Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film.

Honeysuckle leaves are rich in bioactive ingredients, but often considered as agro-wastes. In this study, honeysuckle leaf extract (HLE) was added to the carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film (CMKH). Compared to films without HLE addition (CMK), the water vapor barrier properties of CMKH slightly decreased, but the transmittance of the CMKH films in UV region (200-400 nm) as low as zero. The elongation at break of CMKH film was 1.39 âˆ¼ 1.5 fold higher than those of CMK films. The DPPH and ABTS scavenging activity of CMKH-Ⅱ was 85.75% and 90.93%, respectively, which is similar to the equivalent content of Vc. The inhibition rate of CMKH-Ⅰ and CMKH-Ⅱ against Escherichia coli and Listeria monocytogenes were close to 90%, and the inhibition rate against Staphylococcus aureus were up to 96%. The results emphasized that the composite film containing 25% (v/v) HLE has potential application value in food preservation.

Simultaneously enhanced stability and biological activities of chlorogenic acid by covalent grafting with soluble oat ß-glucan.

Chlorogenic acid (CA) has a wide range of biological activities but the chemical structure is extremely unstable. In this study, CA was grafted onto a soluble oat ß-glucan (OßGH) to improve the stability. Although the crystallinity and thermal stability of CA-OßGH conjugates reduced, the storage stability of CA significantly improved. The DPPH and ABTS scavenging ability of CA-OßGH IV (graft ratio 285.3 mg CA/g) were higher than 90 %, which is closed to activities of equivalent concentration of Vc (93.42 %) and CA (90.81 %). The antibacterial abilities of CA-OßGH conjugates are improved compared to the equivalent content of CA and potassium sorbate. Particularly, the inhibition rate of CA-OßGH for gram-positive bacteria (Staphylococcus aureus and Listeria monocytogenes) are significantly higher than that of gram-negative bacteria (Escherichia coli). The results demonstrated that covalent grafted CA with soluble polysaccharide is an effective strategy to enhance its stability and biological activities.

The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage.

Lactic acid bacteria fermentation is a commonly applied technique to produce nutritional, functional, and organoleptic enhanced foods. In the present study, protein hydrolysis and Lactobacillus plantarum fermentation were coupled to develop quinoa beverages. Protein hydrolysis effectively promoted the growth and fermentation of L. plantarum. Fermentation alone did not significantly improve antioxidant activity, but the combined use of protein hydrolysis and L. plantarum fermentation significantly improved the antioxidant activity of the quinoa beverage. Nontargeted metabolomics based on UHPLC-Q Exactive HF-X/MS and multivariate statistical analysis were performed to reveal the metabolite profile alterations of the quinoa beverage by different processing methods. A total of 756 metabolites were identified and annotated, which could be categorized into 12 different classes. The significant differentially abundant metabolites were mainly involved in primary metabolite metabolism and secondary metabolite biosynthesis. Many of these metabolites were proven to be vitally important to the function and taste formation of the quinoa beverage. Most importantly, the coupled use of protein hydrolysis and L. plantarum fermentation significantly increased some functional ingredients compared with protein hydrolysis and L. plantarum fermentation alone. The above results indicate that protein hydrolysis coupled with L. plantarum fermentation is an effective strategy to develop functional quinoa beverages.

The Efficiency of Lemon Essential Oil-Based Nanoemulsions on the Inhibition of Phomopsis sp. and Reduction of Postharvest Decay of Kiwifruit.

Essential oils (EOs) have excellent antibacterial activity and are generally recognized as safe (GRAS) for use in food preservatives. However, the application of EOs is limited because of their strong volatility and easily oxidized. Encapsulation of EOs into nanoemulsions could effectively prevent oxidative deterioration. In this study, lemon essential oil-based nanoemulsion (LEO/NE) was prepared by high-pressure homogenization. FT-IR and encapsulation efficiency analysis indicated that LEO was effectively encapsulated in the nanoemulsion. The results of zeta potential changes after 35 d storage indicated that LEO/NE exhibits good stability at room temperature. The effect of LEO/NE on the main soft rot pathogens of kiwifruit Phomopsis sp. was investigated, and the results showed that LEO/NE significantly inhibited spore germination and mycelia growth of Phomopsis sp. by promoting ROS accumulation, intracellular antioxidant enzyme activities, and cell apoptosis. The preservation experiment was carried out by inoculating Phomopsis sp. spores into fresh kiwifruit, and the LEO/NE effectively inhibited soft rot development in kiwifruit in a LEO dose dependent manner. LEO/NE with 1% LEO loading amount has a good effect on preventing postharvest decay of kiwifruit caused by Phomopsis sp.

Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese-style sausage.

BACKGROUND: Zanthoxylum bungeanum essential oil (ZBEO) is a popular seasoning, commonly used in the food industry. It contains many easily degraded and highly volatile bioactive substances. Control of the stability of the bioactive substances in ZBEO is therefore very important in the food industry. RESULTS: In this study, microencapsulation was applied to improve ZBEO stability. The key parameters for microcapsule preparation were optimized by the Box-Behnken design method, and the optimum conditions were as follows: ratio of core to wall, 1:8; ratio of hydroxypropyl-α-cyclodextrin (HPCD) to soy protein isolate (SPI), 4; total solids content, 12%; and homogenization speed, 12 000 rpm. Antioxidant experiments have indicated that tea polyphenols (TPPs) effectively inhibited hydroxy-α-sanshool degradation in ZBEO microcapsules. Application of ZBEO microcapsules in Chinese-style sausage effectively inhibited lipid oxidation in sausages and protected hydroxy-α-sanshool and typical volatiles from volatilization and degradation during sausage storage. CONCLUSION: The results suggested that ZBEO microencapsulation is an effective strategy for improving the stability of its bioactive components and flavor ingredients during food processing. © 2022 Society of Chemical Industry.

Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat.

BACKGROUND: Rabbit meat is a good edible meat source with high nutritional values. Cooking has a significant impact on the edible properties, nutritional qualities and flavor characteristics of meat. Studying the effect of cooking methods on rabbit meat qualities could encourage more understanding and acceptance of rabbit meat by consumers, and could also provide some reference for rabbit meat processing. Therefore, the effects of boiling, sous-vide cooking, steaming, microwaving, roasting, frying and pressure cooking on the edible, nutritive and volatile qualities of rabbit meat were investigated. RESULTS: The sous-vide cooked rabbit meat sample showed higher moisture content, water-holding capacity and lower cooking losses than other samples, but the results of roasted rabbit meat sample were the opposite, and scanning electron microscopy observations also verified the results. There was no significant difference in 2-thiobarbituric acid reactive substance (TBARS) value in the cooked samples except for roasting. Microwaving, roasting and frying exhibited stronger antioxidant activity than the other cooked samples after in vitro digestion. A total of 38 volatiles were identified in the cooked meat samples, and the samples were well divided into four groups by principal component analysis, and 13 volatiles were considered discriminatory variables for the cooked rabbit meat. CONCLUSION: The physicochemical characteristics of cooked meat differed significantly between the processing methods. Roasted meat showed lower TBARS value and stronger antioxidant activity after simulated digestion compared to the other meats. However, pressure cooked meat detected the most volatile components while roasting the least. © 2022 Society of Chemical Industry.

Preparation and characterization of feruloylated oat ß-glucan with antioxidant activity and colon-targeted delivery.

Ferulic acid (FA) is an effective chemopreventive and therapeutic agent for colorectal cancer. However, FA cannot stably reach the colon through human digestive system, and it can be grafted into oligosaccharides to improve its digestion stability. Therefore, in this study, different degrees of substitution of feruloylated oat ß-glucan (FA-OßG) were prepared by grafting FA onto water soluble oat ß-glucan. FA grafting changed the crystallinity and surface morphology of OßG, and the thermal stability of the FA-OßG improved. As the DS increased, the antioxidant activity of FA-OßG increased, and FA-OßG III with DS of 0.184 showed the same antioxidant activities compared to the equal amount of free FA. The FA-OßG showed higher stability under gastrointestinal and colonic conditions than free FA. Furthermore, the FA-OßG conjugates exhibited good in vitro anticancer activity against human colorectal cancer cells, while FA-OßG III showed better anticancer activity than an equal amount of free FA.

Complex wall materials of polysaccharide and protein effectively protected numb-taste substance degradation of Zanthoxylum bungeanum.

BACKGROUND: Hydroxyl-sanshools are mainly responsible for the numb taste and biological activities of Zanthoxylum bungeanum, but they show low water solubility, high volatility and easy degradation, which limit their application in the catering and food industries. Thus microcapsules of Z. bungeanum essential oil (ZBEO) were prepared to prevent numb-taste substance attenuation. RESULTS: The complex effects of hydroxypropyl-ß-cyclodextrin (HPCD) with other materials, such as konjac glucomannan octenyl succinate (KGOS), octenyl succinic anhydride-modified starch (OSAS), soy protein isolate (SPI) and gum arabic (GA), on the protection of the main numb-taste substance of ZBEO were investigated. Scanning electron microscopy and Fourier transform infrared spectroscopy analysis indicated that ZBEO was successfully encapsulated in the complex wall materials. X-ray diffraction indicated that the loaded essential oil did not affect the crystalline form of the wall material. The stability of the numb-taste substance α-sanshool in the microcapsules prepared with the complex microcapsule wall materials was higher than that in single-wall microcapsules. Storage stability evaluation indicated that microcapsules prepared with a combination of HPCD and SPI showed the greatest effect in maintaining the stability of the main numb-taste substance α-sanshool in ZBEO at room temperature, low pH and in high-salt conditions. CONCLUSION: Complex wall materials of polysaccharide and protein could effectively protect the numb-taste substance degradation of Z. bungeanum during processing and storage. © 2021 Society of Chemical Industry.

Combination of mutagenesis and adaptive evolution to engineer salt-tolerant and aroma-producing yeast for soy sauce fermentation.

BACKGROUND: The moromi fermentation of high-salt liquid-state fermentation (HLF) soy sauce is usually performed in high-brine solution (17-20%, w/w), which decreases the metabolic activity of aroma-producing yeast. To enhance the soy sauce flavors, increasing the salt tolerance of aroma-producing yeasts is very important for HLF soy sauce fermentation. RESULTS: In the present study, atmospheric and room-temperature plasma (ARTP) was first used to mutate the aroma-producing yeast Wickerhamomyces anomalus, and the salt tolerant strains were obtained by selection of synthetic medium with a sodium chloride concentration of 18% (w/w). Furthermore, adaptive laboratory evolution (ALE) was used to improve the salt tolerance of the mutant strains. The results obtained indicated that the combination use of ARTP and ALE markedly increased the NaCl tolerance of the yeast by increasing the cellular accumulation of K+ and removal of cytosolic Na+ , in addition to promoting the production of glycerin and strengthening the integrity of the cell membrane and cell wall. In soy sauce fermentation, the engineered strains improved the physicochemical parameters of HLF soy sauce compared to those produced by the wild-type strain, and the engineered strains also increased the alcohol, acid and aldehyde production, and enriched the types of esters in the soy sauce. CONCLUSION: The results of the present study indicated that the combination of ARTP mutagenesis and ALE significantly improved the salt tolerance of the aroma-producing yeast, and also enhanced the production of volatiles of HLF soy sauce. © 2021 Society of Chemical Industry.

Multifunctional microfluidic chip for cancer diagnosis and treatment.

Microfluidic chip is not a chip in the traditional sense. It is technologies that control fluids at the micro level. As a burgeoning biochip, microfluidic chips integrate multiple disciplines, including physiology, pathology, cell biology, biophysics, engineering mechanics, mechanical design, materials science, and so on. The application of microfluidic chip has shown tremendous promise in the field of cancer therapy in the past three decades. Various types of cell and tissue cultures, including 2D cell culture, 3D cell culture and tissue organoid culture could be performed on microfluidic chips. Patient-derived cancer cells and tissues can be cultured on microfluidic chips in a visible, controllable, and high-throughput manner, which greatly advances the process of personalized medicine. Moreover, the functionality of microfluidic chip is greatly expanding due to the customizable nature. In this review, we introduce its application in developing cancer preclinical models, detecting cancer biomarkers, screening anti-cancer drugs, exploring tumor heterogeneity and producing nano-drugs. We highlight the functions and recent development of microfluidic chip to provide references for advancing cancer diagnosis and treatment.

Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxii.

Supplementation of protein hydrolysate is an important strategy to improve the salt tolerance of soy sauce aroma-producing yeast. In the present study, Tartary buckwheat protein hydrolysates (BPHs) were prepared and separated by ultrafiltration into LM-1 (<1 kDa) and HM-2 (1-300 kDa) fractions. The supplementation of HM-2 fraction could significantly improve cell growth and fermentation of soy sauce aroma-producing yeast Zygosaccharomyces rouxii As2.180 under high salt (12%, w/w) conditions. However, the LM-1 fraction inhibited strain growth and fermentation. The addition of HM-2 promoted yeast cell accumulation of K+, removal of cytosolic Na+ and accumulation of glycerol. Furthermore, the HM-2 fraction improved the cell membrane integrity and mitochondrial membrane and decreased intracellular ROS accumulation of the strain. The above results indicated that the supplementation of BPHs with a molecular weight of 1-300 kDa is a potentially effective and feasible strategy for improving the salt tolerance of soy sauce aroma-producing yeast Z. rouxii.

Comparative review and the recent progress in detection technologies of meat product adulteration.

Meat adulteration, mainly for the purpose of economic pursuit, is widespread and leads to serious public health risks, religious violations, and moral loss. Rapid, effective, accurate, and reliable detection technologies are keys to effectively supervising meat adulteration. Considering the importance and rapid advances in meat adulteration detection technologies, a comprehensive review to summarize the recent progress in this area and to suggest directions for future progress is beneficial. In this review, destructive meat adulteration technologies based on DNA, protein, and metabolite analyses and nondestructive technologies based on spectroscopy were comparatively analyzed. The advantages and disadvantages, application situations of these technologies were discussed. In the future, determining suitable indicators or markers is particularly important for destructive methods. To improve sensitivity and save time, new interdisciplinary technologies, such as biochips and biosensors, are promising for application in the future. For nondestructive techniques, convenient and effective chemometric models are crucial, and the development of portable devices based on these technologies for onsite monitoring is a future trend. Moreover, omics technologies, especially proteomics, are important methods in laboratory detection because they enable multispecies detection and unknown target screening by using mass spectrometry databases.

[Bladder outlet obstruction index alone is not reliable for the diagnosis of benign prostate hyperplasia].

OBJECTIVE: To evaluate the clinical application value of the bladder outlet obstruction index (BOOI) in the diagnosis of BPH. METHODS: We retrospectively analyzed the urodynamic parameters and BOOI of 199 cases of BPH diagnosed from July 2016 to September 2018, which were divided into a BOO (n = 119), a suspected BOO (n = 39) and a non-BOO group (n = 41) based on the BOOI. We obtained the prostate volume (PV), IPSS, IPSS-voiding symptom score (IPSS-VS), quality of life score (QOL), maximum urinary flow rate (Qmax) and postvoid residual urine volume (PVR) from the patients, compared them among the three groups and analyzed their correlation to BOOI using Pearson's linear correlation analysis. RESULTS: No statistically significant differences were observed in age (P = 0.195), PSA (P = 0.380), IPSS (P = 0.380), IPSS-VS (P = 0.380), QOL (P = 0.380), Qmax (P = 0.380) and PVR (P = 0.912) among the three groups of patients, but PV was remarkably larger in the BOO than in the suspected BOO and non-BOO groups (ï¼»58.8 ± 30.0ï¼½ vs ï¼»49.8 ± 33.9ï¼½ and ï¼»45.5 ± 26.0ï¼½ ml, P = 0.031). Pearson's linear correlation analysis showed that BOOI was not correlated significantly to IPSS (r = －0.020, P = 0.778), IPSS-VS (r= －0.013, P = 0.853), QOL (r = －0.107, P = 0.132), Qmax (r = －0.130, P = 0.066) or PVR (r = －0.056, P = 0.433), nor obviously to PV (|r| = 0.178<0.4) though with P = 0.012. CONCLUSIONS: BOOI is not significantly correlated to PV, IPSS, IPSS-VS, QOL, Qmax or PVR, and therefore BOO cannot be diagnosed exclusively with BOOI.

In vitro fermentation and camellia oil emulsification characteristics of konjac glucomannan octenyl succinate.

It is important to select an appropriate emulsifier to overcome the poor stability and dispersibility of the vegetable oils in food system. Previous studies suggest that OSA-modified konjac glucomannan (KGOS) has potential to be used as a food emulsifier. In this study, in vitro fermentation suggested that KGOS could promote the growth of the important intestinal probiotics Lactobacillus and Bifidobacterium and then promote intestinal fermentation to produce gas and short chain fatty acids. The emulsification experiments indicated that KGOS had good emulsification ability and stability for camellia oil. Under 40 MPa for 90 s homogenization, 0.2% (w/w) KGOS could encapsulate 20% (w/w) camellia oil. The nanoemulsion was stable at a low pH and high concentration of NaCl and ethanol. Konjac glucomannan octenyl succinate encapsulation could prevent the oxidation of camellia oil at 25°C and storage for 30 days.

Konjac glucomannan octenyl succinate as a novel encapsulation wall material to improve curcumin stability and bioavailability.

Curcumin has been extensively used in the food and pharmaceutical industries due to its high biological activity. However, its instability and poor aqueous solubility result in low oral bioavailability, so developing an appropriate microcapsule wall material is crucial for the effective use of this ingredient. In this study, a curcumin-loaded konjac glucomannan octenyl succinate (CKGOS) nanoemulsion with a high loading capacity (1.25 ±â€¯0.03 mg/mL) was prepared. Fourier transform infrared spectroscopy and X-ray diffraction suggested that curcumin was successfully encapsulated into the nanoparticles. The observed self-aggregating morphology indicated that CKGOS particles were spherical with a rough matte edge morphology. Both in vitro and in vivo stability tests indicated that KGOS could provide good protection for curcumin and furnish colon-targeted delivery. In addition, CKGOS has great potential in food processing applications because it shows good thermal processing and storage stability.

Sextuple ratiometric thermometry based on 980-nm-upconverted green fluorescence of Er3+ ions in submicron crystals.

980-nm-upconverted 530 and 550 nm Er3+ green fluorescence spectra of Er3+/Yb3+-codoped NaGd(WO4)2 submicron crystals were measured in the temperature range of 298-383 K. A sextuple ratiometric thermometry is proposed. It is established on the basis of six schemes of fluorescence intensity ratio (FIR) that considers three component peaks of the 530 nm emission band and two component peaks of the 550 nm emission band, which involve electronic transitions between two Stark sublevels of Er3+. The study shows that the phosphor shows strong green fluorescence, which is verified by measured quantum yield, and thermally stable spectral structure desired for the sextuple ratiometric thermometry. All of the six FIR schemes display highly efficient sensing performances with slightly different thermal sensitivities. Each scheme gives a temperature value and the six schemes give an averaged result. In parallel, we have also carried out an ex vivo experimental study on the temperature characteristics of the green fluorescence of the phosphor. Almost same results have been obtained, verifying biological applicability of the phosphor. The ex vivo experimental results also show that the sextuple thermometry increases considerably the accuracy and reliability of temperature measurement in comparison with the conventional intensity integration method.

Konjac glucomannan octenyl succinate (KGOS) as an emulsifier for lipophilic bioactive nutrient encapsulation.

BACKGROUND: Konjac glucomannan octenyl succinate (KGOS) has excellent emulsification properties and can potentially be used in the food industry as an emulsifier, stabilizer and microcapsule wall material. In the present study, the in vitro digestion properties and emulsification capability and stability of KGOS were studied to evaluate the transport and encapsulation characteristics of KGOS with insoluble bioactive nutrients. RESULTS: Confocal scanning laser microscopy (CSLM) suggested that oil droplets could be encapsulated by KGOS into regular spheres. In vitro digestion properties showed that KGOS is effective for colon-targeted transport. ß-Carotene was selected as a representative lipophilic bioactive compound to evaluate the emulsification characteristics of KGOS. The loading capacity of the 0.4 mg mL-1 KGOS solution for ß-carotene was 3.26%, and transmission electron microscopy suggested that the self-aggregate particles of KGOS/ß-carotene (KGOSC) were more uniform than KGOS. With a composition of 0.03% ß-carotene, 0.3% KGOS and 10% medium-chain triglycerides, the emulsification yield of the KGOSC nanoemulsion was more than 95%. After 30 days of storage, the particle size and polydispersity index of the KGOSC nanoemulsion were less than 5 nm and 0.5, respectively, and the sensitivity of KGOSC nanoemulsions to storage conditions decreased in the order temperature, oxygen and light. CONCLUSION: The results of this study suggested that KGOS is a good potential emulsifier and stabilizer for lipophilic bioactive nutrient encapsulation. © 2018 Society of Chemical Industry.

The characteristics of konjac glucomannan octenyl succinate (KGOS) prepared with different substitution rates.

The characteristics of octenyl succinic anhydride (OSA)-modified polysaccharide could be affected by its degree of reaction. Four konjac glucomannan octenyl succinate (KGOS) samples were prepared with different substitution rates (SRs) of 1.151%, 1.514%, 1.753% and 2.247%. The critical micelle concentration (CMC) of the four KGOS materials decreased with increasing SR. Fourier transform infrared (FT-IR) spectroscopy indicated that the increase in SR had little effect on the type of acyl peak. The viscosity test indicated that with SR increase, the viscosity increased slightly at low rotational speed. The emulsion capacity (EC) and stability (ES) also increased with increasing SR, but the extent of increase was not obvious when the SR exceeded 1.753%. A similar pattern was found in confocal scanning laser microscopy (CSLM) observations and ES tests of KGOS nanoemulsions. Considering the characteristics of KGOS and the economic benefits, it is preferable to prepare KGOS with an SR of 1.514% and additions of alkalizing agent and OSA (in proportion to konjac glucomannan (KGM), w/w) of 2% and 3%, respectively, during the KGOS preparation.

GE11 peptide-conjugated nanoliposomes to enhance the combinational therapeutic efficacy of docetaxel and siRNA in laryngeal cancers.

In this study, dual therapeutic-loaded GE11 peptide-conjugated liposomes were developed and applied to enhance therapeutic efficacies of standard-of-care regimens for the treatment of laryngeal cancer. The therapeutic strategy used here was a combination treatment with the chemotherapeutic docetaxel (DTX) and siRNA against the ABCG2 gene that regulates multidrug resistance in many tumor types. Liposome-encapsulated DTX/ABCG2-siRNA molecules were targeted to recognize tumor cells of squamous morphology by conjugation to the EGFR-targeting ligand, GE11. Targeted, drug-infused liposomes were nanosized and exhibited controlled release of DTX. Presence of GE11 peptides on liposomal surfaces enhanced the quantities of liposomal constructs taken up by Hep-2 laryngeal cancer cells. GE11 peptide-conjugated liposomes also enhanced cytotoxic effects against Hep-2 laryngeal cancer cells when compared to treatment with free DTX, thereby reducing IC50 values. Additionally, GE11 peptide-conjugated liposomes had significantly increased anti-tumor and apoptotic effects. Treatments with the GDSL nanoparticle formulation inhibited tumor growth in Hep-2 xenograft-bearing nude mouse models when compared to treatments with non-targeted NP constructs. Treatment of the mouse models with GE11 peptide-conjugated liposomes mitigated toxicities observed after treatment with free DTX. Taken together, liposomal encapsulation of DTX and ABCG2-siRNA improved the anti-tumor effects of treatment with free DTX in Hep-2 cell lines, and conjugation of GE11 peptides to liposomal constructs enhanced anti-tumor efficacies and specificities in laryngeal cancer cells.

A simple, compact, low-cost, highly efficient thermometer based on green fluorescence of Er3+/Yb3+-codoped NaYF4 microcrystals.

We developed a highly efficient optical thermometer based on intensity ratio of upconversion green fluorescence of Er3+/Yb3+-codoped NaYF4 microcrystals. The sensor consists simply of a 980nm laser diode, one narrow-band interference filter, two lenses, one Si-photocell and one multimeter, while being without use of spectrometer and additional electronics. The device not only has a simple, compact structure (hence a low cost), but also displays highly efficient sensing performance, characterized by large signal-to-noise ratio due to strong fluorescence intensity, high thermal resolution and sensitivity, which have the values 1.3K and 1.24×10-2K-1, respectively, at the physiological temperature 310K. The excellent sensing performance of the device was further confirmed by the results of the measurements repeated using a spectrometer. The thermometer is highly generalized that can be applied to other luminescent materials, and shows great potential for the physiological temperature sensing in biological tissues and cells.