Optical Fiber-Type Sugar Chip Using Localized Surface Plasmon Resonance

Optical fiber-type Sugar Chips were developed using localized surface plasmon resonance (LSPR) of gold (Au) nanoparticles. The endface of an optical fiber was first aminosilylated and then condensed with α-lipoic acid containing a dithiol group. Second, gold nanoparticles were immobilized onto the endface via an Au–S covalent bond. Finally, sugar moieties were attached to the gold nanoparticle using our original sugar chain–ligand conjugates to obtain fiber-type Sugar Chips, by which the sugar moiety–protein interaction was analyzed. The specificity, sensitivity, and quantitative binding potency against carbohydrate-binding protein were found to be identical to that of a conventional SPR sensor. In this analysis, only a small sample volume (approximately 10 μL) was required compared with 100 μL for the conventional SPR sensor, suggesting that the fiber-type Sugar Chip and LSPR are applicable for nonpure small masses of proteins.