Absorption and transport of myofibrillar protein-bound Nɛ-(carboxymethyl)lysine in Caco-2 cells after simulated gastrointestinal digestion
作者：
Ye, Mengyu;Qi, Xiaomin;Ren, Xiaomin;Quan, Wei;Xu, Huaide;...
期刊：
Food Research International ,2022年161:111870 ISSN：0963-9969
通讯作者：
Li, Mei(limei1101@nwafu.edu.cn)
作者机构：
[Ren, Xiaomin; Li, Mei; Ye, Mengyu; Qi, Xiaomin; Xu, Huaide] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Peoples R China.;[Quan, Wei] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.;[Zeng, Maomao; Chen, Jie] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China.;[Chen, Jie] Jiangnan Univ, Int Joint Lab Food Safety, Wuxi 214122, Peoples R China.
通讯机构：
[Mei Li] C;College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
关键词：
Absorption;Caco-2 cell;Myofibrillar protein-bound N(ɛ)-(carboxymethyl)lysine;Simulated gastrointestinal digestion;Transport
摘要：
This study aimed to investigate the absorption and transport of myofibrillar protein-bound Nɛ-(carboxymethyl)lysine (MP-bound CML) in Caco-2 cells after simulated gastrointestinal digestion. Four kinds of MP-bound CML hydrolysates with molecular weights (MWs) less than 1 kDa, 1–3 kDa, 3–5 kDa and greater than 5 kDa, were obtained by ultrafiltration; their absorption and transport were studied in Caco-2 cells. Peptide-bound CML in hydrolysates with MWs less than 1 kDa was absorbed by 6.58 % and might transport across Caco-2 cells monolayer through paracellular pathway; peptide-bound CML in hydrolysates with MWs 1–3 kDa was absorbed by 12.8 % and might transport across Caco-2 cells monolayer through paracellular pathway and transcytosis route; peptide-bound CML in hydrolysates with MWs 3–5 kDa was absorbed by 14.66 % and might be through active route via PepT-1 transport across Caco-2 cells monolayer; whereas protein-bound CML in hydrolysates with MWs greater than 5 kDa was only absorbed by 1.02 %, which was hardly transported into Caco-2 cells. In conclusion, MP-bound CML could be absorbed by 35.06 % into Caco-2 cells after simulated gastrointestinal digestion and is transported across Caco-2 cells through paracellular pathway, transcytosis route and active route via PepT-1. © 2022 Elsevier Ltd
语种：
英文
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Association of dietary meat consumption habits with neurodegenerative cognitive impairment: an updated systematic review and dose-response meta-analysis of 24 prospective cohort studies
作者：
Quan, Wei;Xu, Yang;Luo, Jie;Zeng, Maomao;He, Zhiyong;...
期刊：
FOOD & FUNCTION ,2022年13(24):12590-12601 ISSN：2042-6496
通讯作者：
Quan, Wei(Reus_quan@hunau.edu.cn);Chen, Jie(Chenjie@jiangnan.edu.cn)
作者机构：
[Xu, Yang; Shen, Qingwu; Luo, Jie; Quan, Wei] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[He, Zhiyong; Zeng, Maomao; Chen, Jie] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China.;[Chen, Jie] Jiangnan Univ, Int Joint Lab Food Safety, Wuxi 214122, Jiangsu, Peoples R China.
通讯机构：
[Wei Quan] C;[Jie Chen] S;College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China<&wdkj&>State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China<&wdkj&>International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
摘要：
The association between dietary meat consumption habits and neurodegenerative cognitive impairment (NCI) has been made but recent studies have reported controversial results. Herein, we have systematically explored associations between meat consumption and NCI risk. PubMed, Embase, and MEDLINE databases were explored for data sources of primary studies. Twenty-four prospective cohort studies that met the selection criteria, involving over 500 000 participants from 11 countries, were included. Relative risks (RRs) were pooled using random-effects model meta-analysis, and a dose-response analysis was conducted using a 2-stage generalized least-squares trend program. The results showed that total meat (RRs 1.14; 95% CI: 1.04-1.24), fish (RRs 0.87; 95% CI: 0.78-0.98), and poultry (RRs 0.88; 95% CI: 0.80-0.98) intake was significantly associated with NCI risk but red meat (RRs 1.03; 95% CI: 0.92-1.16) showed a non-significant association. Subgroup analysis further demonstrated a significant association between total meat consumption and the risk of NCI, especially for total processed meat (RRs 1.67; 95% CI, 1.46-1.92) and processed red meat (RRs 1.22; 95% CI, 1.11-1.34). Each additional 50 g day−1 intake of total meat (RRs 1.03; 95% CI: 1.00-1.05) and processed meat (RRs 1.12; 95% CI: 1.08-1.17) increased the risk of NCI. In contrast, a 50 g day−1 increment of fish (RRs 0.97; 95% CI: 0.94-0.99) and poultry (RRs 0.948; 95% CI: 0.90-0.99) intake was associated with lower NCI risk. This study provided evidence for further understanding the relationship between the type and amount of meat intake and the occurrence of NCI. © 2022 The Royal Society of Chemistry.
语种：
英文
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Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains
作者：
Yi, Cuiping;Qiang, Nannan;Zhu, Hong;Xiao, Qian;Li, Zuyin
期刊：
Food Research International ,2022年160:111681 ISSN：0963-9969
通讯作者：
Yi, CP
作者机构：
[Qiang, Nannan; Zhu, Hong; Yi, Cuiping] Changsha Univ Sci & Technol, Sch Food Sci & Bioengn, Changsha 410114, Peoples R China.;[Xiao, Qian] Hunan Agr Univ, Sch Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Li, Zuyin] Hunan Womens Univ, Coll Social Dev & Management, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Yi, CP ] C;Changsha Univ Sci & Technol, Sch Food Sci & Bioengn, Changsha 410114, Peoples R China.
关键词：
Bioactive components;Chronic diseases;Extrusion;Health benefits;Physicochemical properties;Whole grains
摘要：
Whole grains (WGs) contain a variety of bioactive components and have a proven role in the control of chronic diseases. Worldwide dietary guidelines recommend increasing the intake of WGs in the diet. Extrusion is a versatile and advanced technology that is often used to develop foods with high nutritional and sensory quality. This technology is widely used in the production of WG foods, and the extrusion process can leads to a series of changes in the properties and composition of WGs. In this review, we introduce the composition of WGs and describe how extrusion affects their physicochemical properties, including their chemical composition, expansion properties, pasting properties, hydration properties, texture, color, and microstructure. Extruded WG foods (EWGFs) can significantly inhibit chronic diseases such as diabetes and obesity, as well as reducing oxidation and inflammation due to the changes in the physicochemical properties of WGs during extrusion. Therefore, extrusion is an effective method to improve the functional properties of WG foods. © 2022 Elsevier Ltd
语种：
英文
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Detection of Organophosphorus Pesticides Using Silver-Coated Gold Nanoparticles
作者：
Liu, Siyi;Liu, Shi Gang;Jiang, Wenqing;Zhao, Qian;Gao, Wenli;...
期刊：
ACS Applied Nano Materials ,2022年5(11):16402-16412 ISSN：2574-0970
通讯作者：
Liu, Shi Gang(liusg@hunau.edu.cn);Shi, Xingbo(shixingbo123@hunau.edu.cn)
作者机构：
[Gao, Wenli; Shi, Xingbo; Liu, Siyi; Zhao, Qian; Liu, Shi Gang; Jiang, Wenqing] Hunan Agr Univ, Coll Food Sci & Technol, Lab Micro & Nano Biosensing Technol Food Safety, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Peoples R China.
通讯机构：
[Shi Gang Liu; Xingbo Shi] L;Laboratory of Micro and Nano Biosensing Technology in Food Safety, Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
关键词：
plasmonic nanoparticles;triple-mode detection;carbon dots;Rayleigh scattering;organophosphorus pesticide
摘要：
Plasmonic nanoparticles can provide great utility for the construction of advanced optical and electrical sensors. Herein, we present a versatile sensing strategy that can perform triple-mode detection of organophosphorus pesticides (OPPs) based on carbon dots (CDs)-participated silver deposition on gold nanoparticles (AuNPs). Simply, a hybrid system composed of AuNPs, CDs, and silver ions in phosphate-buffered saline (AuNPs/Ag+/CDs) is designed, and alkaline phosphatase (ALP) is used to catalytically produce l-ascorbic acid, which reduces silver ions to metallic silver on the surface of AuNPs. OPPs can simultaneously modulate triple optical signals, including light absorption, fluorescence, and Rayleigh scattering of the AuNPs/Ag+/CDs hybrid, by inhibiting the activity of ALP, and thus colorimetry, fluorescence, and resonance Rayleigh scattering methods for OPPs are established. Meanwhile, the mechanism of spectral change involved in the three optical signals is investigated in detail. In addition, the proposed detection system is used for the determination of OPPs in vegetables with satisfactory results. The nanohybrid-platform-integrated triple-signal readout provides not only approaches for OPPs detection but also insight for the development of optical sensors. © 2022 American Chemical Society.
语种：
英文
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Effective identification of varieties by nucleotide polymorphisms and its application for essentially derived variety identification in rice
作者：
Yuan, Xiong;Li, Zirong;Xiong, Liwen;Song, Sufeng;Zheng, Xingfei;...
期刊：
BMC Bioinformatics ,2022年23(1):1-16 ISSN：1471-2105
通讯作者：
Yuan, Zheming;Li, Lanzhi
作者机构：
[Yuan, Xiong; Li, Lanzhi; Yuan, Zheming; Yuan, ZM; Xiong, Liwen; Li, Zirong] Hunan Agr Univ, Hunan Engn & Technol Res Ctr Agr Big Data Anal &, Changsha 410128, Peoples R China.;[Song, Sufeng] Hunan Hybrid Rice Res Ctr, State Key Lab Hybrid Rice, Changsha 410125, Peoples R China.;[Zheng, Xingfei] Hubei Acad Agr Sci, Food Crop Inst, Hubei Key Lab Food Crop Germplasm & Genet Improve, Wuhan 430064, Peoples R China.;[Tang, Zhonghai] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.
通讯机构：
[Yuan, ZM; Li, LZ] H;Hunan Agr Univ, Hunan Engn & Technol Res Ctr Agr Big Data Anal &, Changsha 410128, Peoples R China.
关键词：
Variety identification;Essentially derived variety;Rice;SNP;Whole-genome sequencing
摘要：
Plant variety identification is the one most important of agricultural systems. Development of DNA marker profiles of released varieties to compare with candidate variety or future variety is required. However, strictly speaking, scientists did not use most existing variety identification techniques for “identification” but for “distinction of a limited number of cultivars,” of which generalization ability always not be well estimated. Because many varieties have similar genetic backgrounds, even some essentially derived varieties (EDVs) are involved, which brings difficulties for identification and breeding progress. A fast, accurate variety identification method, which also has good performance on EDV determination, needs to be developed. In this study, with the strategy of “Divide and Conquer,” a variety identification method Conditional Random Selection (CRS) method based on SNP of the whole genome of 3024 rice varieties was developed and be applied in essentially derived variety (EDV) identification of rice. CRS is a fast, efficient, and automated variety identification method. Meanwhile, in practical, with the optimal threshold of identity score searched in this study, the set of SNP (including 390 SNPs) showed optimal performance on EDV and non-EDV identification in two independent testing datasets. This approach first selected a minimal set of SNPs to discriminate non-EDVs in the 3000 Rice Genome Project, then united several simplified SNP sets to improve its generalization ability for EDV and non-EDV identification in testing datasets. The results suggested that the CRS method outperformed traditional feature selection methods. Furthermore, it provides a new way to screen out core SNP loci from the whole genome for DNA fingerprinting of crop varieties and be useful for crop breeding.
语种：
英文
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Insights into biochar supported atomically dispersed cobalt as an efficient peroxymonosulfate activator for sulfamethoxazole degradation: robust performance, ROS and surface electron-transfer pathways
作者：
Gu, Chunyao;Zhang, Yaqin;He, Peng;Zhu, Jianyu;Gan, Min
期刊：
Environmental Science: Nano ,2022年9(9):3551-3561 ISSN：2051-8153
通讯作者：
Zhu, Jianyu(zhujy@csu.edu.cn);Gan, Min(ganmin0803@csu.edu.cn)
作者机构：
[Gu, Chunyao; He, Peng; Zhu, Jianyu; Gan, Min] Cent South Univ, Sch Minerals Proc & Bioengn, Key Lab Biohydromet, Minist Educ, Changsha 410083, Peoples R China.;[Zhang, Yaqin] Hunan Agr Univ, Coll Food Sci & Technol, Lab Micro & Nano Biosensing Technol Food Safety, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Peoples R China.
通讯机构：
[Jianyu Zhu; Min Gan] S;School of Minerals Processing and Bioengineering, Key Laboratory of Biohydrometallurgy of Ministry of Education, Central South University, Changsha 410083, China
摘要：
Atomically dispersed catalysts, owing to their utmost atomic utilization, have gained widespread interest in sulfate radical-based advanced oxidation processes, and yet, tremendous challenges remain in the facile synthesis of efficient, robust, and sustainable catalysts for persulfate activation. Here, we adopted a ligand-mediated method, using inexpensive biochar as a support, to prepare an atomically dispersed cobalt catalyst (0.5-Co-N@BC). 0.5-Co-N@BC displayed outstanding catalytic performance with 1.267 min−1 turnover frequency on peroxymonosulfate (PMS) activation for sulfamethoxazole (SMX) degradation. The 0.5-Co-N@BC/PMS system demonstrated promising results in recycling, different initial pH values (4.1-10.0) and water sources, and possessed high resistance to environmental interference. Quenching experiments and electron paramagnetic resonance confirmed the existence of reactive oxygen species (including sulfate radical and singlet oxygen), and electrochemical tests revealed that the surface electron-transfer pathway was also involved in the SMX degradation. The activation pathways were determined with the adsorption of SMX by pyrrolic N on the 0.5-Co-N@BC surface and the adsorption and activation of PMS by octahedral cobalt. This study provided new insights into the activation pathway and mechanism of biochar-supported atomically dispersed cobalt catalyzed PMS activation and its potential application in the future. © 2022 The Royal Society of Chemistry.
语种：
英文
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Synthesis, characterization and absorption evaluation of bifunctional monomer magnetic molecularly imprinted polymers nanoparticles for the extraction of 6-benzylaminopurine from vegetables
作者：
Xiong, Yingzi;Cao, Yanan;Li, Pao;Li, Maiquan;Wang, Ruozhong;...
期刊：
Food Chemistry ,2022年386:132792 ISSN：0308-8146
通讯作者：
Xiao, Langtao(ltxiao@hunau.edu.cn)
作者机构：
[Cao, Yanan; Li, Maiquan; Xiong, Yingzi; Liu, Xia; Li, Pao] Hunan Agr Univ, Coll Food Sci & Technol, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Peoples R China.;[Wang, Ruozhong; Xiao, Langtao] Hunan Agr Univ, Coll Biosci & Biotechnol, Hunan Prov Key Lab Phytohormones & Growth Dev, Changsha 410128, Peoples R China.
通讯机构：
[Xiao, L.] H;Hunan Provincial Key Laboratory of Phytohormones and Growth Development, College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
关键词：
6-Benzylaminopurine;Bifunctional monomers;Extraction;Magnetic separation;Molecularly imprinted polymer;Vegetables
摘要：
An adsorbent-magnetic molecularly imprinted polymers nanoparticles (MMIPs NPs) were synthesized for the extraction of 6-benzylaminopurine (6-BA) using Fe3O4 as magnetic core. The MIPs were prepared with methacrylic acid and sodium p-styrene sulfonate as bifunctional monomers. The adsorbents were characterized by transmission electron microscopy, Fourier transform infrared spectroscopy, X-ray diffractometer, thermogravimetric analysis and vibrating sample magnetometer. The adsorption properties were evaluated by static, kinetic and selective adsorption experiments. The MMIPs NPs exhibit a high adsorption capacity (37.63 mg g−1) and favorable imprinting factor (2.88) toward 6-BA. The chromatogram of 6-BA extraction using the MMIPs NPs as the adsorbent demonstrates that the matrix interference has been minimized. More importantly, MMIPs NPs can be applied to extracting 6-BA from mung bean sprout and cucumber with satisfactory recoveries (91.14–104.52%), and can be reused for at least five times. This work provides a new strategy to efficiently extract 6-BA from vegetables. © 2022 Elsevier Ltd
语种：
英文
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Metabolic perturbations and health impact from exposure to a combination of multiple harmful Maillard reaction products on Sprague-Dawley rats
作者：
Quan, Wei* ;Lin, Yong;Xue, Chaoyi;Cheng, Yong;Luo, Jie;...
期刊：
FOOD & FUNCTION ,2022年13(10):5515-5527 ISSN：2042-6496
通讯作者：
Quan, W;Quan, Wei;Chen, J
作者机构：
[Quan, Wei; Quan, W; Shen, Qingwu; Lou, Aihua; Luo, Jie] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[He, Zhiyong; Quan, Wei; Cheng, Yong; Zeng, Maomao; Chen, Jie; Xue, Chaoyi; Quan, W] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China.;[Lin, Yong] Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Changsha 410128, Hunan, Peoples R China.;[Chen, Jie] Jiangnan Univ, Int Joint Lab Food Safety, Wuxi 214122, Jiangsu, Peoples R China.
通讯机构：
[Chen, J ; Quan, W] J;[Quan, W ] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China.;Jiangnan Univ, Int Joint Lab Food Safety, Wuxi 214122, Jiangsu, Peoples R China.
摘要：
The present study aimed to investigate the metabolic perturbations and health impact of the co-accumulation of Maillard reaction products (MRPs), including acrylamide, harmane, and Nε-(carboxymethyl)lysine (CML), via serum biochemical and histopathological examinations as well as metabolomic analysis. Sprague-Dawley rats were treated with acrylamide (2 mg per kg body weight [bw]), harmane (1 mg per kg bw), CML (2 mg per kg bw), and combinations of these MRPs. Harmane did not cause adverse effects on the health of rats, whereas acrylamide and CML resulted in significantly (P < 0.05) decreased insulin sensitivity (HOMA-IR > 1), increased oxidative stress levels, and pathological injuries to the pancreas, liver, and gastrocnemius. Owing to the antioxidant and anti-diabetic activities of harmane, the effects of the combination of the MRPs on oxidative stress levels, blood glucose metabolism, and pathological injuries to the pancreas and gastrocnemius were relieved. However, new health problems, including pathological injury of the kidneys and increased cancer risk, were observed. Metabolomic analysis revealed that this may be related to the effects of MRPs on the arginine biosynthesis pathway, which resulted in the abnormal metabolism of fumaric acid and the tricarboxylic acid cycle. These results indicated that the mechanisms of the combined effect of MRPs and their effects on health cannot be predicted from the effects of individual MRPs.
语种：
英文
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近红外光谱的不同产地柑橘无损鉴别方法
作者：
张欣欣;李尚科;李跑;单杨;蒋立文;...
期刊：
光谱学与光谱分析 ,2021年41(12):3695-3700 ISSN：1000-0593
通讯作者：
Li, Pao(lipao@mail.nankai.edu.cn)
作者机构：
[张欣欣; 李尚科; 李跑; 蒋立文; 刘霞] College of Food Science and Technology, Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha;410128, China;[Shan, Yang] Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha;410125, China;[张欣欣; 李尚科; 蒋立文; 刘霞] 410128, China
通讯机构：
[Li, P.] C;[Li, P.] H;Hunan Agricultural Product Processing Institute, China;College of Food Science and Technology, China
关键词：
近红外光谱;沃柑;无损分析;主成分分析;线性判别分析
摘要：
柑橘是世界第一大水果。不同产地的柑橘内部品质和价格有所不同,但其外观差别较小,外行人较难通过肉眼实现准确鉴别分析。DNA标记法与仪器分析操作复杂、成本较高,且对样品具有破坏性,无法实现快速无损分析,影响了产品的二次销售。近红外光谱技术是一种快速无损的新型检测手段,可以用于不同产地农产品的鉴别分析。由于柑橘皮对光谱的干扰较大,导致现阶段柑橘产地无损鉴别研究匮乏。此外柑橘体积较大,因此需要对光谱采样点进行优化。为此,基于近红外光谱技术与化学计量学方法,提出了一种用于不同产地柑橘无损鉴别的新方法。使用近红外光谱仪得到了120个来自云南、湖南、广西武鸣、广西来宾的沃柑漫反射光谱数据。采用单一和组合光谱预处理方式以消除光谱中的多种干扰;采用主成分分析方法对数据进行降维处理,并以此作为输入值结合Fisher线性判别分析方法构建柑橘产地鉴别模型,并与主成分分析模型进行对比。此外,考察了不同光谱采样位置(赤道线4个采集点、果梗部以及果顶部)对结果的影响。结果表明:主成分分析方法结合优化光谱预处理的方法不能实现不同产地柑橘的准确鉴别分析,最优鉴别率仅为5%;而采用主成分分析-Fisher线性判别分析方法,利用赤道线4个点的平均光谱结合去偏置校正或多元散射校正预处理方法可实现不同产地柑橘的100%鉴别分析;采用主成分分析-Fisher线性判别分析对6个点的平均光谱数据进行处理时,采用原始光谱便可实现不同产地柑橘的100%鉴别分析。为此,通过对光谱预处理方法以及光谱采集点的优化,利用主成分分析-Fisher线性判别分析方法即可建立准确的柑橘产地鉴别模型,为不同产地柑橘的快速鉴别提供了新途径,为后续各种柑橘类水果的鉴别分析提供了参考。
语种：
中文
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An in Situ Generated Prussian Blue Nanoparticle-Mediated Multimode Nanozyme-Linked Immunosorbent Assay for the Detection of Aflatoxin B1
作者：
Lu, Dai;Jiang, Hao;Zhang, Guangyin;Luo, Qian;Zhao, Qian;...
期刊：
ACS Applied Materials & Interfaces ,2021年13(22):25738-25747 ISSN：1944-8244
通讯作者：
Zhao, Qian(zhaoqian@hunau.edu.cn);Shi, Xingbo(shixingbo123@aliyun.com)
作者机构：
[Shi, Xingbo; Lu, Dai; Luo, Qian; Zhao, Qian; Zhang, Guangyin; Jiang, Hao] Hunan Agr Univ, Coll Food Sci & Technol, Lab Micro & Nano Biosensing Technol Food Safety, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Peoples R China.
通讯机构：
[Qian Zhao; Xingbo Shi] L;Laboratory of Micro & Nano Biosensing Technology in Food Safety, Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
关键词：
Prussian blue nanoparticles;multimode signals;point-of-care testing;aflatoxin B1;aptamer
摘要：
This work aims to develop a novel multimode (photothermal/colorimetric/fluorescent) nanozyme-linked immunosorbent assay (NLISA) based on the in situ generation of Prussian blue nanoparticles (PBNPs) on the surface of magnetic nanoparticles (MNPs). Being considered the most toxic among the mycotoxins, aflatoxin B1 (AFB1) was chosen as the proof-of-concept target. In this strategy, MNPs, on which an AFB1 aptamer was previously assembled via streptavidin-biotin linkage, are anchored to 96-well plates by AFB1 and antibody. In the presence of HCl and K4Fe(CN)6, PBNPs formed in situ on the MNP surface, thereby achieving photothermal and colorimetric signal readout due to their photothermal effect and intrinsic peroxidase-like activity. Based on fluorescence quenching by MNPs, Cy5 fluorescence was recovered by the in situ generation of PBNPs to facilitate ultrasensitive fluorescence detection. Photothermal and colorimetric signals allow portable/visual point-of-care testing, and fluorescent signals enable accurate determination with a detection limit of 0.54 fg/mL, which is 6333 and 28 times lower than those of photothermal and colorimetric analyses, respectively. We expect that this proposed multimode NLISA can not only reduce the false-positive/negative rates through the multisignal crossdetection in AFB1 monitoring but also provide a universal way of sophisticated instrumentation-free, easy-to-use, cost-effective, and highly sensitive detection of other food hazards. © 2021 American Chemical Society. All rights reserved.
语种：
英文
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A novel approach for modulating the spatial distribution of fat globules in acid milk gel and its effect on the perception of fat-related attributes
作者：
Cheng, Weihua;Liu, Hongna;Shen, Qingwu;Liu, Chengguo;Zhou, Hui;...
期刊：
Food Research International ,2021年140:109990 ISSN：0963-9969
通讯作者：
Luo, Jie
作者机构：
[Shen, Qingwu; Liu, Chengguo; Luo, Jie; Zhou, Hui; Cheng, Weihua] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410114, Peoples R China.;[Liu, Hongna] Northwest Univ National, Coll Life Sci & Engn, Lanzhou 730070, Peoples R China.;[Luo, Jie] Nongda Rd, Changsha 410128, Peoples R China.
通讯机构：
[Luo, Jie] H;[Luo, Jie] N;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410114, Peoples R China.;Nongda Rd, Changsha 410128, Peoples R China.
关键词：
Acid milk gel;Fat spatial distribution;Fat-related attributes;Superimposition;Surface fat content
摘要：
Modulating the inhomogeneous distribution of fat globules within an emulsion gel is now being considered an effective method to increase the perception of fat-related sensory attributes. However, the methods for preparing the inhomogeneous gel were relatively complicated in previous studies. In the present study, milks enriched with different sizes of fat globule were obtained and then used to prepare glucono-δ-lactone-induced milk gels. The gels with different spatial distributions of fat globules were obtained through natural creaming. To ensure the high fat content layer exist on the gel surface, the two gels made from the same milk were superimposed from the bottom to form a new gel. In situ confocal microscopy showed that under the same overall fat content, the superimposed gel containing larger fat globules (L-L gel) exhibited the greatest inhomogeneity in microstructure with the highest average surface fat area fraction (10.9%), and the largest difference in fat content between the surface and the inside layers (9.1%). To illustrate the effect of inhomogeneous distribution of fat globules in gels on the perception of fat-related attributes, quantitative descriptive sensory analysis as well as the lubrication properties measurement under simulated oral processing conditions were carried out. The results showed the superimposed gels exhibited higher creaminess ratings and lower friction coefficients at 20 mm/s than those of the original gels. Overall, the study modulated the spatial distribution of fat globules in acid milk gels through natural creaming and superimposition and illustrated its positive effect on the perception of fat-related sensory attributes. © 2020 Elsevier Ltd
语种：
英文
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Oxidation induced by dielectric barrier discharge (DBD) plasma treatment reduces IgG/IgE binding capacity and improves the functionality of glycinin
作者：
Liu, Zhi-Wei;Zhou, Ying-Xue;Wang, Feng;Tan, Yi-Cheng;Cheng, Jun-Hu;...
期刊：
Food Chemistry ,2021年363:130300 ISSN：0308-8146
通讯作者：
Liu, Zhi-Wei(zwliu@hunau.edu.cn)
作者机构：
[Tan, Yi-Cheng; Zhou, Ying-Xue; Liu, Zhi-Wei; Wang, Feng] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.;[Liu, Xiu-Bin] Hunan Agr Univ, Coll Anim Sci & Technol, Changsha 410128, Peoples R China.;[Cheng, Jun-Hu] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China.;[Bekhit, Alaa El-Din] Univ Otago, Dept Food Sci, Dunedin 9054, New Zealand.;[Aadil, Rana Muhammad] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad 38000, Pakistan.
通讯机构：
[Zhi-Wei Liu; Xiu-Bin Liu] C;[Rana Muhammad Aadil] N;National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan<&wdkj&>College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
关键词：
Antigenicity;DBD plasma;Glycinin;IgG/IgE-binding
摘要：
The effect of dielectric barrier discharge (DBD) plasma treatment times from 2 to 5 min at 40 kV on IgG/IgE binding capacity and functionality of soybean glycinin was examined. A substantial reduction in the binding capacity (91.64% for IgG and 81.49% for IgE) was obtained after 5 min of plasma treatment, as determined by western-blot and ELISA analyses. Further studies demonstrated that the elimination of antigenicity and allergenicity of glycinin was directly related to plasma-induced structural changes on two aspects. A conformational alteration caused by oxidation of peptide bond amino groups, accompanied with an oxidation of Trp, Tyr, and Phe amino acid residues, which was confirmed by surface hydrophobicity, multi-spectroscopic analysis, and amino acid analysis. The cleavage of polypeptide chains inevitably partially diminished the linear epitopes, resulting in a primary decline in IgG/IgE binding capacity. Additionally, an increase in the solubility from 10.78 ± 0.35 to 65.96 ± 1.86% and significant increase in the emulsifying ability from 21.08 ± 2.64 to 160.29 ± 4.12 m2/g were observed after treatment of the plasma for 2 min. The present results confirm the potential use of DBD for the production of hypoallergenic soy protein-based products and improving their technical functions such as solubility and emulsifying ability. © 2021 Elsevier Ltd
语种：
英文
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基于近红外光谱技术的不同产地茯苓块无损鉴别
作者：
李嘉仪;余梅;郑郁;李跑
期刊：
分析试验室 ,2021年40(12):1381-1386 ISSN：1000-0720
通讯作者：
Zheng, Yu(lixiazheng@sina.com);Li, Pao(lipao@live.cn)
作者机构：
[李嘉仪; 余梅; 李跑] College of Food Science and Technology, Hunan Agricultural University, Changsha;410128, China;[郑郁] School of Medicine, Hunan Normal University, Changsha;410006, China;Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha
关键词：
近红外光谱技术;茯苓;化学计量学;Fisher线性判别分析
摘要：
基于近红外光谱技术,建立了不同产地茯苓块快速无损鉴别方法。利用近红外光谱仪采集了8个不同产地茯苓块的光谱信息;通过单一及组合预处理方法消除光谱中的多种干扰;结合主成分分析方法、软独立模式分类法和Fisher线性判别分析方法分别构建了不同产地茯苓块的鉴别模型。结果表明:光谱中存在较为明显的背景以及噪声干扰;仅采用主成分分析结合光谱预处理的方法无法实现不同产地茯苓块的准确鉴别分析,鉴别率仅为14.1%;采用软独立模式分类法可显著提高不同产地茯苓块的鉴别率,采用原始光谱或去趋势预处理可获得最佳鉴别结果,鉴别率为54.2%;采用Fisher线性判别分析方法时,用原始光谱即可得到最佳鉴别结果,鉴别率为91.7%。以上结果表明,近红外光谱技术结合Fisher判别分析方法可实现不同产地茯苓块的准确鉴别分析。
语种：
中文
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Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during storage
作者：
Xu, Haishan;Wang, Yingrui;Ding, Shenghua;Zhou, Hui;Jiang, Liwen;...
期刊：
Journal of Food Science and Technology ,2021年58(10):3712-3724 ISSN：0022-1155
通讯作者：
Wang, Rongrong
作者机构：
[Wang, Yingrui; Wang, Rongrong; Xu, Haishan; Zhou, Hui; Jiang, Liwen] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.;[Ding, Shenghua] Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Peoples R China.
通讯机构：
[Wang, Rongrong] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.
关键词：
Green peppers;Hydrothermal-calcium chloride;Pectin characteristics;Related quality;Storage
摘要：
Effects of hydrothermal (HT)-calcium chloride (CaCl2) treatment on pectin characteristics and related quality in green peppers during storage were assessed. The results showed that the changes of physicochemical quality in all green peppers were similar during storage. Weight loss percentage increased, firmness, the content of free water and bound water decreased during storage. Water-soluble pectin (WSP) notably increased, but sodium carbonate-soluble pectin (SSP) and chelate-soluble pectin (CSP) decreased. Galacturonic acid (GalUA), rhamnose (Rha), galactose (Gal), and arabinose (Ara) were the crucial compositions in the backbone and branched chains of pectin in green peppers. Rha and Gal increased, but Ara decreased in pectin after storage. The changes in the ratio of Rha/GalUA, Ara/Gal, and (Gal + Ara)/Rha represented that the backbone and branched chains of pectin in green peppers depolymerized to some extent after storage. Comparing with other green peppers, HT-CaCl2 treated green peppers posed lower weight loss percentage and WSP content, higher firmness, the content of free water, bound water, SSP, and CSP during storage. Otherwise, most pectin compositions in HT-CaCl2 treated green peppers showed high molar ratio after storage. Hence, HT-CaCl2 treatment was an effective way to retain pectin characteristics and related quality of green peppers, and further inhibited the softening of green peppers during storage.
语种：
英文
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Combining GC-MS and chemometrics to assess the quality of camellia seed oils [Combinación de GC-MS y quimiometría para evaluar la calidad de los aceites de semillas de camelia]
作者：
Peng, Simin;Huang, Tianzhu;Peng, Yali;Zhang, Pengfei;Liao, Luyan;...
期刊：
CyTA - Journal of Food ,2021年19(1):625-633 ISSN：1947-6337
通讯作者：
Wu, Weiguo(1061051403@qq.com)
作者机构：
[Wu, Weiguo; Liao, Luyan; Peng, Simin] Hunan Agr Univ, Coll Food Sci & Technol, Nongda Rd 1, Changsha 410128, Hunan, Peoples R China.;[Huang, Tianzhu] Zhongzhan Camellia Oil Co Ltd, Res & Dev Dept, Changsha, Peoples R China.;[Peng, Yali] Shenzhen Total Test Technol Co Ltd, Res & Dev Dept, Shenzhen, Peoples R China.;[Zhang, Pengfei] Huaihua Inst Food & Drug Control, Res & Dev Dept, Huaihua, Peoples R China.
通讯机构：
[Weiguo Wu] C;College of Food Science and Technology, Hunan Agricultural University, Changsha, P. R. China
关键词：
Camellia seed oil;fatty acids;principal component analysis;fisher discriminant analysis;adulteration
摘要：
Chemometric tools and GC-MS were employed to detect the adulteration of camellia seed oil. In the training set, 65 samples were formulated by blending pure camellia seed oil with varying concentrations of soybean, peanut and rapeseed oil and their fatty acid contents were used in chemometric analysis. Principal Component analysis revealed the distribution patterns of samples that showed a clear stratiform agglomeration according to varying amount of camellia seed oil. Fisher Discriminant Analysis (FDA) was combined to establish the classification models and the correct classification rate of cross-validation model and original model reached 92.5% and 82.5%, respectively. To test the quality of the model, a new test set was prepared and the results showed a high accuracy of 88%. This was indicated that the developed discrimination model established by PCA plus FDA was efficient in predicting the presence of other low-price edible oils in camellia seed oils. © 2021 The Author(s). Published with license by Taylor & Francis Group, LLC.
语种：
英文
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Illumina MiSeq sequencing reveals microbial community succession in salted peppers with different salinity during preservation
作者：
Chen, Mengjuan;Qin, Yeyou;Deng, Fangming;Zhou, Hui;Wang, Rongrong;...
期刊：
Food Research International ,2021年143:110234 ISSN：0963-9969
通讯作者：
Jiang, Liwen
作者机构：
[Deng, Fangming; Wang, Rongrong; Chen, Mengjuan; Liu, Yang; Zhou, Hui; Jiang, Liwen; Li, Pao] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.;[Deng, Fangming; Wang, Rongrong; Liu, Yang; Zhou, Hui; Jiang, Liwen; Li, Pao] Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Peoples R China.;[Qin, Yeyou] Hunan Tantanxiang Biotechnol Co Ltd, Changsha 410128, Peoples R China.
通讯机构：
[Jiang, Liwen] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.
会议名称：
8th International Conference on Food Proteins and Colloids (CIPCA)
会议时间：
FEB 17-19, 2020
会议地点：
Univ Campinas, Campinas, BRAZIL
会议主办单位：
Univ Campinas
关键词：
Bacterial diversity;Chopped pepper;Illumina Miseq sequencing technology;Preservation process;Salinity
摘要：
Chopped pepper is one of the traditional fermented pepper products in China. At present, the industrial production method is mainly to preserve the peppers with high salt about 1 year, and then make the product after desalination and seasoning when it is processed. However, the composition and succession of the bacterial community involved in the long-term preservation of salted pepper was complex. In this study, Illumina Miseq sequencing technology was used to reveal the succession in the bacterial community structure of different salted pepper within 10 months of preservation. The results showed that Firmicutes and Proteobacteria were dominant bacteria in all samples at the Phylum level. At the Genus level, among fresh unsalted capsicum, Fructobacillus (44.66%), Enterobacteriaceae unclassified (26.78%), Leuconostoc (12.04%) and Lactococcus (8.45%) had relatively high abundance. Enterobacteriaceae unclassified, Lactobacillus, Marinospirillum and Halomonas were identified as the main dominant bacteria in the samples with 6%-12% (w/w) salinity, and Enterobacteriaceae unclassified mainly appeared in the early stage of preservation. In 15% and 18%(w/w) salinity samples, with the increase of preservation time, the dominant genus was changed from Enterobacteriaceae unclassified to Chromohalobacterter, Tetragenococcus, Halomonas, Halovibrio, etc., while the relative abundance of Lactobacillus remained at an extremely low level. The bacterial structure of 6% (w/w) salinity samples changed significantly during preservation, while the distribution in PCoA analysis of salinity samples of 9% was similar to that of 12%. In the high-salinity samples (15%-18%), the composition of the community was highly similar in 0–6 months, but the composition changed significantly with the increase of the preservation time and the growth of halophilic bacteria (p < 0.01). Pearson correlation analysis was used to investigate that Lactobacillus exhibited a negative correlation with salinity (p < 0.01). And the salinity had a positive correlation with both the species richness and evenness in the samples, which might be the key factor for the change of the microbial community. © 2021 Elsevier Ltd
语种：
英文
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Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
作者：
Chen, Yi;Li, Pao;Liao, Luyan;Qin, Yeyou;Jiang, Liwen;...
期刊：
Food Chemistry ,2021年361:130055 ISSN：0308-8146
通讯作者：
Jiang, Liwen(hnndjlw@163.com)
作者机构：
[Chen, Yi; Liao, Luyan; Liu, Yang; Jiang, Liwen; Li, Pao] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.;[Chen, Yi; Liao, Luyan; Jiang, Liwen; Li, Pao] Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Peoples R China.;[Qin, Yeyou] Hunan Tantanxiang Biotechnol Co Ltd, Changsha 410128, Peoples R China.
通讯机构：
[Liwen Jiang; Yang Liu] C;College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
关键词：
Douchi;Fermentation;HS-GC-IMS;HS-SPME-GC-MS;Volatile compounds
摘要：
The present study investigates volatile organic compound (VOC) compositional changes in Liuyang Douchi during fermentation via a HS-GC-IMS and HS-SPME-GC-MS combination approach. A total of 115 VOCs were identified from Douchi, most of which were accumulated during pile fermentation. Notably, most alcohols and acids decreased with fermentation, while esters, ketones, pyrazines, and phenols accumulated during pile fermentation. Depending on the VOCs identified by GC-IMS/MS, the different fermentation stages of Douchi could be facilely distinguished. Of these, 49 VOCs were regarded as the marker VOCs of Douchi in different fermentation stage: hexanol, hexanal, and propanoic acid was the marker VOCs of the black beans before fermentation and contributing beany and grassy odors; 1-octen-3-ol and 3-octanone supplying a mushroom aroma to the Douchi fermented for 3–9 days; and esters and pyrazine, especially ethyl acetate and 2,6-dimethylpyrazine, contributing the cocoa, fruity, and nutty aromas of matured Douchi. © 2021 Elsevier Ltd
语种：
英文
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利用光谱学方法解析具备高“奶油感”发酵乳的关键质构特征
作者：
周兵;刘天舒;穆硕;王鹏杰;沈清武;...
期刊：
光谱学与光谱分析 ,2021年41(4):1194-1198 ISSN：1000-0593
通讯作者：
Luo, Jie(luojie@hunau.edu.cn)
作者机构：
[周兵; 沈清武; 罗洁] Hunan Agricultural University, College of Food Science and Technology, Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha;410128, China;[刘天舒; 穆硕; 王鹏杰] China Agricultural University, Key Laboratory of Functional Dairy, Beijing;100083, China;[周兵; 沈清武] 410128, China
通讯机构：
[Luo, J.] H;Hunan Agricultural University, China
关键词：
发酵乳;奶油感;多散斑扩散波光谱;多重光散射光谱;质构特征
摘要：
"奶油感"是最受消费者喜好的发酵乳感官属性,反映令人愉悦的特征。为开发无添加但"奶油感"增强型的发酵乳,首先必须明确具备高"奶油感"发酵乳的质构特征。目前关于发酵乳"奶油感"的定义和评价标准尚未统一,关键质构特征尚不清晰。前人研究表明,发酵乳的凝胶网络形成过程及强度、稳定性和表观黏度可能是影响发酵乳感官感知的主要因素。该研究采用多种光谱学手段,解析具有不同强度"奶油感"发酵乳的关键质构特征。以经描述型感官评价得到的五种具备不同"奶油感"强度的发酵乳为研究对象,通过多散斑扩散光谱技术测定发酵乳凝胶网络的形成过程及凝胶强度,通过多重光散射技术来研究发酵乳的稳定性,再辅以流变学分析发酵乳的表观黏度。首先采用多散斑扩散波光谱技术研究具有不同强度"奶油感"发酵乳凝胶过程粒子均方位移的变化,结果显示凝胶的弹性指数突变时间按"奶油感"由弱到强分别为108,115,106,132和143min,表明发酵乳形成凝胶的时间基本呈逐渐增加趋势;凝胶时间的增加可能是因为酪蛋白充分重排聚集形成了更均匀的凝胶网络,从而增强了"奶油感"的感知;弹性指数的终点值代表发酵乳的凝胶强度,结果显示凝胶强度处于适中水平的发酵乳"奶油感"较强。接着利用多重光散射技术评价了发酵乳的稳定性,"奶油感"由弱到强的发酵乳稳定性动力学指数分别为2.2,2.1,1.9,2.0和1.4,表明发酵乳稳定性与发酵乳"奶油感"的感知强度呈正相关。最后利用流变学方法测定了发酵乳的表观黏度,"奶油感"由弱到强的发酵乳表观黏度分别为（0.362±0.016）,（0.271±0.013）,（0.251±0.021）,（0.479±0.031）和（0.343±0.024）Pa·s,表明发酵乳的表观黏度和"奶油感"感知强度不存在相关性。发酵乳的凝胶时间及凝胶稳定性与"奶油感"的感知密切相关。研究为明确发酵乳"奶油感"的关键质构、开发"奶油感"增强型的发酵乳制品提供理论依据。
语种：
中文
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Dielectric-barrier discharge (DBD) plasma treatment reduces IgG binding capacity of β-lactoglobulin by inducing structural changes
作者：
Liu, Zhi-Wei;Liu, Lian-Jie;Zhou, Ying-Xue;Tan, Yi-Cheng;Cheng, Jun-Hu;...
期刊：
Food Chemistry ,2021年358:129821 ISSN：0308-8146
通讯作者：
Liu, Zhi-Wei(zwliu@hunau.edu.cn)
作者机构：
[Tan, Yi-Cheng; Zhou, Ying-Xue; Liu, Zhi-Wei; Liu, Lian-Jie] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.;[Cheng, Jun-Hu] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China.;[Bekhit, Alaa El-Din] Univ Otago, Dept Food Sci, Dunedin 9054, New Zealand.;[Inam-Ur-Raheem, Muhammad; Aadil, Rana Muhammad] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad 38000, Pakistan.
通讯机构：
[Zhi-Wei Liu] C;[Alaa El-Din Bekhit] D;[Rana Muhammad Aadil] N;Department of Food Science, University of Otago, Dunedin 9054, New Zealand<&wdkj&>National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
关键词：
Antigenicity;DBD plasma treatment;IgG binding;β-Lactoglobulin
摘要：
The present study investigated the effects of dielectric-barrier-discharge (DBD) plasma treatment (12 kHz, 40 kV) at 1, 2, 3, and 4 min on the reduction of the immunoglobulin G (IgG) binding capacity of β-lactoglobulin (β-LG). The IgG binding capacity of β-LG was reduced by 58.21% following a plasma treatment time of 4 min, as confirmed by western-blot and ELISA analyses. The reduction in IgG binding capacity of β-LG was directly related to a stepwise change in its structure. The initial drop in the IgG binding capacity of β-LG was found to be caused by conformational alteration, free sulfhydryl exposure and cross-linkage of molecules induced by oxidation of NH–/NH2– functional groups of peptide bonds and of sensitive amino acid residues (Tyr, Trp) as confirmed by SDS-PAGE, surface hydrophobicity and multi-spectroscopic analyses. Plasma treatment of more than 3 min resulted in cleavage of disulfide bonds and fragmentation of β-LG that was confirmed by LC–MS/MS analysis, which resulted a further decline in the IgG binding capacity of β-LG. Plasma treatment therefore has great potential as a substitute treatment for enzymatic hydrolysis for the production of hypoallergenic milk protein-based products. © 2021 Elsevier Ltd
语种：
英文
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Rapid and selective extraction of norfloxacin from milk using magnetic molecular imprinting polymers nanoparticles
作者：
Cao, Yanan;Huang, Zhao;Luo, Lingli;Li, Jiayin;Li, Pao;...
期刊：
Food Chemistry ,2021年353:129464 ISSN：0308-8146
通讯作者：
Liu, Xia
作者机构：
[Cao, Yanan; Luo, Lingli; Huang, Zhao; Li, Jiayin; Liu, Xia; Li, Pao] Hunan Agr Univ, Hunan Prov Key Lab Food Sci & Biotechnol, Coll Food Sci & Technol, Changsha 410128, Peoples R China.;[Liu, Xia] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.
通讯机构：
[Liu, Xia] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.
关键词：
Extraction;Magnetic molecular imprinting polymers;Milk;Norfloxacin
摘要：
The magnetic molecular imprinting polymers nanoparticles (MMIPs NPs) for the extraction of norfloxacin (NOR) were prepared by self-polymerization of dopamine onto the surface of (3-Aminopropyl)triethoxysilane (APTES)-modified Fe3O4 NPs. The MMIPs NPs were characterized by FT-IR spectroscopy, XRD, VSM and TEM. The characterization results show that the MMIPs NPs possess superparamagnetic characteristic with the saturated magnetization value of 38.6 emu/g, and the average particle size of about 14.3 nm. Furthermore, the adsorption performance of the MMIPs NPs was evaluated by the static, dynamic, selective adsorption and reusability experiments. The adsorption capacity of MMINs NPs for NOR is 14.2 mg/g with an imprinted factor of 2.1. About 82.4–102.4% of the added NOR (20, 40, 60 μg/mL) were recovered from fortified milk samples with MMIPs NPs as sorbent. Moreover, the MMIPs NPs can be reused for at least six times. © 2021 Elsevier Ltd
语种：
英文
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