"Research on the development of biosensors for the determination of nickel ions from food raw materials and food"
Contract no. PD 17 din 05/08/2020
P1 - Dezvoltarea sistemului național de CD
Subprogramul 1.1 – Resurse Umane, Proiecte de Cercetare Postdoctorală
PLANUL NAŢIONAL DE CERCETARE, DEZVOLTARE ŞI INOVARE 2015-2020, PNIII
Project duration: 24 months
Project value: 246.950,00 LEI
The research topic addressed in this project is the development of (bio)sensors for the quantification of nickel ions in food raw materials and foods. Nickel ions cause allergies and are found in foods such as: cocoa, chocolate, marzipan, beans, buckwheat, nuts, almonds, peanuts, spinach, wheat, brown rice, sunflower seeds, soybeans, cabbage, pineapple, raspberries, crustaceans, salmon, etc. It seems that about 15% of the human population suffers from nickel allergy. In addition to digestive manifestations, food intolerance to nickel may also have systemic manifestations, such as: diffuse dermatitis, diffuse itching, fever, rhinitis, headache, altered general condition. Increased toxicity can lead to blockage of liver function with the installation of liver coma. Nowadays, most existing methods used for heavy metals trace analysis include spectrophotometric (AAS, ICP/MS, ICP/AES), voltammetric and chromatographic methods, which can detect analytes at very low concentrations. However, all these classic techniques are generally costly and laborious, so it is necessary to develop new methods that eliminate these disadvantages. Therefore, developing a fast, not expensive and in situ method of determining nickel ions in the case of allergies is extremely important, as it could prevent them and would be very useful for the health of the human population. Once developed with the aid of this project and tested on real samples of food raw materials and foods, this (bio)sensor will also be characterized in terms of analytical performance characteristics. The results will be published either in a journal indexed in International Databases or submitted as a patent proposal to OSIM, as well as presented to international conferences.
- The development of a (bio)sensor for the determination of nickel ions in food raw materials and foods, by establishing the type of (bio)sensor, identifying the specific biological receptor for analyte of interest and selecting the method of immobilization;
- Testing of the (bio)sensor prototype for the quantitative analysis of nickel in food raw materials and foods;
- Comparison of the results obtained from the tested (bio)sensors with the results obtained by a reference method;
- Advanced (bio)sensors characterization by analysis of analytical performance parameters and analysis of the electrode surface in the (bio)sensor system, after its use on food raw materials and foods samples.
The expected results for achieving the objectives, after optimizing the concentrations of the biological receptors and the immobilization solution, include:
publication of scientific articles in journals and volumes ranked in the first half of the international charts;
participation at international conferences;
submission of a patent proposal to OSIM;
conducting a research internship at a prestigious university abroad.
Dissemination of results
The results of the project were disseminated by participating in various international conferences, publishing articles and filing a patent.
Activities Stage I
Establishing the type of (bio) sensor, identifying the specific biological receptor for nickel ions and selecting the method of immobilization on screen-printed electrodes;
Testing the prototype (bio) sensor for the quantitative analysis of nickel ions from standard solution;
Activities Stage II
Testing the prototype (bio) sensor for the quantitative analysis of nickel ions in food and food raw materials;
Determination of nickel concentration in food raw materials and food by reference method (AAS);
Comparison of the results obtained by the (bio) sensors tested with the results obtained by a reference method;
Activities Stage III
Advanced characterization of (bio) sensors by analysis of analytical performance parameters and analysis of the electrode surface after use on food samples.
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