One‒pot green synthesized protein‒based silver nanocluster as prooxidant biosensor

Area of Science:

• Biochemistry
• Nanotechnology
• Analytical Chemistry

Background:

• Prooxidant activity measurement is crucial for understanding dietary impacts on health.
• Existing methods for prooxidant activity assessment can be complex or lack sensitivity.
• Development of novel, cost-effective biosensors is needed for food analysis.

Purpose of the Study:

• To develop an eco-friendly biosensor for measuring copper(II)-induced prooxidant activities.
• To utilize silver nanoclusters synthesized from chicken egg white protein.
• To assess the prooxidant activity of various phenolic compounds and food samples.

Main Methods:

• Eco-friendly synthesis of silver nanoclusters using chicken egg white protein.
• Spectrophotometric quantification of Cu(I)-neocuproine chelate at 450 nm.
• Validation using recovery studies in wine, grape, and apple samples.
• Precision and reproducibility assessments (intra-day and inter-day).

Main Results:

• The developed biosensor demonstrated high accuracy (97.2%–98.9% recovery) and reproducibility (RSD < 1.91%).
• A low detection limit of 0.2 µM was achieved.
• Prooxidant activities in various food samples (fruits, juices, wine) were successfully determined.
• Comparison with carbonyl assay confirmed the biosensor's efficacy.

Conclusions:

• A cost-effective, sensitive, and reproducible biosensor for prooxidant activity measurement was successfully developed.
• The biosensor is suitable for analyzing diverse food matrices.
• Findings provide insights into diet, healthy living, and nutrition through food prooxidant activity assessment.