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Food Science and Human Wellness 2024年第2期13卷 1029-1039页

作者： Chen Chen Yingfang Zhang Ximo Wang xuguang qiao Geoffrey I.N.Waterhouse Zhixiang Xu Key Laboratory of Food Processing Technology and Quality Control in Shandong Province College of Food Science and EngineeringShandong Agricultural UniversityTai’an 271018China School of Chemical Sciences The University of AucklandAuckland 1142New Zealand

Herein,a novel interference-free surface-enhanced Raman spectroscopy(SERS)strategy based on magnetic nanoparticles(MNPs)and aptamer-driven assemblies was proposed for the ultrasensitive detection of histamine.A core-satellite SERS aptasensor was constructed by combining aptamer-decorated Fe_(3)O_(4)@Au MNPs(as the recognize probe for histamine)and complementary DNA-modified silver nanoparticles carrying 4-mercaptobenzonitrile(4-MBN)(Ag@4-MBN@Ag-c-DNA)as the SERS signal probe for the indirect detection of *** an applied magnetic field in the absence of histamine,the assembly gave an intense Raman signal at“Raman biological-silent”region due to *** the presence of histamine,the Ag@4-MBN@Ag-c-DNA SERS-tag was released from the Fe_(3)O_(4)@Au MNPs,thus decreasing the SERS *** optimal conditions,an ultra-low limit of detection of 0.65×10^(-3)ng/mL and a linear range 10^(-2)-10^5 ng/mL on the SERS aptasensor were *** histamine content in four food samples were analyzed using the SERS aptasensor,with the results consistent with those determined by high performance liquid *** present work highlights the merits of indirect strategies for the ultrasensitive and highly selective SERS detection of small biological molecules in complex matrices.

关键词： Surface-enhanced Raman spectroscopy Raman biological-silent region Aptamer Histamine detection Universal SERS-tag

Fabrication， characterization， antihypertensive effect and potential mechanisms of a novel angiotensin I-converting enzyme inhibitory peptide derived from garlic by-products

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Food Science and Human Wellness 2024年

作者： Lu Xiang Zhenjia Zheng Yongqiu Qi Haihua Chen Zhichang Qiu xuguang qiao Key Laboratory of Food Nutrition and Health in Universities of Shandong， College of Food Science and Engineering， Shandong Agricultural University College of Food Science and Engineering， Qingdao Agricultural University Department of Food Science， University of Massachusetts 102 Holdsworth Way， Amherst， Massachusetts 01003， United States

The valorisation of vegetable by-products is a promising strategy to combat climate change and achieve global carbon neutrality goals. This study aimed to exploit the high-value utilization of garlic by-products and to investigate the antihypertensive effects and potential mechanisms of the resulting angiotensin-converting enzyme （ACE）1inhibitory peptides. After protein extraction， enzymatic hydrolysis， and activity-directed fractionation， a potent and highly stable ACE inhibitory peptide (IC50value: 31.38 μmol/L) was obtained， which was identified as VWAS and acted as a competitive inhibitor. VWAS stably bound to key residues in the ACE active center mainly through hydrogen bonding interactions and effectively lowered blood pressure in spontaneously hypertensive rats via alleviating renal and cardiac injuries， improving endothelial dysfunction， and regulating the renal renin-angiotensin system， antioxidant system， and anti-inflammatory system. These findings suggested that garlic protein-derived peptide （VWAS） was a desirable candidate for antihypertensive functional foods and provided guidance for the high-value utilization of garlic by-products.

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Bifunctional ZrO@ZIF-90 nanozyme with high phosphohydrolase activity for sensitive electrochemical detection of methyl parathion

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Food Science and Human Wellness 2024年

作者： Xiaomin Pang Geoffrey I.N.Waterhouse Ruiqiang Wang xuguang qiao Yufeng Sun Zhixiang Xu Key Laboratory of Food Nutrition and Healthy in Universities of Shandong， College of Food Science and Engineering， Shandong Agricultural University School of Chemical Sciences， the University of Auckland Shandong Cayon Testing Co.， Ltd.

In this work， a novel bifunctional zirconium dioxide @ zeolitic imidazolate framework-90 (ZrO2@ZIF-90) nanozyme was successfully developed for the catalytic degradation and electrochemical detection of methyl parathion (MP). The ZrO2@ZIF-90 nanozyme with phosphatase hydrolysis activity can convert MP into p-nitrophenol (p-NP). The addition of ZrO2riched in Lewis acid Zr(IV) sites significantly enhanced the phosphatase hydrolysis activity of ZIF-90. ZrO2@ZIF-90 also displayed satisfactory electrocatalytic performance on account of the high surface area， high porosity and powerful enrichment ability of the ZIF-90 and the excellent ion transfer capacity of ZrO2. A ZrO2@ZIF-90 nanozyme modified glassy carbon electrode (ZrO2@ZIF-90/GCE) was then fabricated to analyze p-NP formed through MP degradation. Under the optimized conditions， the developed sensor displayed satisfactory analytical performance with a low limit of detection of 0.53 μmol L-1and two wide linear ranges (3-10 μmol L-1and 10-200 μmol L-1). ZrO2@ZIF-90 nanozyme accomplished to the degradation and electrochemical detection of MP in river water and spiked fruits. This study identifies a promising new strategy for the design of bifunctional nanozymes for the detection of environmental hazards.

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Covalent organic framework/carbon black/molecularly imprinted polydopamine composites for the selective recognition and electrochemical detection of ciprofloxacin

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Food Science and Human Wellness 2024年

作者： Yufeng Sun Yongfeng Chen Xiaomin Pang Geoffrey I.N.Waterhouse xuguang qiao Zhixiang Xu Key Laboratory of Food Processing Technology and Quality Control in Shandong Province， College of Food Science and Engineering， Shandong Agricultural University School of Chemical Sciences， The University of Auckland

In this work， a novel electrochemical sensor based on covalent organic framework@carbon black@molecularly imprinted polydopamine （COF@CB@MPDA） was developed for selective recognition and determination of ciprofloxacin （CF）. COF@CB@MPDA possessed good water dispersibility and was synthesized by the self-polymerization of dopamine under alkaline conditions in the presence of the COF， CB and CF. The high surface area COF enhanced the adsorption of CF， whilst CB gave the composites high electrical conductivity to improve the sensitivity of the proposed COF@CB@MPDA/GCE sensor. The specific recognition of CF by COF@CB@MPDA involved hydrogen bonding and van der Waals interactions. Under optimized conditions， the sensor showed a good linear relationship with CF concentration over the range 5.0 × 10-7mol/L and 1.0 × 10-4mol/L， with a limit of detection （LOD） of 9.53 × 10-8mol/L. Further， the developed sensor exhibited high selectivity， repeatability and stability for CF detection in milk and milk powders. The method used to fabricate the COF@CB@MPDA/GCE sensor could be easily adapted for the selective recognition and detection of other antibacterial agents and organic pollutants in the environment.

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A highly sensitive electrochemical sensing platform based on Zn-CuGaO@CMK-3 signal amplification for simultaneous detection of the sunset yellow and tartrazine in foods

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Food Science and Human Wellness 2024年

作者： Yongfeng Chen Rui Gao Yufeng Sun Ruiqiang Wang Geoffrey I.N.Waterhouse xuguang qiao Zhixiang Xu College of Food Science and Engineering， Shandong Agricultural University Shandong Cayon Testing Co.， LTD. School of Chemical Sciences， The University of Auckland

In this work， a highly sensitive electrochemical sensor based on Zn-doped copper gallium oxide@ordered mesoporous carbon (Zn-CuGaO2@CMK-3) for signal amplification was successfully developed for the simultaneous detection of sunset yellow （SY） and tartrazine （TZ） in foods. Compared with CuGaO2@CMK-3， Zn-CuGaO2@CMK-3 offered enhanced conductivity and catalytic properties owing to the improved carrier density， which was beneficial to the electrooxidation of SY and TZ. Under the optimal testing conditions， the constructed Zn-CuGaO2@CMK-3/GCE sensor offered a wide linear concentration range （0.25 to 100.00 μmol/L） for the detection of both SY and TZ. The limits of detection for SY and TZ were 0.044 μmol/L and 0.059 μmol/L， respectively. Recovery experiments were performed in milk， white vinegar and biscuit samples， yielding satisfactory recoveries （82.70%-114.80%）. Furthermore， the sensor was successfully applied to the determination of the SY and TZ residues in two kinds of carbonated drinks， and the results were nearly consistent with those detected by the high performance liquid chromatography （HPLC） method （P＞0.05）.

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Creating burdock polysaccharide-oleanolic acid-ursolic acid nanoparticles to deliver enhanced anti-inflammatory effects:fabrication,structural characterization and property evaluation

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Food Science and Human Wellness 2023年第2期12卷 454-466页

作者： Shanshan Zhu Zhichang Qiu xuguang qiao Geoffrey I.N.Waterhouse Wenqing Zhu Wenting Zhao Qiuxia He Zhenjia Zheng Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and EngineeringShandong Agricultural UniversityTai’an 271018China The School of Chemical Sciences The University of AucklandAuckland 1025New Zealand Institute of Agri-food Processing and Nutrition Vegetable Research CenterBeijing Academy of Agriculture and Forestry SciencesBeijing 100097China Biology Institute Qilu University of Technology(Shandong Academy of Sciences)Jinan 250103China

This study explored the potential of polysaccharides from Actium lappa(ALPs)as natural wall materials for producing ALP-based nanoparticles to deliver poorly water-soluble oleanolic acid(OA)and ursolic acid(UA).Encapsulating OA+UA with ALPs(ALP:OA+UA,50:1;OA:UA,1:1)changed the crystalline nature to a more amorphous state through hydrogen bonding and involving O-H/C-O/O-C-O ***-OA/UA nanoparticles had a particle size and zeta potential(in water)of 199.1 nm/-7.15 mV,with a narrow unimodal size distribution,and excellent pH,salt solution,temperature and storage *** with ALPs,ALPOA/UA nanoparticles showed enhanced anti-inflammatory activity(especially at a dose of 100μg/mL)in a CuSO-induced zebrafish inflammation model via down-regulating the NF-κB signalling pathway and gene expression of associated transcription factors and cytokines(TNF-α,IL-1βand IL-8).Therefore,ALP-based nanoparticles are natural and anti-inflammatory carriers for hydrophobic bioactive molecules.

关键词： Encapsulation Structural features Particle size Zeta potential Thermodynamic properties In vivo verification

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脱水蒜片干燥工艺的节能优化

农业工程学报 2009年第7期25卷 279-282页

作者：张晶晶曹鹏乔旭光山东农业大学食品科学与工程学院泰安271018 烟台出入境检验检疫局烟台264000

为了减少脱水蒜片干燥过程的能量消耗,该文选取干燥介质温度,切片厚度、装料量3个因素,运用二次正交旋转组合设计的方法,对热风循环法生产脱水蒜片的工艺参数进行优化,得到了生产条件与脱水蒜片能量消耗及产量之间的数学关系,其最佳生... 详细信息

为了减少脱水蒜片干燥过程的能量消耗,该文选取干燥介质温度,切片厚度、装料量3个因素,运用二次正交旋转组合设计的方法,对热风循环法生产脱水蒜片的工艺参数进行优化,得到了生产条件与脱水蒜片能量消耗及产量之间的数学关系,其最佳生产条件为干燥介质温度为62.3℃,切片厚度为2.38mm,装料量为2.69kg/m2,预测理论最小能耗1.96kWh/kg。按62℃、2.4mm、2.7kg/m2进行验证试验,实际生产能耗2.05kWh/kg,产量为4.11kg/h,与国内一般生产的平均能耗相比较,可节能27%左右。

关键词：节能热风循环干燥干燥工艺优化脱水蒜片

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大蒜绿变物质的提取及其分离

食品与发酵工业 2006年第3期32卷 106-108页

作者：王岩乔旭光山东农业大学食品学院

研究了提取及分离纯化大蒜绿变物质的方法。结果表明,体积分数为80%的甲醇溶液,按料液比1∶3(g:mL),室温浸提24h,提取效果最好;利用薄层层析法进行色素的分离纯化,确定展层剂为体积分数77%甲醇、3%乙酸乙酯、0.24%HCl的水溶液,最终能达... 详细信息

研究了提取及分离纯化大蒜绿变物质的方法。结果表明,体积分数为80%的甲醇溶液,按料液比1∶3(g:mL),室温浸提24h,提取效果最好;利用薄层层析法进行色素的分离纯化,确定展层剂为体积分数77%甲醇、3%乙酸乙酯、0.24%HCl的水溶液,最终能达到初步分离纯化的目的。

关键词：大蒜绿变色素提取分离纯化

大蒜γ-谷氨酰转肽酶的分离纯化和部分酶学性质研究

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中国食品学报 2009年第1期9卷 41-45页

作者：赵飞乔旭光山东农业大学食品学院山东泰安271018

对大蒜中γ-谷氨酰转肽酶进行分离纯化并对其部分酶学性质进行研究。依次采用硫酸铵沉淀法、Phenyl-SepharoseCL-4B疏水层析法、ConA-Sepharose亲和层析法纯化γ-谷氨酰转肽酶。经SDS-PAGE测定,酶的分子质量为68000Da,其所含2个亚基的... 详细信息

对大蒜中γ-谷氨酰转肽酶进行分离纯化并对其部分酶学性质进行研究。依次采用硫酸铵沉淀法、Phenyl-SepharoseCL-4B疏水层析法、ConA-Sepharose亲和层析法纯化γ-谷氨酰转肽酶。经SDS-PAGE测定,酶的分子质量为68000Da,其所含2个亚基的分子质量分别为54000Da和14000Da;由苯酚-硫酸法测得酶的含糖量为11.31%;根据β-消除反应推测其糖肽键类型为N-型,其最大吸收波长为275nm。

关键词：大蒜 γ-谷氨酰转肽酶纯化

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蒜片加工废水中大蒜素动态提取研究

中国食品学报 2021年第2期21卷 221-228页

作者：李宁阳刘鸿旭卢晓明乔旭光山东农业大学食品科学与工程学院山东泰安271018 山东省高校食品加工技术与质量控制重点实验室山东泰安271018

采用自行设计的连续动态萃取系统对大蒜加工废水中的大蒜素进行连续动态提取研究。以大蒜加工废水为原料,以植物油抽提溶剂为提取溶剂,做大蒜素提取单因素试验。在单因素试验的基础上,采用Box-Behnken试验设计和响应面(RSM)分析法,以大... 详细信息

采用自行设计的连续动态萃取系统对大蒜加工废水中的大蒜素进行连续动态提取研究。以大蒜加工废水为原料,以植物油抽提溶剂为提取溶剂,做大蒜素提取单因素试验。在单因素试验的基础上,采用Box-Behnken试验设计和响应面(RSM)分析法,以大蒜素得率及提取率为响应值绘制响应面图和等高线图,建立大蒜素连续动态提取的二次回归方程。考察连续循环次数、有机溶剂体积分数及连续进样速度对大蒜素提取量及提取率的影响。试验结果表明:连续循环次数对大蒜素得率及提取率的影响最大,有机溶剂体积分数次之,连续进样速度对其影响最小。通过联合求解法确定大蒜素最佳提取参数是:连续循环次数4次,有机溶剂体积分数50%,大蒜加工废水连续进样速度4 cm/s。在此条件下做3次重复试验,测得大蒜素得率为75.098 mg/L,大蒜素提取率为87.450%。

关键词：大蒜加工废水大蒜素连续动态萃取响应面分析