HEAL DSpace

Development of a cellular biosensor for the detection of 2,4,6-trichloroanisole (TCA)

Αποθετήριο DSpace/Manakin

Εμφάνιση απλής εγγραφής

dc.contributor.author Varelas, V en
dc.contributor.author Sanvicens, N en
dc.contributor.author M-Pilar-Marco en
dc.contributor.author Kintzios, S en
dc.date.accessioned 2014-06-06T06:51:16Z
dc.date.available 2014-06-06T06:51:16Z
dc.date.issued 2011 en
dc.identifier.issn 00399140 en
dc.identifier.uri http://dx.doi.org/10.1016/j.talanta.2011.02.029 en
dc.identifier.uri http://62.217.125.90/xmlui/handle/123456789/5416
dc.subject 2 4 6-trichloroanisole (TCA) en
dc.subject Bioelectric recognition assay (BERA) en
dc.subject Cellular biosensor en
dc.subject Cork taint en
dc.subject Membrane-engineering en
dc.subject.other Alcoholic beverages en
dc.subject.other Alginate gel en
dc.subject.other Analytes en
dc.subject.other Bio-sensor systems en
dc.subject.other Bioelectric recognition assays en
dc.subject.other Cellular biosensor en
dc.subject.other Chlorophenols en
dc.subject.other Cork oak en
dc.subject.other Cork stoppers en
dc.subject.other Cork taint en
dc.subject.other Cost monitoring en
dc.subject.other Detection threshold en
dc.subject.other Electric response en
dc.subject.other ELectrochemical methods en
dc.subject.other Fibroblast cells en
dc.subject.other Food commodity en
dc.subject.other Fungal strains en
dc.subject.other Haloanisoles en
dc.subject.other Halophenols en
dc.subject.other Human sensory en
dc.subject.other Low concentrations en
dc.subject.other Membrane potentials en
dc.subject.other Technical challenges en
dc.subject.other Trichloroanisole en
dc.subject.other White wines en
dc.subject.other Cell culture en
dc.subject.other Membranes en
dc.subject.other Metabolites en
dc.subject.other Odors en
dc.subject.other Phenols en
dc.subject.other Wine en
dc.subject.other Biosensors en
dc.subject.other 2,4,6 trichloroanisole en
dc.subject.other 2,4,6-trichloroanisole en
dc.subject.other anisole derivative en
dc.subject.other animal en
dc.subject.other article en
dc.subject.other cell line en
dc.subject.other genetic procedures en
dc.subject.other hamster en
dc.subject.other Syrian hamster en
dc.subject.other validation study en
dc.subject.other Animals en
dc.subject.other Anisoles en
dc.subject.other Biosensing Techniques en
dc.subject.other Cell Line en
dc.subject.other Cricetinae en
dc.subject.other Mesocricetus en
dc.title Development of a cellular biosensor for the detection of 2,4,6-trichloroanisole (TCA) en
heal.type journalArticle en
heal.identifier.primary 10.1016/j.talanta.2011.02.029 en
heal.publicationDate 2011 en
heal.abstract 2,4,6-trichloroanisole (TCA) is a microbial metabolite formed from chlorophenols through the activity of several natural fungal strains present on the cork oak bark. TCA is the primary compound responsible for the mousty/mould off-odour known as ""cork taint"" present in cork stoppers, wine, water and alcoholic beverages. Chromatographic and electrochemical methods are currently used for the determination of TCA, however its detection at low concentrations remains a technical challenge. The aim of this study was the development of a rapid novel biosensor system based on the Bioelectric Recognition Assay (BERA). The sensor measured the electric response of cultured membrane-engineered fibroblast cells suspended in an alginate gel matrix due to the change of their membrane potential in the presence of the analyte. Membrane-engineered cells were prepared by osmotic insertion of 0.5 μg/l of specific TCA antibodies into the membrane of the cells. The BERA-based sensor was able to detect TCA in a few minutes (3-5 min) at extremely low concentrations (10-1 ppt), thus demonstrating higher sensitivity than the human sensory threshold. In addition, the assay was quite selective against other haloanisoles and halophenols structurally related to or co-occurring with TCA. Finally the sensor was tested against real white wine samples from cork soaks. At this real test, the BERA sensor was able to detect TCA from cork soaks rapidly (3-5 min) at very low concentrations (1.02-12 ng/l), covering the whole range for the detection threshold for wines (1.4-10 ng/l). Therefore, this novel biosensor offers new perspectives for ultra-rapid, ultra-sensitive and low-cost monitoring of TCA presence in cork and wine and possibly also other food commodities. © 2011 Elsevier B.V. All rights reserved. All rights reserved. en
heal.journalName Talanta en
dc.identifier.issue 3 en
dc.identifier.volume 84 en
dc.identifier.doi 10.1016/j.talanta.2011.02.029 en
dc.identifier.spage 936 en
dc.identifier.epage 940 en


Αρχεία σε αυτό το τεκμήριο

Αρχεία Μέγεθος Μορφότυπο Προβολή

Δεν υπάρχουν αρχεία που σχετίζονται με αυτό το τεκμήριο.

Αυτό το τεκμήριο εμφανίζεται στην ακόλουθη συλλογή(ές)

Εμφάνιση απλής εγγραφής

Αναζήτηση DSpace


Σύνθετη Αναζήτηση

Αναζήτηση

Ο Λογαριασμός μου

Στατιστικές