Aims: To evaluate the charge transference and the electrochemical potential of Cratylia mollis seed lectin, Cramoll 1,4, adsorbed on Nafion beads after the interaction of glucose ligand.

Study Design: Based on detection of electrochemical currents and potentials of Cramoll 1,4 by electrochemical techniques.

Place and Duration of Study: Department of Chemistry, Catholic University of Pernambuco, between April 2014 and November 2015.

Methodology: Cyclic Voltammetry (CV) was performed in an electrochemical cell containing three electrodes (a calomel electrode, a platinum wire counter electrode and a platinum electrode), connected to a potentiostat to obtain electrochemical currents related to the charge transference. An electrochemical cell containing a calomel electrode and a platinum electrode coupled to a multimeter was used to register the potentials. A saline solution was used as support to control the charge distribution inside of the cell. Cramoll 1,4-glucose interaction was evaluated in the concentration of 100, 200 and 300 mM of glucose.

Results: CV measurements showed significant charge transference after Cramoll 1,4-glucose interaction. Cathodic and anodic peaks paired near 100 mV were detected in the range 100-300 mM glucose, achieving a maximum current response of 1300 μA, approximately. Positive electrochemical potentials of Cramoll 1,4 adsorbed to Nafion-beads was achieved showing a linear behaviour with the increase of glucose concentration at 300 mM.

Conclusion: The system is useful for characterization of lectin-carbohydrate interactions and as a glucose sensor to estimate the activity of lectins. The use of cyclic voltammetry allowed the detection of a redox potential of 100 mV to Cramoll 1,4/Nafion-beads through the interaction with different glucose concentrations and constitutes another approach to determine Cramoll 1,4 activity. Electrochemical potential measurements generate a linear response for glucose concentrations, being an alternative for glucose sensing. Charge transference of lectins is a great phenomenon to evaluate lectin-carbohydrate interactions in biological systems.

Read full article: http://bp.bookpi.org/index.php/bpi/catalog/view/54/591/478-1

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