Enzymatically mediated fluorescent copper nanocluster generation for tyramine determination.

Autor: Camacho-Aguayo J; Nanosensors and Bioanalytical Systems (N&SB), Analytical Chemistry Department, Faculty of Sciences, Instituto de Nanociencia y Materiales de Aragón (INMA), Universidad de Zaragoza-CSIC, 50009, Saragossa, Spain., de Marcos S; Nanosensors and Bioanalytical Systems (N&SB), Analytical Chemistry Department, Faculty of Sciences, Instituto de Nanociencia y Materiales de Aragón (INMA), Universidad de Zaragoza-CSIC, 50009, Saragossa, Spain., Pericás M; Nanosensors and Bioanalytical Systems (N&SB), Analytical Chemistry Department, Faculty of Sciences, Instituto de Nanociencia y Materiales de Aragón (INMA), Universidad de Zaragoza-CSIC, 50009, Saragossa, Spain., Galbán J; Nanosensors and Bioanalytical Systems (N&SB), Analytical Chemistry Department, Faculty of Sciences, Instituto de Nanociencia y Materiales de Aragón (INMA), Universidad de Zaragoza-CSIC, 50009, Saragossa, Spain. jgalban@unizar.es.
Jazyk: angličtina
Zdroj: Analytical and bioanalytical chemistry [Anal Bioanal Chem] 2023 May; Vol. 415 (11), pp. 2037-2044. Date of Electronic Publication: 2023 Feb 10.
DOI: 10.1007/s00216-023-04571-4
Abstrakt: This work details the enzymatic generation of fluorescence nanomaterials and the use of this optical signal as the analytical parameter for the quantification of the substrate. More specifically, fluorescent copper nanoclusters have been obtained during the enzymatic reaction of tyramine oxidase and tyramine in the presence of Cu(II); the fluorescence intensity being proportional to the concentration of tyramine. The nanoclusters obtained show fluorescence at 445 nm by being excited at 320 nm and have been characterized by TEM, EDX, and XPS. The formation mechanism has also been studied, suggesting that under the optimal conditions (0.1 M MES buffer and pH = 6), the formation of the nanoclusters is due to the reducing properties of the product of the enzymatic reaction (p-hydroxybenzaldehyde) in MES buffer. The method shows a linear relationship with the concentration of tyramine in the range from 1.0·10 -5 to 2.5·10 -4  M, a RSD of 3% (n = 5) and a LOD of 6.3·10 -6  M. The method has been applied to the determination of tyramine in sausage with good results.
(© 2023. The Author(s).)
Databáze: MEDLINE
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