Development of agmatine sensor using the combination of putrescine oxidase and agmatinase for squid freshness
Agmatine (Agm) is an indicator of squid freshness. The Agm sensor was developed using flow injection analysis (FIA) that consisted of the putrescine oxidase (PuOx) reactor, the agmatinase (AUH)–PuOx reactor and two oxygen electrodes. In the proposed sensor, the first step is that coexisting cadaveri...
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Published in | Biosensors & bioelectronics Vol. 20; no. 4; pp. 833 - 840 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
Lausanne
Elsevier B.V
01.11.2004
Elsevier Science |
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Abstract | Agmatine (Agm) is an indicator of squid freshness. The Agm sensor was developed using flow injection analysis (FIA) that consisted of the putrescine oxidase (PuOx) reactor, the agmatinase (AUH)–PuOx reactor and two oxygen electrodes. In the proposed sensor, the first step is that coexisting cadaverine (Cad) and putrescine (Put) are removed by passing through the PuOx reactor and the initial decomposition is determined by the amount of oxygen consumed, simultaneously. The second step is that the amount of Agm is determined by the amount of oxygen consumed in the AUH–PuOx reactor. The optimum conditions for the use of the Agm sensor were as follows: 50
mM HEPES containing MnSO
4 at a final concentration of 5
mM, pH 8.0, flow rate of 0.6
mL
min
−1 and injection volume of 50
μL. A single assay could be completed in approximately 3
min. A linear relationship was obtained between the output and the Agm concentration in the range of 0.01–1
mM Agm with a correlation coefficient of 0.999. The detection limit was 0.005
mM. The relative standard deviations (RSDs) were 3.14 and 1.19% (
n=20) for 0.1 and 0.3
mM Agm, respectively. The extracts of squid were injected into the proposed sensor and the results were compared with those obtained using the conventional high-performance liquid chromatography (HPLC) method. A correlation was observed between the results obtained by the proposed sensor and those obtained by the conventional method. The determination of squid freshness is one of the good uses of the proposed Agm sensor. |
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AbstractList | Agmatine (Agm) is an indicator of squid freshness. The Agm sensor was developed using flow injection analysis (FIA) that consisted of the putrescine oxidase (PuOx) reactor, the agmatinase (AUH)–PuOx reactor and two oxygen electrodes. In the proposed sensor, the first step is that coexisting cadaverine (Cad) and putrescine (Put) are removed by passing through the PuOx reactor and the initial decomposition is determined by the amount of oxygen consumed, simultaneously. The second step is that the amount of Agm is determined by the amount of oxygen consumed in the AUH–PuOx reactor. The optimum conditions for the use of the Agm sensor were as follows: 50
mM HEPES containing MnSO
4 at a final concentration of 5
mM, pH 8.0, flow rate of 0.6
mL
min
−1 and injection volume of 50
μL. A single assay could be completed in approximately 3
min. A linear relationship was obtained between the output and the Agm concentration in the range of 0.01–1
mM Agm with a correlation coefficient of 0.999. The detection limit was 0.005
mM. The relative standard deviations (RSDs) were 3.14 and 1.19% (
n=20) for 0.1 and 0.3
mM Agm, respectively. The extracts of squid were injected into the proposed sensor and the results were compared with those obtained using the conventional high-performance liquid chromatography (HPLC) method. A correlation was observed between the results obtained by the proposed sensor and those obtained by the conventional method. The determination of squid freshness is one of the good uses of the proposed Agm sensor. Agmatine (Agm) is an indicator of squid freshness. The Agm sensor was developed using flow injection analysis (FIA) that consisted of the putrescine oxidase (PuOx) reactor, the agmatinase (AUH)-PuOx reactor and two oxygen electrodes. In the proposed sensor, the first step is that coexisting cadaverine (Cad) and putrescine (Put) are removed by passing through the PuOx reactor and the initial decomposition is determined by the amount of oxygen consumed, simultaneously. The second step is that the amount of Agm is determined by the amount of oxygen consumed in the AUH-PuOx reactor. The optimum conditions for the use of the Agm sensor were as follows: 50 mM HEPES containing MnSO4 at a final concentration of 5 mM, pH 8.0, flow rate of 0.6 mL min(-1) and injection volume of 50 microL. A single assay could be completed in approximately 3 min. A linear relationship was obtained between the output and the Agm concentration in the range of 0.01-1 mM Agm with a correlation coefficient of 0.999. The detection limit was 0.005 mM. The relative standard deviations (RSDs) were 3.14 and 1.19% (n = 20) for 0.1 and 0.3 mM Agm, respectively. The extracts of squid were injected into the proposed sensor and the results were compared with those obtained using the conventional high-performance liquid chromatography (HPLC) method. A correlation was observed between the results obtained by the proposed sensor and those obtained by the conventional method. The determination of squid freshness is one of the good uses of the proposed Agm sensor. Agmatine (Agm) is an indicator of squid freshness. The Agm sensor was developed using flow injection analysis (FIA) that consisted of the putrescine oxidase (PuOx) reactor, the agmatinase (AUH)-PuOx reactor and two oxygen electrodes. In the proposed sensor, the first step is that coexisting cadaverine (Cad) and putrescine (Put) are removed by passing through the PuOx reactor and the initial decomposition is determined by the amount of oxygen consumed, simultaneously. The second step is that the amount of Agm is determined by the amount of oxygen consumed in the AUH-PuOx reactor. The optimum conditions for the use of the Agm sensor were as follows: 50 mM HEPES containing MnSO sub(4) at a final concentration of 5 mM, pH 8.0, flow rate of 0.6 mL min super(-1) and injection volume of 50 mu L. A single assay could be completed in approximately 3 min. A linear relationship was obtained between the output and the Agm concentration in the range of 0.01-1 mM Agm with a correlation coefficient of 0.999. The detection limit was 0.005 mM. The relative standard deviations (RSDs) were 3.14 and 1.19% (n=20) for 0.1 and 0.3 mM Agm, respectively. The extracts of squid were injected into the proposed sensor and the results were compared with those obtained using the conventional high-performance liquid chromatography (HPLC) method. A correlation was observed between the results obtained by the proposed sensor and those obtained by the conventional method. The determination of squid freshness is one of the good uses of the proposed Agm sensor. |
Author | Watanabe, Etsuo Imada, Chiaki Hamada-Sato, Naoko Inaba, Yohei Kobayashi, Takeshi Yamagata, Hideo Tokishita, Shinichi |
Author_xml | – sequence: 1 givenname: Yohei surname: Inaba fullname: Inaba, Yohei organization: Department of Food Science and Technology, Tokyo University of Fisheries, 5-7 Kounan 4, Minato-ku, Tokyo 108-8477, Japan – sequence: 2 givenname: Shinichi surname: Tokishita fullname: Tokishita, Shinichi organization: Life Science, Tokyo University of Pharmacy and Life Science, 1 Horinouchi 1432, Hachioji City, Tokyo 192-0392, Japan – sequence: 3 givenname: Naoko surname: Hamada-Sato fullname: Hamada-Sato, Naoko organization: Department of Food Science and Technology, Tokyo University of Fisheries, 5-7 Kounan 4, Minato-ku, Tokyo 108-8477, Japan – sequence: 4 givenname: Takeshi surname: Kobayashi fullname: Kobayashi, Takeshi organization: Department of Food Science and Technology, Tokyo University of Fisheries, 5-7 Kounan 4, Minato-ku, Tokyo 108-8477, Japan – sequence: 5 givenname: Chiaki surname: Imada fullname: Imada, Chiaki organization: Department of Food Science and Technology, Tokyo University of Fisheries, 5-7 Kounan 4, Minato-ku, Tokyo 108-8477, Japan – sequence: 6 givenname: Hideo surname: Yamagata fullname: Yamagata, Hideo organization: Life Science, Tokyo University of Pharmacy and Life Science, 1 Horinouchi 1432, Hachioji City, Tokyo 192-0392, Japan – sequence: 7 givenname: Etsuo surname: Watanabe fullname: Watanabe, Etsuo email: etsuo@tokyo-u-fish.ac.jp organization: Department of Food Science and Technology, Tokyo University of Fisheries, 5-7 Kounan 4, Minato-ku, Tokyo 108-8477, Japan |
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Keywords | Squid freshness indicator Putrescine oxidase Flow injection analysis Agmatinase Agmatine Enzyme Cephalopoda Detector Squid Biosensor Hydrolases Freshness Oxidoreductases Invertebrata Mollusca Flow injection |
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Snippet | Agmatine (Agm) is an indicator of squid freshness. The Agm sensor was developed using flow injection analysis (FIA) that consisted of the putrescine oxidase... |
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SubjectTerms | Agmatinase Agmatine Agmatine - analysis Animals Biological and medical sciences Biosensing Techniques - instrumentation Biosensing Techniques - methods Biosensors Biotechnology Decapodiformes - chemistry Electrochemistry - instrumentation Electrochemistry - methods Flow injection analysis Flow Injection Analysis - instrumentation Flow Injection Analysis - methods Food Analysis - instrumentation Food Analysis - methods Fundamental and applied biological sciences. Psychology Methods. Procedures. Technologies Microchemistry - instrumentation Microchemistry - methods Oxidoreductases Acting on CH-NH Group Donors - chemistry Putrescine oxidase Squid freshness indicator Systems Integration Ureohydrolases - chemistry Various methods and equipments |
Title | Development of agmatine sensor using the combination of putrescine oxidase and agmatinase for squid freshness |
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