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Highly Sensitive Detection of Okadaic Acid in Seafood Products via the Unlabeled Piezoelectric Sensor

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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.

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Acknowledgments

This investigation was supported by the Project 3.2727.2011 “Piezoelectric biosensor of the new generation for the detection of toxins and active compounds,” Ministry of Education and Science of the Russian Federation. We would like to thank Dr. N. Baryshev for critical reading and assistance with the translation of the manuscript.

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Authors and Affiliations

  1. Lipetsk State Technical University, 30 Moskovskaya, 398600, Lipetsk, Russia

    Nadezhda A. Karaseva, Olga V. Farafonova & Tatyana N. Ermolaeva

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  1. Nadezhda A. Karaseva
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  2. Olga V. Farafonova
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  3. Tatyana N. Ermolaeva
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Correspondence to Nadezhda A. Karaseva.

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Karaseva, N.A., Farafonova, O.V. & Ermolaeva, T.N. Highly Sensitive Detection of Okadaic Acid in Seafood Products via the Unlabeled Piezoelectric Sensor. Food Anal. Methods 9, 1495–1501 (2016). https://doi.org/10.1007/s12161-015-0332-2

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  • DOI: https://doi.org/10.1007/s12161-015-0332-2

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