TY - JOUR
T1 - Signal amplification in electrochemical detection of buckwheat allergenic protein using field effect transistor biosensor by introduction of anionic surfactant
AU - Hideshima, Sho
AU - Fujita, Keisuke
AU - Harada, Yoshitaka
AU - Tsuna, Mika
AU - Seto, Yasuhiro
AU - Sekiguchi, Satoshi
AU - Kuroiwa, Shigeki
AU - Nakanishi, Takuya
AU - Osaka, Tetsuya
N1 - Funding Information:
This work was partly supported by the Center of Innovation Program from Japan Science and Technology Agency , JST, and was also partly supported by the Research Institute for Science and Engineering, Waseda University ( 14P56 ).
Publisher Copyright:
© 2016 The Authors.
PY - 2016/3/1
Y1 - 2016/3/1
N2 - Food allergens, especially buckwheat proteins, sometimes induce anaphylactic shock in patients after ingestion. Development of a simple and rapid screening method based on a field effect transistor (FET) biosensor for food allergens in food facilities or products is in demand. In this study, we achieved the FET detection of a buckwheat allergenic protein (BWp16), which is not charged enough to be electrically detected by FET biosensors, by introducing additional negative charges from anionic surfactants to the target proteins. A change in the FET characteristics reflecting surface potential caused by the adsorption of target charged proteins was observed when the target sample was coupled with the anionic surfactant (sodium dodecyl sulfate; SDS), while no significant response was detected without any surfactant treatment. It was suggested that the surfactant conjugated with the protein could be useful for the charge amplification of the target proteins. The surface plasmon resonance analysis revealed that the SDS-coupled proteins were successfully captured by the receptors immobilized on the sensing surface. Additionally, we obtained the FET responses at various concentrations of BWp16 ranging from 1 ng/mL to 10 μg/mL. These results suggest that a signal amplification method for FET biosensing is useful for allergen detection in the food industry.
AB - Food allergens, especially buckwheat proteins, sometimes induce anaphylactic shock in patients after ingestion. Development of a simple and rapid screening method based on a field effect transistor (FET) biosensor for food allergens in food facilities or products is in demand. In this study, we achieved the FET detection of a buckwheat allergenic protein (BWp16), which is not charged enough to be electrically detected by FET biosensors, by introducing additional negative charges from anionic surfactants to the target proteins. A change in the FET characteristics reflecting surface potential caused by the adsorption of target charged proteins was observed when the target sample was coupled with the anionic surfactant (sodium dodecyl sulfate; SDS), while no significant response was detected without any surfactant treatment. It was suggested that the surfactant conjugated with the protein could be useful for the charge amplification of the target proteins. The surface plasmon resonance analysis revealed that the SDS-coupled proteins were successfully captured by the receptors immobilized on the sensing surface. Additionally, we obtained the FET responses at various concentrations of BWp16 ranging from 1 ng/mL to 10 μg/mL. These results suggest that a signal amplification method for FET biosensing is useful for allergen detection in the food industry.
KW - Field effect transistor biosensor
KW - Food allergen
KW - Intrinsic charge
KW - Ionic surfactant
KW - Signal amplification
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U2 - 10.1016/j.sbsr.2016.01.011
DO - 10.1016/j.sbsr.2016.01.011
M3 - Article
AN - SCOPUS:84961778296
SN - 2214-1804
VL - 7
SP - 90
EP - 94
JO - Sensing and Bio-Sensing Research
JF - Sensing and Bio-Sensing Research
ER -