Loaiza O.A.,Sensors and Photonics Unit |
Lamas-Ardisana P.J.,Sensors and Photonics Unit |
Jubete E.,Sensors and Photonics Unit |
Ochoteco E.,Sensors and Photonics Unit |
And 6 more authors.
Analytical Chemistry | Year: 2011
The development of sensors to detect specific weak biological interactions is still today a challenging topic. Characteristics of carbohydrate-protein (lectin) interactions include high specificity and low affinity. This work describes the development of nanostructured impedimetric sensors for the detection of concanavalin A (Con A) binding to immobilized thiolated carbohydrate derivatives (d-mannose or d-glucose) onto screen-printed carbon electrodes (SPCEs) modified with gold nanoparticles. Thiolated d-galactose derivative was employed as negative control to evaluate the selectivity of the proposed methodology. After binding the thiolated carbohydrate to the nanostructured SPCEs, different functionalized thiols were employed to form mixed self-assembled monolayers (SAM). Electrochemical impedance spectroscopy (EIS) was employed as a technique to evaluate the binding of Con A to selected carbohydrates through the increase of electron transfer resistance of the ferri/ferrocyanide redox probe at the differently SAM modified electrodes. Different variables of the assay protocol were studied in order to optimize the sensor performance. Selective Con A determinations were only achieved by the formation of mixed SAMs with adequate functionalized thiols. Important differences were obtained depending on the chain lengths and functional groups of these thiols. For the 3-mercapto-1-propanesulfonate mixed SAMs, the electron transfer resistance varied linearly with the Con A concentration in the 2.2-40.0 μg mL-1 range for d-mannose and d-glucose modified sensors. Low detection limits (0.099 and 0.078 pmol) and good reproducibility (6.9 and 6.1%, n = 10) were obtained for the d-glucose and d-mannose modified sensors, respectively, without any amplification strategy. © 2011 American Chemical Society. Source