Biosensor for detection of hypoxanthine based on xanthine oxidase immobilized on chemically modified carbon paste electrode

Paper-Based Enzyme Biosensor for One-Step Detection of Hypoxanthine in Fresh and Degraded Fish

Food freshness monitoring, which can reflect the quality of the product at the time of use, remains a great challenge for consumers and the food industry. Herein, we report the development of a cost-effective enzyme-based paper biosensor, which can monitor fish freshness and predict spoilage. The biosensor measures the release of hypoxanthine (HX), an indicator of meat and fish degradation, using the enzymatic conversion of HX by xanthine oxidase (XOD). We demonstrate that the entrapment of XOD and an organic dye, nitro blue tetrazolium chloride (NBT), within a sol-gel biohybrid enables their stabilization on paper and promotes the enzymatic reaction with further retention of the reaction products within the cellulosic network . Linearity in the micromolar concentration range with a detection limit of 3.7 μM for HX is obtained. The biosensor has high selectivity toward HX and is manufactured in few steps from inexpensive widely available materials. The applicability of the biosensor is demonstrated by following fish degradation over time and measuring HX concentrations ranging from 117 (±9) to 198 (±5) μM within 24 h of degradation, at levels that are comparable with those measured by a commercial enzymatic kit for HX detection. As compared to the commercial kit, our biosensors are more cost-effective, do not require addition of exogenous reagents and are portable, having all of the reagents needed for analysis embedded within the sensing platform. This proof-of-concept work demonstrates that the paper-based HX biosensor has potential as a robust reagentless device for real-time monitoring of food freshness and for other applications in which HX plays an important role.

Screening and analysis of xanthine oxidase inhibitors in jute leaves and their protective effects against hydrogen peroxide-induced oxidative stress in cells

Jute (Corchorus capsularis L.) is an annual herb of the bast fiber plant and has great potentials in food and medicinal usages because of its various bioactivities. In this study, ultrafiltration coupled with high-performance liquid chromatography-mass spectrometry was established for screening xanthine oxidase inhibitors from the jute leaves extract. Under the optimum screening conditions, three inhibitors were successfully screened and identified as chlorogenic acid, echinacoside, and isorhamnetin-rutinoside with UV and MS data. The fluorescent quenching analysis showed that three inhibitors quenched the fluorescence intensities of enzyme with different binding capacities. For further exploring the bioactivity of three inhibitors, the protective effects on hydrogen peroxide-induced oxidative stress was investigated using human normal liver cell (LO2), human gastric mucosal epithelial cell (GES-1), and human umbilical vein endothelial cell (HUVEC). As a result, they exhibited protective effects on three injured cells in dose-dependent manners without cytotoxicity. To evaluate the difference among different jute species obtained in our laboratories, the amounts of three compounds in ten samples were assessed and analyzed. The results showed that it could be divided into three groups. The jute leaves showed nutrient and medical potentials and deserved further research on pharmaceutical and biochemical utilization in future.

Untargeted foodomics strategy using high-resolution mass spectrometry reveals potential indicators for fish freshness

Fish among other food can easily become spoilage. However, the existing literature endeavouring into a holistic investigation of fish metabolome during storage is scarce. There is a need for a powerful tool for more in-depth determinations. The present study is leveraging high-resolution mass spectrometry (HRMS)-based untargeted foodomics in the exploration of potential indicators for fish freshness. Three batches of fish fillets were stored in the refrigerator (+4 °C) for 0, 24, 48, and 72 h. Features were detected via UPLC-Q-Orbitrap HRMS and hereby undergone selection, identification, and verification. Eight sensitive indicators with significant time-dependent responses were yielded. The loss of freshness in fish is manifested in the upregulation of uracil, hypoxanthine, and inosine (involved in nucleotide changes) and α-linolenic acid, docosahexaenoic acid, arachidonic acid, and linoleic acid (involved in lipid hydrolysis) as well as in the downregulation of decanoylcarnitine (involved in fatty acid metabolism). Our work provides a promising approach to assess the quality of fish during storage and gain deeper insights into the metabolic reaction.

An amperometric hypoxanthine biosensor based on Au@FeNPs for determination of hypoxanthine in meat samples

A xanthine oxidase (XOD) from buttermilk was immobilized covalently onto boronic acid functionalized gold coated iron nanoparticles (Au@FeNPs) electrodeposited on pencil graphite (PG) electrode, via the boroester linkages, between free hydroxyl groups of boronic acid, α-COOH and -NH2 groups of enzyme. The surface functionalization of Fe/Au nanoparticles with boronic acid (Au@FeNPs) on pencil graphite (PG) electrode was characterized by Fourier transform infrared (FTIR), cyclic voltammetry (CV), scanning electron microscopy (SEM), atomic force microscopy (AFM) and Electrochemical impedance spectroscopy (EIS) before and after immobilization of XOD. The biosensor exhibited optimum response within 3s at pH 7.2 and 30 °C and linearity in the range, 0.05 μM to 150 μM for hypoxanthine with a detection limit of 0.05 μM (S/N=3). Apparent Michaelis Menten constant (Km(app)) for hypoxanthine was 40 μM and Imax 0.125 mA. The biosensor was employed to determine hypoxanthine in fish, chicken, pork, beef meat and lost 50% of its initial activity after its 200 uses over 100 days, when stored at 4 °C.

Biomedical Perspectives of Polyaniline Based Biosensors

Electrically conducting polymers (ECPs) are finding applications in various fields of science owing to their fascinating characteristic properties such as binding molecules, tuning their properties, direct communication to produce a range of analytical signals and new analytical applications. Polyaniline (PANI) is one such ECP that has been extensively used and investigated over the last decade for direct electron transfer leading towards fabrication of mediator-less biosensors. In this review article, significant attention has been paid to the various polymerization techniques of polyaniline as a transducer material, and their use in enzymes/biomolecules immobilization methods to study their bio-catalytic properties as a biosensor for potential biomedical applications.

Preparing a new biosensor for hypoxanthine determination by immobilization of xanthine oxidase and uricase in polypyrrole-polyvinyl sulphonate film

In this study, a new amperometric biosensor for the determination of hypoxanthine was developed. To this aim, polypyrrole-polyvinyl sulphonate films were prepared on the platinum electrode by the electropolymerization of pyrrole in the presence of polyvinyl sulphonate. Xanthine oxidase and uricase enzymes were immobilized in polypyrrole-polyvinyl sulphonate via the entrapment method. Optimum conditions of enzyme electrode were determined. Hypoxanthine detection is based on the oxidation of hydrogen peroxide at +400 mV produced by the enzymatic reaction on the enzyme electrode surface. The linear working range of biosensor for hypoxanthine was determined. The effects of pH and temperature on the response of the hypoxanthine biosensor were investigated. Optimum pH and temperature were measured as 8 and 30°C, respectively. Operational and storage stability of the biosensor were determined. After 20 assays, the biosensor sustained 74.5% of its initial performance. After 33 days, the biosensor lost 36% of its initial performance. The performance of the biosensor was tested in real samples.

Progress and recent advances in fabrication and utilization of hypoxanthine biosensors for meat and fish quality assessment: a review

This review provides an update on the research conducted on the fabrication and utilization of hypoxanthine (Hx) biosensors published over the past four decades. In particular, the review focuses on progress made in the development and use of Hx biosensors for the assessment of fish and meat quality which has dominated research in this area. The various fish and meat freshness indexes that have been proposed over this period are highlighted. Furthermore, recent developments and future advances in the use of screen-printed electrodes and nanomaterials for achieving improved performances for the reliable determination of Hx in fish and meat are discussed.

An amperometric biosensor for fish freshness detection from xanthine oxidase immobilized in polypyrrole-polyvinylsulphonate film

A new amperometric biosensor was developed for determining hypoxanthine in fish meat. Xanthine oxidase with pyrrole and polyvinylsulphonate was immobilized on the surface of a platinum electrode by electropolymerization. The determination of xanthine-hypoxanthine was performed by means of oxidation of uric acid liberated during the enzyme reaction on the surface of the enzyme electrode at + 0.30V (SCE). The effects of pH, substrate concentration, and temperature on the response of the xanthine-hypoxanthine biosensor were investigated. The linear working range of the enzyme electrode was 1.0 × 10(-7) -1.0 × 10(-3) M of the hypoxanthine concentration, and the detection limit was 1.0 × 10(-7)M. The apparent K(m(app)) and I(max) of the immobilized xanthine oxidase were found to be 0.0154 mM and 1.203 μA/mM, respectively. The best pH and temperature value for xanthine oxidase were selected as 7.75 and 25°C, respectively. The sensor was used for the determination of hypoxhantine in fish meat. Results show that the fish degraded very rapidly after seven days and the hypoxanthine amount was found to increase over days of storage.

Nucleotides and their degradation products during processing of dry-cured ham, measured by HPLC and an enzyme sensor

The aim of this work was to study how nucleotide degradation during the processing of dry-cured ham is affected when using three types of salting (100% NaCl; 50% NaCl and 50% KCl; 55% NaCl, 25% KCl, 15% CaCl₂ and 5% MgCl₂). Divalent salts in the salting mixture depressed the breakdown rate from the beginning of the process (salting and post-salting) up to the ripening stage (7 months) when the inosine (Ino), hypoxanthine (Hx) and xanthine (X) concentrations matched for the three treatments. The evolution of Hx and Hx+X were analysed by HPLC and an enzyme sensor, respectively, during processing. Time and temperature conditions during the curing time did not affect Hx stability. The usefulness of the enzyme sensor was confirmed and it is a practical tool to determine Hx + X in dry-cured ham, as an index of minimum curing time. A good correlation between enzyme sensor and HPLC data was observed.

Biosensing applications of clay-modified electrodes: a review

Two-dimensional layered inorganic solids, such as cationic clays and layered double hydroxides (LDHs), also defined as anionic clays, have open structures which are favourable for interactions with enzymes and which intercalate redox mediators. This review aims to show the interest in clays and LDHs as suitable host matrices likely to immobilize enzymes onto electrode surfaces for biosensing applications. It is meant to provide an overview of the various types of electrochemical biosensors that have been developed with these 2D layered materials, along with significant advances over the last several years. The different biosensor configurations and their specific transduction procedures are discussed.

Direct Electrochemistry of Xanthine Oxidase at a Gold Electrode Modified with Single-Wall Carbon Nanotubes

The direct electrochemistry of xanthine oxidase (XOD) was accomplished at a gold electrode modified with single-wall carbon nanotubes (SWNTs). A pair of well-defined redox peaks was obtained for XOD with the reduction peak potential at -0.478 V and a peak potential separation of 28 mV at pH 7.0. Both FT-IR spectra and the dependence of the reduction peak current on the scan rate revealed that XOD adsorbed onto the SWNT surfaces. The redox wave corresponds to the redox center of the flavin adenine dinucleotide (FAD) of the XOD adsorbate. Compared to other types of carbonaceous electrode materials, the electron transfer rate of XOD redox reaction was greatly enhanced at the SWNT-modified electrode. The peak potential was shown to be pH dependent. Spectral methods verified that the attachment of XOD onto SWNTs does not perturb the XOD conformations drastically.

Voltammetric and impedance studies of inosine-5'-monophosphate and hypoxanthine

The oxidation mechanism and adsorption of inosine 5'-monophosphate and hypoxanthine were investigated in solutions of different pH using voltammetric and impedance methods at glassy carbon electrodes. For both compounds, the pH dependence from differential pulse voltammetry showed that the same number of electrons and protons are involved in the rate-determining step of the electrochemical reaction. In the case of hypoxanthine, it was also possible to study the effect of different concentrations. At high concentrations of hypoxanthine, two oxidation peaks were observed, the first due to hypoxanthine oxidation with formation of oligomers and the second due to hypoxanthine oligomer oxidation, both compounds adsorbing strongly. Impedance measurements corroborated the voltammetric results and enabled the study of the adsorption of hypoxanthine on glassy carbon.