First biosensing platform for detecting traces of almonds in processed foods by electrochemical determination of the allergenic protein Pru du 6
Civera, Alba (Universidad de Zaragoza) ; Tvorynska, Sofiia ; Gamella, Maria ; Torrente-Rodríguez, Rebeca M. ; Pedrero, María ; Galán-Malo, Patricia ; Mata, Luis ; Sánchez, Lourdes (Universidad de Zaragoza) ; Barek, Jirí ; Pingarrón, José M. ; Campuzano, Susana ; Pérez, María D. (Universidad de Zaragoza)
Resumen: A novel electrochemical bioplatform for Pru du 6 determination, one of the most abundant and allergenic almond proteins, was developed to detect traces of almonds in processed foods. The bioplatform combines the application of a sandwich immunoassay on the surface of magnetic beads using specific antibodies unmodified or conjugated to horseradish peroxidase as capture and detection antibodies. The resulting magnetic bioconjugates are trapped on the surface of disposable carbon electrodes, and amperometry in the presence of hydrogen peroxide and hydroquinone is employed to measure the change in the cathodic current, which is proportional to Pru du 6 concentration. The developed bioplatform exhibited good selectivity and sensitivity, offering a detection limit of 0.12 ng mL−1 of Pru du 6. It could determine Pru du 6 in raw dough and baked cookies incurred with 0.2 µg g−1 of almond protein with acceptable precision, providing results comparable to those obtained using an ELISA technique
Idioma: Inglés
DOI: 10.1016/j.microc.2023.109403
Año: 2023
Publicado en: MICROCHEMICAL JOURNAL 195 (2023), 109403
ISSN: 0026-265X
Factor impacto JCR: 4.9 (2023)
Categ. JCR: CHEMISTRY, ANALYTICAL rank: 19 / 106 = 0.179 (2023) - Q1 - T1
Factor impacto CITESCORE: 8.7 - Analytical Chemistry (Q1) - Spectroscopy (Q1)
Factor impacto SCIMAGO: 0.742 - Analytical Chemistry (Q1) - Spectroscopy (Q2)
Financiación: info:eu-repo/grantAgreement/ES/DGA/A20-23R
Financiación: info:eu-repo/grantAgreement/ES/MICINN/PID2019-103899RB-100
Tipo y forma: Article (Published version)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material.
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Idioma: Inglés
DOI: 10.1016/j.microc.2023.109403
Año: 2023
Publicado en: MICROCHEMICAL JOURNAL 195 (2023), 109403
ISSN: 0026-265X
Factor impacto JCR: 4.9 (2023)
Categ. JCR: CHEMISTRY, ANALYTICAL rank: 19 / 106 = 0.179 (2023) - Q1 - T1
Factor impacto CITESCORE: 8.7 - Analytical Chemistry (Q1) - Spectroscopy (Q1)
Factor impacto SCIMAGO: 0.742 - Analytical Chemistry (Q1) - Spectroscopy (Q2)
Financiación: info:eu-repo/grantAgreement/ES/DGA/A20-23R
Financiación: info:eu-repo/grantAgreement/ES/MICINN/PID2019-103899RB-100
Tipo y forma: Article (Published version)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material. Exportado de SIDERAL (2024-07-31-09:38:10)
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Record created 2024-01-31, last modified 2024-07-31