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RESEARCH PRODUCT

WS2 (P53): Development of Glutamate-EnFET-based enzymatic microsensors for food analysis

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International audience; Glutamic acid and especially its associated glutamate ion are additives widely used as food 147lavor. enhancers as well as main markers of the Japanese taste umami. As a result, monosodium glutam (MSG). is widely used as an additive by the food industry. However, excess consumption may be responsible for. brain disorders causing sweats, headaches, losses of balance, faints and pains, schizophrenia, Alzheimer’s. and Parkinson’s disease[1] . Thus, it became important to develop methods in order to analyze glutamate. ions in liquid phase and to integrate them in order to realize glutamate-sensitive microsensors. This paper presents the development of ElecFET (Electrochemical field effect transistor) microsensors for. the glutamate ions detection in liquid phase. This concept is associated to the combination of. amperometry and potentiometry at the microscale. It results from the functional integration of an. electrochemical platinum microelectrode around the sensitive gate of a Ph-based enzymatic field effect. transistor (Ph-EnFET) microdevice on a single chip. The detection principle is based on the glutamate. oxidase (GLOx) enzymatic reaction. In presence of glutamate ions, it is responsible for the production of. hydrogen peroxide H2O2 that is oxidized on the electrochemical microelectrode, leading to the production. of hydronium ions H3O+ and finally for a local Ph decrease recorded by the Ph-EnFET microdevice. Presented works are therefore dedicated to the Ph-EnFET microfabrication, to the GLOx-based enzymatic. layer integration, and to the characterization of the glutamate-ElecFET microsensors(Fig.1, a and b). . They intend to achieve the integration of Ph-ChemFET (acid taste) and of glutamate-ElecFET (umami. taste) into an electronic masticator developed by the laboratory FLAVIC-INRA in Dijon (France).