Sulfite is often added to beverages as an antioxidant and antimicrobial agent. In fermented beverages, sulfite is also naturally produced by yeast cells. However, sulfite causes adverse health effects in asthmatic patients and accurate measurement of the sulfite concentration is therefore very important. Current sulfite analysis methods are time- and reagent-consuming and often require costly equipment. Here, we present a system allowing sensitive, ultralow-volume sulfite measurements based on a reusable glass-silicon microdroplet platform on which microdroplet generation, addition of enzymes through chemical-induced emulsion destabilization and pillar-induced droplet merging, emulsion restabilization, droplet incubation, and fluorescence measurements are integrated. In a first step, we developed and verified a fluorescence-based enzymatic assay for sulfite by measuring its analytical performance (LOD, LOQ, the dynamic working range, and the influence of salts, colorant, and sugars) and comparing fluorescent microplate readouts of fermentation samples with standard colorimetric measurements using the 5,5′-dithiobis-(2-nitrobenzoic acid) assay of the standard Gallery Plus Beermaster analysis platform. Next, samples were analyzed on the microdroplet platform, which also showed good correlation with the standard colorimetric analysis. Although the presented platform does not allow stable reinjection of droplets due to the presence of a tight array of micropillars at the fluidics entrances to prevent channel clogging by dust, removing the pillars, and integrating miniaturized pumps and optics in a future design would allow to use this platform for high-throughput, automated, and portable screening of microbes, plant, or mammalian cells.
相似文献In this work, the stability of DNA functionalized gold nanoparticles was examined in relation to their size, temperature, as well as the presence of mono- and bivalent ions. Furthermore, we report on the stabilizing effect of an additional post-functionalization with mercaptoalkanes, optionally bearing triethylene glycol (TEG) units. Although such so-called backfilling molecules are commonly used for planar gold surfaces, they have rarely been reported in combination with DNA-functionalized nanoparticles. Our results show that, conform the DLVO theory, smaller citrate-capped gold nanoparticles were more stable towards higher concentrations of salt. Citrate nanoparticles of 30 nm in size were only stable in sodium chloride concentrations up to ~0.05 M and up to 45 °C. The stability of these uncoated nanoparticles was even lower when bivalent salts were used (i.e. <2 × 10−4 M). Immobilization of DNA on these nanoparticles, on the other hand, improved the stability in salt solutions with at least one order of magnitude. The additional use of backfilling molecules stabilized the gold nanoparticles even further, without negatively affecting the DNA hybridization efficiency. DNA functionalization also had a positive impact on the thermal stability of the nanoparticles. Unfortunately, this beneficial effect was not observed after a subsequent backfilling step.
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