Selective isolation and sensitive detection of lysozyme using aptamer based magnetic adsorbent and a new quartz crystal microbalance system

BAYRAMOĞLU G., Kilic M., Arica M. Y.

FOOD CHEMISTRY, cilt.382, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 382
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.foodchem.2022.132353
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Aptamer, Chicken egg white, Lysozyme, Magnetic beads, Purification, QCM sensor, EGG-WHITE, ADSORPTION, PURIFICATION, KINETICS, FILM, DYE
  • Gazi Üniversitesi Adresli: Evet

Özet

Magnetic chitosan beads and quartz crystal microbalance chip were decorated with lysozyme specific aptamer for isolation and detection of lysozyme, respectively. The lysozyme specific aptamer was immobilized on poly (dopamine) coated magnetic chitosan beads and the chip via Schiff base reaction. The percentage of the removal efficiency and purity of the isolated lysozyme from egg white were 87.6% and 91.8%, respectively. Further, the sensor system was contacted with different concentrations of lysozyme and other test proteins. This sensor system provided a method for the label-free, concentration-dependent, and selective detection of lysozyme with an observed detection limit of 17.9 +/- 0.6 ng/mL. The sensor system was very selective and not significantly responded to the other tested proteins such as ovalbumin, trypsin, cytochrome C, and glucose oxidase. The prepared new sensor system showed a good durability and a high sensitivity for determination of lysozyme from solutions and whole egg white.