A paradoxical method for NAD+/NADH accumulation on an electrode surface using a hydrophobic ionic liquid.

Biosens Bioelectron

Department of Biotechnology and Life Science, Tokyo University of Agriculture and Technology, 2-24-16, Nakacho, Koganei, Tokyo 184-8588, Japan.

Published: January 2013

In this communication, we describe a novel and facile method for the immobilization of NAD(+)/NADH on an electrode surface using a hydrophobic ionic liquid, 1-butyl-3-methylimidazolium bis(trifluoromethanesulfonyl)imide ([C4mim][Tf(2)N]). By taking advantage of the insolubility of NAD(+)/NADH in hydrophobic ionic liquids, it is expected that NAD(+)/NADH can be retained on the electrode's surface. Alcohol dehydrogenase (ADH) and NAD(+)/NADH were immobilized with a gelatin hydrogel on an electrode that was modified with an electropolymerized ruthenium complex containing 5-amino-1,10-phenanthroline (pAPRu) as a mediator for NADH oxidation. The (ADH, NAD(+))/pAPRu-immobilized electrode exhibited the electrocatalytic oxidation of ethanol in [C4mim][Tf(2)N]. The obtained catalytic current in [C4mim][Tf(2)N] was comparable to that in buffer solution containing NAD(+). It was confirmed by UV-vis spectroscopy that NAD(+) did not dissolve in the [C4mim][Tf(2)N] and was retained on the electrode's surface. Furthermore, we succeeded in constructing an ethanol/O(2) biofuel cell comprised of an (ADH, NAD(+))/pAPRu anode and a bilirubin oxidase cathode using [C4mim][Tf(2)N] as an electrolyte.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.bios.2012.07.051DOI Listing

Publication Analysis

Top Keywords

hydrophobic ionic
12
electrode surface
8
surface hydrophobic
8
ionic liquid
8
retained electrode's
8
electrode's surface
8
nad+/nadh
5
[c4mim][tf2n]
5
paradoxical method
4
method nad+/nadh
4

Similar Publications

This study proposes fluorenylmethoxycarbonyl (Fmoc)-protected single amino acids (Fmoc-AAs) as a minimalistic model system to investigate liquid-liquid phase separation (LLPS) and the elusive liquid-to-solid transition of condensates. We demonstrated that Fmoc-AAs exhibit LLPS depending on the pH and ionic strength, primarily driven by hydrophobic interactions. Systematic examination of the conditions under which each Fmoc-AA undergoes LLPS revealed distinct residue-dependent trends in the critical concentrations and phase behavior.

View Article and Find Full Text PDF

Cellulose nanocrystals (CNCs) prepared by sulfuric acid hydrolysis were added to phthalocyanine green colour pastes with a surfactant to improve stability. The particle size, zeta potential, absorbance, and microstructure of the colour pastes were analyzed and characterized. The mechanism of CNCs to enhance the stability of hydrophobic phthalocyanine green in water was investigated.

View Article and Find Full Text PDF

Reconcentrating the Ionic Liquid EMIM-HSO Using Direct Contact Membrane Distillation.

Molecules

January 2025

Department of Chemical Engineering, Louisiana Tech University, 600 Dan Reneau Drive, P.O. Box 10348, Ruston, LA 71272, USA.

Adequate water supplies are crucial for missions to the Moon, since water is essential for astronauts' health. Ionic liquids (ILs) have been investigated for processing metal oxides, the main components of lunar regolith, to separate oxygen and metals. The IL must be diluted in the process.

View Article and Find Full Text PDF

Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture.

Foods

January 2025

Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.

Egg-based yoghurt (EBY) is a novel yoghurt fermented by lactic acid bacteria with high nutritional and health values, serving as a potential alternative to milk-based yoghurt. However, the hardness, adhesiveness, and water-holding capacity of egg-based yoghurt need to be further improved. In this study, the improvement in EBY quality by gellan gum and its underlying mechanism were investigated.

View Article and Find Full Text PDF

The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study.

Foods

January 2025

State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

The effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties during egg yolk processing and could effectively reduce lipid oxidation products (decreased by 68.9%, 76.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!