018
·
IF 5.089
Xiaoxu Zhu,Linxian Li,Shiyi Li,Cheng Ning,Cunliu Zhou
The effects of l –arginine (Arg) and l –lysine (Lys) on the emulsifying properties of the salt-soluble meat proteins (SSMPs)–soybean oil emulsion (SSOE) and soybean oil–water emulsion (SWE) were evaluated to ascertain their roles in improving the emulsion stability of sausage. The results indicated that Arg/Lys addition or increasing pH increased the emulsifying activity/stability index and the absolute ζ–potential of emulsion droplets but decreased the creaming index, apparent viscosity, and mean particle size of SSOE. Amino acid analysis showed that Arg/Lys accumulated at the interface of the emulsion droplets. Arg/Lys also decreased the surface tension of SWE at 0.002% but increased the stability of SWE at 0.1% – 0.3%. In summary, Arg/Lys improved the stability of emulsified sausage by increasing the electrostatic repulsion of emulsion droplets and decreasing the interfacial tension of soybean oil-water.
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BIOMACROMOLECULES
·
2022
·
IF 6.978
Hao Sun,Haifeng Wu,Qiao Teng,Yuanxi Liu,Hui Wang,Zhen-Gang Wang
In enzymatic active sites, the essential functional groups are spatially arranged as a result of the enzyme three-dimensional folding, which leads to remarkable catalytic properties. We are inspired to self-assemble the polylysine peptides with guanine-rich DNA and hemin as cofactor to fabricate the peroxidase-mimicking catalytic nanomaterials. The DNA can fold into G-quadruplex to provide a supramolecular scaffold and a nucleobase for supporting and coordinating hemin, and the polylysine provides amine as distal groups to promote the H2O2 adsorption to the iron of hemin. The polylysine and DNA components synergistically accelerated the hemin-catalyzed reactions, and the complex containing ε-polylysine exhibited higher activity than α-polylysine. This activity difference is attributed to the higher pKa value and more susceptible protonation of amine of ε-polylysine than α-polylysine. The ε-polylysine/DNA/hemin had similar coordination states of hemin and conformations of the components to α-polylysine/DNA/hemin but accelerated the formation of the intermediate compound I faster than α-polylysine. Theoretical simulation reveals that the unprotonated NH2 behaved like a base catalyst, similar to His-42 residue in the natural heme pocket, while the protonated NH3+ acted as an acid, which indicated that the base catalyst on the distal side of the hemin pocket is more active than the acid. This work provides an avenue to control the distribution of the catalytic residues in an enzyme-like active site and to understand the roles of the key residues of native enzymes.
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AMINO ACIDS
·
2021
·Vol. 54
·期 1
·123-135
·
IF 3.52
Liang Xiaolei,Liu Kexin,Zhao Ping,Zhou Jingjing,Zhang Fangfang,He Yuhang,Zhang Hanru,Fareed Muhammad Subaan,Lu Yaqi,Xu Yue,Zhang Zhewen,Yan Wenjin,Wang Kairong
Due to the limited effects of conventional antibiotics on the increasing emergence of drug-resistant bacteria and fungi, novel antimicrobial agents were urgently needed to alleviate this phenomenon. Nowadays, antimicrobial peptides are believed to be a promising candidate for a new generation of antimicrobial drugs. Antimicrobial peptide polybia-MPII (MPII) was first isolated from the venom of the social wasp Polybia paulista with a broad spectrum of antimicrobial activity. In the present study, the counterparts and mimics of cationic amino acids of Lys, such as Arg, His, Orn, Dab and Dap were employed to substitute Lys in the sequence of MPII. The effects of the incorporation of these amino acids on its antimicrobial activity, hemolytic activity, cytotoxicity, enzyme stability and therapeutic potential were explored. Our results showed that although the incorporation of Arg could improve its antimicrobial activity, there is no improvement in enzyme stability. The incorporation of His makes MPII exert its antimicrobial activity in a pH-dependent manner. Notably, incorporating Dap could effectively decrease its hemolytic activity and cytotoxicity and enhance its enzyme stability against trypsin. In conclusion, this study would provide an effective strategy to improve the bioavailability and metabolic stability of AMPs while decrease their hemolytic activity and cytotoxicity.
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FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Mingyuan Huang,Huhu Wang,Xinglian Xu,Xuqiu Lu,Xiangyu Song,Guanghong Zhou
Spoilage of ready-to-eat carbonado chicken during storage usually causes safety concerns and economic losses. A novel edible nanoemulsion coating with natural antimicrobial and antioxidant was applied to improve carbonado chicken shelf life. The nanoemulsion based on gelatin and chitosan incorporated a mixture of rosemary extract and ε-poly- l -lysine (ε-PL) and was fabricated by high pressure homogenization. Emulsion droplet size and ζ-potential were examined by a zetasizer, and the mean droplet sizes were 257 nm and 1122.44 nm for the nanoemulsion and a coarse emulsion, respectively. A higher ζ-potential was obtained for the nanoemulsion (+32.50 mV) than for the coarse emulsion (+26.25 mV). The rheological properties of the coating solutions showed shear-thinning behavior. Microstructure analysis of the coating showed that the nanoemulsion possessed smoother and more homogeneous surfaces without pores and with better structural integrity than those of the coarse emulsion. Ready-to-eat carbonado chicken coated with the gelatin-chitosan solution, coarse emulsion, or nanoemulsion and uncoated samples were prepared for a preservation study. Samples coated by the nanoemulsion displayed the lowest total viable bacterial counts (TVC), mold and yeast counts, TBARS values, and pH changes under 4 °C refrigeration over 16 days. The nanoemulsion-coated carbonado chicken shelf life was prolonged by at least 6 days compared to that of the control. The nanoemulsion-based edible coating , as a novel antimicrobial and antioxidant material, effectively sustained active compound release to the meat surface and is a promising technology to improve the safety and quality of ready-to-eat meat products.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Rong Shi,Zhenbin Liu,Junjie Yi,Xiaosong Hu,Chaofan Guo
This study investigated the effect of κ-carrageenan and l -lysine on the physical, chemical and textural properties of yellow flesh peaches and their suitability for 3D printing . The addition of κ-carrageenan and l -lysine was found to improve the apparent viscosity, elasticity, gel strength , and Young's modulus of the yellow flesh peach with κ-carrageenan and l -lysine gels (PCLG) and increase the minimum piston pressure required for 3D printing, thereby improving the printing performance. Optimum levels of κ-carrageenan and l -lysine (0.1 mmol/mL and 3.42 × 10 −2 mmol/mL, respectively) were found to enhance mechanical strength, viscoelasticity and print fidelity. On the other hand, when the addition of κ-carrageenan is 0.1 mmol/mL, the addition of l -lysine causes an increase in the G 0 value and a decrease in the η 0 value of the PCLG according to Burger's model, indicating a transition from viscosity to elasticity and an increase in maximum extrusion force, while the apparent viscosity does not change significantly. The results of 3D printing showed that when the addition of κ-carrageenan and l -lysine reached 0.1 mmol/mL and 6.84 × 10 −2 mmol/mL, respectively, the PCLG could not be smoothly extruded, indicating that elasticity also plays an important role during the extrusion process of the mixed gel.
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CHEMISTRY OF MATERIALS
·
2019
·
IF 10.159
Siming Yu,Rong Wen,Haiyang Wang,Yongchao Zha,Lin Qiu,Bo Li,Wei Xue,Dong Ma
Au nanoclusters (Au NCs) are materials that hold great promise in biomedical applications due to their improved photophysical properties. However, the current nonthiolate polymer-based self-assembly methods for preparing Au NCs face drawbacks of usage of environmentally unfriendly reducing reagents or nonbiocompatible polymers, which largely hamper their more extensive biomedical use. In this work, biocompatible chitosan-graft-poly(l-lysine) (CPL) dendrons are designed and synthesized based on a simple azide–alkyne cyclization reaction for facile preparation of Au@CPL NCs in one step. The obtained Au@CPL NCs exhibited enhanced computer tomography imaging property as compared with clinically used iohexol (Omnipaque) and displayed high delivery efficiency for matrix metalloproteinase-9 plasmid shRNA (pMMP-9). After surface functionalization by cyclic arginine-glycine-aspartic (Arg-Gly-Asp, RGD), a peptide that specifically targets αvβ3 integrin overexpressed by cancer cells, the resultant Au@CPL-RGD/pMMP-9 complex can precisely and efficiently inhibit tumor growth both in vitro and in vivo. Our work provides a novel strategy to fabricate Au NCs with enhanced biorelevant properties for more efficient cancer diagnosis and therapy.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Han Zhang,Heping Cui,Xue Xia,Shahzad Hussain,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
Lysine (Lys) glycated by xylose (Xyl) at α-NH2 [Nα(1-deoxy-D-xylulos-1-yl)lysine (Nα-Xyl-Lys ARP)] or ε-NH2 [Nε-(1-deoxy-D-xylulos-1-yl)lysine (Nε-Xyl-Lys ARP)] significantly impacted the thermal degradation pathways of Amadori rearrangement products (ARPs). Nα-Xyl-Lys ARP was found to undergo retro-aldolization on the sugar fragment more readily to form glyoxal/methylglyoxal than Nε-Xyl-Lys ARP. Furans and pyrazines formation during the degradation of the diglycated lysine [Nα,Nε-di(1-deoxy-d-xylulos-1-yl)lysine (Nα,Nε-di-Xyl-Lys ARP)] was delayed at 120 °C relative to Nε-Xyl-Lys ARP. This was attributed to the complex degradation of Nα,Nε-di-Xyl-Lys ARP, which slowed the substantial formation of deoxypentosones and the effective release of Lys. At 140 °C, the dual glycated Nα,Nε-di-Xyl-Lys ARP was more conducive to promoting the redistribution of electrons and facilitating molecular rearrangement. This accelerated the efficient decomposition of dual glycated groups in Nα,Nε-di-Xyl-Lys ARP and enabled glyoxal to actively participate in Strecker degradation. Thus, the production of furans and pyrazines was substantially increased, and the variety of pyrazines was expanded from three types to eight types. An appropriate increase to pH 7.5 effectively avoided the overprotonation of hydroxyl and amino groups (pH 5.5), simultaneously enhancing furans and pyrazines yield while minimizing the formation of pyridines under alkaline conditions.
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MACROMOLECULAR BIOSCIENCE
·
2014
·Vol. 14
·期 10
·1415-1428
·
IF 3.65
Xiaoyu Ai,Jin Sun,Lu Zhong,Chunnuan Wu,Handong Niu,Tao Xu,He Lian,Xiaopeng Han,Guolian Ren,Wenya Ding,Jia Wang,Xiaohui Pu,Zhonggui He
A redox-responsive poly(ethylene glycol) (PEG)-sheddable copolymer of disulfide-linked PEG 5000-lysine-di-tocopherol succinate (P 5k SSLV) is developed which can self-assemble into nanomicelles in aqueous condition and trigger the rapid release of encapsulated drugs within tumor cells. The reduction-insensitive doxorubicin (DOX)-loaded P 5k LV (P 5k LV-DOX) nanomicelles are further prepared. Then head-to-head comparison of P 5k SSLV-DOX, P 5k LV-DOX and DOX-Sol is performed concerning in vitro release, cytotoxicity, cellular uptake and apoptosis. Results show that P 5k SSLV-DOX nanomicelles have a faster DOX release, a higher anti-tumor activity and more DOX concentrating in the nucleus than P 5k LV-DOX nanomicelles. In conclusion, the redox-responsive P 5k SSLV nanomicelles might hold a great potential to improve chemotherapy by tumor-triggering intracellular rapid release. The outcomes of this study also address the significance of such head-to-head comparison studies in translational research of nanomedicine.
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JOURNAL OF FOOD SCIENCE
·
2026
·Vol. 91
·期 7
·e71261
·
IF 4.1
Eihab Hatem JadElrab,Muhammad Umair Khalid,Abdullah S. Seddiek,Dazhuang Liu,Musab Ali,Waleed Al-Ansi,Abdalbasit A. Mariod,Abdelaziz Elbarbary,Shaofeng Yuan,Hang Yu,Weirong Yao
This study developed a novel synergistic antibacterial system combining ε-poly-L-lysine (ε-PL) and oregano essential oil (OEO) as a natural, non-thermal preservation strategy for fruits. Among ε-PL combinations with seven different essential oils, OEO exhibited the strongest synergistic interaction, significantly enhancing antibacterial efficacy, compared to individual agents, likely through disruption of bacterial cell membranes and leakage of intracellular components. This effect was validated through integrated in vitro assays, in vivo application on strawberries, and in silico molecular docking analysis, which showed a binding energy of −7.8 kcal/mol. The ε-PL/OEO treatment reduced total viable counts to < 3.0 log CFU/g and extended shelf life by 5 days at room temperature. Furthermore, the treatment effectively preserved key quality parameters, including pH (2.69), titratable acidity (0.493%), total soluble solids (7.4 °Brix), and reducing sugars (0.772 g/100 g), while minimizing weight loss to < 2.0%. These findings demonstrate that the ε-PL/OEO combination represents a promising, sustainable alternative to synthetic preservatives, offering enhanced microbial safety and improved quality retention in perishable fruits.
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 4
·2556-2567
·
IF 3.612
Xiuyun Guo,Junjun Wu,Xiangren Meng,Yawei Zhang,Zengqi Peng
Summary This study investigated the effects of l -lysine (Lys) and l -histidine (His) on the oxidative characteristics and gel properties of porcine myofibrillar proteins (MP). Results showed that Lys and His had a strong ferrous ion-chelating ability and hydroxyl radical-scavenging activity. Moreover, Lys and His inhibited the protein carbonyl formation and MP aggregation at 0.2 M and 0.6 M NaCl, respectively, in a dose-dependent manner. Furthermore, 2 and 4 mg mL −1 Lys and His decreased the oxidation-induced loss of the tertiary structure of MP accompanied by the lower surface hydrophobicity. The water-holding capacity and gel strength of MP gels increased with increasing Lys and His concentrations due to more regular and lamellar structures with smaller and homogeneous pores at 0.6 M NaCl and more orderly crosslinking via fibrous filament at 0.2 M NaCl. In summary, Lys and His chelated the ferrous ions and scavenged hydroxyl radicals, decreased the oxidation-induced physicochemical changes, thus preventing oxidative damage during the formation of a three-dimensional gel network, which resulted in better gel quality.
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危险品化学品经营许可证（带存储）