A smartphone-assisted portable sensing hydrogel modules based on UCNPs and Co3O4 NPs for fluorescence quantitation of hypoxanthine in aquatic products

Yunrui Cao; Yu Song; Xiaowei Fan; Lei Ma; Tingyu Feng; Junpeng Zeng; Changhu Xue; Jie Xu

doi:10.1016/j.talanta.2024.126259

A smartphone-assisted portable sensing hydrogel modules based on UCNPs and Co₃O₄ NPs for fluorescence quantitation of hypoxanthine in aquatic products

Talanta. 2024 May 14:276:126259. doi: 10.1016/j.talanta.2024.126259. Online ahead of print.

Authors

Yunrui Cao¹, Yu Song², Xiaowei Fan³, Lei Ma⁴, Tingyu Feng⁵, Junpeng Zeng⁶, Changhu Xue⁷, Jie Xu⁸

Affiliations

¹ State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province, 266003, China. Electronic address: caoyunrui2020@stu.ouc.edu.cn.
² State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province, 266003, China. Electronic address: songyu@ouc.edu.cn.
³ State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province, 266003, China. Electronic address: fanxiaowei818@163.com.
⁴ State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province, 266003, China. Electronic address: malei@ouc.edu.cn.
⁵ Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, China. Electronic address: ftyxy1986@163.com.
⁶ State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province, 266003, China. Electronic address: 1738022085@qq.com.
⁷ State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province, 266003, China; Qingdao Marine Science and Technology Center, Qingdao, 266235, China. Electronic address: xuech@ouc.edu.cn.
⁸ State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province, 266003, China. Electronic address: xujie9@ouc.edu.cn.

PMID: 38761664
DOI: 10.1016/j.talanta.2024.126259

Abstract

Hypoxanthine is a promising index for evaluating the freshness of various aquatic products. Combined the hydrogels containing upconversion nanoparticles (UCNPs), Co₃O₄ NPs, and N-ethyl-N-(3-sulfopropyl)-3-methylaniline sodium salt/4-amino-antipyrine (TOPS/4-AAP) with a smartphone, a portable sensor was developed for the convenient, sensitive detection of hypoxanthine. With the H₂O₂ from xanthine oxidase (XOD)-catalyzed reactions of hypoxanthine, the fluorescence of UCNPs was effectively quenched by the purple product produced from the oxidization of TOPS/4-AAP catalyzed by Co₃O₄ NPs exhibiting peroxidase activity, among which the color change could be transformed into digital signals for quantification of hypoxanthine. The Green value in the RGB analysis of the fluorescence image was negatively proportional to hypoxanthine concentration in the range of 2.5-20 mg/L with a detection limit of 0.69 mg/L and a quantitation limit of 2.30 mg/L. Finally, this sensor was applied for hypoxanthine detection in real aquatic products, showing potential application for freshness evaluation of aquatic products.

Keywords: Hypoxanthine; Nanoenzyme; Portability; Seafood; Sensor.