AI Article Synopsis
- Scientists have confirmed the presence of acrylamide (AA) in many food products and its associated health risks.
- A new biosensor using single-stranded DNA (ssDNA) with gel red was developed to detect AA by measuring its binding to the ssDNA, which affects fluorescence.
- The biosensor shows a strong linear response for AA detection between 0.01-95 mM and has successfully measured AA in potato fries and coffee, indicating it’s a reliable tool for food safety testing.
Article Abstract
The presence of acylamide (AA) in large group of food products and its health hazards have been confirmed by scientists. In this study, a simple and innovative biosensor for AA determination was designed based on single-stranded DNA (ssDNA) with partial guanine and GelRed. The idea of this biosensor is based on the formation of AA-ssDNA adduct through the strong binding interaction between AA and guanine base of ssDNA, which subsequently inhibits the interaction of ssDNA and GelRed, leading to a weak fluorescence intensity. The binding interaction between AA and ssDNA was confirmed by UV-Vis absorption spectrometry and fluorescence intensity. Under optimum conditions, the designed biosensor exhibited excellent linear response in range of 0.01-95 mM, moreover it showed high selectivity toward AA. The limit of detection was 0.003 mM. This biosensor was successfully applied for the determination of AA in water extract of potato fries and coffee in the range of 0.05-100 mM with LOD of 0.01 mM and 0.05-95 mM with LOD of 0.004 mM, respectively.
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| http://dx.doi.org/10.1007/s10895-023-03479-7 | DOI Listing |
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