Biosensor of Purine Based Alkaloids for Food Quality Monitoring utilizing a nano-bio Interface Involving Microbial Source and Green Nanotechnology

Dr. Priyabrata Sarkar Information Under Updation*

  • Project code : BT/PR13282/NNT/28/802/2015
  • Designation : Professor
  • Department :Department of Polymer Science and Technology University
  • Affiliation : University of Cacutta
  • Email Id :sarkarpriya@yahoo.com
  • Sanctioned Amt :Rs. 47,73,800/-
  • Sanctioned Date :2016-03-11
  • Completion Date :2019-03-11
  • Web Url : https://www.researchgate.net/profile/Priyabrata_Sarkar
  • Project Status :Completed

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Objectives of the Study

1. Isolation and characterization of purine derivative utilizing microorganism which also might be utilized for biosynthesis of nanoparticles. 

2. Optimization enzyme production followed by growth kinetics study of isolated organisms.
3. Extraction and purification of xanthine oxidoreductase enzyme for biosensor fabrication.
4. Fabrication of a novel polymeric nanobio matrix for immobilization of biomaterials onto the working electrode. 
5. Construction of biosensors for real sample analysis.
6. Optimization of stability and activity study of the purified enzyme with conjugated nanoparticles.
7.Cloning of target gene from the best fitted bacteria and synthesis of xanthine oxidoreductase enzyme using recombinant technology.

Proposed outcomes of the study

The main expected outcome of our study is to develop a robust, low cost, highly sensitive xanthine / Hypoxanthine biosensor for fast monitoring of real samples. The sensor would be monitored low level of xanthine / hypoxanthine in food, blood serum and urine. Determination of the levels of xanthine in fish and meat could be used to monitor their freshness in food processing industries. It also can be useful for disease identification such as hyperuricemia, gout, xanthinuria and renal failure. Finally we would deliver a highly stable and reproducible xanthine / hypoxanthine biosensor that has biological and medical importance in our society.

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