Amino acid-based, sustainable organic nanozyme and integrated sensing platform for histamine detection

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-04 DOI:10.1016/j.foodchem.2025.142751

Dong Hoon Lee, Mohammed Kamruzzaman

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引用次数: 0

Abstract

Inorganic nanozymes hold promise for biomolecule sensing but face challenges like complex fabrication, toxicity, and low sustainability, limiting their use. To overcome these, a sustainable organic nanozyme (OA nanozyme) was created using amino acids and a biocompatible polymer for effective histamine detection. The OA nanozyme exhibits peroxidase-like activity and was fabricated through a single chelation/polymer entanglement method, enabling rapid production (within 3 h) with uniform morphology (≤100 nm diameter) and a negative surface charge at neutral pH. It shows decent kinetic performance (Km = 0.009 mM for H₂O₂) and biocompatibility, making it suitable for biological applications. The OA nanozyme achieved high sensitivity for histamine detection (LOD: 21.37 pgmL⁻¹) with excellent selectivity and specificity against related molecules. The system's ability to detect histamine in real food samples (e.g., spinach) was also confirmed. These findings indicate that the OA nanozyme holds significant potential for broader applications in food safety and quality assurance.

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基于氨基酸的可持续有机纳米酶和组胺检测集成传感平台

无机纳米酶有望用于生物分子传感，但面临复杂制造、毒性和低可持续性等挑战，限制了它们的使用。为了克服这些问题，利用氨基酸和生物相容性聚合物创造了一种可持续的有机纳米酶（OA纳米酶），用于有效的组胺检测。通过单螯合/聚合物缠结法制备的OA纳米酶具有过氧化物酶样活性，能够快速（在3 h内）生产，具有均匀的形貌（直径≤100 nm）和中性ph下的负表面电荷。它具有良好的动力学性能（Km = 0.009 mM）和生物相容性，适合于生物应用。OA纳米酶对组胺检测具有很高的灵敏度（LOD: 21.37 pgmL−1），对相关分子具有良好的选择性和特异性。该系统在实际食物样本（如菠菜）中检测组胺的能力也得到了证实。这些发现表明OA纳米酶在食品安全和质量保证方面具有更广泛的应用潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.