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A fluorogenic capped mesoporous aptasensor for gluten detection.

Luis Pla1, M Carmen Martínez-Bisbal2, Elena Aznar1

  • 1CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN) Av, Monforte de Lemos, 3-5. Pabellón 11, Planta 0 28029 Madrid, Spain; Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico, Universitat Politècnica de València, Universitat de València, Camino de Vera s/n, 46022, Valencia, Spain; Unidad Mixta de Investigación en Nanomedicina y Sensores. Universitat Politècnica de València, Instituto de Investigación Sanitaria La Fe, Av. Fernando Abril Martorell 106, Torre A, planta 6, 46026, Valencia, Spain.

Analytica Chimica Acta
|January 24, 2021
PubMed
Summary
This summary is machine-generated.

A new sensor detects gluten in food. This system uses a fluorescent dye and aptamers to identify gliadin, offering a fast and simple method for celiac disease management.

Keywords:
AptamersAptasensorGlutenMesoporous supportsMolecular gates

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Area of Science:

  • Biomaterials Science
  • Analytical Chemistry
  • Immunology

Background:

  • Celiac disease is an autoimmune disorder triggered by gluten ingestion, affecting 1% of the global population.
  • Current management relies solely on strict gluten-free diets, necessitating accurate food labeling and detection methods.
  • The food industry faces challenges with fraud and accidental gluten exposure for celiac patients.

Purpose of the Study:

  • To develop a novel, sensitive sensor for rapid gluten detection.
  • To create a reliable tool for food analysis and celiac disease management.
  • To address the need for improved gluten detection methods in the food industry.

Main Methods:

  • Development of a sensor using nanoporous anodic alumina films loaded with fluorescent dye.
  • Functionalization of the sensor surface with aptamers specific to gliadin (a gluten protein).
  • Detection mechanism based on gliadin-induced displacement of aptamers, leading to pore opening and dye release.

Main Results:

  • The sensor demonstrated a limit of detection (LOD) of 100 μg/kg for gliadin.
  • The system exhibited good selectivity and a rapid detection time of approximately 60 minutes.
  • The sensor's performance was validated using real food samples, confirming its practical applicability.

Conclusions:

  • A novel fluorescent sensor for fast and simple gluten detection has been successfully developed.
  • This aptamer-functionalized nanoporous alumina sensor shows significant potential for routine food control.
  • The developed probe offers a promising solution for preventing inadvertent gluten ingestion in celiac patients.