数字农科院2.0

Multienzyme-Mediated Dual-Channel Magnetic Relaxation Switching Taste Biosensor (D-MRSTB) for Simultaneous Detection of Umami Compounds and Synergistic Enhancement in Food

文献类型： 外文期刊

作者： Kong, Liqin;Dong, Yongzhen;Shu, Guoqiang;Feng, Yaoze;Zhu, Ming

作者机构：

关键词： （0-1-5）umami substances;magnetic relaxation switching;dual channels;synergistic effect;taste biosensors

期刊名称： ACS SENSORS

ISSN： 2379-3694

年卷期： 2024 年

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Umami substances play a significant role in the evaluation of food quality, and their synergistic enhancement is of great importance in improving and intensifying food flavors and tastes. Current biosensors available for umami detection still confront challenges in simultaneous quantification of multiple umami substances and umami intensities. In this study, an innovative dual-channel magnetic relaxation switching taste biosensor (D-MRSTB) was developed for the quantitative detection of representative umami substances. The multienzyme signal of D-MRSTB specifically catalyzes the umami substances of interest to generate hydrogen peroxide (H2O2), which is then used to oxidate Fe2+ to Fe3+. Such a valence-state transition of paramagnetic ions was utilized as a magnetic relaxation signaling switch to influence the transverse magnetic relaxation time (T-2) within the reaction milieu, thus achieving simultaneous detection of monosodium glutamate (MSG) and inosine 5 '-monophosphate (IMP). The biosensor showed good linearity (R-2 > 0.99) in the concentration range of 50-1000 and 10-1000 mu mol/L, with limits of detection (LOD) of 0.61 and 0.09 mu mol/L for MSG and IMP, respectively. Furthermore, the biosensor accurately characterized the synergistic effect of the mixed solution of IMP and MSG, where Delta T-2 showed a good linear relationship with the equivalent umami concentration (EUC) of the mixed solution (R-2 = 0.998). Moreover, the D-MRSTB successfully achieved the quantitative detection of umami compounds in real samples. This sensing technology provides a powerful tool for achieving the detection of synergistic enhancement among umami compounds and demonstrates its potential for application in the food industry.

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