General hapten skeleton motivated duplex-immunoassay for emergent bisoxatin adulterants in slimming foods

• Published in: Food chemistry Vol. 456; p. 139999
• Main Authors: Liu, Zhiwei, Guan, Tian, Li, Zhaodong, Pan, Liangwen, Yu, Xiaoqin, Lei, Yi, Zhang, Shiwei, Mo, Qiuhua, Lei, Hongtao
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.10.2024
• Subjects: Bisoxatin; Bisoxatin acetate; Hapten prediction; Immunochromatography; Recognition mechanism; Slimming foods; Bisoxatin; Bisoxatin acetate; Hapten prediction; Immunochromatography; Slimming foods; Recognition mechanism
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.139999

Adulterating hazardous bisoxatin (BSO) and bisoxatin acetate (BSOA) in slimming foods poses a threat to public health. A rapid synchronous detection method is urgently needed. Herein, the precise design of four novel haptens based on the general skeleton of BSO and BSOA was driven by computer-chemical visualization strategy, which was used to raise monoclonal antibody (mAb) toward both target compounds. The generated mAb 1F1 recognized BSO and BSOA with maximal half-inhibitory concentration (IC50) of 0.26 and 16.85 ng/mL, respectively. The molecular mechanism governing the duplex-recognition of mAb was elucidated by homology modeling and molecular docking. Finally, an immunochromatography (ICA) was developed for identifying BSO and BSOA, demonstrating a detection capability for screening (CCβ) estimated to be 10–500 ng/g in candy tablets, jellies, and oral liquids. This study provides a robust approach for determining adulteration in food and offers insights into hapten design to improve antibody recognition spectrum. [Display omitted] •Computer-chemical visualization strategy was proposed for precise hapten design.•Duplex-recognition antibody toward bisoxatin adulterants was first reported.•Molecular mechanism governing the antibody recognition spectrum was elucidated.•Visual immunoassay was developed for authenticating bisoxatin adulterants in food.