Ahmed Z.,Health Science University |
Wang Y.,Tianjin Key Laboratory of Food Nutrition and Safety |
Ahmad A.,Pmas Arid Agriculture University |
Khan S.T.,Pharmaceutical Research Center |
And 3 more authors.
Critical Reviews in Food Science and Nutrition | Year: 2013
Kefir and its related products are renowned nutraceutical dairy products produced through fermentation of yeasts and bacteria naturally present in grains of kefir. The nutritional attributes of this self-carbonated beverage are due to presence of vital nutrients such as carbohydrates, proteins, minerals, vitamins, and some nutraceutical components. Antimicrobial activity, better gut health, anticarcinogenic activity, control on serum glucose and cholesterol, control on lactose intolerance and better immune system can be achieved through its regular consumption. Moreover, on the one side kefir is good dietetic beverage, and of particular interest of athletes, and on the other side the whole kefir is good for feeding small babies and pre-schoolers for good tolerance against disease and quick weight gain. Lots of works have been done on kefir from a health point of view. This study summarizes all the data that have been compiled to date. The purpose of this review is to gather information about microbiological, chemical, nutritional, and therapeutic aspects of kefir and kefir-like products to provide justification for its consumption. This review leads us to conclude that kefir begins a new dawn of food for the mankind. © 2013 Copyright Taylor and Francis Group, LLC. Source
Imprinting of molecular recognition sites combined with π-donor-acceptor interactions using bis-aniline-crosslinked Au-CdSe/ZnS nanoparticles array on electrodes: Development of electrochemiluminescence sensor for the ultrasensitive and selective detection of 2-methyl-4-chlorophenoxyacetic acid
Yang Y.,Key Laboratory of Food Nutrition and Safety |
Yang Y.,Tianjin Key Laboratory of Food Nutrition and Safety |
Yang Y.,Tianjin University of Science and Technology |
Fang G.,Key Laboratory of Food Nutrition and Safety |
And 11 more authors.
Biosensors and Bioelectronics | Year: 2016
A novel strategy is reported for the fabrication of bis-aniline-crosslinked Au nanoparticles (NPs)-CdSe/ZnS quantum dots (QDs) array composite by facil one-step co-electropolymerization of thioaniline-functionalized AuNPs and thioaniline-functionalized CdSe/ZnS QDs onto thioaniline-functionalized Au elctrodes (AuE). Stable and enhanced cathodic electrochemiluminescence (ECL) of CdSe/ZnS QDs is observed on the modified electrode in neutral solution, suggesting promising applications in ECL sensing. An advanced ECL sensor is explored for detection of 2-methyl-4-chlorophenoxyacetic acid (MCPA) which quenches the ECL signal through electron-transfer pathway. The sensitive determination of MCPA with limit of detection (LOD) of 2.2nmolL-1 (S/N=3) is achieved by π-donor-acceptor interactions between MCPA and the bis-aniline bridging units. Impressively, the imprinting of molecular recognition sites into the bis-aniline-crosslinked AuNPs-CdSe/ZnS QDs array yields a functionalized electrode with an extremely sensitive response to MCPA in a linear range of 10pmolL-1-50μmolL-1 with a LOD of 4.3pmolL-1 (S/N=3). The proposed ECL sensor with high sensitivity, good selectivity, reproducibility and stability has been successfully applied for the determination of MCPA in real samples with satisfactory recoveries. In this study, ECL sensor combined the merits of QDs-ECL and molecularly imprinting technology is reported for the first time. The developed ECL sensor holds great promise for the fabrication of QDs-based ECL sensors with improved sensitivity and furthermore opens the door to wide applications of QDs-based ECL in food safety and environmental monitoring. © 2015 Elsevier B.V. Source