Patterning Large-Scale Nanostructured Microarrays on Coverslip for Sensitive Plasmonic Detection of Aqueous Gliadin Traces

Bariani, Giuliocesare Casari; Zhou, Lan; Poggesi, Simone; Manzano, Marisa; Ionescu, Rodica Elena

doi:10.3390/chemosensors10020038

Cited by 6 publications

(1 citation statement)

References 33 publications

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“…Although other label-free and reagentless biosensing alternatives, such as the quartz crystal microbalance-based immunosensor, the localized surface plasmon resonance-based immunological assay, and the gold nanoparticle aggregation-based colorimetric aptasensor, have demonstrated more sensitive performance in gliadin detection than the proposed capacitive aptasensing platform, our method remains superior in terms of cost-effectiveness, robustness under environmental conditions, and simplicity in the design of readout electronics. These advantages make it particularly suitable for developing point-of-care testing devices.…”

Section: Resultsmentioning

confidence: 99%

Parylene Double-Layer Coated Screen-Printed Carbon Electrode for Label-Free and Reagentless Capacitive Aptasensing of Gliadin

Tsai,

Lee,

Chen

et al. 2024

ACS Sens.

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Celiac patients are required to strictly adhere to a gluten-free diet because even trace amounts of gluten can damage their small intestine and leading to serious complications. Despite increased awareness, gluten can still be present in products due to cross-contamination or hidden ingredients, making regular monitoring essential. With the goal of guaranteeing food safety for consuming labeled gluten-free products, a capacitive aptasensor was constructed to target gliadin, the main allergic gluten protein for celiac disease. The success of capacitive aptasensing was primarily realized by coating a Parylene double-layer (1000 nm Parylene C at the bottom with 400 nm Parylene AM on top) on the electrode surface to ensure both high insulation quality and abundant reactive amino functionalities. Under the optimal concentration of aptamer (5 μM) used for immobilization, a strong linear relationship exists between the amount of gliadin (0.01−1.0 mg/mL) and the corresponding ΔC response (total capacitance decrease during a 20 min monitoring period after sample introduction), with an R 2 of 0.9843. The detection limit is 0.007 mg/mL (S/N > 5), equivalent to 0.014 mg/mL (14 ppm) of gluten content. Spike recovery tests identified this system is free from interferences in corn and cassava flour matrices. The analytical results of 24 commercial wheat flour samples correlated well with a gliadin ELISA assay (R 2 = 0.9754). The proposed label-free and reagentless capacitive aptasensor offers advantages of simplicity, cost-effectiveness, ease of production, and speediness, making it a promising tool for verifying products labeled as gluten-free (gluten content <20 ppm).

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Section: Resultsmentioning

confidence: 99%