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Acetylcholinesterase- and Butyrylcholinesterase-Based Biosensors for the Detection of Quaternary Ammonium Biocides in Food Industry

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  • معلومة اضافية
    • Contributors:
      Laboratoire de Biodiversité et Biotechnologies Microbiennes (LBBM); PIERRE FABRE-EDF (EDF)-Sorbonne Université (SU)-Centre National de la Recherche Scientifique (CNRS)-Observatoire océanologique de Banyuls (OOB); Sorbonne Université (SU)-Centre National de la Recherche Scientifique (CNRS)-Centre National de la Recherche Scientifique (CNRS); Biocapteurs-Analyses-Environnement (BAE); Université de Perpignan Via Domitia (UPVD)
    • بيانات النشر:
      CCSD
      MDPI
    • الموضوع:
      2023
    • Collection:
      Université de Perpignan: HAL
    • نبذة مختصرة :
      International audience ; A sensitive and robust electrochemical cholinesterase-based sensor was developed to detect the quaternary ammonium (QAs) biocides most frequently found in agri-food industry wash waters: benzalkonium chloride (BAC) and didecyldimethylammonium chloride (DDAC). To reach the maximum residue limit of 28 nM imposed by the European Union (EU), two types of cholinesterases were tested, acetylcholinesterase (AChE, from Drosophila melanogaster) and butyrylcholinesterase (BChE, from horse serum). The sensors were designed by entrapping AChE or BChE on cobalt phthalocyanine-modified screen-printed carbon electrodes. The limits of detection (LOD) of the resulting biosensors were 38 nM for DDAC and 320 nM for BAC, using, respectively, AChE and BChE. A simple solid-phase extraction step was used to concentrate the samples before biosensor analysis, allowing for the accurate determination of DDAC and BAC in tap water with limits of quantification (LOQ) as low as 2.7 nM and 5.3 nM, respectively. Additional assays demonstrated that the use of a phosphotriesterase enzyme allows for the total removal of interferences due to the possible presence of organophosphate insecticides in the sample. The developed biosensors were shown to be stable during 3 months storage at 4 • C.
    • الرقم المعرف:
      10.3390/foods13010133
    • الدخول الالكتروني :
      https://univ-perp.hal.science/hal-04384284
      https://univ-perp.hal.science/hal-04384284v1/document
      https://univ-perp.hal.science/hal-04384284v1/file/foods-13-00133.pdf
      https://doi.org/10.3390/foods13010133
    • Rights:
      info:eu-repo/semantics/OpenAccess
    • الرقم المعرف:
      edsbas.F59F2B28