Competitive
binding assays utilizing concanavalin A (ConA) have
the potential to be the basis of improved continuous glucose monitoring
devices. However, the efficacy and lifetime of these assays have been
limited, in part, by ConA’s instability due to its thermal
denaturation in the physiological environment (37 °C, pH 7.4,
0.15 M NaCl) and its electrostatic interaction with charged molecules
or surfaces. These undesirable interactions change the constitution
of the assay and the kinetics of its behavior over time, resulting
in an unstable glucose response. In this work, poly(ethylene glycol)
(PEG) chains are covalently attached to lysine groups on the surface
of ConA (i.e., PEGylation) in an attempt to improve its stability
in these environments. Dynamic light scattering measurements indicate
that PEGylation significantly improved ConA’s thermal stability
at 37 °C, remaining stable for at least 30 days. Furthermore,
after PEGylation, ConA’s binding affinity to the fluorescent
competing ligand previously designed for the assay was not significantly
affected and remained at ∼5.4 × 106 M–1 even after incubation at 37 °C for 30 days. Moreover, PEGylated
ConA maintained the ability to track glucose concentrations when implemented
within a competitive binding assay system. Finally, PEGylation showed
a reduction in electrostatic-induced aggregation of ConA with poly(allylamine),
a positively charged polymer, by shielding ConA’s charges.
These results indicate that PEGylated ConA can overcome the instability
issues from thermal denaturation and nonspecific electrostatic binding
while maintaining the required sugar-binding characteristics. Therefore,
the PEGylation of ConA can overcome major hurdles for ConA-based glucose
sensing assays to be used for long-term continuous monitoring applications in vivo.