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Food Science and Human Wellness 2024, 13(2): 681-687 https://doi.org/10.26599/FSHW.2022.9250057
Open Access | Issue | Published: 25 September 2023

A novel AgNPs/MOF substrate-based SERS sensor for high-sensitive on-site detection of wheat gluten

Show Author's Information Linglin Fua,  Yanzhuo Dua,  Jinru Zhoua,b,  Huan Lia,  Minzi Wangc,  Yanbo Wanga,( )
Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
Zhejiang Engineering Research Institute of Food & Drug Quality and Safety, School of Management and E-Business, Zhejiang Gongshang University, Hangzhou 310018, China
Zhejiang Dien Biotech Co., Ltd., Hangzhou 310030, China

Peer review under responsibility of Tsinghua University Press.

Keywords:
Metal-organic framework, Surface-enhanced Raman scattering, Wheat allergy, Gluten, DNA recognition
Cite this article:
Fu L, Du Y, Zhou J, et al. A novel AgNPs/MOF substrate-based SERS sensor for high-sensitive on-site detection of wheat gluten. Food Science and Human Wellness, 2024, 13(2): 681-687. https://doi.org/10.26599/FSHW.2022.9250057
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Abstract Full text Electronic supplementary material About this article

Gluten, known as the major allergen in wheat, has gained increasing concerns in industrialized countries, resulting in an urgent need for accurate, high-sensitive, and on-site detection of wheat gluten in complex food systems. Herein, we proposed a silver nanoparticles (AgNPs)/metal-organic framework (MOF) substrate-based surface-enhanced Raman scattering (SERS) sensor for the high-sensitive on-site detection of wheat gluten. The detection occurred on the newly in-situ synthesized AgNPs/MOF-modified SERS substrate, providing an enhancement factor (EF) of 1.89 × 105. Benefitting from the signal amplification function of AgNPs/MOF and the superiority of SERS, this sensor represented high sensitivity performance and a wide detection range from 1 × 10-15 mol/L to 2 × 10-6 mol/L with a detection limit of 1.16 × 10-16 mol/L, which allowed monitoring the trace of wheat gluten in complex food system without matrix interference. This reliable sandwich SERS sensor may provide a promising platform for high-sensitive, accurate, and on-site detection of allergens in the field of food safety.


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About this article

A novel AgNPs/MOF substrate-based SERS sensor for high-sensitive on-site detection of wheat gluten

Show Author's information Linglin Fua, Yanzhuo Dua, Jinru Zhoua,b, Huan Lia, Minzi Wangc, Yanbo Wanga,( )
Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
Zhejiang Engineering Research Institute of Food & Drug Quality and Safety, School of Management and E-Business, Zhejiang Gongshang University, Hangzhou 310018, China
Zhejiang Dien Biotech Co., Ltd., Hangzhou 310030, China

Peer review under responsibility of Tsinghua University Press.

Abstract

Gluten, known as the major allergen in wheat, has gained increasing concerns in industrialized countries, resulting in an urgent need for accurate, high-sensitive, and on-site detection of wheat gluten in complex food systems. Herein, we proposed a silver nanoparticles (AgNPs)/metal-organic framework (MOF) substrate-based surface-enhanced Raman scattering (SERS) sensor for the high-sensitive on-site detection of wheat gluten. The detection occurred on the newly in-situ synthesized AgNPs/MOF-modified SERS substrate, providing an enhancement factor (EF) of 1.89 × 105. Benefitting from the signal amplification function of AgNPs/MOF and the superiority of SERS, this sensor represented high sensitivity performance and a wide detection range from 1 × 10-15 mol/L to 2 × 10-6 mol/L with a detection limit of 1.16 × 10-16 mol/L, which allowed monitoring the trace of wheat gluten in complex food system without matrix interference. This reliable sandwich SERS sensor may provide a promising platform for high-sensitive, accurate, and on-site detection of allergens in the field of food safety.

Keywords: Metal-organic framework, Surface-enhanced Raman scattering, Wheat allergy, Gluten, DNA recognition

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Publication history

Received: 22 September 2022
Revised: 10 October 2022
Accepted: 31 October 2022
Published: 25 September 2023
Issue date: March 2024

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© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

Acknowledgements

This study was financially supported by the Zhejiang Provincial Natural Science Foundation of China (LY21C200008).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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