{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,19]],"date-time":"2026-06-19T19:46:17Z","timestamp":1781898377692,"version":"3.54.5"},"reference-count":30,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2024,9,4]],"date-time":"2024-09-04T00:00:00Z","timestamp":1725408000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32372431"],"award-info":[{"award-number":["32372431"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2025,1,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Histamine may lead to low blood pressure, skin flushing and edema when it accumulates in large amounts in the body. Therefore, establishing sensitive methods for the detection of histamine in foods is extremely important to ensure food safety and human health.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The MI\u2010Cu\u2010GMP NPs (2\u2010methylimidazole\u2010copper\u2010guanosine monophosphate nanozymes) with high laccase\u2010like activity were synthesized. Using the prepared molecular imprinted membrane as biomimetic antibody and MI\u2010Cu\u2010GMP NPs as marker, a sensitive direct competitive biomimetic enzyme\u2010linked immunoassay (BELISA) method for rapid detection of the histamine in foods was developed. Under optimal conditions, the limit of detection (LOD, IC<jats:sub>15<\/jats:sub>) and sensitivity (IC<jats:sub>50<\/jats:sub>) of the BELISA method for histamine was 0.05\u2009mg\u2009L<jats:sup>\u22121<\/jats:sup> and 1.22\u2009mg\u2009L<jats:sup>\u22121<\/jats:sup>, respectively. The liquor samples spiked with histamine was detected by the BELISA method with satisfactory recoveries ranging from 90.00% to 116.00%. Further, the level of histamine in three samples (cooking wine, rice vinegar and soy sauce) was tested by the BELISA and high\u2010performance liquid chromatography (HPLC), with no significant difference found between the two methods.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>Given the advantages, the established BELISA method is expected to provide practical guidance for the monitoring of histamine in food and provides a foundation for the detection of other food hazards. \u00a9 2024 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.13869","type":"journal-article","created":{"date-parts":[[2024,9,4]],"date-time":"2024-09-04T06:00:13Z","timestamp":1725429613000},"page":"791-797","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Direct competitive immunoassay method for sensitive detection of the histamine in foods based on a 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