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A [email protected] based thermo-sensitive molecularly imprinted fluorescence sensor for effective detection of β-lactoglobulin allergen in milk products.

Authors:
Liping Hong Mingfei Pan Xiao Yang Xiaoqian Xie Kaixin Liu Jingying Yang Shan Wang Shuo Wang

J Nanobiotechnology 2022 Jan 25;20(1):51. Epub 2022 Jan 25.

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, 300457, China.

In this study, a thermo-sensitive molecularly imprinted fluorescence sensor was developed for the specific detection of β-Lactoglobulin (β-LG) allergen in milk products. The metal-organic frameworks (MIL-100) with a high specific surface area was coated on the surface of upconversion micro-particles (UCMPs). As the core, an imprinted polymer layer allowing for swelling and shrinking with response to temperature was prepared, which exhibited high adsorption and mass transfer capabilities for β-LG allergen. The fluorescence intensity of [email protected]@MIP decreased linearly with the concentration of β-LG in the range of 0.1-0.8 mg mL, and the limit of detection was 0.043 mg mL. The imprinting factor reached 3.415, which indicated that excellent specificity of the [email protected]@MIP for β-LG allergen. In the analysis of β-LG allergen in actual milk samples, the proposed [email protected]@MIP fluorescence sensor produced reliable and accurate results (recovery: 86.0-98.4%, RSD: 2.8-6.8%), closely related to the results of standard HPLC method (correlation coefficient: 0.9949), indicating that its feasibility in the detection of β-LG allergen.

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Source
http://dx.doi.org/10.1186/s12951-022-01258-3DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8787952PMC
January 2022

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A [email protected] based thermo-sensitive molecularly imprinted fluorescence sensor for effective detection of β-lactoglobulin allergen in milk products.

Authors:
Liping Hong Mingfei Pan Xiao Yang Xiaoqian Xie Kaixin Liu Jingying Yang Shan Wang Shuo Wang

J Nanobiotechnology 2022 Jan 25;20(1):51. Epub 2022 Jan 25.

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, 300457, China.

In this study, a thermo-sensitive molecularly imprinted fluorescence sensor was developed for the specific detection of β-Lactoglobulin (β-LG) allergen in milk products. The metal-organic frameworks (MIL-100) with a high specific surface area was coated on the surface of upconversion micro-particles (UCMPs). As the core, an imprinted polymer layer allowing for swelling and shrinking with response to temperature was prepared, which exhibited high adsorption and mass transfer capabilities for β-LG allergen. Read More

View Article and Full-Text PDF
January 2022
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Antigenicity and Safety Evaluation of 7-2 Screened to Reduce α-Casein Antigen.

Authors:
Guangqing Mu Zhao Zhang Jiayi Wang Shujuan Jiang Hongxin Wang Yunpeng Xu Xinling Li Lei Chi Yue Li Yanfeng Tuo Xuemei Zhu

Foods 2021 Dec 29;11(1). Epub 2021 Dec 29.

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

α-Casein (α-CN) is considered the main allergen in bovine milk. Lactic acid bacteria (LAB) fermentation can hydrolyze milk protein and therefore reduce the antigenicity. In this paper, a LAB reducing the antigenicity of casein, identified as 7-2 ( 7-2), was primarily identified by screening for protein hydrolysis ability using a method involving the determination of released free amino acid with further selection for the ideal antigenicity-reducing capability by enzyme-linked immunosorbent assay (ELISA). Read More

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