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Publishing Language: Chinese | Open Access

A 5-Hydroxytryptamine Release-Based Biomimetic Microtissue Sensor for Detecting Creatine Kinase

Donglei JIANG Sidi ZHANGYang XUKe WANGLifeng WANG ( )
Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance & Economics, Nanjing 210023, China
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Abstract

Based on the principle of creatine kinase (CK)-induced release of 5-hydroxytryptamine (5-HT) from mast cells, the quantitative analysis of CK was achieved by detecting changes in the oxidation current of 5-HT on the electrode surface. Gold nanoparticles (AuNPs), Fe3O4 nanoparticles and multi-walled carbon nanotube (MWCNT) were used jointly to modify the screen-printed carbon electrode (SPCE). Meanwhile, the composite of mast cells and gelatin methacryloyl (GelMA) was used as bio-ink to prepare a connective tissue model with a network structure through 3D bioprinting, which was then combined with an electrochemical workstation to develop a bionic sensor to detect CK. The sensor demonstrated a linear response to CK concentrations ranging from 0.3 to 5.0 μg/mL, which was fitted to the equation: IDPV = 0.23639lgC + 1.94438 (R2 = 0.993, n = 3). The limit of detection (LOD) was determined to be 0.042 μg/mL. The above results confirmed the feasibility of indirectly quantifying food allergen concentrations by detecting cellular secretion during allergic reactions. This study provides a new strategy for rapid allergen detection.

CLC number: TS207.3 Document code: A Article ID: 1002-6630(2026)09-0333-08

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Food Science
Pages 333-340

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Cite this article:
JIANG D, ZHANG S, XU Y, et al. A 5-Hydroxytryptamine Release-Based Biomimetic Microtissue Sensor for Detecting Creatine Kinase. Food Science, 2026, 47(9): 333-340. https://doi.org/10.7506/spkx1002-6630-20251021-139

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Received: 21 October 2025
Published: 15 May 2026
© Beijing Academy of Food Sciences 2026.

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