マッシュルーム由来チロシナーゼとマッシュルーム組織に基づいたカテコールアミンバイオセンサーの機能評価(<特集>生体関連機能と分析化学)

概要

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Catecholamine biosensors were prepared by cross-linking tyrosinase from mushroom with gelatin using glutaraldehyde and by holding a mushroom tissue slice using a dialysis membrane on the flat end of a glassy carbon electrode. A tyrosinase-based biosensor responded rapidly (ca. 8 s) to catecholamine with a selectivity ratio of 100 : 27.4 : 4.9 for dopamine, noradrenaline, and adrenaline ; the current response to dopamine was linearly related to the concentration over a range of 1×10^-7〜5×10^-5M ; the detection limit was 2×10^-8 M for dopamine. Similarly, a mushroom tissue-based biosensor responded to catecholamines with a similar selectivity ratio, though the sensitivity was only ca. 10% of that of the tyrosinase-based biosensor and the response time was somewhat slower (ca. 60 s). Both electrodes were based on the amperometric detection (-0.1 V vs. Ag/AgCl) of the quinone form of catecholamines produced by the same enzyme-catalyzed reaction, which involved amplification based on substrate recycling occuring on the surface of a glassy carbon electrode. The mushroom-based biosensor appeared to be effective for the measurement of dopamine and had advantages of ease of construction and low cost, though it was inferior to the tyrosinase-based biosensor in both sensitivity and long-term stability. Therefore, it was useful for the preparing a disposable biosensor for catechol amine.
社団法人日本分析化学会の論文
2002-06-05