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  • Title: Long-wavelength fluorescence polarization immunoassay: determination of amikacin on solid surface and gliadins in solution.
    Author: Sánchez-Martínez ML, Aguilar-Caballos MP, Gómez-Hens A.
    Journal: Anal Chem; 2007 Oct 01; 79(19):7424-30. PubMed ID: 17784730.
    Abstract:
    The versatility of the fluorescence polarization immunoassay (FPIA) is increased by using two long-wavelength labels, Nile Blue and a ruthenium(II) chelate. The first label has been used to study the potential of FPIA on a solid surface using dry reagent technology. The aminoglycoside antibiotic amikacin has been used as an analyte model, and the method has been applied to the analysis of serum samples. The second label has been used to show the practical application of FPIA to the determination of macromolecules, using gliadins as an analyte model, which have been determined in gluten-free food. Very low amounts of anti-amikacin antibodies and amikacin-Nile Blue tracer were immobilized onto nitrocellulose membranes, for the development of the amikacin method, and the consumption of reagents is lower than in conventional FPIA. Only the addition of the standard or sample extract at an adequate pH is required at the analysis time. The analyte displaces the tracer from the tracer-antibody immunocomplex, obtaining a decrease in the fluorescence polarization proportional to the analyte concentration. The gliadin-Ru(II) chelate tracer shows a relatively long lifetime, which allows the observation of differences in fluorescence polarization values between the tracer-antibody complex and the tracer alone. The dynamic range of the calibration graphs for both analytes is 0.5-10 microg mL-1 and the detection limits are 0.1 and 0.09 microg mL-1 for amikacin and gliadins, respectively. The study of the precision gave values of relative standard deviations lower than 5 and 1.5% for the amikacin and gliadin methods, respectively. Amikacin was determined in human serum samples using a previous deproteinization step with acetonitrile, obtaining recovery values in the range 83.4-122.8%. The gliadin method was applied to the analysis of gluten-free food samples by using a previous extraction step. The recovery study gave values between 94.3 and 105.0%.
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