Glucose-Sensitive Holographic Sensors for Monitoring Bacterial Growth

• Published in: Analytical chemistry (Washington) Vol. 76; no. 19; pp. 5748 - 5755
• Main Authors: Lee, Mei-Ching, Kabilan, Satyamoorthy, Hussain, Abid, Yang, Xiaoping, Blyth, Jeff, Lowe, Christopher R
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.10.2004
• Subjects: Analytical chemistry; Bacillus subtilis - cytology; Bacillus subtilis - metabolism; Bacteria; Biosensing Techniques - instrumentation; Biosensing Techniques - methods; Cell Proliferation; Chemistry; Exact sciences and technology; General, instrumentation; Glucose; Glucose - chemistry; Glucose - metabolism; Holography - methods; Metabolism; Molecular Structure; Sensors; Diol; Holography; Polymer; Glucose; Chemical sensor; Real time; Disaccharide; Thin film; Acrylamide; Lactates; Sensitivity; Concentration effect; Hydrogel; Monitoring
• ISSN: 0003-2700; 1520-6882
• DOI: 10.1021/ac049334n

A glucose sensor comprising a reflection hologram incorporated into a thin, acrylamide hydrogel film bearing the cis-diol binding ligand, 3-acrylamidophenylboronic acid (3-APB), is described. The diffraction wavelength (color) of the hologram changes as the polymer swells upon binding cis-diols. The effect of various concentrations of glucose, a variety of mono- and disaccharides, and the α-hydroxy acid, lactate, on the holographic response was investigated. The sensor displayed reversible changes in diffraction wavelength as a function of cis-diol concentration, with the sensitivity of the system being dependent on the cis-diol tested. The effect of varying 3-APB concentration in the hydrogel on the holographic response to glucose was investigated, and maximum sensitivity was observed at a functional monomer concentration of 20 mol %. The potential for using this holographic sensor to detect real-time changes in bacterial cell metabolism was demonstrated by monitoring the germination and subsequent vegetative growth of Bacillus subtilis spores.