Enzymes as Sensors.
Over the last few decades the development of new technologies, the fabrication of new materials, and the introduction of nanotechnologies created new trends in a series of advances that produced innovations in biological sensing devices with a wide range of application from health, security, defense, food, and medicine, to the environment. Specificity, low cost, rapidity, sensitivity, and multiplicity are some of the reasons for their growth, and their commercial success is expected to increase in the next future. Biosensors are devices in which the recognition part of the target molecule is accomplished by biological macromolecules such as proteins, enzymes, antibodies, aptamers, etc. These biomolecules are able to bind to the target molecules with high selectivity and specificity. The interaction between the target molecule and the specific biomolecule is reflected as a change of the biomolecule structural features. The extent of this change is strictly related to the biosensor response. Fluorescence spectroscopy, due to its sensitivity, is often used as the principal technique to monitor biological interactions, and thus the biosensor response as well. Both the intrinsic ultraviolet fluorescence of protein, arising from aromatic amino acids (tryptophan, tyrosine, and phenylalanine), and extrinsic fluorescent labels emitting in the visible region of the spectrum together allow for very flexible transduction of the analyte recognition, suitable for many different applications. This chapter focuses special attention on enzymes as practically unmatched recognition elements for biosensors and emphasizes the potential advantages of customized biosensor devices using apo- or holo forms of enzymes also isolated from thermophile sources.
Institute of Food Science, CNR, Avellino, Italy.
Maria
M
Staiano
Institute of Food Science, CNR, Avellino, Italy.
Angela
A
Pennacchio
Institute of Food Science, CNR, Avellino, Italy.
Antonio
A
Varriale
Institute of Food Science, CNR, Avellino, Italy.
Alessandro
A
Capo
Institute of Food Science, CNR, Avellino, Italy.
Adelia
A
Majoli
Institute of Food Science, CNR, Avellino, Italy.
Clotilde
C
Capacchione
Institute of Food Science, CNR, Avellino, Italy. Electronic address: sabato.dauria@cnr.it.
Sabato
S
D'Auria
D000818:Animals; D001419:Bacteria / Q000737:chemistry / Q000201:enzymology; D015374:Biosensing Techniques / Q000379:methods*; D004795:Enzyme Stability; D004800:Enzymes, Immobilized / Q000737:chemistry / Q000378:metabolism*; D005941:Glucokinase / Q000737:chemistry / Q000378:metabolism; D006801:Humans; D008958:Models, Molecular; D010088:Oxidoreductases / Q000737:chemistry / Q000378:metabolism; D013050:Spectrometry, Fluorescence / Q000379:methods*
D004800:Enzymes, Immobilized; D010088:Oxidoreductases; D005941:Glucokinase
Biosensor; Enzyme; Fluorescence; Protein; Sensor