General hapten skeleton motivated duplex-immunoassay for emergent bisoxatin adulterants in slimming foods
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-chemic...
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Published in | Food chemistry Vol. 456; p. 139999 |
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Main Authors | , , , , , , , , |
Format | Journal Article |
Language | English |
Published |
England
Elsevier Ltd
30.10.2024
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Subjects | |
Online Access | Get full text |
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Summary: | 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.
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•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. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 ObjectType-Undefined-3 |
ISSN: | 0308-8146 1873-7072 1873-7072 |
DOI: | 10.1016/j.foodchem.2024.139999 |