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Research Article | Open Access | Just Accepted

Hetero-enzyme mediated synergistic catalytic SERS-assisted lateral flow strip for ultrasensitive detection of carbendazim in mushroom

Hang Wang1,#Qi Chen1,#Chao Yan2Yubo Peng1Haoyang Xu1Bangben Yao3Wei Chen1 ( )

1 Engineering Research Center of Bio-process, MOE, School of Food Science & Biological Engineering, Hefei University of Technology, Hefei 230009, China

2 College of Biological Science, Anhui University, Hefei 230039, China

3 Anhui Province Institute of Product Quality Supervision & Inspection, Hefei 230051, China

# Co-first authors.

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Abstract

Carbendazim is frequently employed in conjunction with other agents to enhance crop yields in planting. Excessive utilization of pesticides, while advantageous for yield enhancement, poses significant risks to both the environment and human health. In this study, we developed a surface-enhanced Raman scattering assisted lateral flow strip (SERS- assisted LFS) by simultaneous integrating nanozymes and nature enzymes to co-catalyze the coloration of TMB. The enhanced optical signal of oxTMB was adopted for quantitative screening of carbendazim. Meanwhile, the SERS enhancement effect on oxTMB contributed to the more distinct characteristic Raman signal of oxTMB even under the condition of trace carbendazim, greatly improving both the sensitivity and stability. With this multi hetero-enzyme mediated in-situ catalytic SERS-assisted LFS, excellent detection limit has been exhibited in the lower concentration range from 0-4 ng/mL. And successful applications of SERS-assisted LFS in practical spiked mushroom samples have been achieved, demonstrating the great potential of this hetero-enzyme mediated synergistic catalytic SERS-assisted LFS in food safety and ultrasensitive detection. 

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Food Science and Human Wellness

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Cite this article:
Wang H, Chen Q, Yan C, et al. Hetero-enzyme mediated synergistic catalytic SERS-assisted lateral flow strip for ultrasensitive detection of carbendazim in mushroom. Food Science and Human Wellness, 2025, https://doi.org/10.26599/FSHW.2025.9250569

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Received: 03 January 2025
Revised: 26 January 2025
Accepted: 02 February 2025
Available online: 28 September 2025

© 2025 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

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