Xihua university Food Nutrition and Safety Team published a cover article in FOODS.

Recently, the Food Nutrition and Safety Team of xihua university College of Food and Bioengineering published a review journal (cover article) entitled "Regulation Mechanism of SS DNA Aptamer in Nanoenzyme and Application of Aptamer Sensor Based on Nanoenzyme in Food Safety" in the internationally renowned journal Food (if = 4.35). The authors of this article are Professor Chen Xianggui from xihua university and Professor Qin Wang from the University of Maryland. The first author is Associate Professor Wang Lijun.

Food safety is a worldwide problem. Pathogens, toxins, pesticides, veterinary drugs, heavy metals and illegal additives are frequently reported to pollute various foods and pose a serious threat to human health. Traditional detection methods can no longer meet the development requirements of modern society. In order to quickly screen a large number of food samples on site, it is urgent to establish a new rapid detection method. Combining the superior performance of nano-enzyme and aptamer, the sensing method based on nano-enzyme and aptamer has significantly improved sensitivity, specificity, repeatability and accuracy, and is considered to be a rapid detection method with great application prospects.

In recent years, we have witnessed a series of strategies for the analysis and detection of food pollutants based on nanoenzyme-aptamer, especially a new detection method based on ssDNA to regulate the activity of nanoenzyme. Therefore, the application of nano-enzyme aptamer sensor in food safety is reviewed in this paper. Firstly, the effects of different factors on the regulation of nano-enzyme activity by ssDNA were systematically discussed, so as to realize the accurate regulation of nano-enzyme activity in various detection methods. On this basis, according to the interaction between nanoenzyme and aptamer, the nanoenzyme-aptamer sensing method is divided into four modes for discussion (detection mode based on ssDNA to improve nanoenzyme activity; Detection mode of nano-enzyme activity inhibition based on ssDNA: nano-enzyme as signal marker detection mode and other modes) Finally, the challenges and prospects of nanoenzyme-nucleic acid aptamer sensing method are discussed.

SsDNA can not only inhibit the activity of nanoenzyme, but also improve the activity of nanoenzyme. Improving or inhibiting the activity of nanoenzyme mainly depends on whether the introduced ssDNA increases or inhibits the affinity between nanoenzyme and substrate, which is related to internal factors (ssDNA structure, base type, concentration and length, shape and type of nanoenzyme) and external factors (substrate type, pH, temperature, ionic strength and type, etc.). ). Although a large number of literatures reported the regulation of nano-enzyme activity by ssDNA, there are contradictions in these literatures, and the mechanism of ssDNA regulating nano-enzyme activity needs further study.

Compared with other detection methods, the detection method based on nucleic acid aptamer regulating nano-enzyme activity has the advantages of simplicity and universality, and is favored by scientists. However, due to the complexity of food matrix, complex sample pretreatment steps are needed to avoid the interference of food matrix on nano-enzyme-nucleic acid aptamer sensing method. Therefore, it is urgent to develop nano-enzyme-nucleic acid aptamer sensing method without complex sample pretreatment.

Chen Xianggui, Professor and Master Supervisor of xihua university College of Food and Biological Engineering. The main research fields are food nutrition, health care and safety, food biotechnology and deep processing of agricultural products. He presided over 3 national projects, 7 provincial projects and more than 20 projects entrusted by enterprises, published more than 30 papers 100, and won 4 provincial scientific and technological achievement awards and 2 provincial teaching achievement awards. He has successively won the honors of special allowance expert of the State Council, outstanding expert with outstanding contributions in Sichuan Province, famous teacher of teaching and educating people in Sichuan Province, and model worker in Sichuan Province. He is also a member of decision-making advisory committee of Sichuan Provincial Party Committee and provincial government, vice chairman of Sichuan Nutrition Society, vice chairman of Sichuan Food Safety Society, vice chairman of decision-making advisory sub-committee of Sichuan Food Safety Expert Committee, and executive deputy director of Sichuan Food Quality and Safety "20 1 1" collaborative innovation center.

Qin Wang is currently a professor in the Department of Nutrition and Food Science at the University of Maryland. The main research fields are food biopolymers and food safety, covering food science, materials science and engineering, nanotechnology and biophysics. The main research content is to further develop and expand the innovative application of food protein and polysaccharide by characterizing and evaluating the micro-nano structure characteristics of natural polymers in food, including edible coating of antibacterial agents, embedding and slow release of bioactive substances, ordered nano-composite food packaging materials and so on. In ACS application materials &; World-class food journals such as Interfaces, food chemistry, food hydrocolloids, biomacromolecules, journal of agricultural and food chemistry have published more than 30 SCI papers/kloc-0, made academic reports at important international academic conferences for many times, and served as reviewers of more than ten famous academic journals. 20 19 and 202 1 were rated as highly cited experts.

Wang Lijun, Ph.D., Associate Professor and Master Supervisor of xihua university College of Food and Biological Engineering. 20 17 1 graduated from Nanchang university, majoring in food science and engineering. 201165438+1October-20165438+1October 2006, went to the university of Arkansas for joint doctoral training. The main research direction is the rapid detection of toxic and harmful substances in food (detection methods based on molecular biology and detection methods based on nano-materials). He has published more than 20 academic papers in foreign journals such as Food Chemistry, Food Control, LWT- Food Science and Technology, Sensor and Actuator B: Chemistry, and authorized 7 invention patents. He has presided over and participated in many national and provincial-level projects. Won the 1 provincial teaching achievement award. (Correspondent: xihua university Lin Hongbin)