Illinois researchers develop next-generation organic nanozymes and point-of-use system for food and agricultural uses

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伊利诺伊州的研究人员开发了下一代有机纳米酶和用于食品和农业用途的使用点系统

关键词：

来源：

EurekAlert

全文链接：

//agri.nais.net.cn/topic/downloadFile/f6177bdd-e0b1-4ca9-8f60-6a1ed0547775

来源地址：

https://www.eurekalert.org/news-releases/1075386

资源所属：

饲料用酶工程

类型：

前沿资讯

语种：

英语

原文发布日期：

2025-02-28

摘要：

Nanozymes are synthetic materials that have enzyme-like catalytic properties, and they are broadly used for biomedical purposes, such as disease diagnostics. However, inorganic nanozymes are generally toxic, expensive, and complicated to produce, making them unsuitable for the agricultural and food industries. A University of Illinois Urbana-Champaign research team has developed organic-material-based nanozymes that are non-toxic, environmentally friendly, and cost effective. In two new studies, they introduce next-generation organic nanozymes and explore a point-of-use platform for molecule detection in agricultural products.“The first generation of organic-compound-based (OC) nanozymes had some minor drawbacks, so our research group worked to make improvements. The previous OC nanozymes required the use of particle stabilizing polymers having repeatable functional groups, which assured stability of the nanozyme’s nanoscale framework, but didn’t achieve a sufficiently small particle size,” said lead author Dong Hoon Lee, who completed his Ph.D. from the Department of Agricultural and Biological Engineering (ABE), part of the College of Agricultural, Consumer and Environmental Sciences and The Grainger College of Engineering at the U. of I. In the new iteration, they used a core amino acid (L- alanine) and polyethylene glycol as constituent materials and a novel particle synthesis technique that allowed them to bring the particle size down to less than 100 nanometers. This nanozyme resembles the physical framework and mimics the catalytic activity of target enzymes.