Biosensors for D-Amino Acids: Detection Methods and Applications.

Elena Rosini,Paola D'Antona,Loredano Pollegioni

doi:10.3390/ijms21134574

Elena Rosini, Paola D'Antona + Show 1 more

Open Access

https://doi.org/10.3390/ijms21134574

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Abstract

D-enantiomers of amino acids (D-AAs) are only present in low amounts in nature, frequently at trace levels, and for this reason, their biological function was undervalued for a long time. In the past 25 years, the improvements in analytical methods, such as gas chromatography, HPLC, and capillary electrophoresis, allowed to detect D-AAs in foodstuffs and biological samples and to attribute them specific biological functions in mammals. These methods are time-consuming, expensive, and not suitable for online application; however, life science investigations and industrial applications require rapid and selective determination of D-AAs, as only biosensors can offer. In the present review, we provide a status update concerning biosensors for detecting and quantifying D-AAs and their applications for safety and quality of foods, human health, and neurological research. The review reports the main challenges in the field, such as selectivity, in order to distinguish the different D-AAs present in a solution, the simultaneous assay of both L- and D-AAs, the production of implantable devices, and surface-scanning biosensors. These innovative tools will push future research aimed at investigating the neurological role of D-AAs, a vibrant field that is growing at an accelerating pace.

Highlights

Introduction αAmino acids (AAs) are constituted of a central carbon linked to four different substituents: a hydrogen, a carboxyl group, an amine group, and a side chain
D-enantiomers of amino acids (D-AAs) are only present in low amounts in nature, frequently at trace levels, and for this reason, their biological function was undervalued for a long time
We provide a status update concerning biosensors for detecting and quantifying D-AAs and their applications for safety and quality of foods, human health, and neurological research

Summary

D-Amino Acids

D-AAs were considered to be of bacterial origin only since they are peptidoglycan components of the bacterial cell wall and contribute to making it more resistant to proteases and to some antibiotics [28]. The substrate specificity of the enzyme was enlarged by protein engineering studies generating a number of variants active on unnatural AAs [53,54,55], selective for few D-AAs [54,56], or with a higher oxygen reactivity [57,58]. Biosensors represent a suitable alternative here: the possibility of employing engineered DAAO variants coupled to novel transduction systems makes it possible to propose “the latest-generation biosensors” as suitable analytical tools for determining D-AAs levels even from complex matrices. Main benefits are: operational simplicity and speed, high specificity, very low reagent consumption, cost effectiveness, user-friendliness, and integration into a small portable device for determining multiple parameters and for continuous monitoring [12,13]

Detection of D-AAs in Foods by Electrochemical Biosensors

Findings

Microbiosensors