One-Step and Colorimetric Detection of Fish Freshness Indicator Hypoxanthine Based on the Peroxidase Activity of Xanthine Oxidase Grade I Ammonium Sulfate Suspension

doi:10.3389/fmicb.2021.791227

	One-Step and Colorimetric Detection of Fish Freshness Indicator Hypoxanthine Based on the Peroxidase Activity of Xanthine Oxidase Grade I Ammonium Sulfate Suspension
	Guo, Chen 1; You, Shuhan 1; Li, Changmei 1; Chen, Tiantian2 ; Wang, Xiudan1
	2021-12-02
发表期刊	FRONTIERS IN MICROBIOLOGY
卷号	12 页码:8
通讯作者	Chen, Tiantian(wangxiudan@qust.edu.cn) ; Wang, Xiudan(chentian0819@163.com)
摘要	The global food waste problem, especially aquatic product spoilage, stimulates the accurate freshness analysis of food products. However, it still remains a great challenge to realize in-field determination of fish freshness at the time of use. In the present study, a colorimetric enzyme biosensor was developed for one-step detection of hypoxanthine (Hx), which is an important intermediate of adenosine triphosphate decomposition during fish storage. We demonstrate that xanthine oxidase grade I ammonium sulfate suspension (XOD-ASS) possesses peroxidase activity. It can oxidize different peroxidase substrates, including 3,3 ',5,5 '-tetramethylbenzidine, 2,2 '-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, and o-phenylenediamine in the presence of H2O2, producing visible color reactions. Further experiments indicate that XOD-ASS displayed effective peroxidase activity and could be used for H2O2 detection. Based on this, a one-step Hx detection method was established using only XOD-ASS as the catalyst. The method displays a good linear relationship in the range from 20 to 100 mu M with a detection limit of 6.93 mu M. Additionally, we successfully applied this method in testing Hx accumulation in sea bass fish samples of different storage times. The recovery values range from 97.44 to 102.56%. It is exciting to note that, compared with other methods, our proposed method provides a robust advantage on the economic reaction system, ease of preparation, short time consumption, and moderate reaction temperature. We believe that this method shows good application prospects for on-site fish freshness determination.
关键词	hypoxanthine fish freshness colorimetric one-step detection XOD-ASS
DOI	10.3389/fmicb.2021.791227
收录类别	SCI
语种	英语
资助项目	National Key Research and Development Program of China[2019YFD0901705] ; Ministry of Science and Technology of the People's Republic of China
WOS研究方向	Microbiology
WOS类目	Microbiology
WOS记录号	WOS:000730264400001
出版者	FRONTIERS MEDIA SA
引用统计	被引频次：8[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.qdio.ac.cn/handle/337002/177519
专题	海洋生态与环境科学重点实验室
通讯作者	Chen, Tiantian; Wang, Xiudan
作者单位	1.Qingdao Univ Sci & Technol, Coll Marine Sci & Biol Engn, Shandong Prov Key Lab Biochem Engn, Qingdao, Peoples R China 2.Chinese Acad Sci, Inst Oceanol, CAS Key Lab Marine Ecol & Environm Sci, Qingdao, Peoples R China
通讯作者单位	中国科学院海洋研究所
推荐引用方式 GB/T 7714	Guo, Chen,You, Shuhan,Li, Changmei,et al. One-Step and Colorimetric Detection of Fish Freshness Indicator Hypoxanthine Based on the Peroxidase Activity of Xanthine Oxidase Grade I Ammonium Sulfate Suspension[J]. FRONTIERS IN MICROBIOLOGY,2021,12:8.
APA	Guo, Chen,You, Shuhan,Li, Changmei,Chen, Tiantian,&Wang, Xiudan.(2021).One-Step and Colorimetric Detection of Fish Freshness Indicator Hypoxanthine Based on the Peroxidase Activity of Xanthine Oxidase Grade I Ammonium Sulfate Suspension.FRONTIERS IN MICROBIOLOGY,12,8.
MLA	Guo, Chen,et al."One-Step and Colorimetric Detection of Fish Freshness Indicator Hypoxanthine Based on the Peroxidase Activity of Xanthine Oxidase Grade I Ammonium Sulfate Suspension".FRONTIERS IN MICROBIOLOGY 12(2021):8.

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