Quantum dot nanometal surface energy transfer based biosensing of sialic acid compositions and linkages in biological samples.
Quantum dot nanometal surface energy transfer based biosensing of sialic acid compositions and linkages in biological samples.
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DOI：
10.1021/ac400320n
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发表时间：
2013-04-16
影响因子：
7.4
通讯作者：
Varki A
中科院分区：
文献类型：
--
作者：
Kikkeri R;Padler-Karavani V;Diaz S;Verhagen A;Yu H;Cao H;Langereis MA;De Groot RJ;Chen X;Varki A
目前用于分析修饰和连接中唾液酸多样性的方法需要多步处理、衍生化和色谱分析。在这里，我们报告了一个单步光学方法，用于识别和定量的糖蛋白和血清中的唾液酸聚糖的不同组合物。这是通过测量和量化分别与特定唾液酸结合蛋白（SBPs）和唾液酸部分结合的量子点和金纳米颗粒之间的纳米金属表面能量转移（NSET）信号来实现的。生物传感过程是基于NSET开启的外部唾液酸物种，竞争结合的SBP。生物传感器对唾液酸聚糖的选择性可设计为检测样品中的总量、糖基化键（α2-6 vs α2-3）和修饰（9-O-乙酰基和N-羟乙酰基）。这种纳米生物传感器是一种原型，预计将实现低至微摩尔范围的检测极限，用于高通量定量和分析生物或生物医学样品中存在的唾液酸聚糖的不同组成。
Current methods for analyzing sialic acid diversity in modifications and linkages require multistep processing, derivatization, and chromatographic analyses. We here report a single-step optical method for identification and quantification of different compositions of sialoglycans on glycoproteins and in serum. This was achieved by measuring and quantifying nanometal surface energy transfer (NSET) signals between quantum dots and gold nanoparticles bound to specific sialic acid binding proteins (SBPs) and sialic acid moieties, respectively. The biosensing process is based on the NSET turn-on by external sialic acid species that compete for binding to the SBPs. Selectivity of the biosensor toward sialoglycans can be designed to detect the total amount, glycosylation linkages (α2–6 vs α2–3), and modifications (9-O-acetyl and N-glycolyl groups) in the samples. This nanobiosensor is a prototype expected to achieve limits of the detection down to the micromolar range for high-throughput quantification and analysis of different compositions of sialoglycans present in biological or biomedical samples.
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影响因子：
4
作者：
Chen, Xi;Varki, Ajit
通讯作者：
Varki, Ajit
影响因子：
4.3
作者：
Cao, Lihua;Ye, Jian;Tang, Bo
通讯作者：
Tang, Bo
影响因子：
64.8
作者：
JAMES, TD;SANDANAYAKE, KRAS;SHINKAI, S
通讯作者：
SHINKAI, S
影响因子：
4.8
作者：
Padler-Karavani, Vered;Song, Xuezheng;Varki, Ajit
通讯作者：
Varki, Ajit
影响因子：
2.9
作者：
HARA, S;TAKEMORI, Y;OHKURA, Y
通讯作者：
OHKURA, Y