Servicio de Información Comunitario sobre Investigación y Desarrollo - CORDIS

FP6

FOOD-BIOSENS Informe resumido

Project ID: 42708
Financiado con arreglo a: FP6-MOBILITY
País: Poland

Final Activity Report Summary - FOOD-BIOSENS (New chemical and biochemical sensors for analysis of food, enviromental and medical samples)

The main objective of the reported project was the enlargement of the research capacity of the Institute of Food Research of Polish Academy of Sciences into the area of the development of new generations of sensors and biosensors which could be destined for analysis of food chemical composition, as well observation of interaction between biomolecules such as proteins, DNA and small molecules. The scientific purpose of this project was the formulation of scientific bases for innovative tools for:
Quick determination of hazardous components in food, water and soil also in medical samples.
Investigation of analytes,
Specific receptors at the border of two phases.

In frame of this project we have investigated the ability of macrocyclic pyrrole derivatives as:
Receptors molecules for sensing the selected analytes,
as well as matrix for immobilisation of proteins or DNA molecules on the solid surface.

The important aspect of this research was the elucidation of the nature of the chemistry leading to selective sensing of chosen analytes in different sample matrices. Thus, we investigated supramolecular complex formation between the receptor and target molecules by means of potentiometric, voltametric and spectroscopic methods.

The designed and synthesised receptors were applied in electrochemical sensors and for direct detection of:
various anions (both simple and bio- polyanions)
electrically neutral toxic compounds in biological systems in food,
and, as a matrix for immobilisation of proteins and DNA molecules on the solid surface In order to realise this aim it was necessary to cooperate widely with synthetic chemistry, supramolecular chemistry, instrumental chemistry, analytical chemistry as well as scientists involved in food research.

Realising this project very close collaborations with prestigious scientific centres such us a Catholic University of Leuven (Belgia), laboratories in the School of Chemistry at Southampton University, Institute of Biochemistry and Biophysics of Academy of Sciences of Czech Republic, National Institute of Chemistry (NMR Center) in Slovenia and Institute of Organic Chemistry in Berlin were established. These collaborations relay on the systematic exchange of experimental materials, scientific discussion, and as a consequence preparation of common research projects. Natural effect of such collaborations is the enlargement of the research capacity of the Institute of Food Research of Polish Academy of Sciences into the area of the development of new generations of sensors and biosensors, which could be destined for analysis of food chemical composition, as well observation of interaction between biomolecules such as proteins, DNA and small molecules.

Contacto

Jerzy RADECKI, (Head of Department)
Tel.: +48-89-523-4612
Fax: +48-89-524-0124
Correo electrónico
Síganos en: RSS Facebook Twitter YouTube Gestionado por la Oficina de Publicaciones de la UE Arriba