Development of an ¿-rhamnose bioluminescent microbial biosensor for analysis of food ingredients

TY - JOUR

T1 - Development of an ¿-rhamnose bioluminescent microbial biosensor for analysis of food ingredients

AU - Lukasiak, Justyna

AU - Georgiou, C.A.

AU - Olsen, Karsten

AU - Georgakopoulos, D.G.

PY - 2012/9

Y1 - 2012/9

N2 - A bioluminescent microbial biosensor induced specifically by l-rhamnose was developed and optimized, to monitor food processes where pectin is involved. The biosensor was developed by fusing the Escherichia coli promoter P rhaB to the promoterless luxCDABE genes of Vibrio fischeri within plasmid pUCD615. Escherichia coli carrying this construct responded positively to l-rhamnose, but, because of low reporter signal, the enhancement of bioluminescence levels was required. The response was improved by promoter region length manipulation and resulted in 86-fold increase in response ratio. The specificity of the biosensor (80 times higher ratio response to l-rhamnose compared to other carbohydrates) and quantitative response to the target analyte were confirmed. The potential of this biosensor to monitor the hydrolysis of various types of pectin was demonstrated and a calibration curve was acquired. Our study presents a novel l-rhamnose-inducible microbial biosensor as a fast and economical alternative to chemical methods of pectin analysis.

AB - A bioluminescent microbial biosensor induced specifically by l-rhamnose was developed and optimized, to monitor food processes where pectin is involved. The biosensor was developed by fusing the Escherichia coli promoter P rhaB to the promoterless luxCDABE genes of Vibrio fischeri within plasmid pUCD615. Escherichia coli carrying this construct responded positively to l-rhamnose, but, because of low reporter signal, the enhancement of bioluminescence levels was required. The response was improved by promoter region length manipulation and resulted in 86-fold increase in response ratio. The specificity of the biosensor (80 times higher ratio response to l-rhamnose compared to other carbohydrates) and quantitative response to the target analyte were confirmed. The potential of this biosensor to monitor the hydrolysis of various types of pectin was demonstrated and a calibration curve was acquired. Our study presents a novel l-rhamnose-inducible microbial biosensor as a fast and economical alternative to chemical methods of pectin analysis.

U2 - 10.1007/s00217-012-1789-5

DO - 10.1007/s00217-012-1789-5

M3 - Journal article

SN - 1438-2377

VL - 235

SP - 573

EP - 579

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 3

ER -