A ratiometric nanoprobe based on carboxylated graphitic carbon nitride nanosheets and Eu3+ for the detection of tetracyclines.

A ratiometric fluorescence method based on carboxylated graphitic carbon nitride nanosheets (C-g-C3N4) and Eu3+ (C-g-C3N4-Eu3+) is described for the detection of tetracyclines (TCs), a broad-spectrum antibiotic. C-g-C3N4, which was used as a fluorescence enhancer of Eu3+, was prepared by direct pyrolysis of melamine and post-functionalization. In the presence of TCs, the fluorescence intensity of Eu3+ at 616 nm increased, accompanied by a decrease of fluorescence intensity of C-g-C3N4 at 435 nm. Under the optimal conditions, the ratio of fluorescence intensity at 616 nm to the one at 435 nm (I616/I415) increases linearly in the 10 nM to 40 µM TC concentration range with a detection limit of 7.7 nM (S/N = 3). It has been successfully applied in the detection of TCs in spiked tap water and soil samples with satisfactory recovery (96.6-107.2%) and high precision. Furthermore, a test paper and smartphone can assist in rapidly detecting TCs due to the emission color change from blue to red with the addition of TCs. This shows that the proposed method has great potential for the rapid detection TCs in real samples.

Influence of d-Amino Acids in Beer on Formation of Uric Acid.

Excessive intake of beer could increase serum uric acid levels, leading to high risk of gout, which was previously attributed to high purine content in beer. Recent reports that purine-rich vegetables and bean products do not cause higher uric acid levels do not support this theory. Why excessive intake of beer could increase a high risk of gout has been unclear. Other factors affecting the accumulation of uric acid in the blood have been explored. Beer contains relatively high levels of d-amino acids due to the racemization of l-amino acids induced by food processing. d-amino acid was catalyzed by d-amino acid oxidase to produce H2O2, which is further oxidized in the presence of Fe2+ to produce hydroxyl radicals, resulting in DNA damage and formation of a large amount of purine bases, which are oxidized to uric acid by a series of enzymes. Some food ingredients, such as vitamins and I-, prompt d-amino acids to form uric acid. d-amino acids in beer are one of the key factors responsible for the increase in uric acid levels. The biological response of d-amino acids could explain gout occurrence in beer drinkers.