{"title":"Exploring of Cu-tannic acid laccase-mimicking nanozyme for effective degradation of aflatoxin B1","authors":"Xingke Zhang , Hao Lv , Zhiyong Rao , Jiyuan Yin , Wei Zhang , Lihong Zhao , Zhixiang Wang , Yongpeng Guo","doi":"10.1016/j.ifset.2025.104123","DOIUrl":null,"url":null,"abstract":"<div><div>Aflatoxin B<sub>1</sub> (AFB<sub>1</sub>) is a notorious mycotoxin known for its mutagenic and carcinogenic properties, representing a significant hazard to food safety. This study synthesized copper-tannic acid (CuTA) nanosheets with laccase-like activity through a straightforward self-association process involving copper and tannic acid. The CuTA nanozyme demonstrated the ability to oxidize AFB<sub>1</sub>, achieving a degradation rate of 95 % at an initial AFB<sub>1</sub> concentration of 2 μg mL<sup>−1</sup> at 37 °C within 24 h. UHPLC-HRMS analysis identified four degradation products catalyzed by CuTA nanozyme: M1 (C<sub>16</sub>H<sub>12</sub>O<sub>5</sub>), M2 (C<sub>17</sub>H<sub>12</sub>O<sub>7</sub>), M3 (C<sub>17</sub>H<sub>12</sub>O<sub>7</sub>) and M4 (C<sub>16</sub>H<sub>14</sub>O<sub>6</sub>). Three degradation pathways were proposed: 1) cleavage of the lactone ring in the coumarin moiety; 2) C3-hydroxylation leading to the formation of aflatoxin Q<sub>1</sub>; 3) epoxidation of the unsaturated carbons on the terminal furan ring, followed by epoxide removal and loss of the methoxy group from the side chain of the benzene ring. The combined in vitro and in vivo toxicity evaluations demonstrated the significant detoxification capability of the CuTA nanozyme on AFB<sub>1</sub>. Moreover, the application of CuTA nanozyme to degrade AFB<sub>1</sub> in peanut oil resulted in a removal rate of 78 % within 9 h. Collectively, these findings underscore the considerable potential of utilizing laccase-mimicking CuTA nanozyme for the detoxification of AFB<sub>1</sub>.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104123"},"PeriodicalIF":6.8000,"publicationDate":"2025-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856425002073","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Aflatoxin B1 (AFB1) is a notorious mycotoxin known for its mutagenic and carcinogenic properties, representing a significant hazard to food safety. This study synthesized copper-tannic acid (CuTA) nanosheets with laccase-like activity through a straightforward self-association process involving copper and tannic acid. The CuTA nanozyme demonstrated the ability to oxidize AFB1, achieving a degradation rate of 95 % at an initial AFB1 concentration of 2 μg mL−1 at 37 °C within 24 h. UHPLC-HRMS analysis identified four degradation products catalyzed by CuTA nanozyme: M1 (C16H12O5), M2 (C17H12O7), M3 (C17H12O7) and M4 (C16H14O6). Three degradation pathways were proposed: 1) cleavage of the lactone ring in the coumarin moiety; 2) C3-hydroxylation leading to the formation of aflatoxin Q1; 3) epoxidation of the unsaturated carbons on the terminal furan ring, followed by epoxide removal and loss of the methoxy group from the side chain of the benzene ring. The combined in vitro and in vivo toxicity evaluations demonstrated the significant detoxification capability of the CuTA nanozyme on AFB1. Moreover, the application of CuTA nanozyme to degrade AFB1 in peanut oil resulted in a removal rate of 78 % within 9 h. Collectively, these findings underscore the considerable potential of utilizing laccase-mimicking CuTA nanozyme for the detoxification of AFB1.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.