Method for improving heat stability of composition containing water-soluble coenzyme-bound glucose dehydrogenase (GDH)

• US 8,569,004 B2
• Filed: 10/05/2009
• Issued: 10/29/2013
• Est. Priority Date: 11/10/2005
• Status: Active Grant

• Current Assignee: Roche Diabetes Care Inc. (Roche Holding AG)
• Original Assignee: Toyoda Gosei Company Limited (Toyota Motor Corporation)
• Inventors: Kitabayashi, Masao
• Primary Examiner(s): Monshipouri, Maryam
• Application Number:
  US12/573,516
• Publication Number:
  US 20100028987A1
• Time in Patent Office: 1,485 Days
• Field of Search: 435/14, 600/316
• US Class Current: 435/14
• CPC Class Codes: A61B 5/14532 for measuring glucose, e.g. by tissue impedance measurement
• CPC Class Codes: A61B 5/1486 using enzyme electrodes, e.g. with immobilised oxidase
• CPC Class Codes: C12N 9/0006 acting on CH-OH groups as donors (1.1)
• CPC Class Codes: C12N 9/96 Stabilising an enzyme by forming an adduct or a composition; Forming enzyme conjugates
• CPC Class Codes: C12Q 1/006 for glucose
• CPC Class Codes: C12Q 1/32 involving dehydrogenase
• CPC Class Codes: C12Q 1/54 involving glucose or galactose

Abstract

The invention relates to a method for improving the heat stability of glucose dehydrogenase (GDH). The invention provides a method for preparing a glucose sensor with soluble flavin-bound GDH by providing a composition comprising soluble flavin-bound GDH at an acidic pH and heat drying the composition onto a glucose sensor.

Claims

1. A method for preparing a glucose sensor with soluble flavin-bound glucose dehydrogenase, which method comprises (a) providing a composition comprising soluble flavin-bound glucose dehydrogenase at a pH in the range of 3.14 to 6.97 and (b) drying the composition onto a surface of a glucose sensor, wherein the soluble flavin-bound glucose dehydrogenase is from an Aspergillus microorganism.

2. The method of claim 1, wherein the composition contains one or more dicarboxylic acids or salt compounds.

3. The method of claim 1, wherein the composition contains one or more of compounds selected from the group consisting of sodium chloride, sodium sulfate, trisodium citrate, ammonium sulfate, succinic acid, malonic acid, glutaric acid, phthalic acid, and maleic acid.

5. A glucose sensor prepared by the method of claim 1.

6. A glucose sensor prepared by the method of claim 5.

4. A method for preparing a glucose sensor with soluble flavin-bound glucose dehydrogenase, which method comprises (a) providing a composition comprising soluble flavin-bound glucose dehydrogenase at a pH in the range of 4.20 to 6.60 and (b) drying the composition onto a surface of a glucose sensor, wherein the soluble flavin-bound glucose dehydrogenase is from an Aspergillus microorganism.