Highly Sensitive Detection of Okadaic Acid in Seafood Products via the Unlabeled Piezoelectric Sensor
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Highly Sensitive Detection of Okadaic Acid in Seafood Products via the Unlabeled Piezoelectric Sensor Nadezhda A. Karaseva 1 & Olga V. Farafonova 1 & Tatyana N. Ermolaeva 1
Received: 3 June 2015 / Accepted: 1 October 2015 # Springer Science+Business Media New York 2015
Abstract The affinity reaction between the antibodies to okadaic acid immobilized on the sensor’s surface and the toxin in the solution has been investigated. The affinity constant, as well as the association rate constant and the dissociation rate constant, has been calculated. The unlabeled affinity sensor for the detection of okadaic acid has been developed. The calibration plot is linear in the range of concentrations of 5– 500 ng mL−1; the limit of detection is 1.4 ng mL−1. The developed sensor can be successfully used for the detection of toxins in real samples. Keywords Piezoelectric sensor . Affinity complex . Association rate constant . Dissociation rate constant . Affinity constant . Monoclonal antibodies . Okadaic acid . Analysis of sea and fish products
Introduction In the past few years, nutrition plans have included a greater share of fish and sea products which are the most important source of substances with a high biological value, e.g., proteins, mineral substances, microelements, and vitamins. However, along with useful components, seafood can contain dangerous substances, e.g., phycotoxins (domoic acid, saxitoxin, okadaic acid, etc.). Phycotoxins are a group of toxins produced by some species of seaweeds and cyanobacteria which are the source of * Nadezhda A. Karaseva [email protected] 1
Lipetsk State Technical University, 30 Moskovskaya, 398600 Lipetsk, Russia
food for mollusks, various fishes, and crustaceans having a commercial value. Okadaic acid, which can be present in mollusks (mussels, oysters, scallops), crabs, lobsters, squids, and some species of coastal fish (Prego-Faraldo et al. 2013; Alexander et al. 2008), is considered to be the most toxic phycotoxin. Okadaic acid (Fig. 1) (diarrhea poison) can cause poisoning of varying severity (diarrhea, nausea, vomiting, the general disorder of the gastrointestinal tract), which occurs during the first hours after eating seafood infected by okadaic acid and may last 3–4 days. There are some data (PregoFaraldo et al. 2013) that okadaic acid causes development of tumors. In the European Commission Regulation (EC) No. 2074/2005, the maximum permitted level (MPL) is 160 μg OA equivalents/kg shellfish meat. Due to the hazard of the acid to people’s health, requirements for rapidity, sensitivity, selectivity, and profitability are higher in respect to the methods of its detection. Three groups of methods for the detection of okadaic acid are used: methods with the application of animal biotests, physical and chemical methods, and biochemical methods (Marcaillou-Le Baut et al. 1994; Kim et al. 2008; Zhang et al. 2013; Perry et al. 1998; Dubois et al. 2010; Product No. 520001; Hu et al. 2013; Hayat et al. 2012). The methods based on the introduction of a toxin or a toxin-cont
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