Charge Transference Detection through Cyclic Voltammograms in the Interaction of Cratylia mollis Seed Lectin-carbohydrate Inhibitor
Sandra Rodrigues de Souza, Edilson Gomes de Santana, José Edson Gomes de Souza, Priscila Marcelino dos Santos Silva, Maria Tereza dos Santos Correia, Luana Cassandra Breitenbach Barroso Coelho
Biotechnology Journal International · pp. 1–8 · Published 14 Jun 2017
10.9734/BJI/2017/32672Abstract
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.
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