Development of an Acrylamide Biosensor Using Guanine and Adenine as Biomarkers at Boron-Doped Diamond Electrodes - Integrated Molecular Docking and Experimental Studies
At a Glance
Section titled āAt a Glanceā| Metadata | Details |
|---|---|
| Publication Date | 2023-04-13 |
| Journal | Bulletin of the Chemical Society of Japan |
| Authors | Listya Eka Anggraini, Isnaini Rahmawati, Mochammad Arfin Fardiansyah Nasution, Prastika Krisma Jiwanti, Yasuaki Einaga |
| Institutions | Keio University, Airlangga University |
| Citations | 13 |
Abstract
Section titled āAbstractāAbstract An acrylamide biosensor was developed by utilizing purine bases, i.e. guanine and adenine, through computational and electrochemical approaches. The molecular docking simulation proved that interaction of double-stranded DNA with the purine bases has the lowest Gibbs binding free energy compared to other biomolecules with a ĪGbinding of ā4.2759 kcal/mol. Meanwhile, cyclic voltammetry of both guanine and adenine in 0.1 M phosphate buffer solution at pH 7.4 using a boron-doped diamond electrode showed an irreversible oxidation peak in the potential range of 0 to +1.8 V (vs. Ag/AgCl), confirming that the oxidation reaction was irreversible. The current of these peaks decreased linearly with the concentration of acrylamide due to the adduct formation between the purine bases and acrylamide. The formation of acrylamide adducts between acrylamide and purine bases was confirmed by the shift of the peak wavelength of the UV spectrum from 260 to 257 nm. The use of guanine for acrylamide sensing showed a linear calibration curve in the concentration range of 0.20-1.00 ĀµM (R2 = 0.99) with a limit of detection and limit of quantification attained at 0.11 and 0.36 ĀµM, respectively. In the case of adenine, a linear calibration curve was observed in the concentration range of 0.14-1.00 ĀµM (R2 = 0.99) with a limit of detection and limit of quantification of 0.10 and 0.34 ĀµM, respectively. The developed method was successfully performed for the acrylamide determination in coffee samples and was validated by HPLC.