한빛사논문
- 조회898
Kyung Ho Kim a,1, Dongseok Moon b,1, Jai Eun An a,c,1, Seon Joo Park a, Sung Eun Seo a, Siyoung Ha a, Jinyeong Kim a, Kayoung Kim d, Sooyeol Phyo e,f, Jiwon Lee e,g, Hye-Yeon Kim h,i, Moonil Kim j, Tai Hyun Park b,c,*, Hyun Seok Song d,*, Oh Seok Kwon a,k,*
a Infectious Disease Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Daejeon, 34141, Republic of Korea b School of Chemical and Biological Engineering, Institute of Chemical Processes, Seoul National University, Seoul, 08826, Republic of Korea c Interdisciplinary Program in Bioengineering, Seoul National University, Seoul, 08826, Republic of Korea d Sensor System Research Center, Korea Institute of Science and Technology, Seoul, 02792, Republic of Korea e Center for Sustainable Environment Research, Korea Institute of Science and Technology (KIST), Seoul, 02792, Republic of Korea f Department of Materials Science and Engineering, Korea University, Seoul, 02841, Republic of Korea g Division of Energy & Environment Technology, Korea University of Science and Technology (UST), 217 Gajeong-ro, Yuseong-gu, Daejeon, 34113, Republic of Korea h Research Center for Bioconvergence Analysis, Korea Basic Science Institute, Cheongju, Chungbuk, 28119, Republic of Korea i Center for Convergent Research of Emerging Virus Infection (CEVI), Korea Research Institute of Chemical Technology, Daejeon, 34114, Republic of Korea j Bionanotechnology Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), 125 Gwahang-ro, Yuseong-gu, Daejeon, 34141, South Korea k Nanobiotechnology and Bioinformatics (Major), University of Science & Technology (UST), 125 Gwahak-ro, Yuseong-gu, Daejeon, 34141, South Korea
* Corresponding author.
1 These authors contributed equally to this work.
Abstract
Monitoring food freshness/spoilage is important to ensure food quality and safety. Current methods of food quality monitoring are mostly time-consuming and labor intensive processes that require massive analytical equipment. In this study, we developed a portable bioelectronic nose (BE-nose) integrated with trace amine-associated receptor (TAAR) nanodiscs (NDs), allowing food quality monitoring via the detection of food spoilage indicators, including the biogenic amines cadaverine (CV) and putrescine (PT). The olfactory receptors TAAR13c and TAAR13d, which have specific affinities for CV and PT, were produced and successfully reconstituted in ND structures. TAAR13 NDs BE-nose-based side-gated field-effect transistor (SG-FET) system was constructed by utilizing a graphene micropattern (GM) into which two types of olfactory NDs (TAAR13c ND and TAAR13d ND) were introduced, and this system showed ultrahigh sensitivity for a limit of detection (LOD) of 1 fM for CV and PT. Moreover, the binding affinities between the TAAR13 NDs and the indicators were confirmed by a tryptophan fluorescence quenching assay and biosimulations, in which the specific binding site was confirmed. Gas-phase indicators were detected by the TAAR13 NDs BE-nose platform, and the LODs for CV and PT were confirmed to be 26.48 and 7.29 ppb, respectively. In addition, TAAR13 NDs BE-nose was fabricated with commercial gas sensors as a portable platform for the measurement of NH3 and H2S, multiplexed monitoring was achieved with similar performance, and the change ratio of the indicators was observed in a real sample. The integration of commercial gas sensors on a BE-nose enhanced the accuracy and reliability for the quality monitoring of real food samples. These results indicate that the portable TAAR13 NDs BE-nose can be used to monitor CV and PT over a wide range of concentrations, therefore, the electronic nose platform can be utilized for monitoring the freshness/spoilage step in various foods.
논문정보
- Research article
- 2022년 07월 (BRIC 등록일 2022-08-02)
- 국내 연구진
- 바이오·의료융합 > 바이오센싱 및 나노바이오물질
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