Thermodynamic analysis of the interaction between 3-aminophenylboronic acid and monosaccharides for development of biosensor

Torun O., DUDAK ŞEKER F. C., Bas D., TAMER U., BOYACI İ. H.

SENSORS AND ACTUATORS B-CHEMICAL, cilt.140, sa.2, ss.597-602, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 140 Sayı: 2
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1016/j.snb.2009.05.004
  • Dergi Adı: SENSORS AND ACTUATORS B-CHEMICAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.597-602
  • Anahtar Kelimeler: 3-Aminophenylboronic acid, Monosaccharides, Isothermal titration calorimetry (ITC), Surface plasmon resonance (SPR), Potentiometric sensor, SURFACE-PLASMON RESONANCE, ISOTHERMAL TITRATION CALORIMETRY, BORONIC ACID, GLUCOSE-OXIDASE, HOLOGRAPHIC SENSORS, PHYSIOLOGICAL PH, AQUEOUS-SOLUTION, RECEPTORS, CHEMOSENSORS, COMPLEXATION
  • Gazi Üniversitesi Adresli: Evet

Özet

The special interaction between 3-aminophenylboronic acid and monosaccharides. particularly glucose, fructose and galactose, has been investigated and used for the development of electrochemical and surface plasmon resonance (SPR) based saccharide sensors. The binding constants and thermodynamic parameters of interaction such as free energy of binding (Delta G), enthalpy (Delta H) and entropy (Delta S) were determined for the first time using isothermal titration calorimetry revealed the enthalpic and entropic contributions to the free energies of binding. Effects of pH and buffer on the binding constants (k) between 3-aminophenylboronic acid and monosaccharides were also examined. The binding constant of fructose was found to be six times higher than glucose and four times higher than galactose at pH 11, leading the specific detection of fructose. SPR and potentiometric calibration for fructose were linear in the concentration range of 10-120 mM and 8-84 mM, respectively. Limit of detection of the SPR and potentiometric method were found to be as 8.9 mM and 1.4 mM, respectively. (C) 2009 Elsevier B.V. All rights reserved.