Enzyme- and nanozyme-based food allergen detections: from natural biocatalysts to rational engineering approaches

作者：Shuang Wu, Jinlong Zhao, Youfa Wang, Vijaya Raghavan, Pengfei Dong, Xinxue Zhang, Jie Han, Rui Wang, Ya‐Jie Tang, Geoffrey I. N. Waterhouse, Jin Wang · 发表于：Trends in Food Science & Technology · 年份：2025 · DOI：10.1016/j.tifs.2025.105016 · 被引用次数：11 · 研究领域：Advanced Nanomaterials in Catalysis、Electrochemical sensors and biosensors、Biosensors and Analytical Detection

The global prevalence of food allergies has experienced a substantial surge, significantly impacting populations worldwide. Consequently, the development of precise and sensitive detection techniques targeting these major allergens become increasingly ED 01 (eliciting dose of 1 %) to ensure accurate identification. Compared to conventional allergen analysis techniques, enzyme-based biosensors have shown high sensitivity, simplicity, and cost-effectiveness in detecting trace food allergens. However, the inherent instability of natural enzymes underscores its applications. More advanced catalysts to enhance sensing performance are necessary. In this review, we systematically summarize biosensors that integrate the historical development of enzyme-based biosensing devices, traditional enzyme-based biosensors, and advancements in enzyme-mimetic nanomaterials for food allergen detection, categorizing them by signal transduction methods, including colorimetric, electrochemical, fluorescence, chemiluminescent, electrochemiluminescence, and photoelectrochemical techniques. Moreover, sensor construction approaches and signaling mechanisms have been elaborated, highlighting how these methodologies contribute to the overall effectiveness and specificity of food allergen detection. Nanozymes have huge potential as potential alternatives to traditional biocatalysts in food allergen detection due to their exceptional storage stability, facile engineering, and reusability. With the increasi...