Enzymatically mediated fluorescent copper nanocluster generation for tyramine determination

This work details the enzymatic generation of fluorescence nanomaterials and the use of this optical signal as the analytical parameter for the quantification of the substrate. More specifically, fluorescent copper nanoclusters have been obtained during the enzymatic reaction of tyramine oxidase and...

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Bibliographic Details
Published in:Analytical and bioanalytical chemistry 2023-05, Vol.415 (11), p.2037-2044
Main Authors: Camacho-Aguayo, Javier, de Marcos, Susana, Pericás, Marta, Galbán, Javier
Format: Article
Language:English
Subjects:
Acids
Amine oxidase (flavin-containing)
Analysis
Analytical Chemistry
Analytical Nanoscience and Nanotechnology
Biochemistry
Biosensors
Buffers
Characterization and Evaluation of Materials
Chemistry
Chemistry and Materials Science
Copper
Copper - chemistry
Enzymes
Fluorescence
Fluorescent Dyes
Food Science
Gold
Hydroxybenzaldehydes
Laboratory Medicine
Metal Nanoparticles
Monitoring/Environmental Analysis
Nanoclusters
Nanomaterials
Nanoparticles
Nanotechnology
Optical communication
Optical properties
Paper in Forefront
Quantum dots
Spectra
Spectrometry, Fluorescence - methods
Substrates
Tyramine
Tyramine - chemistry
Tyrosine
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Summary:This work details the enzymatic generation of fluorescence nanomaterials and the use of this optical signal as the analytical parameter for the quantification of the substrate. More specifically, fluorescent copper nanoclusters have been obtained during the enzymatic reaction of tyramine oxidase and tyramine in the presence of Cu(II); the fluorescence intensity being proportional to the concentration of tyramine. The nanoclusters obtained show fluorescence at 445 nm by being excited at 320 nm and have been characterized by TEM, EDX, and XPS. The formation mechanism has also been studied, suggesting that under the optimal conditions (0.1 M MES buffer and pH = 6), the formation of the nanoclusters is due to the reducing properties of the product of the enzymatic reaction (p-hydroxybenzaldehyde) in MES buffer. The method shows a linear relationship with the concentration of tyramine in the range from 1.0·10 −5 to 2.5·10 −4  M, a RSD of 3% ( n  = 5) and a LOD of 6.3·10 −6  M. The method has been applied to the determination of tyramine in sausage with good results. Graphical Abstract
ISSN:1618-2642
1618-2650
DOI:10.1007/s00216-023-04571-4