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Luo P, Ai J, Wang Q, Lou Y, Liao Z, Giampieri F, Battino M, Sieniawska E, Bai W, Tian L. Enzymatic treatment shapes in vitro digestion pattern of phenolic compounds in mulberry juice. Food Chem 2025; 469:142555. [PMID: 39708646 DOI: 10.1016/j.foodchem.2024.142555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2024] [Revised: 11/25/2024] [Accepted: 12/15/2024] [Indexed: 12/23/2024]
Abstract
The health benefits of mulberry fruit are closely associated with its phenolic compounds. However, the effects of enzymatic treatments on the digestion patterns of these compounds in mulberry juice remain largely unknown. This study investigated the impact of pectinase (PE), pectin lyase (PL), and cellulase (CE) on the release of phenolic compounds in whole mulberry juice. The digestion patterns were further evaluated using an in vitro simulated digestion model. The results revealed that PE significantly increased chlorogenic acid content by 77.8 %, PL enhanced cyanidin-3-O-glucoside by 20.5 %, and CE boosted quercetin by 44.5 %. Following in vitro digestion, the phenolic compound levels decreased differently depending on the treatment, while cyanidin-3-O-rutinoside content increased across all groups. In conclusion, the selected enzymes effectively promoted the release of phenolic compounds in mulberry juice. However, during gastrointestinal digestion, the degradation of phenolic compounds surpassed their enhanced release, with effects varying based on the compound's structure.
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Affiliation(s)
- Peihuan Luo
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, College of Life Science and Technology, Jinan University, Guangzhou 510632, China
| | - Jian Ai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, College of Life Science and Technology, Jinan University, Guangzhou 510632, China
| | - Qiongyao Wang
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, College of Life Science and Technology, Jinan University, Guangzhou 510632, China
| | - Yihang Lou
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, College of Life Science and Technology, Jinan University, Guangzhou 510632, China
| | - Zhiwei Liao
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, College of Life Science and Technology, Jinan University, Guangzhou 510632, China
| | - Francesca Giampieri
- Department of Clinical Science, Polytechnic University of Marche, Ancona 60130, Italy; Research Group on Foods, Nutritional Biochemistry and Health, European University of Atlantico, Isabel Torres 21, Santander 39011, Spain
| | - Maurizio Battino
- Department of Clinical Science, Polytechnic University of Marche, Ancona 60130, Italy; Research Group on Foods, Nutritional Biochemistry and Health, European University of Atlantico, Isabel Torres 21, Santander 39011, Spain
| | - Elwira Sieniawska
- Department of Natural Products Chemistry, Medical University of Lublin, Lublin, Poland
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, College of Life Science and Technology, Jinan University, Guangzhou 510632, China.
| | - Lingmin Tian
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, College of Life Science and Technology, Jinan University, Guangzhou 510632, China.
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Zhang T, Lu R, Wang G, Sun X, Li J, Mizaikoff B. Glucose sandwich assay based on surface-enhanced Raman spectroscopy. Analyst 2023; 148:4310-4317. [PMID: 37470091 DOI: 10.1039/d3an00481c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/21/2023]
Abstract
A facile and sensitive glucose sandwich assay using surface-enhanced Raman scattering (SERS) has been developed. Glucose was captured by 3-aminopheyonyl boronic acid (APBA) modified Ag nanoparticles decorated onto a polyamide surface. Then, Ag nanoparticles modified with 3-amino-6-ethynylpicolinonitrile (AEPO) and APBA were used as SERS tags. APBA forms specific cis-diol compounds with glucose molecules avoiding interference by other saccharides and biomolecules in urine enabling its selective detection. As the actual Raman reporter, AEPO exhibited a distinctive SERS peak in the Raman silent region, thus increasing the sensitivity of the glucose detection to 10-11 M. Additionally, the developed SERS assay was reusable, and its applicability in artificial urine samples demonstrated future clinical utility confirming the potential of this innovative technology as a diagnostic tool for glucose sensing.
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Affiliation(s)
- Tingting Zhang
- Jiangsu Key Laboratory of Chemical Pollution Control and Resources Reuse, School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing 210094, People's Republic of China.
| | - Rui Lu
- Jiangsu Key Laboratory of Chemical Pollution Control and Resources Reuse, School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing 210094, People's Republic of China.
| | - Gongying Wang
- Jiangsu Key Laboratory of Chemical Pollution Control and Resources Reuse, School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing 210094, People's Republic of China.
| | - Xiuyun Sun
- Jiangsu Key Laboratory of Chemical Pollution Control and Resources Reuse, School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing 210094, People's Republic of China.
| | - Jiansheng Li
- Jiangsu Key Laboratory of Chemical Pollution Control and Resources Reuse, School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing 210094, People's Republic of China.
| | - Boris Mizaikoff
- Institute of Analytical and Bioanalytical Chemistry, Ulm University, Albert Einstein Allee 11, 89081 Ulm, Germany
- Hahn-Schickard, Ulm Sedanstrasse 14, 89077 Ulm, Germany.
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Fabrication of an Ag-based SERS nanotag for histamine quantitative detection. Talanta 2023; 256:124256. [PMID: 36641996 DOI: 10.1016/j.talanta.2023.124256] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/07/2023]
Abstract
A crucial issue in analytical science and physiology is the detection of histamine with high sensitivity, specificity and credibility, which served as an important neurotransmitter in biofluids. Despite the high sensitivity of surface-enhanced Raman spectroscopy (SERS) at the level of single molecule, there are still challenges in providing high sensitivity for histamine with a small cross section. For the selective detection of histamine using SERS, a highly sensitive sandwich structure substrate combining Fe3O4 and an Ag-based SERS nanotag was developed. The Fe3O4@SiO2-COOH served as a capture component for enriching histamine. Upon functionalized Ag nanoparticles with glycine (Gly) and (3-Aminopheyonyl) boronic acid (APBA), they were then used to connect with histamine and serve as a SERS nanotag, respectively. A linear relationship between the Raman intensity and the histamine concentration was observed over the range 10-4-10-8 M with a limit of detection of 7.24 × 10-9 M. This methodology also exhibited good selectivity in the presence of other neurotransmitters. With our new approach, histamine can be detected sensitively and reliably in fish samples, which indicates the potential prospect of an effective method for analyzing histamine in complex specimens.
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