Development of a novel biosensor based on a conducting polymer

被引:22
|
作者
Soylemez, Saniye [1 ]
Kanik, Fulya Ekiz [2 ]
Ileri, Merve [1 ]
Hacioglu, Serife O. [1 ]
Toppare, Levent [1 ,2 ,3 ,4 ]
机构
[1] Middle E Tech Univ, Dept Chem, TR-06800 Ankara, Turkey
[2] Middle E Tech Univ, Dept Biotechnol, TR-06800 Ankara, Turkey
[3] Middle E Tech Univ, Dept Polymer Sci & Technol, TR-06800 Ankara, Turkey
[4] Middle E Tech Univ, Ctr Solar Energy Res & Applicat GUNAM, TR-06800 Ankara, Turkey
关键词
Conducting polymer; Cholesterol biosensor; Amperometric biosensor; Cholesterol oxidase; AMPEROMETRIC CHOLESTEROL BIOSENSOR; OXIDASE; BENZOTHIADIAZOLE; IMMOBILIZATION; COPOLYMER; BEHAVIOR; FILM;
D O I
10.1016/j.talanta.2013.10.007
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
A new type of amperometric cholesterol biosensor was fabricated to improve the biosensor characteristics such as sensitivity and reliability. For this purpose, a novel immobilization matrix 2-(4-fluorophenyl)-4,7-di(thiophene-2-yl)-1H-benzo[d]imidazole (BIPF) was electrochemically deposited on a graphite electrode and used as a matrix for the immobilization of cholesterol oxidase (ChOx). Due to strong pi-pi stacking of aromatic groups in the structures of polymer backbone and enzyme molecule, one can easily achieve a sensitive and reliable biosensor without using any membrane or covalent bond formation between the enzyme molecules and polymer surface. Moreover, through pendant fluorine group of the polymer, H-bond formation between with enzyme molecules and polymer was generated. Cholesterol was used as the substrate and amperometric response was measured in correlation with cholesterol amount, at -0.7 V vs. Ag/AgCl in phosphate buffer (pH 7.0). Consequently, optimum conditions for this constructed biosensor were determined. K(M)app, I-max, LOD and sensitivity values were investigated and calculated as 4.0 nM, 2.27 mu A, 0.404 mu M and 1.47 mA/mM cm(2), respectively. A novel and accurate cholesterol biosensor was developed for the determination of total cholesterol in food samples. (C) 2013 Elsevier B.V. All rights reserved.
引用
收藏
页码:84 / 89
页数:6
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