Glucose monitoring method and glucose sensor
AssigneeToyobo Co., Ltd.
InventorsYasuhiro Yamazaki, Atsushi Kawai, Takahide Kishimoto
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Abstract
A glucose monitoring method and a glucose sensor, both of which use glucose dehydrogenase having a Michaelis constant (Km) for xylose of 600 mM or more and 3000 mM or less, and a Km for glucose of 0.1 mM or more and 100 mM or less, which provide for evaluating FADGDH in an aqueous system while reducing the practical influence of FADGDH on D-xylose.
Claims17
A glucose sensor comprising glucose dehydrogenase on a carbon electrode or a metal electrode, the glucose dehydrogenase having (i) a Km for D-xylose of 600 mM or more and 3000 mM or less and (ii) properties (a), (b), or (c):
- (a) a Km for D-glucose of 10 mM or more and 90 mM or less, an optimal temperature of 50° C. to 70° C., a temperature stability of 80% or more as measured by residual activity after treatment at 50° C. for 15 minutes, an optimum pH of 6.5 to 7.5, a pH stability of 2.5 to 10 under treatment conditions at 25° C. for 16 hours, and a sugar content of 10% to 40%,
- (b) a Km for D-glucose of 50 mM or more and 70 mM or less, an optimal temperature of 50° C. to 55° C., a temperature stability of 80% or more as measured by residual activity after treatment at 50° C. for 15 minutes, an optimum pH of about 7, a pH stability of 4 to 8 under treatment conditions at 25° C. for 16 hours, and a sugar content of 20% to 50%, or
- (c) a Km for D-glucose of 5 mM or more and 20 mM or less, an optimal temperature of 45° C. to 50° C., a temperature stability of 80% or more as measured by residual activity after treatment at 45° C. for 15 minutes, an optimum pH of 6 to 6.5, a pH stability of 3.5 to 6.5 under treatment conditions at 25° C. for 16 hours, and a sugar content of 20% to 50%.
A glucose monitoring method using glucose dehydrogenase on a carbon electrode or a metal electrode, the glucose dehydrogenase having (i) a Km for D-xylose of 600 mM or more and 3000 mM or less and (ii) properties (a), (b), or (c):
- (a) a Km for D-glucose of 10 mM or more and 90 mM or less, an optimal temperature of 50° C. to 70° C., a temperature stability of 80% or more as measured by residual activity after treatment at 50° C. for 15 minutes, an optimum pH of 6.5 to 7.5, a pH stability of 2.5 to 10 under treatment conditions at 25° C. for 16 hours, and a sugar content of 10% to 40%,
- (b) a Km for D-glucose of 50 mM or more and 70 mM or less, an optimal temperature of 50° C. to 55° C., a temperature stability of 80% or more as measured by residual activity after treatment at 50 ° C. for 15 minutes, an optimum pH of about 7, a pH stability of 4 to 8 under treatment conditions at 25° C. for 16 hours, and a sugar content of 20% to 50%, or
- (c) a Km for D-glucose of 5 mM or more and 20 mM or less, an optimal temperature of 45° C. to 50° C., a temperature stability of 80% or more as measured by residual activity after treatment at 45 ° C. for 15 minutes, an optimum pH of 6 to 6.5, a pH stability of 3.5 to 6.5 under treatment conditions at 25° C. for 16 hours, and a sugar content of 20% to 50%.
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