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Dual hypochlorite and adenosine-5’-triphosphate responsive ZIF-90 nanosystem and its application for biological imaging

Shu-Xuan Cui, Pan-Dong Mao, Yuan Wang, Lin-Yan Bian, Wei Na Wu, Zhi Hong Xu, Tony James

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Abstract

Hypochlorite ion (ClO−) and adenosine-5’-triphosphate (ATP) are crucial in various physiological functions. The connection between ClO− and ATP has been noted as one of the major characteristics of liver injury. This study presents a zeolitic imidazolate framework (ZIF-90)-based probe RhB@MP-ZIF-90 for the simultaneous identification of ClO− and ATP, which was fabricated by in situ encapsulation of rhodamine B (RhB) and successive modification of 4-methyl-1-(4-(4,4,5,5-tetramethyl-1,3,2-dioxa-borolan-2-yl)benzyl)pyridinium bromide (MP). A well-dispersed aqueous solution of this nano-scale probe is highly emissive in the green channel due to the charge transfer from ZIF-90 to the pyridinium. ClO− oxidizes the boronate ester group to hydroxyl in probe RhB@MP-ZIF-90, which is accompanied by the elimination of 4-methylene-cyclohexa-2,5-dienone, changing pyridinium to pyridine, blocking ICT, and quenching the green emission. By contrast, the ZIF-90 backbone of the probe is destroyed by ATP, releasing RhB to generate a characteristic red emission. Thus, this easy-to-prepare probe enabled the dual detection of ClO− and ATP, achieved through ClO−-triggered fluorescence decrease and ATP-induced fluorescence amplification in two independent channels, with detection limits of 24.94 μM for ClO− and 360 μM for ATP, respectively. As such, RhB@MP-ZIF-90 was successfully used to monitor concentration changes of mitochondrial ClO− and ATP in different biological processes and a drug-induced liver injury model.
Original languageEnglish
Article number138974
JournalSensors and Actuators B: Chemical
Volume448
Issue numberPart 2
Early online date12 Oct 2025
DOIs
Publication statusPublished - 1 Feb 2026

Data Availability Statement

All data supporting this research are available in the supporting information.

Acknowledgements

T.D.J. wishes to thank the University of Bath and the Open Research Fund of the School of Chemistry and Chemical Engineering, Henan Normal University (2020ZD01) for support.

Funding

This research was supported in part by the National Natural Science Foundation of China (No. 22577112), the Natural Science Foundation of Henan Province (No. 252300420243 and 252300420793), Open Project Program of Collaborative Innovation Center of Functional Food by Green Manufacturing, Henan Province (2024XTKF021), the Fundamental Research Funds for the Universities of Henan Province (No. NSFRF240809), Doctoral Research Program of Nanyang Institute of Technology (NGBJ-2025-22), and Key Program of Xuchang University (2022CXTD001)

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