Development of D-allose sensor on the basis of three strategic enzyme reactions

作者：Miyanishi Nobumitsu; Nakakita Shin ichi; Sumiyoshi Wataru; Okuma Hirokazu; Izumori Ken; Hirabayashi Jun^*

来源：Biosensors and Bioelectronics, 2010, 26(1): 126-130.

DOI：10.1016/j.bios.2010.05.026

• D-Allose
• Rare sugar
• Immobilized enzyme
• L-Rhamnose isomerase
• D-Tagatose 3-epimerase
• Consecutive reaction
• Biosensor

Rare sugars are defined as monosaccharides and their derivatives that rarely exist in nature, according to the International Society of Rare Sugars D-Allose (3-epi D-glucose) is one of the rare sugars, for which various physiological activities have recently been found, with increasing attention to its applications to bio-industry Until now, however, there is no convenient method of measuring these sugars in a specific manner For detecting D-allose, three consecutive enzyme reactions were devised by fabricating of a reaction batch chamber packed with L-rhamnose isomerase (LRI), D-tagatose 3-epimerase (DTE) and a screen-printed electrode, on which D-fructose dehydrogenase (DFDH) was immobilized To obtain a substantial sensing system, extensive experimental parameters were optimized These included the concentration of photo-crosslinkable poly (vinyl alcohol) bearing stilbazolium groups (PVA-SbQ), reaction ratios, and temperature of the batch chamber By adopting the three consecutive enzyme reactions, an undesirable reverse reaction was minimized As a result, the developed sensor system exhibited a good linear response on D-allose in the range from 0 1 to 50 mM (r(2) =0 998) The system has an apparent advantage over the previous chromatography approach in terms of simplicity and inexpensiveness.

• 出版日期2010-9-15