Glyphosate (GLYP) is a broad-spectrum, nonselective, organic phosphine postemergence herbicide registered for many food and nonfood fields. Herein, we developed a biosensor (Mbs@dsDNA) based on carboxylated modified magnetic beads incubated with NH₂-polyA and then hybridized with polyT-glyphosate aptamer and complementary DNA. Afterwards, a quantitative detection method based on qPCR was established. When the glyphosate aptamer on Mbs@dsDNA specifically recognizes glyphosate, complementary DNA is released and then enters the qPCR signal amplification process. The linear range of the method was 0.6 μmol/L–30 mmol/L and the detection limit was set at 0.6 μmol/L. The recoveries in tap water ranged from 103.4 to 104.9% and the relative standard deviations (RSDs) were <1%. The aptamer proposed in this study has good potential for recognizing glyphosate. The detection method combined with qPCR might have good application prospects in detecting and supervising other pesticide residues.

Background: Jujube is a homologous herb of medicine and food, and polyphenols are key in determining the functional effects of jujubes. Methods: In this study, characteristic polyphenols in 15 varieties of Chinese jujubes were investigated based on untargeted metabolomics. Results: The results showed that a total of 79 characteristic polyphenols were identified in the 15 varieties of Chinese jujube, and 55 characteristic polyphenols such as syringetin, spinosin and kaempferol were reported for the first time. Scopoletin (63.94% in LZYZ), pectolinarin (22.63% in HZ) and taxifolin (19.69% in HZ) contributed greatly and presented significant (p < 0.05) differences in the 15 varieties of Chinese jujubes. HZ was characterized by pectolinarin, erianin and wogonoside, while XSHZ, NYDZ and RQHZ, with similar polyphenol profiles, were characterized by (+)-catechin, combretastatin A4 and tectorigenin. JSBZ, HMDZ, TZ, JCJZ and HPZ had similar polyphenol profiles of galangin, isoferulic acid and hydroxysafflor yellow A. Conclusions: Metabolomics is critical in grasping the full polyphenol contents of jujubes, and the differences in the polyphenol profiles and characteristic individual polyphenols of the 15 varieties of Chinese jujubes were well analyzed by principal component analysis (PCA).

Jujube is the homology of medicine and food, and polyphenols are key compounds that determined the functional effects of jujubes. In this study, characteristic polyphenols in 15 varieties of Chinese jujubes were investigated based on untargeted metabolomics. Result showed a total of 79 characteristic polyphenols were identified in 15 varieties of Chinese jujube, and 55 characteristic polyphenols such as syringetin, spinosin and kaempferol were reported for the first time. Scopoletin (63.94% in LZYZ), pectolinarin (22.63% in HZ) and taxifolin (19.69% in HZ) contributed great and presented significant (p<0.05) differences in 15 varieties of Chinese jujubes. HZ can be characterized by pectolinarin, erianin and wogonoside. While, XSHZ, NYDZ and RQHZ with similar polyphenol profile were characterized by (+)-catechin, combretastatin A4 and tectorigenin. JSBZ, HMDZ, TZ, JCJZ and HPZ had similar polyphenol profile of galangin, isoferulic acid and hydroxysafflor yellow A. In conclusion, metabolomics is critical to grasp the fully nutritional components of jujubes, and the differences of polyphenol profiles and characteristic individual polyphenol of 15 varieties of Chinese jujubes can be well analyzed by principal component analysis (PCA).Jujube is the homology of medicine and food, and polyphenols are key compounds that determined the functional effects of jujubes. In this study, characteristic polyphenols in 15 varieties of Chinese jujubes were investigated based on untargeted metabolomics. Result showed a total of 79 characteristic polyphenols were identified in 15 varieties of Chinese jujube, and 55 characteristic polyphenols such as syringetin, spinosin and kaempferol were reported for the first time. Scopoletin (63.94% in LZYZ), pectolinarin (22.63% in HZ) and taxifolin (19.69% in HZ) contributed great and presented significant (p<0.05) differences in 15 varieties of Chinese jujubes. HZ can be characterized by pectolinarin, erianin and wogonoside. While, XSHZ, NYDZ and RQHZ with similar polyphenol profile were characterized by (+)-catechin, combretastatin A4 and tectorigenin. JSBZ, HMDZ, TZ, JCJZ and HPZ had similar polyphenol profile of galangin, isoferulic acid and hydroxysafflor yellow A. In conclusion, metabolomics is critical to grasp the fully nutritional components of jujubes, and the differences of polyphenol profiles and characteristic individual polyphenol of 15 varieties of Chinese jujubes can be well analyzed by principal component analysis (PCA).

Glyphosate (GLYP) is a broad-spectrum, non-selective, organic phosphine post emergence herbicide registered for use on many food and non-food field. Herein, we developed a biosensor (Mbs@dsDNA) based on carboxylated modified magnetic beads incubated with NH2-polyA and then hybridized with polyT-glyphosate aptamer and complementary DNA. Afterward, a quantitative detection method based on qPCR was established. When the glyphosate aptamer on Mbs@dsDNA specifically recognized glyphosate, a complementary DNA is released and then enters the qPCR signal amplification process. The linear range of the method was 0.1-5 μg/mL, and the detection limit was set at 0.1 μg/mL. The recoveries in tap water were ranged from 103.4 ~ 104.9%, and the relative standard deviations (RSDs) were < 1%. The aptamer proposed in this study has a good potential for recognizing glyphosate. The detection method combined with qPCR might have a good application prospect in detecting and supervising other pesticide residues.

Highland barley (hulless barley, Hordeum vulgare L. var. nudum) flour is a nutritionally dense staple of the Qinghai–Tibet Plateau, but its high contents of unsaturated lipids and active endogenous enzymes render it highly susceptible to storage deterioration. Natural polysaccharides have been proposed as green preservatives, yet the dose-dependent effects of Lycium barbarum polysaccharide (LBP) on the storage quality of cereal flours and the underlying lipid-level mechanisms remain unclear. Here, highland barley flour (cv. Kunlun-15) was blended with LBP at 0.2%, 1.0% and 2.0% (w/w) stored in sealed bags at ambient temperature for 240 days, with three independently stored units per treatment; untreated flour served as the control. Storage was monitored for basic nutritional components, functional components, antioxidant activity, storage-stability indices and microbial counts, and untargeted lipidomics was performed by UPLC-MS/MS to resolve the lipid-level response. All LBP supplementations retarded the loss of nutritional and functional components, with dose-specific optima: 0.2% LBP best preserved protein, total starch, β-glucan and γ-aminobutyric acid, kept DPPH and hydroxyl radical scavenging stable, and most strongly suppressed microbial growth and the rise in peroxide value; 1.0% LBP most effectively limited moisture loss and malondialdehyde accumulation; and 2.0% LBP most strongly suppressed lipase activity, fatty acid value and the decline of polyphenols and flavonoids. Lipidomics identified 819 lipid species. Among the LBP-supplemented groups, the number of differential lipids decreased as the supplementation level increased (255, 216 and 174 for 0.2%, 1.0% and 2.0%, respectively; the control group contained 243), and LBP protected membrane phospholipids (PC, PE), storage lipids (TG) and galactolipids (MGDG) while suppressing the formation of lysophospholipids (LPC, LPE). KEGG enrichment showed that 0.2–1.0% LBP preserved glycerophospholipid and glycerolipid metabolism, whereas 2.0% LBP suppressed even the core lipid metabolic pathways. Considering the overall retention of nutritional and functional components, the stability of antioxidant activity, and the suppression of microbial growth and lipid oxidation, 0.2% LBP is recommended as the optimal supplementation level, while the lipidomic data reveal a dose-dependent, membrane-protective mechanism that supports the application of LBP as a natural preservative for whole-grain flours.