Development of a d-amino acids electrochemical sensor based on immobilization of thermostable d-Proline dehydrogenase within agar gel membrane

Tani, Yuji; Tanaka, Kichinosuke; Yabutani, Tomoki; Mishima, Yuji; Sakuraba, Haruhiko; Ohshima, Toshihisa; Motonaka, Junko

doi:10.1016/j.aca.2008.04.063

Cited by 20 publications

(13 citation statements)

References 38 publications

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“…The long-term stability of the CNT/d-Pro dH immobilized electrode was lower than that of the d-Pro dH/agar immobilized electrode. 11 This decrease in the long-term stability might arise from desorption of the immobilized d-Pro dH and the CNT gel layer because of the thick membrane on the surface of the electrode.…”

Section: Preparation Of the Cnt Gel/d-pro Dh Immobilized Electrodementioning

confidence: 99%

“…We have already developed an amperometric dAAs sensor in which a thermostable d-proline dehydrogenase (d-Pro dH) immobilized the electrode surface within an agar gel membrane. 11 The d-Pro dH/agar immobilized sensor could be simply prepared and detect d-proline up to 0.5 mmol L -1 . 11 However, the d-proline concentrations in food samples, such as vinegar (0.1 mmol L -1 ) 12 and alcohol drinks (0.005 mmol L -1 ), 7 are generally low.…”

Section: Introductionmentioning

confidence: 99%

“…11 The d-Pro dH/agar immobilized sensor could be simply prepared and detect d-proline up to 0.5 mmol L -1 . 11 However, the d-proline concentrations in food samples, such as vinegar (0.1 mmol L -1 ) 12 and alcohol drinks (0.005 mmol L -1 ), 7 are generally low. Thus, it is necessary to improve the sensitivity for the analysis of these samples.…”

Section: Introductionmentioning

confidence: 99%

“…The amount of d-Pro dH was determined by previously described methods. 11 We determined the dAAs concentration in rice wine (origin, Japan; alcohol component, 15.5%; raw material, Japanese rice) and vinegar (origin, China; raw material, sweet rice) samples using the CNT/d-Pro dH immobilized electrode. Since vinegar samples generally include easily oxidized substances, such as ascorbic acid, they were treated by a pre-oxidation method in order to remove these substances in advance.…”

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confidence: 99%

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An Amperometric d-Amino Acid Biosensor Prepared with a Thermostable D-Proline Dehydrogenase and a Carbon Nanotube-Ionic Liquid Gel

et al. 2009

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Carbon nanotube (CNT) gel, which is composed of a mixture of single-wall CNT, an ionic liquid, and a thermostable d-proline dehydrogenase (d-Pro dH) immobilized electrode was utilized for the determination of d-amino acids (dAAs) in food samples. When a critical comparison with CNT, Ketjen Black (KB), and carbon powder (CP) was also carried out, the CNT/d-Pro dH immobilized electrode showed the highest sensitivity and the lowest detection limit of d-proline. In addition, the CNT/d-Pro dH immobilized electrode was applied to detection of dAAs in rice wine and vinegar samples. The concentrations of dAAs in rice wine and vinegar samples were 0.0210 ± 0.0001 and 0.55 ± 0.05 mmol L -1 , respectively.

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Section: Preparation Of the Cnt Gel/d-pro Dh Immobilized Electrodementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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An Amperometric d-Amino Acid Biosensor Prepared with a Thermostable D-Proline Dehydrogenase and a Carbon Nanotube-Ionic Liquid Gel

et al. 2009

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“…In the development of chemical sensors, the recognition element is therefore the important factor in detecting an analyte specifically and selectively. Biosensors using biological materials as the recognition element have been developed because enzyme-substrate [1,2] and antigen-antibody [3] reactions are highly specific. Biosensors are widely used in clinical applications such as self-monitoring blood glucose meters [4].…”

Section: Introductionmentioning

confidence: 99%

Potentiometric and 1H NMR Spectroscopic Studies of Functional Monomer Influence on Histamine-Imprinted Polymer-Modified Potentiometric Sensor Performance

Konishi¹,

Takegami²,

Akatani³

et al. 2017

J Anal Bioanal Tech

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Molecularly Imprinted Polymer‐Based Electrochemical Sensor for In Situ Detection of Free Proline in Cucumber Leaves

Yan,

Luo,

Wang

et al. 2024

ChemElectroChem

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Proline is an important amino acid, which is crucial to plant growth and development. Accurate analysis of proline content is of great significance for understanding its physiological mechanism in plants. In this paper, according to the requirements for in‐situ detection in plants in precision agriculture, an electrochemical molecular imprinted polymers (MIP) sensor for determining proline in living plants was developed. Polypyrrole (PPy) was used as the functional monomer. To improve the performance of the MIP sensor, Au nanoparticles (NPs) were electrodeposited on the screen‐printed electrodes (SPEs) electrode. Thionine (Thi) was then electropolymerized on the SPEs to be used as an internal reference signal molecule. The MIP‐based proline sensor has the widest detection range of 1×10−16 −0.01 M. And its detection limit is the lowest (9.18 aM) so far. It was also used for measuring free proline in the leaves of living cucumber seedlings under salt stress. The MIP‐based proline sensor has an important prospect for detecting the physiological status of plants in situ and will play an important role in smart agriculture.

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Development of a d-amino acids electrochemical sensor based on immobilization of thermostable d-Proline dehydrogenase within agar gel membrane

Cited by 20 publications

References 38 publications

An Amperometric d-Amino Acid Biosensor Prepared with a Thermostable D-Proline Dehydrogenase and a Carbon Nanotube-Ionic Liquid Gel

An Amperometric d-Amino Acid Biosensor Prepared with a Thermostable D-Proline Dehydrogenase and a Carbon Nanotube-Ionic Liquid Gel

Potentiometric and 1H NMR Spectroscopic Studies of Functional Monomer Influence on Histamine-Imprinted Polymer-Modified Potentiometric Sensor Performance

Molecularly Imprinted Polymer‐Based Electrochemical Sensor for In Situ Detection of Free Proline in Cucumber Leaves

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