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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Magnetically Controlled Nanorobots Based on Red Emissive Peptide Dots and Artificial Antibodies for Specifie Recognition and Smart Scavenging of /Ve-(Carboxymethyl)lysine in Dairy Products
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Magnetically Controlled Nanorobots Based on Red Emissive Peptide Dots and Artificial Antibodies for Specifie Recognition and Smart Scavenging of /Ve-(Carboxymethyl)lysine in Dairy Products

机译：Magnetically Controlled Nanorobots Based on Red Emissive Peptide Dots and Artificial Antibodies for Specifie Recognition and Smart Scavenging of /Ve-(Carboxymethyl)lysine in Dairy Products

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Food-borne advanced glycation end products (AGEs) are highly related to various irreversible diseases, and AF-(carboxymethyl)lysine (CML) is the typical hazardous AGE. The development of feasible strategies to monitor and reduce CML exposure has become desirable to address the problems. In this work, we proposed magnetically controlled nanorobots by integrating an optosensing platform with specific recognition and binding capability, realizing specific anchoring and accurate determination as well as efficient scavenging of CML in dairy products. The artificial antibodies offered CML imprinted cavities for highly selective absorption, and the optosensing strategy was designed based on electron transfer from red emissive self-assembling peptide dots (r-SAPDs) to CML, which was responsible for the identity, response, and loading process. The r-SAPDs overcame the interference from autofluorescence, and the limit of detection was 0.29 pg L-1, which bestowed accuracy and reliability for in situ monitoring. The selective binding process was accomplished within 20 min with an adsorption capacity of 23.2 mg g-1. Through an external magnetic field, CML-loaded nanorobots were oriented, moved, and separated from the matrix, which enabled their scavenging effects and reusability. The fast stimuli-responsive performance and recyclability of the nanorobots provided a versatility strategy for effective detection and control of hazards in food.

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