A two-site chemical recognition test strip for colorimetric detection of histamine based on polydopamine coated gold nanoparticles

Histamine (HA) is a biogenic amine formed during the metabolism of microorganisms, excessive intake of which can cause headache, diarrhea, and,&nbsp;in severe cases, food poisoning. The commonly used instrumental detection methods are expensive and time-consuming, making it challenging to realize on-site inspection. In this work, we reported a colorimetric test strip-based detection method for HA by chemical recognition of the amine and imidazole groups of HA.&nbsp;Polydopamine-coated gold nanoparticles that were modified with carboxyl group-terminated polyethylene glycol (Au@PDA-C NPs) were utilized as labels&nbsp;to capture HA&nbsp;through the NHS/EDC reaction between HA and the carboxyl group of the Au@PDA-C NPs.&nbsp;The chelate from nitrilotriacetic acid (NTA) and Cu<sup>2+</sup>&nbsp;at the T-line could then specifically bind the imidazole moiety of HA&nbsp;in the complex of HA and Au@PDA-C NPs, enabling the T-line to present the colorimetric characteristics of Au@PDA-C NPs.&nbsp;The gray value of&nbsp;the T-line&nbsp;in the test strip showed a good linear relationship with the HA concentration in the range of 0~100 µg/mL, with the standard curve equation of Y=27.94X+463.0 and the correlation coefficient of R<sup>2</sup>&nbsp;= 0.944. The detection limit and quantification limit of HA&nbsp;were 1.16 µg/mL (S/N = 3) and 3.88 µg/mL (S/N = 10), respectively. The two-site chemical recognition method could also achieve specific detection of HA in commercially available samples, showing potential application as an on-site analysis tool for HA.

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Publication Details

Journal
Food Science and Human Wellness
Published
2025-03-12
DOI
https://doi.org/10.26599/fshw.2024.9250376
Citations
1
Primary Topic
Pharmacological Effects and Assays
Type
article
Field-Weighted Citation Impact
1.19
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article

A two-site chemical recognition test strip for colorimetric detection of histamine based on polydopamine coated gold nanoparticles

Linglin Fu, Junxiong Qiu, Huan Li, Shiwu Zhang
1 citations
Food Science and Human Wellness
Pharmacological Effects and Assays
1.19
article

A two-site chemical recognition test strip for colorimetric detection of histamine based on polydopamine coated gold nanoparticles

Linglin Fu, Junxiong Qiu, Huan Li, Shiwu Zhang
article en
1 citations

Abstract

Histamine (HA) is a biogenic amine formed during the metabolism of microorganisms, excessive intake of which can cause headache, diarrhea, and,&nbsp;in severe cases, food poisoning. The commonly used instrumental detection methods are expensive and time-consuming, making it challenging to realize on-site inspection. In this work, we reported a colorimetric test strip-based detection method for HA by chemical recognition of the amine and imidazole groups of HA.&nbsp;Polydopamine-coated gold nanoparticles that were modified with carboxyl group-terminated polyethylene glycol (Au@PDA-C NPs) were utilized as labels&nbsp;to capture HA&nbsp;through the NHS/EDC reaction between HA and the carboxyl group of the Au@PDA-C NPs.&nbsp;The chelate from nitrilotriacetic acid (NTA) and Cu<sup>2+</sup>&nbsp;at the T-line could then specifically bind the imidazole moiety of HA&nbsp;in the complex of HA and Au@PDA-C NPs, enabling the T-line to present the colorimetric characteristics of Au@PDA-C NPs.&nbsp;The gray value of&nbsp;the T-line&nbsp;in the test strip showed a good linear relationship with the HA concentration in the range of 0~100 µg/mL, with the standard curve equation of Y=27.94X+463.0 and the correlation coefficient of R<sup>2</sup>&nbsp;= 0.944. The detection limit and quantification limit of HA&nbsp;were 1.16 µg/mL (S/N = 3) and 3.88 µg/mL (S/N = 10), respectively. The two-site chemical recognition method could also achieve specific detection of HA in commercially available samples, showing potential application as an on-site analysis tool for HA.

Food Science and Human WellnessVol. 14(10)
Openalex Percentile: Top 27%
Pharmacological Effects and Assays
1.19
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