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One-pot green synthesis of ZIF-8/IgG composite for the precise orientation and protection of antibody and its application in purification and detection of aflatoxins in peanut oil.

Authors :
Xuan Z
Shen W
Liu H
Ni B
Lian Z
Li L
Chen J
Guo B
Wang S
Ye J
Source :
Food chemistry [Food Chem] 2024 Aug 15; Vol. 449, pp. 139272. Date of Electronic Publication: 2024 Apr 10.
Publication Year :
2024

Abstract

This study presents a novel approach toward the one-pot green synthesis of ZIF-8/IgG composite, focusing on its precise orientation and protection of the anti-aflatoxins antibody. The antibody orientation is achieved through the specific binding of IgG to the Fc region of the antibody, while the antibody protection is accomplished by the structural change restriction of ZIF-8 framework to the antibody. Consequently, the antibody exhibits enhanced target capability and significantly improved tolerance to organic solvents. The ZIF-8/IgG/anti-AFT was employed for the purification and detection of AFTs by coupling with UPLC. Under optimized conditions, the recoveries of spiked AFTs in peanut oils are between 86.1% and 106.4%, with relative standard deviations (RSDs) ranging from 0.8% to 8.8%. The linearity range is 0.5-20.0 ng for AFB <subscript>1</subscript> and AFG <subscript>1</subscript> , 0.125-5.0 ng for AFB <subscript>2</subscript> and AFG <subscript>2</subscript> , the limit of detection is 0.1 ng for AFB <subscript>1</subscript> and AFG <subscript>1</subscript> , 0.03 ng for AFB <subscript>2</subscript> and AFG <subscript>2</subscript> .<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
449
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
38604030
Full Text :
https://doi.org/10.1016/j.foodchem.2024.139272