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Thin semitransparent gels containing phenylboronic acid: porosity, optical response and permeability for sugars.

Ivanov, Alexander LU ; Thammakhet, Chongdee; Kuzimenkova, Marina LU ; Thavarungkul, Panote; Kanatharana, Proespichaya; Mikhalovska, Lyubov I; Mikhalovsky, Sergey V; Galaev, Igor LU and Mattiasson, Bo LU (2008) In Journal of Molecular Recognition 21(2). p.89-95
Abstract
Radical copolymerization of acrylamide (Am) (90 mol%) with N-acryloyl-m-aminophenylboronic acid (NAAPBA) (10 mol%) carried out on the surface of glass slides in aqueous solution and in the absence of chemical cross-linkers, resulted in the formation of thin semitransparent gels. The phenylboronic acid (PBA) ligand density was ca. 160 micromol/ml gel. The gels exhibited a macroporous structure and displayed optical response to sucrose, lactose, glucose and fructose in 50 mM sodium phosphate buffer, in the pH range from 6.5 to 7.5. The response was fairly reversible and linearly depended on glucose concentration in the wide concentration range from 1 to 60 mM at pH 7.3. The character of response was explained by the balance of two competing... (More)
Radical copolymerization of acrylamide (Am) (90 mol%) with N-acryloyl-m-aminophenylboronic acid (NAAPBA) (10 mol%) carried out on the surface of glass slides in aqueous solution and in the absence of chemical cross-linkers, resulted in the formation of thin semitransparent gels. The phenylboronic acid (PBA) ligand density was ca. 160 micromol/ml gel. The gels exhibited a macroporous structure and displayed optical response to sucrose, lactose, glucose and fructose in 50 mM sodium phosphate buffer, in the pH range from 6.5 to 7.5. The response was fairly reversible and linearly depended on glucose concentration in the wide concentration range from 1 to 60 mM at pH 7.3. The character of response was explained by the balance of two competing equilibrium processes: binding of glucose to phenylboronate anions and binary hydrophobic interactions of neutral PBA groups. The apparent diffusion coefficient of glucose in the gels was ca. 2.5 x 10(-7) cm(2)/s. A freshly prepared gel can be used daily for at least 1 month without changes in sensitivity. Autoclaving (121 degrees C, 1.2 bar, 10 min) allows for the gels sterilization, which is important for their use as glucose sensors in fermentation processes. Copyright (c) 2008 John Wiley & Sons, Ltd. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of Molecular Recognition
volume
21
issue
2
pages
89 - 95
publisher
John Wiley & Sons
external identifiers
  • wos:000255105800002
  • pmid:18383100
  • scopus:42149152671
ISSN
1099-1352
DOI
10.1002/jmr.873
language
English
LU publication?
yes
id
ff186eaf-c55d-4b58-bc1c-ef27dff94eae (old id 1147860)
date added to LUP
2009-03-09 12:48:00
date last changed
2017-03-19 03:35:01
@article{ff186eaf-c55d-4b58-bc1c-ef27dff94eae,
  abstract     = {Radical copolymerization of acrylamide (Am) (90 mol%) with N-acryloyl-m-aminophenylboronic acid (NAAPBA) (10 mol%) carried out on the surface of glass slides in aqueous solution and in the absence of chemical cross-linkers, resulted in the formation of thin semitransparent gels. The phenylboronic acid (PBA) ligand density was ca. 160 micromol/ml gel. The gels exhibited a macroporous structure and displayed optical response to sucrose, lactose, glucose and fructose in 50 mM sodium phosphate buffer, in the pH range from 6.5 to 7.5. The response was fairly reversible and linearly depended on glucose concentration in the wide concentration range from 1 to 60 mM at pH 7.3. The character of response was explained by the balance of two competing equilibrium processes: binding of glucose to phenylboronate anions and binary hydrophobic interactions of neutral PBA groups. The apparent diffusion coefficient of glucose in the gels was ca. 2.5 x 10(-7) cm(2)/s. A freshly prepared gel can be used daily for at least 1 month without changes in sensitivity. Autoclaving (121 degrees C, 1.2 bar, 10 min) allows for the gels sterilization, which is important for their use as glucose sensors in fermentation processes. Copyright (c) 2008 John Wiley & Sons, Ltd.},
  author       = {Ivanov, Alexander and Thammakhet, Chongdee and Kuzimenkova, Marina and Thavarungkul, Panote and Kanatharana, Proespichaya and Mikhalovska, Lyubov I and Mikhalovsky, Sergey V and Galaev, Igor and Mattiasson, Bo},
  issn         = {1099-1352},
  language     = {eng},
  number       = {2},
  pages        = {89--95},
  publisher    = {John Wiley & Sons},
  series       = {Journal of Molecular Recognition},
  title        = {Thin semitransparent gels containing phenylboronic acid: porosity, optical response and permeability for sugars.},
  url          = {http://dx.doi.org/10.1002/jmr.873},
  volume       = {21},
  year         = {2008},
}