纳米酶在食源性病原微生物检测中的应用研究进展  

Recent application progress on nanozymes for foodborne pathogenic microorganisms detection

作　　者：王亦纯 张迎弟 陈鹭庆 魏玉婷 刘萍 刘芳磊 杨国海 赵长春 渠陆陆 WANG Yi-Chun;ZHANG Ying-Di;CHEN Lu-Qing;WEI Yu-Ting;LIU Ping;LIU Fang-Lei;YANG Guo-Hai;ZHAO Chang-Chun;QU Lu-Lu(School of Chemistry&Materials Science,Jiangsu Normal University,Xuzhou 221116,China)

机构地区：[1]江苏师范大学化学与材料科学学院,徐州221116

出　　处：《食品安全质量检测学报》2024年第12期89-101,共13页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(21974055);江苏师范大学研究生科研与实践创新计划项目(2024XKT0494)。

摘　　要：食源性病原微生物分布广泛,存在于各种食物中,直接威胁着人类的健康,因此对食品中的病原微生物进行及时有效准确地检测十分必要。与传统的检测方法相比,基于纳米酶的生物传感技术由于具有特异性强、灵敏度高、简便快速及材料简单易得等诸多优点,已成为食品安全领域的研究热点。纳米酶是一类具有类酶催化活性的纳米材料,它们可以在生理条件下将底物转化为产物,并遵循酶催化动力学,具有高稳定性、易于表面调节以及生物相容性好等优点。本文综述了近年来基于纳米酶的食源性病原微生物的传感策略的最新进展,着重于不同类型纳米酶的检测机制以及在食源性病原微生物检测方面的研究现状,并探讨了其未来可能的发展方向,为基于纳米酶的食源性病原微生物传感设计提供理论依据,为相关技术的发展提供新思路。Foodborne pathogenic microorganisms are widely distributed in various foods,posing a direct threat to human health.Therefore,it is necessary to detect pathogenic microorganisms in food timely,effectively and accurately.Compared with the traditional detection methods,nanozyme-based biosensor technology has become a research hotspot in the field of food safety due to its advantages of strong specificity,high sensitivity,simple and fast to obtain materials and low detection limit.Nanozymes are a class of nanomaterials with inherent enzyme-like activities,which can catalyze the conversion of substrates to products and follow enzymatic kinetics under physiological conditions.They possess advantages such as high stability,easy surface regulation,and good biocompatibility.This article reviews the latest advances in foodborne pathogenic microbial sensing strategies based on nanozymes in recent years,focusing on the detection mechanisms of different types of nanozymes and the current research status in foodborne pathogenic microorganisms and toxin detection.It also discusses possible future directions,providing a theoretical basis for the design of foodborne pathogenic microbial sensing based on nanozymes and offering new insights for microbial detection in food sources.

关 键 词：纳米酶 食源性病原微生物 比色分析 生物传感器 

分 类 号：TS207.4[轻工技术与工程—食品科学] TB383.1[轻工技术与工程—食品科学与工程]