A MEMS affinity glucose sensor using a biocompatible glucose-responsive polymer

SENSORS AND ACTUATORS B-CHEMICAL

卷:140

Article

Huang, Xian¹  Li, Siqi^2,3  Schultz, Jerome S.⁴  Wang, Qian^2,3  Lin, Qiao¹ 

[1] Columbia Univ, Dept Mech Engn, New York, NY 10027 USA

[2] Univ S Carolina, Dept Chem & Biochem, Columbia, SC 29208 USA

[3] Univ S Carolina, Nanoctr, Columbia, SC 29208 USA

[4] Univ Calif Riverside, Dept Bioengn, Riverside, CA 92521 USA

关键词: Affinity binding;    Biocompatibility;    Biosensors;    Continuous glucose monitoring;    Diabetes;    MEMS;    Viscometry;   

DOI  :  10.1016/j.snb.2009.04.065

来源: Elsevier

【 摘 要 】

We present a MEMS affinity sensor that can potentially allow long-term continuous monitoring of glucose in subcutaneous tissue for diabetes management. The sensing principle is based on detection of viscosity changes due to affinity binding between glucose and poly(acrylamide-ran-3-acrylamidophenylboronic acid) (PAA-ran-PAAPBA), a biocompatible, glucose-specific polymer. The device uses a magnetically driven vibrating microcantilever as a sensing element, which is fabricated from Parylene and situated in a microchamber. A solution of PAA-ran-PAAPBA fills the microchamber, which is separated from the surroundings by a semi-permeable membrane. Glucose permeates through the membrane and binds reversibly to the phenylboronic acid moiety of the polymer. This results in a viscosity change of the sensing solution, which is obtained by measuring the damped cantilever vibration using an optical lever setup, allowing determination of the glucose concentration. Experimental results demonstrate that the device is capable of detecting glucose at physiologically relevant concentrations from 27 mg/dL to 324 mg/dL The glucose response time constant of the sensor is approximately 3 min, which can be further improved with device design optimization. Excellent reversibility and stability are observed in sensor responses, as highly desired for long-term, stable continuous glucose monitoring. Published by Elsevier B.V.

【 授权许可】

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