Rapid detection method for aflatoxin B1 in soybean sauce based on fluorescent microspheres probe

Soybean sauce, a Chinese traditional and daily condiment, is often contaminated by aflatoxin B₁. An extract-free immunochromatographic assay was proposed based on fluorescent microspheres probe for the' detection of aflatoxin B₁ in soybean sauce. The probe was prepared by coupling fluorescent microspheres with anti-aflatoxin B₁ antibody by the 1-ethyl-3(3-dimethylaminopropyl) carbodiimides hydrochloride-mediated method. The background from the soybean sauce sample on strip was eliminated because of the optical property of the probe. The sample without extracting procedure was directly detected by diluting with 10% methanol solution. The visible detection limit for the qualitative analysis of aflatoxin B₁ in the proposed method was 2.5 μg/L, which was lower than the maximum level of 5 μg/L set by the Chinese government. The results were well agreed with those obtained by liquid chromatography-mass spectrometry (LC-MS). The method showed satisfactory characteristics, such as rapid detection, easy operation, and high sensitivity, and can thus be applied for the large-scale and on-site screening of soybean sauce contaminated with aflatoxin B₁. To our knowledge, this report is the first one on the qualitative detection of aflatoxin B₁ in dark colored food samples directly by fluorescent microspheres probe-based immunochromatography.     

A reliable and sensitive time-resolved fluorescent immunochromatographic assay (TRFICA) for ochratoxin A in agro-products

Immunochromatographic assays (ICAs) are considered as a suitable diagnostic tool for the detection of mycotoxins. Mycotoxins and especially, ochratoxin A are analytes with more demanding sensitivity requirements. To enhance the sensitivity of current immunochromatographic assays for ochratoxin A (OTA), a novel sensitive ICA was developed in this study. In the assay, microspheres enclosing fluorescent europium (III) [Eu(III)] nanoparticles (EuNPs) were used as a label for OTA monoclonal antibody (OTA-mAb) conjugation. Accordingly, assay was called time-resolved fluorescent immunochromatographic assay (TRFICA). The test strip was composed of three parts: a sample pad, nitrocellulose membrane and an absorbent pad. As for detection, a proper concentration of conjugated microspheres was pipetted into the microtube and sample extract was added to it. Then the strip was inserted into the tube and the fluid flow along the strip. The TRFICA results were obtained in 8 min and read by a portable TRFICA strip reader. The established method allows quantitative determination of OTA with limit of detection as low as 1.0 μg kg⁻¹ in the samples. For validation, spiked samples including wheat, maize, soybean and rice were respectively assayed by TRFICA and a standard high performance liquid chromatography equipped with a fluorescence detector (HPLC-FLD), and good agreement of results was obtained between two methods.     

Macaroon-like FeCo2O4 modified activated carbon anode for enhancing power generation in direct glucose fuel cell

Macaroon-like FeCo₂O₄ nanomaterial was prepared and used as electrocatalyst in direct glucose alkaline fuel cell (DGAFC), which exhibited high catalytic activity towards glucose oxidation reaction. Maximum power density of 35.91 W m⁻² was achieved in the DGAFC equipped with a FeCo₂O₄ modified activated carbon (AC) anode, which was almost 151% higher than the control. Physical and electrochemical characterizations were performed to provide further understanding of the origin of its high activity. Our results show that the introduction of FeCo₂O₄ into the AC anode remarkably increase the exchange current density and reduce the charge transfer resistance. It is supposed that there is a synergistic effect between Fe (III) and Co (III), which accelerates electron transfer from glucose to external circuits. This study will promote the development of cost effective and environmentally benign catalysts for electrochemical energy applications.     

鳕鱼骨中可溶性钙提取工艺的优化

以鳕鱼骨为原料,用原子吸收分光光度法测定鳕鱼骨中可溶性钙的含量。采用酸法提取鳕鱼骨中的钙,应用响应面分析法对HCl的浓度、提取温度、反应时间及料液比进行优化。结果表明,鳕鱼骨中可溶性钙提取的最佳工艺条件为HCl浓度3mol/L、提取温度108℃、反应时间60min、料液比1:4(m:V)。该条件下鳕鱼骨中可溶性钙提取率可达22.36%。     

Effects of temperatures and storage time on resting populations of Escherichia coli O157:H7 and Pseudomonas fluorescens in vitro

Assessment of microbial interactions is crucial for documenting bacterial growth in pure and mixed cultures and their potential for biological applications. Pseudomonas fluorescens (non-plant pathogenic and non-pectinolytic) has been used as a biocontrol microbe for plant pathogens and food-borne bacteria. We determined the growth of Escherichia coli O157:H7 (Ec) and P. fluorescens(Pf) in monocultures and co-cultures in sterile distilled water (SDW), buffered peptone water (BPW) and trypticase soy broth (TSB). The effects of temperatures (5, 10, 15, 20, 25, 35, and 37 °C) and storage time (0, 2, 4, 6, 24, and 48 h) on bacteria populations were assessed. Bacteria counts in monocultures in SDW ranged from 2.14 to 3.03 and 2.54 to 3.31 Log CFU/ml for Ec and Pf; respectively. In BPW, mean bacteria counts (monocultures) ranged from 3.15 to 6.14 and 2.54 to 6.41 Log CFU/ml for Ec and Pf, respectively. Ec populations in co-culture varied with storage temperatures and time. After 48 h, Ec 43894 monocultures in TSB ranged from 2.17 to 8.75 and 2.31 to 8.85 Log CFU/ml at 20 and 35 °C; respectively. In co-cultures with Pf 2-79, Ec 43894 counts ranged from 1.71 to 5.83 (20 °C) and 1.90 to 9.03 Log CFU/ml (35 °C) in TSB. The reductions of Ec by Pf 2-79 varied among strains and generally ranged from 0.20 to 0.90, 0.63 to 1.18, and 0 to 0.56 Log CFU/ml in BPW (10 °C). Substrate availability, storage temperatures, and time significantly (P < 0.05) impacted Ec populations in co-culture. The liquid substrate experiments indicated suppressive conditions of Ec by Pf, however; the reduction of produce contamination by E. coli O157:H7 during transitory temperature abuse conditions such as the transportation of produce from fields needs further investigation.     

Low temperature cleanup combined with magnetic nanoparticle extraction to determine pyrethroids residue in vegetables oils

To quantify trace pesticide residue in vegetable oil rapidly, low temperature cleanup combined with magnetic nanoparticle based solid phase extraction was developed to determine eight pyrethroids in vegetable oils, including tetramethrin, fenpropathrin, cypermethrin, decamethrin, fenvalerate, acrinathrin, permethrin and bifenthrin. Polystyrene coated magnetic nanoparticles were synthesised by a modified chemical coprecipitation combined with emulsion polymerisation method. The nanoparticles were afterwards characterised by Fourier transform-infrared spectroscopy, X-ray diffraction, transmission electron microscopy as well as vibrating sample magnetometer, and successfully employed as adsorbents for the magnetic solid phase extraction of pyrethroids which were cleaned up using low temperature approach in advance. Critical impact factors on the efficiency of the extraction method such as the mass of adsorbents used, volume and type of eluent solvent, extraction time as well as elution time were optimised subsequently. Regression analysis of the calibration curves of the eight pyrethroids yielded satisfactory correlation coefficients within the range of 0.980–0.998. Limit of detection and limit of quantification were calculated to be between 0.0290-0.0658 and 0.0890–0.1994 ng g⁻¹, respectively. Intra-day and inter-day reproducibility at different concentration levels also produced satisfactory recovery rates of 83.18–112.79% with relative standard deviations not exceeding 10.84% and 12.01%, respectively, suggesting desirable stability of the proposed method.     

Efficacy of the theory of planned behaviour model in predicting safe food handling practices

The majority of food-borne disease outbreaks result from malpractice during food preparation in small food businesses. Effective food safety management, including the adoption of safe food handling practices learnt during food safety training programmes, is thus an important strategy to limit incidences of food poisoning. This study explores the impact of basic or foundation level food hygiene training on the attitudes, and intentions of food handlers to conduct safe food handling practices at every occasion.The Theory of Planned Behaviour was used to evaluate the relative impact of different influences on the intentions and self-reported behaviours of 249 food handlers, in hospitality settings. Interviews were also conducted with food handlers, and their managers to seek further insight into the changes in attitude and intent to conduct safe food handling practices after basic or foundation level food hygiene training.     

Physicochemical and adhesive properties,microstructure and storage stability of whey protein-based paper glue

The objective of this study was to formulate and evaluate a novel liquid paper glue based on a renewable material, polymerized whey proteins (PWP), and a synthetic polymer, polyvinylpyrrolidone (PVP) K90. Both PWP and PVP separately and/or cumulatively played important roles in the viscosity and bonding strength of the glue. Two optimized formulations (prototype A and prototype B) were analyzed for physicochemical and adhesive properties, microstructure and storage stability. A commercial product was used as a reference for comparison. Both prototypes had comparable bonding strength with the control, showed full substrate failure in the lap-shear strength tests, and exhibited faster setting property than the control. Viscosity of the prototypes was lower than that of the control, but they were still easy for application and spread. Scanning electron microscope (SEM) analysis showed that combined PVP and PWP formed more compact networks compared with those formed by PWP alone. Not only did they have desirable adhesive properties, both prototypes with addition of an antimicrobial agent also had stable shelf lives. Neither significant changes of bonding strength, viscosity or appearance, nor growth of microbes was observed during storage at 23 °C or 40 °C for 12 months. In conclusion, the whey protein based paper glue has comparable functional properties to the commercial product.     

植物乳杆菌K25发酵乳降低小鼠血清胆固醇的作用研究

评价添加西藏灵菇源植物乳杆菌K25的发酵乳对饲喂高脂饲料小鼠降胆固醇的作用。结果表明:含植物乳杆菌K25的发酵乳能显著降低高脂模型小鼠血清总胆固醇(TC)、低密度脂蛋白胆固醇(LDL-C)以及动脉粥样硬化指数(AI)的水平;对血清高密度脂蛋白胆固醇(HDL-C)有显著地升高作用;对血清甘油三酯(TG)水平无显著影响;饲喂含植物乳杆菌K25发酵乳的小鼠,其粪便中乳酸杆菌数水平比对照组明显增加,而大肠杆菌数无显著差异。因此,植物乳杆菌K25发酵乳具有降低血清胆固醇功效,并能增加肠道内乳酸杆菌的数量。     

酸菜来源植物乳杆菌体外去除胆固醇特性

对4株酸菜来源具有潜在益生特性的植物乳杆菌降胆固醇特性进行研究.研究发现其降胆固醇能力受胆盐浓度和胆盐种类的影响,当牛胆盐的添加浓度为3g/L时,降胆固醇能力达到最高(9.67mg/g～21.32mg/g[干重]);在培养基中添加不同种类的胆盐,降胆固醇能力不同,依次为牛磺胆酸钠＞混合胆盐＞甘氨胆酸钠.其产生的游离胆酸的量与胆固醇移除能力呈正相关,且以在牛磺胆酸钠存在下最佳.