Nanophotonic biosensors exploit light’s properties to detect molecular interactions in real time at the point of need.
In March 2019, chemist Jean-François Masson and his colleagues were at a Canadian sugar shack in Quebec testing one of the province’s biggest exports: maple syrup. The researchers were there to assess a new type of quality-control device capable of detecting flavour-distorting molecules that typically go unnoticed by the untrained tongue.
Despite growing interest from industry, there is a long way to go before nanophotonic sensors more complex than Masson’s maple-syrup sensor can be , they received numerous enquiries from people across commercial sectors, including diagnostics, food and hardware, who wanted to know whether and where these instruments were commercially available, she says. “It’s quite nice that the end-user is there.”Generally speaking, biosensors use biological components such as antibodies, enzymes or nucleic acids to capture and quantify a substance in a biological sample.
Picture ‘singing’ wine glasses. Rubbing a wet finger around the rim of a part-filled wine glass generates sound at a specific frequency, which varies according to the volume of liquid in the glass. Nanophotonics works by a similar principle, says Ryan Bailey, a chemist at the University of Michigan in Ann Arbor. “When biomolecules bind to the surface of a sensor, it’s essentially changing the amount of water in the glass.
According to Lechuga, nanophotonic sensors have several advantages over other types of biosensor: they can provide real-time information without requiring labels such as fluorescent tags, and are extremely sensitive. Researchers have shown, for example, that a nanophotonic sensor can detect proteins at attomolar concentrations , for example, is a popular option for quantifying intermolecular interactions in biochemistry labs.
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