Total antioxidant activity assessment of Pleurotus ostreatus using a 3D-printed hydrogel nanozyme with peroxidase-like activity

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-10-02 DOI:10.1016/j.lwt.2025.118588

Lu Gao, Tao Zhang, Xinyu Huang, Mengyuan Tan, Tianzhu Guan, Zhirong Wang, Yi Li, Xuechao Xu

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引用次数: 0

Abstract

A facile, cost-effective, and portable total antioxidant capacity (TAC) evaluation system was developed for Pleurotus ostreatus using a 3D-printed ferric coordination polymer (FCP) hydrogel nanozyme. Initially, the prepared peroxidase-like FCP nanozyme can catalyze the generation of hydroxyl radicals to oxidize 3,3′,5,5′-tetramethylbenzidine (TMB) in the presence of H₂O₂. Then, hydroxyl radicals can be neutralized by antioxidants, thereby inhibiting the TMB chromogenic reaction. Vitamin C (Vit C), vitamin E (Vit E), cysteine (Cys), and glutathione (GSH) were successfully used as reference antioxidant substrates. Moreover, a 3D-printed FCP hydrogel nanozyme was developed and incorporated into a smartphone-assisted point-of-care testing (POCT) system. TAC was evaluated by this POCT system, offering a limit of detection (LOD) as 0.34 mmol/L. The system was successfully applied to assess TAC in extracts from wild and commercially cultivated P. ostreatus. The results revealed TAC differences among these samples. Hence, this study provides a promising strategy for rapid, visual, and quantitative TAC detection in food.

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利用具有过氧化物酶样活性的3d打印水凝胶纳米酶评估平菇的总抗氧化活性

利用3d打印的铁配位聚合物（FCP）水凝胶纳米酶，开发了一种简便、经济、便携的平侧耳总抗氧化能力（TAC）评估系统。首先，制备的过氧化物酶样FCP纳米酶能在H2O2存在下催化羟基自由基的产生氧化3,3 ',5,5 ' -四甲基联苯胺（TMB）。然后，羟基自由基可以被抗氧化剂中和，从而抑制TMB显色反应。以维生素C （Vit C）、维生素E （Vit E）、半胱氨酸（Cys）和谷胱甘肽（GSH）作为对照抗氧化底物。此外，开发了3d打印的FCP水凝胶纳米酶，并将其整合到智能手机辅助的护理点测试（POCT）系统中。采用该POCT系统评价TAC，检出限（LOD）为0.34 mmol/L。该系统已成功地应用于野生和商业栽培的苦参提取物中TAC的评价。结果揭示了这些样本之间TAC的差异。因此，本研究为食品中TAC的快速、可视化和定量检测提供了一种有前景的方法。

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

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.