High-performance antifouling electrochemical aptsensor based on a Y-shaped glycopeptide and platinum nanoparticles for detecting aflatoxin B1 in food

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-26 DOI:10.1016/j.foodchem.2025.146555

Cheng Zhang , Xujun Pu , Xian Chen , Jinzhi Liang , Kun Ge , Yangyue Ding , Lunzhao Yi , Ying Gu , Shuo Wang

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引用次数: 0

Abstract

Challenge-associated fouling aroused by non-specific attachment of non-target substances on sensor surface from complex food matrix urgently needs to be addressed. Herein, a Y-shaped glycopeptide-based electrochemical aptasensor with highly efficient antifouling capacity was proposed. The glycopeptide (CPPPPEK[KS(Glc)RE]DER) was designed by integrating a glucose molecule onto one of the side chain of the Y-shaped peptide and outperformed in antifouling performance in both simulated and real food matrices compared to not only the EK-based frequently reported linear peptide but also the original Y-shaped peptide. Molecular dynamics (MD) simulations further explained its antifouling ability from the molecular hydration behavior. Platinum nanoparticles (Pt NPs) were electrodeposited onto the electrode surface to enhance conductivity and immobilize glycopeptides and aptamers to construct the antifouling electrochemical aptasensor. The proposed strategy supports accurate analysis of aflatoxin B1 (AFB1) in soy sauce, milk powder, chestnuts with satisfactory recoveries within 100.3 %–111.5 %, showing its great potential for practical applications.

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基于y型糖肽和纳米铂的高性能防污电化学aptsensor检测食品中黄曲霉毒素B1

复杂食物基质中非目标物质在传感器表面的非特异性附着引起的挑战相关污染问题亟待解决。本文提出了一种具有高效防污能力的y型糖肽类电化学容体传感器。该糖肽（CPPPPEK[KS(Glc)RE]DER）通过将葡萄糖分子整合到y形肽的侧链上而设计，在模拟和真实食品基质中的防污性能不仅优于基于e的线性肽，而且优于原始y形肽。分子动力学（MD）模拟进一步从分子水化行为解释了其防污能力。将铂纳米粒子（Pt NPs）电沉积在电极表面，增强其导电性，并固定糖肽和适配体，构建防污电化学适配体传感器。该方法对酱油、奶粉、栗子中的黄曲霉毒素B1 （AFB1）进行了准确的分析，回收率在100.3 % ~ 111.5 %范围内，具有较好的应用前景。

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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.