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作者:

Wang, Xin (Wang, Xin.) | Xu, Yuancong (Xu, Yuancong.) | Cheng, Nan (Cheng, Nan.) | Wang, Xinxian (Wang, Xinxian.) | Huang, Kunlun (Huang, Kunlun.) | Luo, Yunbo (Luo, Yunbo.)

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SCIE

摘要:

Nanozymes have the potential to replace natural enzymes, so they are widely used in energy conversion technologies such as biosensors and signal transduction (converting biological signals of a target into optical, electrical, or metabolic signals). The participation of nucleic acids leads nanozymes to produce richer interface effects and gives energy conversion events more attractive characteristics, creating what are called "functional nanozymes". Since different nanozymes have different internal structures and external morphological characteristics, functional modulation needs to be compatible with these properties, and attention needs to be paid to the influence of nucleic acids on nanozyme activity. In this review, "functional nanozymes" are divided into three categories, (nanozyme precursor ion)/(nucleic acid) self-assembly, nanozyme-nucleic acid irreversible binding, and nanozyme-nucleic acid reversible binding, and the effects of nucleic acids on modulation principles are summarized. Then, the latest developments of nucleic acid-modulated nanozymes are reviewed in terms of their use in energy conversion technology, and their conversion mechanisms are critically discussed. Finally, we outline the advantages and limitations of "functional nanozymes" and discuss the future development prospects and challenges in this field.

关键词:

energy conversion interface effect modulation nanozyme nucleic acid recognition

作者机构:

  • [ 1 ] [Wang, Xin]China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Lab Food Qual & Safety, Beijing 100083, Peoples R China
  • [ 2 ] [Cheng, Nan]China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Lab Food Qual & Safety, Beijing 100083, Peoples R China
  • [ 3 ] [Wang, Xinxian]China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Lab Food Qual & Safety, Beijing 100083, Peoples R China
  • [ 4 ] [Huang, Kunlun]China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Lab Food Qual & Safety, Beijing 100083, Peoples R China
  • [ 5 ] [Luo, Yunbo]China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Lab Food Qual & Safety, Beijing 100083, Peoples R China
  • [ 6 ] [Xu, Yuancong]Beijing Univ Technol, Coll Life Sci & Bioengn, Beijing Key Lab Environm & Viral Oncol, Beijing 100124, Peoples R China
  • [ 7 ] [Huang, Kunlun]Minist Agr, Key Lab Safety Assessment Genetically Modified Or, Beijing 100083, Peoples R China
  • [ 8 ] [Luo, Yunbo]Minist Agr, Key Lab Safety Assessment Genetically Modified Or, Beijing 100083, Peoples R China

通讯作者信息:

  • [Cheng, Nan]China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Lab Food Qual & Safety, Beijing 100083, Peoples R China;;[Luo, Yunbo]China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Lab Food Qual & Safety, Beijing 100083, Peoples R China;;[Luo, Yunbo]Minist Agr, Key Lab Safety Assessment Genetically Modified Or, Beijing 100083, Peoples R China

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来源 :

CATALYSTS

年份: 2021

期: 5

卷: 11

3 . 9 0 0

JCR@2022

ESI学科: CHEMISTRY;

ESI高被引阀值:7

被引次数:

WoS核心集被引频次: 10

SCOPUS被引频次: 10

ESI高被引论文在榜: 0 展开所有

万方被引频次:

中文被引频次:

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