Zhang Qiuping, Wang Xinze, Kang Yi, Sun Hao, Liang Yanmin, Liu Jie, Su Zehui, Dan Jie, Luo Linpin, Yue Tianli, Wang Jianlong, Zhang Wentao
College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China.
Foods. 2021 Oct 27;10(11):2596. doi: 10.3390/foods10112596.
Sugar content and bacterial contamination levels are important indicators for the health and safety of food, respectively. Therefore, it is important to construct a method that can detect both glucose and bacterial activity. Herein, natural compounds (gallic acid and glucose oxidase) were assembled into nanozyme (GOx@GA-Fe (ii)) for mild cascade detection. The nanozyme catalyzes glucose to produce hydrogen peroxide, which is then converted to ·OH and oxidized colorless TMB from blue oxidized TMB. Under the optimal conditions, the method has a good linear relationship in the glucose concentration range of 1-500 μM (R = 0.993) with minimum detection concentration of 0.43 μM. Based on the glucose consumption of bacteria metabolism, the cascade reaction was then applied to detect the viability of 5 common bacteria. As such, a cascade method based on a natural self-assembled nanozyme was fabricated to monitor the quality of food.
糖含量和细菌污染水平分别是食品健康与安全的重要指标。因此，构建一种能够同时检测葡萄糖和细菌活性的方法至关重要。在此，将天然化合物（没食子酸和葡萄糖氧化酶）组装成纳米酶（GOx@GA-Fe(ii)）用于温和的级联检测。该纳米酶催化葡萄糖产生过氧化氢，然后过氧化氢转化为·OH并将无色的TMB氧化为蓝色氧化态TMB。在最佳条件下，该方法在1-500μM的葡萄糖浓度范围内具有良好的线性关系（R = 0.993），最低检测浓度为0.43μM。基于细菌代谢对葡萄糖的消耗，随后将级联反应应用于检测5种常见细菌的活力。如此，构建了一种基于天然自组装纳米酶的级联方法来监测食品质量。
