» Articles » PMID: 22000756

Microcantilevers Modified by Specific Peptide for Selective Detection of Trimethylamine

Overview
Date 2011 Oct 18
PMID 22000756
Citations 1
Authors
Affiliations
Soon will be listed here.
Abstract

We report a biosensor based on a microcantilever that is modified by a specific peptide for highly selective detection of trimethylamine (TMA). The assay is based on binding-induced bending of the peptide functionalized microcantilevers. The sensor is selectively responsive to TMA. The amplitude of microcantilever bending at equilibrium is a function of the concentration of TMA with a dynamic range from 8 ppm to 800 ppm. The detection limit is approximately 8 ppm. There is a good intra-sensor and an acceptable inter-sensor reproducibility as evidenced by the standard deviation of 5% and 15%, respectively.

Citing Articles

Evaluation of Aroma Characteristics of Dried Shrimp () Prepared by Five Different Procedures.

Sun W, Ji H, Zhang D, Zhang Z, Liu S, Song W Foods. 2022; 11(21).

PMID: 36360145 PMC: 9658951. DOI: 10.3390/foods11213532.

References
1.
Baixas-Nogueras S, Bover-Cid S, Vidal-Carou M . Chemical and sensory changes in Mediterranean hake (Merluccius merluccius) under refrigeration (6-8 degrees C) and stored in ice. J Agric Food Chem. 2002; 50(22):6504-10. DOI: 10.1021/jf025615p. View

2.
Buck L, Axel R . A novel multigene family may encode odorant receptors: a molecular basis for odor recognition. Cell. 1991; 65(1):175-87. DOI: 10.1016/0092-8674(91)90418-x. View

3.
Hyotylainen T, Savola N, Lehtonen P, Riekkola M . Determination of biogenic amines in wine by multidimensional liquid chromatography with online derivatisation. Analyst. 2002; 126(12):2124-7. DOI: 10.1039/b108189f. View

4.
Ji H, Armon B . Approaches to increasing surface stress for improving signal-to-noise ratio of microcantilever sensors. Anal Chem. 2010; 82(5):1634-42. PMC: 2836585. DOI: 10.1021/ac901955d. View

5.
Pedrosa-Menabrito A, Regenstein J . SHELF-LIFE EXTENSION OF FRESH FISH - A REVIEW PART I - SPOILAGE OF FISH. J Food Qual. 2020; 11(2):117-127. PMC: 7166583. DOI: 10.1111/j.1745-4557.1988.tb00872.x. View