Abstract
Biosensors enable fast and specific detection of various molecules, including allergens. Surface plasmon resonance (SPR) aptasensors combine the capabilities of SPR detection, i.e., sensitive, fast, label-free, and real-time monitoring with the specificity and stability of aptamers for the biorecognition of various ligands. Compared to other toxic compounds in food, allergens pose specific analytical challenges. Among allergens, lysozyme, also named Gal d 4, is a food additive used in cheese, wine, beer, sausages, etc., to control bacterial activity. In this chapter, we describe an SPR aptasensor that is applicable for lysozyme analysis in wines. Besides detecting residual allergen amounts, the aptasensor can be used to monitor the interaction of lysozyme with phenolic compounds in wine.
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Acknowledgments
A.V. acknowledges the financial support by the Romanian Executive Agency for Higher Education, Research, Development and Innovation (UEFISCDI), PN-III-P4-ID-PCE-2020-2297 E-MAP project, contract 84/0.9.02.2021. This work was supported by grants of the Romanian Ministry of Research, Innovation and Digitization, CNCS/CCCDI–UEFISCDI, ERANET-PERMED (POC4Allergies, 138), PN-III-P4-ID-PCE-2020-1433, and PN-III-P2-2.1-PED-2019-4934 (for C.P).
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Vasilescu, A., Polonschii, C., Marty, JL. (2024). Biosensors for the Detection of Food Allergens. In: Cabanillas, B. (eds) Food Allergens. Methods in Molecular Biology, vol 2717. Humana, New York, NY. https://doi.org/10.1007/978-1-0716-3453-0_16
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DOI: https://doi.org/10.1007/978-1-0716-3453-0_16
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