Repository logo

Infoscience

  • English
  • French
Log In
Logo EPFL, École polytechnique fédérale de Lausanne

Infoscience

  • English
  • French
Log In
  1. Home
  2. Academic and Research Output
  3. Journal articles
  4. Long-term Biosensors for Metabolite Monitoring by using Carbon Nanotubes
 
research article

Long-term Biosensors for Metabolite Monitoring by using Carbon Nanotubes

Boero, Cristina  
•
Carrara, Sandro  
•
De Micheli, Giovanni  
2011
Sensors & Transducers Journal

The key-point for the development of an amperometric sensor is the immobilization of the enzyme. In the present work we use biosensors based on glucose oxidase (GOD) onto electrodes nanostructured with carbon nanotubes (CNT), to be employed in cell culture monitoring. The goal is to determine the best immobilization strategy from the point-of-view of sensor lifetime. We compared three types of immobilization: the spontaneous adsorption of the enzyme on nanotubes, the entrapment in a Nafion matrix (optimizing also the quantity), and the cross-linking with glutaraldehyde. The cross-linking gives the best sensitivity, 17.38 μA mM-1 cm-2, and the lowest detection limit, 25 μM. On the other hand, Nafion matrix allows to extend the linear range up to 7.5 mM. Finally, electrodes are tested over 35 days to analyze the lifetime. GOD cross-linking results to have 100% of retained activity after 35 days, while the adsorption and the entrapment retain only the 20 % of the original response.

  • Files
  • Details
  • Metrics
Loading...
Thumbnail Image
Name

P_767.pdf

Access type

openaccess

Size

1.1 MB

Format

Adobe PDF

Checksum (MD5)

8163788006e57a7bf21fe7900fb4829f

Logo EPFL, École polytechnique fédérale de Lausanne
  • Contact
  • infoscience@epfl.ch

  • Follow us on Facebook
  • Follow us on Instagram
  • Follow us on LinkedIn
  • Follow us on X
  • Follow us on Youtube
AccessibilityLegal noticePrivacy policyCookie settingsEnd User AgreementGet helpFeedback

Infoscience is a service managed and provided by the Library and IT Services of EPFL. © EPFL, tous droits réservés