Abstract − Analytical Sciences, 22(1), 95 (2006).
Flow-Injection Determination of L-Histidine with an Immobilized Histidine Oxidase from Brevibacillus borstelensis KAIT-B-022 and Chemiluminescence Detection
Nobutoshi KIBA,* Ayumi KOGA,* Masaki TACHIBANA,* Kazue TANI,* Hitoshi KOIZUMI,* Tetsuo KOYAMA,** Akira YAMAMURA,** Kunio MATSUMOTO,** Tohru OKUDA,*** and Koki YOKOTSUKA***
*Department of Applied Chemistry, Faculty of Engineering, University of Yamanashi, Takeda 4-3-11, Kofu 400-8511, Japan
**Department of Applied Chemistry, Faculty of Engineering, Kanagawa Institute of Technology, Shimo-ogino 1030, Atsugi 243-0292, Japan
***Laboratory of Biofunctional Science, The Institute of Enology and Viticulture, University of Yamanashi, Kitashin 1-13-1, Kofu 400-0005, Japan
**Department of Applied Chemistry, Faculty of Engineering, Kanagawa Institute of Technology, Shimo-ogino 1030, Atsugi 243-0292, Japan
***Laboratory of Biofunctional Science, The Institute of Enology and Viticulture, University of Yamanashi, Kitashin 1-13-1, Kofu 400-0005, Japan
A chemiluminometric flow injection analytical system for the quantitation of L-histidine is described. Histidine oxidase (EC 1.4.3.—) from Brevibacillus borstelensis KAIT-B-022 was immobilized on tresylated poly(vinyl alcohol) beads and packed into a stainless-steel column. The hydrogen peroxide produced was detected chemiluminometrically by a flow-through sensor containing immobilized peroxidase (EC 1.11.1.7). The maximum sample throughput was 10 h-1. The calibration graph was linear from 0.05 to 5 mM; the detection limit (signal to noise ratio = 3) was 0.01 mM. The activity of immobilized histidine oxidase reduced to 65% of the initial value after 350 injections. The system was applied to the determination of L-histidine in fish meat, such as salmon, tunny, bonito, and mackerel.
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