Effect of taste substances on electric characteristics of a lipid cast membrane with a single pore

Characterizing Oscillatory and Excitability Regimes in a Protein-Free Lipid Membrane

Observations of electric potential oscillations in artificial lipid bilayers near the order-disorder transition indicate the existence of a stable limit cycle and, therefore, the possibility of producing excitable signals close to the bifurcation. We present a theoretical investigation of membrane oscillatory and excitability regimes induced by an increase in ion permeability at the order-disorder transition. The model accounts for the coupled effects of state-dependent permeability, membrane charge density, and hydrogen ion adsorption. A bifurcation diagram shows a transition between fixed-point and limit cycle solutions, enabling both oscillatory and excitability responses at different values of the acid association parameter. Oscillations are identified in terms of the membrane state, electric potential difference, and ion concentration near the membrane. The emerging voltage and time scales agree with measurements. Excitability is demonstrated by applying an external electric current stimulus, and the emerging signals display a threshold response and the appearance of repetitive signals upon using a long-lasting stimulus. The approach highlights the important role of the order-disorder transition, enabling membrane excitability in the absence of specialized proteins.

Creation of a polymer backbone in lipid bilayer membrane-based nanotubes for morphological and microenvironmental stabilization

We report a novel method for morphological and microenvironmental stabilization of single-walled bilayer nanotubes, which involves construction of a polymer backbone between the monolayers by intercalating a monomer, followed by in situ polymerization.

Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores

Effective R&D and strict quality control of a broad range of foods, beverages, and pharmaceutical products require objective taste evaluation. Advanced taste sensors using artificial-lipid membranes have been developed based on concepts of global selectivity and high correlation with human sensory score. These sensors respond similarly to similar basic tastes, which they quantify with high correlations to sensory score. Using these unique properties, these sensors can quantify the basic tastes of saltiness, sourness, bitterness, umami, astringency and richness without multivariate analysis or artificial neural networks. This review describes all aspects of these taste sensors based on artificial lipid, ranging from the response principle and optimal design methods to applications in the food, beverage, and pharmaceutical markets.

Electrical characteristics in an excitable element of lipid membrane

Electrical characteristics in a membrane constructed from a porous filter adsorbed with a lipid analogue, dioleoyl phosphate (DOPH), were investigated in a situation interposed between 100 mM NaCl + 3 mM CaCl2 and 100 mM KCl. Calcium ions affected significantly the membrane characteristics. The membrane potential was negative on the KCl side, which implies the higher permeability to K+ than Na+; this tendency was increased by a tiny amount of Ca2+. While the membrane showed a low electrical resistance of several k omega . cm2 under K+/Na+ gradient, it showed several M omega . cm2 by Ca2+. The surface structure of the membrane exhibited many voids in the low-resistance state, but the surface was covered by oil droplets in the high-resistance state. Oscillations of the membrane potential appeared spontaneously with application of the electrical current from the KCl side to the NaCl + CaCl2 side. The frequency was increased with the electrical current. All these results were explained comprehensively using an electrochemical kinetic model taking account of the Ca2+ binding effect, where DOPH assemblies make a phase transition between oil droplets due to Ca2+ and multi-bilayers with excess K+. The oscillation arises from coupling of the phase transition to accumulation and release of K+ or Ca2+. This membrane can be used as an excitable element regulated by Ca2+ in neuro-computer devices.

A critical evaluation of direct electrical protein detection methods

During the last decennia many protein-related electrical phenomena have been studied and applied in a variety of measuring systems, from simple metal electrodes with adsorbed proteins to sophisticated systems with lipid bilayers. Many of the investigations concern the monitoring of immuno reactions. The basic underlying electrical effects of the observed phenomena are the protein modulated dielectric constant, conductivity, electrical potential, ion permeability and ion mobility. In this paper special attention is paid to the capacitive measurements with EIS systems as well as impedance and potential measurements with FET devices. The Donnan theory is treated and applied to the static ImmunoFET operation, explaining the relatively small effects which have been reported. Finally, an alternative approach is described in which the ImmunoFET is applied in a dynamic way, to circumvent the drawbacks of the static measurements.

Effect of local anesthetics on the electrical characteristics of an excitable model membrane composed of dioleyl phosphate

The local anesthetics, tetracaine, procaine and lidocaine, interacted with a negatively charged lipid membrane composed of dioleyl phosphate (DOPH), which exhibited a self-sustained oscillation of the membrane potential. The anesthetics depolarized the membrane potential when present in increasing concentrations, whereas they increased the membrane resistance at low concentrations and decreased it at high concentrations. The above results were analyzed on the basis of electrochemical theory taking into account ion flux across the membrane. The electrical characteristics are affected by both the hydrophobicity and the diffusion constant of local anesthetics within the membrane.