Development of d-allose sensor on the basis of three strategic enzyme reactions

Rare sugars are defined as monosaccharides and their derivatives that rarely exist in nature, according to the International Society of Rare Sugars. d-Allose (3-epi d-glucose) is one of the rare sugars, for which various physiological activities have recently been found, with increasing attention to its applications to bio-industry. Until now, however, there is no convenient method of measuring these sugars in a specific manner. For detecting d-allose, three consecutive enzyme reactions were devised by fabricating of a reaction batch chamber packed with l-rhamnose isomerase (LRI), d-tagatose 3-epimerase (DTE) and a screen-printed electrode, on which d-fructose dehydrogenase (DFDH) was immobilized. To obtain a substantial sensing system, extensive experimental parameters were optimized. These included the concentration of photo-crosslinkable poly (vinyl alcohol) bearing stilbazolium groups (PVA-SbQ), reaction ratios, and temperature of the batch chamber. By adopting the three consecutive enzyme reactions, an undesirable reverse reaction was minimized. As a result, the developed sensor system exhibited a good linear response on d-allose in the range from 0.1 to 50 mM (r2 = 0.998). The system has an apparent advantage over the previous chromatography approach in terms of simplicity and inexpensiveness.