Copyright (c) 2020 AJC
This work is licensed under a Creative Commons Attribution 4.0 International License.
Radiation Synthesis of Organostarch as Fluorescence Label
Corresponding Author(s) : Sheikha A. Alkhursani
Asian Journal of Chemistry,
Vol. 32 No. 7 (2020): Vol 32 Issue 7
Abstract
Fluorescence label preparation, being the core of sensing and imaging, is the most interesting aspect of label technology. Using the gamma irradiation technique, a facial method is proposed to prepare organostarch consisting of polyaniline and starch. Polyaniline was introduced into starch molecules to form an inclusion complex between V-type starch and aniline monomer. The inclusion complex thus formed consisted of starch-aniline crosslink caused by gamma irradiation through organostarch crosslinks. Thus, organostarch develops fluorescence property at 470 nm possibly through the interaction of aniline and starch, which are both fluorophores. A comparative analysis of variations is performed in common fluorescent labels of starch and organostarch based on their physico-chemical properties. X-ray diffraction (XRD) and Fourier transform infrared (FTIR) spectrometry were utilized to confirm the inclusion of polyaniline into starch molecules. Furthermore, using a fluorescence microscope, the positive implementation of fluorescent organostarch was verified. Fluorescent organostarch can be synthesized through this simple method and can be widely used for developing biomarkers and biosensors in food and biomedical industries. Organostarch produces florescence under mild conditions even without complicated preparations, such as additives for labelling with dye fluorescence. The intensity of fluorescence of organostarch was 17,000 times that of natural starch.
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- S.C. Alcázar-Alay and M.A.A. Meireles, Food Sci. Technol., 35, 215 (2015); https://doi.org/10.1590/1678-457X.6749
- M. Sapper and A. Chiralt, Coatings, 8, 152 ( 2018); https://doi.org/10.3390/coatings8050152
- S.G. Haralampu, Carbohydr. Polym., 41, 285 (2000); https://doi.org/10.1016/S0144-8617(99)00147-2
- J.M. Fang, P.A. Fowler, C. Sayers and P.A. Williams, Carbohydr. Polym., 55, 283 (2004); https://doi.org/10.1016/j.carbpol.2003.10.003
- R.L. Whistler, J.N. BeMiller and E.F. Paschall, Starch: Chemistry and Technology, Academic Press (2012).
- N. Singh, J. Singh, L. Kaur, N. Singh Sodhi and B. Singh Gill, Food Chem., 81, 219 (2003); https://doi.org/10.1016/S0308-8146(02)00416-8
- R. Hoover, Crit. Rev. Food Sci. Nutr., 50, 835 (2010); https://doi.org/10.1080/10408390903001735
- J.J.M. Swinkels, Starke, 37, 1 (1985); https://doi.org/10.1002/star.19850370102
- C. Sterling, Protoplasma, 59, 180 (1964); https://doi.org/10.1007/BF01247861
- M. Kokawa, K. Fujita, J. Sugiyama, M. Tsuta, M. Shibata, T. Araki and H. Nabetani, Biosci. Biotechnol. Biochem., 75, 2112 (2011); https://doi.org/10.1271/bbb.110342
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- S.A. Corr, Y.P. Rakovich and Y.K. Gun’ko, Nanoscale Res. Lett., 3, 87 (2008); https://doi.org/10.1007/s11671-008-9122-8
- M.S.T. Gonçalves, Chem. Rev., 109, 190 (2009); https://doi.org/10.1021/cr0783840
- J. Kalia and R.T. Raines, Curr. Org. Chem., 14, 138 (2010).
- M.D. Best, Biochemistry, 48, 6571 (2009); https://doi.org/10.1021/bi9007726
- H. Sahoo, RSC Adv., 2, 7017 (2012); https://doi.org/10.1039/c2ra20389h
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- A. Para, S. Karolczyk-Kostuch and M. Fiedorowicz, Carbohydr. Polym., 56, 187 (2004); https://doi.org/10.1016/j.carbpol.2004.02.001
- P. Liu and Z.X. Su, Carbohydr. Polym., 62, 159 (2005); https://doi.org/10.1016/j.carbpol.2005.07.018
- K. Liu, Y. Wang, H. Li and Y. Duan, Colloids Surf. B Biointerfaces, 128, 86 (2015); https://doi.org/10.1016/j.colsurfb.2015.02.010
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- A.M. Elbarbary and M.M. Ghobashy, Carbohydr. Polym., 162, 16 (2017); https://doi.org/10.1016/j.carbpol.2017.01.013
- M.M. Ghobashy, Ultrason. Sonochem., 37, 529 (2017); https://doi.org/10.1016/j.ultsonch.2017.02.014
- M.M. Ghobashy and M.R. Khafaga, J. Polym. Environ., 25, 343 (2017); https://doi.org/10.1007/s10924-016-0805-4
- M.M. Ghobashy, Nanocomposites, 3, 42 (2017); https://doi.org/10.1080/20550324.2017.1316600
- G.G. Gelders, T.C. Vanderstukken, H. Goesaert and J.A. Delcour, Carbohydr. Polym., 56, 447 (2004); https://doi.org/10.1016/j.carbpol.2004.03.012
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- S. Immel and F.W. Lichtenthaler, Starke, 52, 1 (2000); https://doi.org/10.1002/(SICI)1521-379X(200001)52:1<1::AIDSTAR1>3.0.CO;2-H
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- Q. Liu, G. Charlet, S. Yelle and J. Arul, Food Res. Int., 35, 397 (2002); https://doi.org/10.1016/S0963-9969(01)00134-X
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- M. Kacurakova and M. Mathlouthi, Carbohydr. Res., 284, 145 (1996); https://doi.org/10.1016/0008-6215(95)00412-2
- N.W. Cheetham and L. Tao, Carbohydr. Polym., 36, 277 (1998); https://doi.org/10.1016/S0144-8617(98)00007-1
- S.M. Sayyah, M. Shaban and M. Rabia, Adv. Polym. Technol., 37, 126 (2018); https://doi.org/10.1002/adv.21649
- M. Rabia, H.S.H. Mohamed, M. Shaban and S. Taha, Sci. Rep., 8, 1107 (2018); https://doi.org/10.1038/s41598-018-19326-w
- Z. Luo, J. Zou, H. Chen, W. Cheng, X. Fu and Z. Xiao, Carbohydr. Polym., 137, 314 (2016); https://doi.org/10.1016/j.carbpol.2015.10.100
- K. Shamai, H. Bianco-Peled and E. Shimoni, Carbohydr. Polym., 54, 363 (2003); https://doi.org/10.1016/S0144-8617(03)00192-9
References
S.C. Alcázar-Alay and M.A.A. Meireles, Food Sci. Technol., 35, 215 (2015); https://doi.org/10.1590/1678-457X.6749
M. Sapper and A. Chiralt, Coatings, 8, 152 ( 2018); https://doi.org/10.3390/coatings8050152
S.G. Haralampu, Carbohydr. Polym., 41, 285 (2000); https://doi.org/10.1016/S0144-8617(99)00147-2
J.M. Fang, P.A. Fowler, C. Sayers and P.A. Williams, Carbohydr. Polym., 55, 283 (2004); https://doi.org/10.1016/j.carbpol.2003.10.003
R.L. Whistler, J.N. BeMiller and E.F. Paschall, Starch: Chemistry and Technology, Academic Press (2012).
N. Singh, J. Singh, L. Kaur, N. Singh Sodhi and B. Singh Gill, Food Chem., 81, 219 (2003); https://doi.org/10.1016/S0308-8146(02)00416-8
R. Hoover, Crit. Rev. Food Sci. Nutr., 50, 835 (2010); https://doi.org/10.1080/10408390903001735
J.J.M. Swinkels, Starke, 37, 1 (1985); https://doi.org/10.1002/star.19850370102
C. Sterling, Protoplasma, 59, 180 (1964); https://doi.org/10.1007/BF01247861
M. Kokawa, K. Fujita, J. Sugiyama, M. Tsuta, M. Shibata, T. Araki and H. Nabetani, Biosci. Biotechnol. Biochem., 75, 2112 (2011); https://doi.org/10.1271/bbb.110342
M. Kokawa, K. Fujita, J. Sugiyama, M. Tsuta, M. Shibata, T. Araki and H. Nabetani, J. Cereal Sci., 55, 15 (2012); https://doi.org/10.1016/j.jcs.2011.09.002
S.A. Corr, Y.P. Rakovich and Y.K. Gun’ko, Nanoscale Res. Lett., 3, 87 (2008); https://doi.org/10.1007/s11671-008-9122-8
M.S.T. Gonçalves, Chem. Rev., 109, 190 (2009); https://doi.org/10.1021/cr0783840
J. Kalia and R.T. Raines, Curr. Org. Chem., 14, 138 (2010).
M.D. Best, Biochemistry, 48, 6571 (2009); https://doi.org/10.1021/bi9007726
H. Sahoo, RSC Adv., 2, 7017 (2012); https://doi.org/10.1039/c2ra20389h
S. Jobling, Curr. Opin. Plant Biol., 7, 210 (2004); https://doi.org/10.1016/j.pbi.2003.12.001
A. Para, S. Karolczyk-Kostuch and M. Fiedorowicz, Carbohydr. Polym., 56, 187 (2004); https://doi.org/10.1016/j.carbpol.2004.02.001
P. Liu and Z.X. Su, Carbohydr. Polym., 62, 159 (2005); https://doi.org/10.1016/j.carbpol.2005.07.018
K. Liu, Y. Wang, H. Li and Y. Duan, Colloids Surf. B Biointerfaces, 128, 86 (2015); https://doi.org/10.1016/j.colsurfb.2015.02.010
M. Liu, X. Zhang, B. Yang, Z. Li, F. Deng, Y. Yang, X. Zhang and Y. Wei, Carbohydr. Polym., 121, 49 (2015); https://doi.org/10.1016/j.carbpol.2014.12.047
A.M. Elbarbary and M.M. Ghobashy, Carbohydr. Polym., 162, 16 (2017); https://doi.org/10.1016/j.carbpol.2017.01.013
M.M. Ghobashy, Ultrason. Sonochem., 37, 529 (2017); https://doi.org/10.1016/j.ultsonch.2017.02.014
M.M. Ghobashy and M.R. Khafaga, J. Polym. Environ., 25, 343 (2017); https://doi.org/10.1007/s10924-016-0805-4
M.M. Ghobashy, Nanocomposites, 3, 42 (2017); https://doi.org/10.1080/20550324.2017.1316600
G.G. Gelders, T.C. Vanderstukken, H. Goesaert and J.A. Delcour, Carbohydr. Polym., 56, 447 (2004); https://doi.org/10.1016/j.carbpol.2004.03.012
W.C. Obiro, S.S. Ray and M.N. Emmambux, Food Rev. Int., 28, 412 (2012); https://doi.org/10.1080/87559129.2012.660718
S. Immel and F.W. Lichtenthaler, Starke, 52, 1 (2000); https://doi.org/10.1002/(SICI)1521-379X(200001)52:1<1::AIDSTAR1>3.0.CO;2-H
J.A. Putseys, L. Lamberts and J.A. Delcour, J. Cereal Sci., 51, 238 (2010); https://doi.org/10.1016/j.jcs.2010.01.011
G.F. Fanta, R.L. Shogren and J.H. Salch, Carbohydr. Polym., 38, 1 (1999); https://doi.org/10.1016/S0144-8617(98)00104-0
Q. Liu, G. Charlet, S. Yelle and J. Arul, Food Res. Int., 35, 397 (2002); https://doi.org/10.1016/S0963-9969(01)00134-X
O. Sevenou, S.E. Hill, I.A. Farhat and J.R. Mitchell, Int. J. Biol. Macromol., 31, 79 (2002); https://doi.org/10.1016/S0141-8130(02)00067-3
M. Kacurakova and M. Mathlouthi, Carbohydr. Res., 284, 145 (1996); https://doi.org/10.1016/0008-6215(95)00412-2
N.W. Cheetham and L. Tao, Carbohydr. Polym., 36, 277 (1998); https://doi.org/10.1016/S0144-8617(98)00007-1
S.M. Sayyah, M. Shaban and M. Rabia, Adv. Polym. Technol., 37, 126 (2018); https://doi.org/10.1002/adv.21649
M. Rabia, H.S.H. Mohamed, M. Shaban and S. Taha, Sci. Rep., 8, 1107 (2018); https://doi.org/10.1038/s41598-018-19326-w
Z. Luo, J. Zou, H. Chen, W. Cheng, X. Fu and Z. Xiao, Carbohydr. Polym., 137, 314 (2016); https://doi.org/10.1016/j.carbpol.2015.10.100
K. Shamai, H. Bianco-Peled and E. Shimoni, Carbohydr. Polym., 54, 363 (2003); https://doi.org/10.1016/S0144-8617(03)00192-9