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.jpg): Failed to open stream: No such file or directory in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 117 Biochem+Biophys+Rep
2017 ; 12
(ä): 228-239
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L-arginine biosensors: A comprehensive review
#MMPMID29159315
Verma N
; Singh AK
; Singh M
Biochem Biophys Rep
2017[Dec]; 12
(ä): 228-239
PMID29159315
show ga
Arginine has been considered as the most potent nutraceutics discovered ever, due
to its powerful healing property, and it's been known to scientists as the
Miracle Molecule. Arginine detection in fermented food products is necessary
because, high level of arginine in foods forms ethyl carbamate (EC) during the
fermentation process. Therefore, L-arginine detection in fermented food products
is very important as a control measure for quality of fermented foods, food
supplements and beverages including wine. In clinical analysis arginine detection
is important due to their enormous inherent versatility in various metabolic
pathways, topmost in the synthesis of Nitric oxide (NO) and tumor growth. A
number of methods are being used for arginine detection, but biosensors technique
holds prime position due to rapid response, high sensitivity and high
specificity. However, there are many problems still to be addressed, including
selectivity, real time analysis and interference of urea presence in the sample.
In the present review we aim to emphasize the significant role of arginine in
human physiology and foods. A small attempt has been made to discuss the various
techniques used for development of arginine biosensor and how these techniques
affect their performance. The choice of transducers for arginine biosensor ranges
from optical, pH sensing, ammonia gas sensing, ammonium ion-selective,
conductometric and amperometric electrodes because ammonia is formed as a final
product.
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