1
|
Ye J, Fan M, Zhang X, Liang Q, Zhang Y, Zhao X, Lin CT, Zhang D. A novel biomimetic electrochemical taste-biosensor based on conformational changes of the taste receptor. Biosens Bioelectron 2024; 249:116001. [PMID: 38199084 DOI: 10.1016/j.bios.2024.116001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 11/06/2023] [Accepted: 01/02/2024] [Indexed: 01/12/2024]
Abstract
Taste sensor, a useful tool which could detect and identify thousands of different chemical substances in liquid environments, has attracted continuous concern from beverage and foodstuff industry and its consumers. Although many taste sensing methods have been extensively developed, the assessment of tastant content remains challenging due to the limitations of sensor selectivity and sensitivity. Here we present a novel biomimetic electrochemical taste-biosensor based on bioactive sensing elements and immune amplification with nanomaterials carrier to address above concerns, while taking sweet taste perception as a model. The proposed biosensor based on ligand binding domain (T1R2 VFT) of human sweet taste receptor protein showed human mimicking character and initiated the application of immune recognition in gustation biosensor, which can precisely and sensitively distinguish sweet substances against other related gustation substances with detection limit of 5.1 pM, far less than that of taste sensors without immune amplification whose detection limit was 0.48 nM. The performance test demonstrated the biosensor has the capacity of monitoring the response of sweet substances in real food environments, which is crucial in practical. This biomimetic electrochemical taste-biosensor can work as a new screening platform for newly developed tastants and disclose sweet perception mechanism.
Collapse
Affiliation(s)
- Jing Ye
- Research Center for Intelligent Sensing Systems, Zhejiang Laboratory, Hangzhou, 311121, China
| | - Minzhi Fan
- Research Center for Intelligent Sensing Systems, Zhejiang Laboratory, Hangzhou, 311121, China
| | - Xiaoyu Zhang
- Research Center for Intelligent Sensing Systems, Zhejiang Laboratory, Hangzhou, 311121, China
| | - Qi Liang
- Research Center for Intelligent Sensing Systems, Zhejiang Laboratory, Hangzhou, 311121, China; College of Materials and Environmental Engineering, Hangzhou Dianzi University, Hangzhou, 310018, China
| | - Yunshan Zhang
- Research Center for Intelligent Sensing Systems, Zhejiang Laboratory, Hangzhou, 311121, China
| | - Xiaoyu Zhao
- Research Center for Intelligent Sensing Systems, Zhejiang Laboratory, Hangzhou, 311121, China; College of Materials and Environmental Engineering, Hangzhou Dianzi University, Hangzhou, 310018, China
| | - Cheng-Te Lin
- Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo, 315201, China
| | - Diming Zhang
- Research Center for Intelligent Sensing Systems, Zhejiang Laboratory, Hangzhou, 311121, China.
| |
Collapse
|
2
|
Song C, Wang Z, Li H, Cao W, Chen Z, Zheng H, Gao J, Lin H, Zhu G. Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37966171 DOI: 10.1080/10408398.2023.2280246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Taste peptides are oligopeptides that enhance both aroma and taste of food, and they are classified into five categories based on their taste characteristics: salty, sour, umami, sweet, bitter, and kokumi peptide. Recently, taste peptides have attracted the attention of several fields of research in food science and commercial applications. However, research on taste receptors of taste peptides and their taste transduction mechanisms are not clearly understood and we present a comprehensive review about these topics here. This review covers the aspects of taste peptides perceived by their receptors in taste cells, the proposed transduction pathway, as well as structural features of taste peptides. Apart from traditional methods, molecular docking, peptidomic analysis, cell and animal models and taste bud biosensors can be used to explore the taste mechanism of taste peptides. Furthermore, synergistic effect, Maillard reaction, structural modifications and changing external environment are employed to improve the taste of taste peptides. Consequently, we discussed the current challenges and future trends in taste peptide research. Based on the summarized developments, taste peptides derived from food proteins potentially appear to be important taste substances. Their applications meet the principles of "safe, nutritious and sustainable" in food development.
Collapse
Affiliation(s)
- Chunyong Song
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Zhijun Wang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Hanqi Li
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, China
| | - Zhongqin Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China
| | - Huina Zheng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, China
| | - Jialong Gao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, China
| | - Haisheng Lin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, China
| | - Guoping Zhu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China
| |
Collapse
|
3
|
Cui Z, Wu B, Blank I, Yu Y, Gu J, Zhou T, Zhang Y, Wang W, Liu Y. TastePeptides-EEG: An Ensemble Model for Umami Taste Evaluation Based on Electroencephalogram and Machine Learning. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13430-13439. [PMID: 37639501 DOI: 10.1021/acs.jafc.3c04611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/31/2023]
Abstract
In the field of food, the sensory evaluation of food still relies on the results of manual sensory evaluation, but the results of human sensory evaluation are not universal, and there is a problem of speech fraud. This work proposed an electroencephalography (EEG)-based analysis method that effectively enables the identification of umami/non-umami substances. First, the key features were extracted using percentage conversion, standardization, and significance screening, and based on these features, the top four models were selected from 19 common binary classification algorithms as submodels. Then, the support vector machine (SVM) algorithm was used to fit the outputs of these four submodels to establish TastePeptides-EEG. The validation set of the model achieved a judgment accuracy of 90.2%, and the test set achieved a judgment accuracy of 77.8%. This study discovered the frequency change of α wave in umami taste perception and found the frequency response delay phenomenon of the F/RT/C area under umami taste stimulation for the first time. The model is published at www.tastepeptides-meta.com/TastePeptides-EEG, which is convenient for relevant researchers to speed up the analysis of umami perception and provide help for the development of the next generation of brain-computer interfaces for flavor perception.
Collapse
Affiliation(s)
- Zhiyong Cui
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Ben Wu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Imre Blank
- Zhejiang Yiming Food Co, Ltd., Huting North Street 199, Shanghai 201615, China
| | - Yashu Yu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jiaming Gu
- College of Humanities and Development Studies, China Agricultural University, Beijing 100094 China
| | - Tianxing Zhou
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
- Department of Bioinformatics, Faculty of Science, The University of Melbourne, Melbourne, Victoria 3010, Australia
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Wenli Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| |
Collapse
|
4
|
Wanjari VP, Reddy AS, Duttagupta SP, Singh SP. Laser-induced graphene-based electrochemical biosensors for environmental applications: a perspective. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:42643-42657. [PMID: 35622288 DOI: 10.1007/s11356-022-21035-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Accepted: 05/19/2022] [Indexed: 06/15/2023]
Abstract
Biosensors are miniaturized devices that provide the advantage of in situ and point-of-care monitoring of analytes of interest. Electrochemical biosensors use the mechanism of oxidation-reduction reactions and measurement of corresponding electron transfer as changes in current, voltage, or other parameters using different electrochemical techniques. The use of electrochemically active materials is critical for the effective functioning of electrochemical biosensors. Laser-induced graphene (LIG) has garnered increasing interest in biosensor development and improvement due to its high electrical conductivity, specific surface area, and simple and scalable fabrication process. The effort of this perspective is to understand the existing classes of analytes and the mechanisms of their detection using LIG-based biosensors. The manuscript has highlighted the potential use of LIG, its modifications, and its use with various receptors for sensing various environmental pollutants. Although the conventional graphene-based sensors effectively detect trace levels for many analytes in different applications, the chemical and energy-intensive fabrication and time-consuming processes make it imperative to explore a low-cost and scalable option such as LIG for biosensors production. The focus of these potential biosensors has been kept on detection analytes of environmental significance such as heavy metals ions, organic and inorganic compounds, fertilizers, pesticides, pathogens, and antibiotics. The use of LIG directly as an electrode, its modifications with nanomaterials and polymers, and its combination with bioreceptors such as aptamers and polymers has been summarized. The strengths, weaknesses, opportunities, and threats analysis has also been done to understand the viability of incorporating LIG-based electrochemical biosensors for environmental applications.
Collapse
Affiliation(s)
- Vikram P Wanjari
- Centre for Research in Nanotechnology and Science, IIT Bombay, Mumbai, India
| | - A Sudharshan Reddy
- Environmental Science and Engineering Department, IIT Bombay, Mumbai, India
| | - Siddhartha P Duttagupta
- Centre for Research in Nanotechnology and Science, IIT Bombay, Mumbai, India
- Department of Electrical Engineering, IIT Bombay, Mumbai, India
| | - Swatantra P Singh
- Centre for Research in Nanotechnology and Science, IIT Bombay, Mumbai, India.
- Environmental Science and Engineering Department, IIT Bombay, Mumbai, India.
- Interdisciplinary Program in Climate Studies, IIT Bombay, Mumbai, India.
| |
Collapse
|
5
|
Zhang J, Zhang M, Bhandari B, Wang M. Basic sensory properties of essential oils from aromatic plants and their applications: a critical review. Crit Rev Food Sci Nutr 2023:1-14. [PMID: 36803316 DOI: 10.1080/10408398.2023.2177611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
With higher standards in terms of diet and leisure enjoyment, spices and essential oils of aromatic plants (APEOs) are no longer confined to the food industry. The essential oils (EOs) produced from them are the active ingredients that contribute to different flavors. The multiple odor sensory properties and their taste characteristics of APEOs are responsible for their widespread use. The research on the flavor of APEOs is an evolving process attracting the attention among scientists in the past decades. For APEOs, which are used for a long time in the catering and leisure industries, it is necessary to analyze the components associated with the aromas and the tastes. It is important to identify the volatile components and assure quality of APEOs in order to expand their application. It is worth celebrating the different means by which the loss of flavor of APEOs can be retarded in practice. Unfortunately, relatively little research has been done on the structure and flavor mechanisms of APEOs. This also points the way to future research on APEOs.Therefore, this paper reviews the principles of flavor, identification of components and sensory pathways in humans for APEOs. Moreover, the article outlines the means of increasing the efficiency of using of APEOs. Finally, with respect to the sensory applications of APEOs, the review focuses on the practical application of APEOs in food sector and in aromatherapy.
Collapse
Affiliation(s)
- Jiong Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
| | - Mingqi Wang
- R & D Center, Zhengzhou Xuemailong Food Flavor Co, Zhengzhou, China
| |
Collapse
|
6
|
Jara-Cornejo E, Khan S, Vega-Chacón J, Wong A, da Silva Neres LC, Picasso G, Sotomayor MDPT. Biomimetic Material for Quantification of Methotrexate Using Sensor Based on Molecularly Imprinted Polypyrrole Film and MWCNT/GCE. Biomimetics (Basel) 2023; 8:biomimetics8010077. [PMID: 36810408 PMCID: PMC9944472 DOI: 10.3390/biomimetics8010077] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 02/06/2023] [Accepted: 02/07/2023] [Indexed: 02/15/2023] Open
Abstract
This study investigates biomimetic sensors for the detection of methotrexate contaminants in environmental samples. Sensors inspired by biological systems are the focus of this biomimetic strategy. Methotrexate is an antimetabolite that is widely used for the treatment of cancer and autoimmune diseases. Due to the widespread use of methotrexate and its rampant disposal into the environment, the residues of this drug are regarded as an emerging contaminant of huge concern, considering that exposure to the contaminant has been found to lead to the inhibition of some essential metabolic processes, posing serious risks to humans and other living beings. In this context, this work aims to quantify methotrexate through the application of a highly efficient biomimetic electrochemical sensor constructed using polypyrrole-based molecularly imprinted polymer (MIP) electrodeposited by cyclic voltammetry on a glassy carbon electrode (GCE) modified with multi-walled carbon nanotubes (MWCNT). The electrodeposited polymeric films were characterized by infrared spectrometry (FTIR), scanning electron microscopy (SEM), and cyclic voltammetry (CV). The analyses conducted using differential pulse voltammetry (DPV) yielded a detection limit of 2.7 × 10-9 mol L-1 for methotrexate, a linear range of 0.01-125 μmol L-1, and a sensitivity of 0.152 μA L mol-1. The results obtained from the analysis of the selectivity of the proposed sensor through the incorporation of interferents in the standard solution pointed to an electrochemical signal decay of only 15.4%. The findings of this study show that the proposed sensor is highly promising and suitable for use in the quantification of methotrexate in environmental samples.
Collapse
Affiliation(s)
- Eduardo Jara-Cornejo
- Laboratory of Physical Chemistry Research, Faculty of Sciences, National University of Engineering, Av. Tupac Amaru 210, Lima 15333, Peru
| | - Sabir Khan
- Laboratory of Physical Chemistry Research, Faculty of Sciences, National University of Engineering, Av. Tupac Amaru 210, Lima 15333, Peru
- Institute of Chemistry, São Paulo State University (UNESP), Araraquara 14801-970, Brazil
- Department of Natural Sciences, Mathematics, and Statistics, Federal Rural University of the Semi−Arid, Mossoró 59625-900, Brazil
| | - Jaime Vega-Chacón
- Laboratory of Physical Chemistry Research, Faculty of Sciences, National University of Engineering, Av. Tupac Amaru 210, Lima 15333, Peru
| | - Ademar Wong
- Institute of Chemistry, São Paulo State University (UNESP), Araraquara 14801-970, Brazil
- National Institute of Alternative Technologies for Detection, Toxicological Evaluation and Removal of Micropollutants and Radioactive Agents (INCT−DATREM), Araraquara 14801-970, Brazil
| | | | - Gino Picasso
- Laboratory of Physical Chemistry Research, Faculty of Sciences, National University of Engineering, Av. Tupac Amaru 210, Lima 15333, Peru
| | - Maria D. P. T. Sotomayor
- Institute of Chemistry, São Paulo State University (UNESP), Araraquara 14801-970, Brazil
- Department of Natural Sciences, Mathematics, and Statistics, Federal Rural University of the Semi−Arid, Mossoró 59625-900, Brazil
- Correspondence:
| |
Collapse
|
7
|
Silva L, Antunes A. Omics and Remote Homology Integration to Decipher Protein Functionality. Methods Mol Biol 2023; 2627:61-81. [PMID: 36959442 DOI: 10.1007/978-1-0716-2974-1_4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/25/2023]
Abstract
In the recent years, several "omics" technologies based on specific biomolecules (from DNA, RNA, proteins, or metabolites) have won growing importance in the scientific field. Despite each omics possess their own laboratorial protocols, they share a background of bioinformatic tools for data integration and analysis. A recent subset of bioinformatic tools, based on available templates or remote homology protocols, allow computational fast and high-accuracy prediction of protein structures. The quickly predict of actually unsolved protein structures, together with late omics findings allow a boost of scientific advances in multiple fields such as cancer, longevity, immunity, mitochondrial function, toxicology, drug design, biosensors, and recombinant protein engineering. In this chapter, we assessed methodological approaches for the integration of omics and remote homology inferences to decipher protein functionality, opening the door to the next era of biological knowledge.
Collapse
Affiliation(s)
- Liliana Silva
- CIIMAR/CIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Porto, Portugal
- Department of Biology, Faculty of Sciences, University of Porto, Porto, Portugal
| | - Agostinho Antunes
- CIIMAR/CIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Porto, Portugal.
- Department of Biology, Faculty of Sciences, University of Porto, Porto, Portugal.
| |
Collapse
|
8
|
Barani M, Fathizadeh H, Arkaban H, Kalantar-Neyestanaki D, Akbarizadeh MR, Turki Jalil A, Akhavan-Sigari R. Recent Advances in Nanotechnology for the Management of Klebsiella pneumoniae-Related Infections. BIOSENSORS 2022; 12:1155. [PMID: 36551122 PMCID: PMC9776335 DOI: 10.3390/bios12121155] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/04/2022] [Accepted: 12/06/2022] [Indexed: 06/17/2023]
Abstract
Klebsiella pneumoniae is an important human pathogen that causes diseases such as urinary tract infections, pneumonia, bloodstream infections, bacteremia, and sepsis. The rise of multidrug-resistant strains has severely limited the available treatments for K. pneumoniae infections. On the other hand, K. pneumoniae activity (and related infections) urgently requires improved management strategies. A growing number of medical applications are using nanotechnology, which uses materials with atomic or molecular dimensions, to diagnose, eliminate, or reduce the activity of different infections. In this review, we start with the traditional treatment and detection method for K. pneumoniae and then concentrate on selected studies (2015-2022) that investigated the application of nanoparticles separately and in combination with other techniques against K. pneumoniae.
Collapse
Affiliation(s)
- Mahmood Barani
- Student Research Committee, Kerman University of Medical Sciences, Kerman 7616913555, Iran
- Medical Mycology and Bacteriology Research Center, Kerman University of Medical Sciences, Kerman 7616913555, Iran
| | - Hadis Fathizadeh
- Department of Laboratory Sciences, Sirjan School of Medical Sciences, Sirjan 7616916338, Iran
| | - Hassan Arkaban
- Department of Chemistry, University of Isfahan, Isfahan 8174673441, Iran
| | - Davood Kalantar-Neyestanaki
- Medical Mycology and Bacteriology Research Center, Kerman University of Medical Sciences, Kerman 7616913555, Iran
- Department of Medical Microbiology (Bacteriology and Virology), Afzalipour Faculty of Medicine, Kerman University of Medical Sciences, Kerman 7616913555, Iran
| | - Majid Reza Akbarizadeh
- Department of Pediatric, Amir Al Momenin Hospital, Zabol University of Medical Sciences, Zabol 9861663335, Iran
| | - Abduladheem Turki Jalil
- Medical Laboratories Techniques Department, Al-Mustaqbal University College, Babylon, Hilla 51001, Iraq
| | - Reza Akhavan-Sigari
- Department of Neurosurgery, University Medical Center Tuebingen, 72076 Tuebingen, Germany
- Department of Health Care Management and Clinical Research, Collegium Humanum Warsaw Management University, 00014 Warsaw, Poland
| |
Collapse
|
9
|
Chesnitskiy AV, Gayduk AE, Seleznev VA, Prinz VY. Bio-Inspired Micro- and Nanorobotics Driven by Magnetic Field. MATERIALS (BASEL, SWITZERLAND) 2022; 15:7781. [PMID: 36363368 PMCID: PMC9653604 DOI: 10.3390/ma15217781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 10/19/2022] [Accepted: 11/01/2022] [Indexed: 06/16/2023]
Abstract
In recent years, there has been explosive growth in the number of investigations devoted to the development and study of biomimetic micro- and nanorobots. The present review is dedicated to novel bioinspired magnetic micro- and nanodevices that can be remotely controlled by an external magnetic field. This approach to actuate micro- and nanorobots is non-invasive and absolutely harmless for living organisms in vivo and cell microsurgery, and is very promising for medicine in the near future. Particular attention has been paid to the latest advances in the rapidly developing field of designing polymer-based flexible and rigid magnetic composites and fabricating structures inspired by living micro-objects and organisms. The physical principles underlying the functioning of hybrid bio-inspired magnetic miniature robots, sensors, and actuators are considered in this review, and key practical applications and challenges are analyzed as well.
Collapse
|
10
|
Wu B, Blank I, Zhang Y, Liu Y. Investigating the Influence of Different Umami Tastants on Brain Perception via Scalp Electroencephalogram. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11344-11352. [PMID: 35994312 DOI: 10.1021/acs.jafc.2c01938] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Three types of tastants are known as perceptually associated with umami taste: monosodium glutamate (MSG), disodium succinate (WSA), and disodium inosine monophosphate (IMP). While these tastants were confirmed to be perceptually similar in a sensory study, they could be discriminated (p < 0.05) by electroencephalogram (EEG) analysis on a time scale of 5-6 s. In comparison of the EEG responses of the participants, the brain could partly distinguish (p < 0.05) between different sensory intensities of MSG, WSA, or IMP. The EEG data indicated that the brain is partially sensitive to perceiving different sensory intensities (L, low; M, medium; and H, high) of the same umami stimuli; i.e., for MSG in μV2/Hz, L, 2.473 ± 0.181; M, 3.274 ± 0.181; and H, 3.202 ± 0.181. However, brain responses of perceptually equi-umami intensities could partially be discriminated, suggesting that the brain could partially discriminate (p < 0.05) MSG, WSA, and IMP, despite similar sensory intensities. Moreover, umami tastants were also found to significantly enhance (p < 0.05) the α wave activity, with the most responsive being at 10 Hz, particularly in the frontal and parietal and occipital regions of the brain (p < 0.001). This study shows the potential of EEG to investigate brain activity triggered by umami stimuli.
Collapse
Affiliation(s)
- Ben Wu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiaotong University, 800 Dongchuan Road, Shanghai 200240, People's Republic of China
| | - Imre Blank
- Zhejiang Yiming Food Company, Limited, 199 Huting North Street, Shanghai 201615, People's Republic of China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, Sichuan 610106, People's Republic of China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiaotong University, 800 Dongchuan Road, Shanghai 200240, People's Republic of China
| |
Collapse
|
11
|
Wu B, Zhou X, Blank I, Liu Y. Investigating the influence of monosodium L-glutamate on brain responses via scalp-electroencephalogram (scalp-EEG). FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.04.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
12
|
Li J, Wang W, Liu J, Li H, Zhang N, Yang F, Dong H, Sun X, Chen G, Fan Y, Guo Y, Liu Y. Human-like performance umami electrochemical biosensor by utilizing co-electrodeposition of ligand binding domain T1R1-VFT and Prussian blue. Biosens Bioelectron 2021; 193:113627. [PMID: 34534889 DOI: 10.1016/j.bios.2021.113627] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 09/07/2021] [Accepted: 09/10/2021] [Indexed: 11/15/2022]
Abstract
Over the past decades, due to the desire for artificial umami flavors, apparatuses for detecting the umami taste have constantly been developed. Nevertheless, most information on umami is still acquired through human sensory assessment, which makes it difficult to establish an umami standard or quantify the umami flavor. In this study, the ligand binding domain called venus flytrap (VFT) domain of the umami taste receptor protein T1R1 was used as a recognition element, and an electrochemical biosensor based on a double-signal amplification strategy was constructed using single-walled carbon nanotubes (SWCNTs) and Prussian blue (PB). Moreover, the umami taste of four representative umami substances, inosine-5'-monophosphate (IMP), monosodium L-glutamate (MSG), beefy meaty peptide (BMP), and sodium succinate (WSA), were successfully quantitatively measured using differential pulse voltammetry (DPV) at an electrochemical workstation. Based on an equation (S/N = 3), the low detection limits (LODs) of IMP, MSG, BMP, and WSA were 0.1, 0.1, 0.1, and 0.01 pM, respectively. Meanwhile, a normalized signal intensity of more than 90% was kept for 4 days. The results showed that the biosensor could be used to detect umami substances with high sensitivity and selectivity, and was shown to have human-like performance. To develop the T1R1-VFT biosensor using the above-mentioned method, we utilized the ligand binding domain of the human umami receptor, rather than the entire umami receptor protein, which had a complex structure, having the following advantages: volume reduction, simplicity, and stability. This method has great potential for the detection of umami tastes, instead of using sensory evaluation, and for the development of new artificial flavorings.
Collapse
Affiliation(s)
- Jiansen Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China; Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China; Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Wenli Wang
- Department of Food Science&Technology, School of Agriculture&Biology, Shanghai Jiaotong University, Shanghai, 200240, China
| | - Jing Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China; Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China; Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - He Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China; Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China; Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Ninglong Zhang
- Department of Food Science&Technology, School of Agriculture&Biology, Shanghai Jiaotong University, Shanghai, 200240, China
| | - Fengzhen Yang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China; Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China; Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Haowei Dong
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China; Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China; Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Xia Sun
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China; Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China; Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China
| | - Gaole Chen
- Department of Food Science&Technology, School of Agriculture&Biology, Shanghai Jiaotong University, Shanghai, 200240, China
| | - Yuxia Fan
- Department of Food Science&Technology, School of Agriculture&Biology, Shanghai Jiaotong University, Shanghai, 200240, China
| | - Yemin Guo
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China; Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China; Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China.
| | - Yuan Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo, 255049, Shandong Province, China; Department of Food Science&Technology, School of Agriculture&Biology, Shanghai Jiaotong University, Shanghai, 200240, China
| |
Collapse
|
13
|
Wang H, Lu D, Liu L, Gao H, Wu R, Zhou Y, Ai Q, Wang Y, Li G. Quantitatively Recognizing Stimuli Intensity of Primary Taste Based on Surface Electromyography. SENSORS 2021; 21:s21216965. [PMID: 34770272 PMCID: PMC8588107 DOI: 10.3390/s21216965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 11/22/2022]
Abstract
A novel approach to quantitatively recognize the intensity of primary taste stimuli was explored based on surface electromyography (sEMG). We captured sEMG samples under stimuli of primary taste with different intensities and quantitatively recognized preprocessed samples with Support Vector Machine (SVM). The feasibility of quantitatively recognizing the intensity of Sour, Bitter, and Salty was verified. The sEMG signals were acquired under the stimuli of citric acid (aq), sucrose (aq), magnesium chloride (aq), sodium chloride (aq), and sodium glutamate (aq) with different concentrations, for five types of primary tastes: Sour, Sweet, Bitter, Salty, and Umami, whose order was fixed in this article. The acquired signals were processed with a method called Quadratic Variation Reduction to remove baseline wandering, and an adaptive notch to remove power frequency interference. After extracting 330 features for each sample, an SVM regressor with five-fold cross-validation was performed and the model reached R2 scores of 0.7277, 0.1963, 0.7450, 0.7642, and 0.5055 for five types of primary tastes, respectively, which manifested the feasibilities of the quantitative recognitions of Sour, Bitter, and Salty. To explore the facial responses to taste stimuli, we summarized and compared the muscle activities under stimuli of different taste types and taste intensities. To further simplify the model, we explored the impact of feature dimensionalities and optimized the feature combination for each taste in a channel-wise manner, and the feature dimensionality was reduced from 330 to 210, 120, 210, 260, 170 for five types of primary tastes, respectively. Lastly, we analyzed the model performance on multiple subjects and the relation between the model’s performance and the number of experiment subjects. This study can provide references for further research and applications on taste stimuli recognition with sEMG.
Collapse
|
14
|
Chen Z, Zhang Q, Shan J, Lu Y, Liu Q. Detection of Bitter Taste Molecules Based on Odorant-Binding Protein-Modified Screen-Printed Electrodes. ACS OMEGA 2020; 5:27536-27545. [PMID: 33134717 PMCID: PMC7594143 DOI: 10.1021/acsomega.0c04089] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Accepted: 09/29/2020] [Indexed: 05/08/2023]
Abstract
Bitter taste substances commonly represent a signal of toxicity. Fast and reliable detection of bitter molecules improves the safety of foods and beverages. Here, we report a biosensor using an easily accessible and cost-effective odorant-binding protein (OBP) of Drosophila melanogaster as a biosensitive material for the detection of bitter molecules. Based on the theoretical evaluation of the protein-ligand interaction, binding energies between the OBP and bitter molecules were calculated via molecular docking for the prediction and verification of binding affinities. Through one-step reduction, gold nanoparticles (AuNPs) and reduced graphene oxide (rGO) were deposited on the screen-printed electrodes for improving the electrochemical properties of electrodes. After the electrodes were immobilized with OBPs via layer-by-layer self-assembly, typical bitter molecules, such as denatonium, quinine, and berberine, were investigated through electrochemical impedance spectroscopy. The bitter molecules showed significant binding properties to the OBP with linear response concentrations ranging from 10-9 to 10-6 mg/mL. Therefore, the OBP-based biosensor offered powerful analytic techniques for the detection of bitter molecules and showed promising applications in the field of bitter taste evaluation.
Collapse
Affiliation(s)
- Zetao Chen
- Biosensor
National Special Laboratory, Key Laboratory for Biomedical Engineering
of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou 310027, P. R. China
| | - Qingqing Zhang
- Biosensor
National Special Laboratory, Key Laboratory for Biomedical Engineering
of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou 310027, P. R. China
| | - Jianzhen Shan
- The
First Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou 310003, P. R. China
| | - Yanli Lu
- Biosensor
National Special Laboratory, Key Laboratory for Biomedical Engineering
of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou 310027, P. R. China
- Collaborative
Innovation Center of TCM Health Management, Fujian University of Traditional Chinese Medicine, Fuzhou 350108, P. R. China
- . Tel/Fax: +86 571 87953796
| | - Qingjun Liu
- Biosensor
National Special Laboratory, Key Laboratory for Biomedical Engineering
of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou 310027, P. R. China
- Collaborative
Innovation Center of TCM Health Management, Fujian University of Traditional Chinese Medicine, Fuzhou 350108, P. R. China
| |
Collapse
|
15
|
Abstract
Rosmarinic acid (RA) is an important bioactive phenolic acid with significant biochemical activities, including the antioxidant one. It is widely found in plants of the families Lamiaceae and Boraginaceae and has many uses in the food, pharmaceutical and cosmetics industries. RA is an electroactive species owing to the presence of the two catechol groups in its structure. Due to their inherent characteristics, such as sensitivity, selectivity, ease of operation and not too high costs, electrochemical methods of analysis are interesting tools for the assessment of redox-active compounds. Moreover, there is a good correlation between the redox potential of the analyte and its capability to donate electrons and, consequently, its antioxidant activity. Therefore, this paper presents a detailed overview of the electrochemical (bio)sensors and methods, in both stationary and dynamic systems, applied for RA investigation under different aspects. These comprise its antioxidant activity, its interaction with biological important molecules and the quantification of RA or total polyphenolic content in different samples.
Collapse
|
16
|
Zhang N, Wei X, Fan Y, Zhou X, Liu Y. Recent advances in development of biosensors for taste-related analyses. Trends Analyt Chem 2020. [DOI: 10.1016/j.trac.2020.115925] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
17
|
|
18
|
Wasilewski T, Kamysz W, Gębicki J. Bioelectronic tongue: Current status and perspectives. Biosens Bioelectron 2019; 150:111923. [PMID: 31787451 DOI: 10.1016/j.bios.2019.111923] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 11/20/2019] [Accepted: 11/25/2019] [Indexed: 12/15/2022]
Abstract
In the course of evolution, nature has endowed humans with systems for the recognition of a wide range of tastes with a sensitivity and selectivity which are indispensable for the evaluation of edibility and flavour attributes. Inspiration by a biological sense of taste has become a basis for the design of instruments, operation principles and parameters enabling to mimic the unique properties of their biological precursors. In response to the demand for fast, sensitive and selective techniques of flavouring analysis, devices belonging to the group of bioelectronic tongues (B-ETs) have been designed. They combine achievements of chemometric analysis employed for many years in electronic tongues (ETs), with unique properties of bio-inspired materials, such as natural taste receptors (TRs) regarding receptor/ligand affinity. Investigations of the efficiency of the prototype devices create new application possibilities and suggest successful implementation in real applications. With advances in the field of biotechnology, microfluidics and nanotechnologies, many exciting developments have been made in the design of B-ETs in the last five years or so. The presented characteristics of the recent design solutions, application possibilities, critical evaluation of potentialities and limitations as well as the outline of further development prospects related to B-ETs should contribute to the systematisation and expansion of our knowledge.
Collapse
Affiliation(s)
- Tomasz Wasilewski
- Medical University of Gdansk, Department of Inorganic Chemistry, Faculty of Pharmacy, Medical University of Gdansk, Poland, Hallera 107, 80-416, Gdansk, Poland.
| | - Wojciech Kamysz
- Medical University of Gdansk, Department of Inorganic Chemistry, Faculty of Pharmacy, Medical University of Gdansk, Poland, Hallera 107, 80-416, Gdansk, Poland
| | - Jacek Gębicki
- Gdańsk University of Technology, Department of Process Engineering and Chemical Technology, Faculty of Chemistry, Narutowicza 11/12, 80-233, Gdańsk, Poland
| |
Collapse
|
19
|
How to assess orodispersible film quality? A review of applied methods and their modifications. ACTA PHARMACEUTICA (ZAGREB, CROATIA) 2019; 69:155-176. [PMID: 31259725 DOI: 10.2478/acph-2019-0018] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/16/2018] [Indexed: 01/19/2023]
Abstract
In recent years, there has been a tendency toward creating innovative, easy to use and patient-friendly drug delivery systems suitable for every consumer profile, which would ensure safety, stability and acceptability of a drug. One of the relatively novel and promising approaches is the manufacture of orodispersible films (ODFs), which is an upcoming area of interest in drug delivery. They are defined as polymer thin films that disintegrate in the oral cavity within seconds, without drinking water or chewing, and eliminate the risk of choking. Gaining special usefulness in therapies of children and the elderly, ODFs seem to fill the gap in the range of preparations available for these groups of patients. As no detailed monography of ODFs including testing methods and uniform requirements has been presented in any of the pharmacopoeias to date, the aim of this article is to give an overview of the applied testing methods, their modifications and innovative approaches related to ODF quality assessment.
Collapse
|
20
|
Zabadaj M, Szuplewska A, Balcerzak M, Chudy M, Ciosek-Skibińska P. Ion Chromatographic Fingerprinting of STC-1 Cellular Response for Taste Sensing. SENSORS 2019; 19:s19051062. [PMID: 30832321 PMCID: PMC6427131 DOI: 10.3390/s19051062] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 02/21/2019] [Accepted: 02/26/2019] [Indexed: 12/23/2022]
Abstract
Taste sensing is of great importance in both the pharmaceutical and foodstuff industries, and is currently mainly based on human sensory evaluation. Many approaches based on chemical sensors have been proposed, leading to the development of various electronic tongue systems. However, this approach is limited by the applied recognition methods, which do not consider natural receptors. Biorecognition elements such as taste receptor proteins or whole cells can be involved in the development of taste sensing biosensors usually equipped with various electrochemical transducers. Here, we propose a new approach: intestinal secretin tumor cell line (STC-1) chemosensory cells were applied for taste recognition, and their taste-specific cellular response was decoded from ion chromatographic fingerprints with the use of multivariate data processing by partial least squares discriminant analysis (PLS-DA). This approach could be useful for the development of various non-invasive taste sensing assays, as well as for studying taste transduction mechanisms in vitro.
Collapse
Affiliation(s)
- Marcin Zabadaj
- The Chair of Medical Biotechnology, Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664 Warsaw, Poland.
| | - Aleksandra Szuplewska
- The Chair of Medical Biotechnology, Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664 Warsaw, Poland.
| | - Maria Balcerzak
- Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664 Warsaw, Poland.
| | - Michał Chudy
- The Chair of Medical Biotechnology, Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664 Warsaw, Poland.
| | - Patrycja Ciosek-Skibińska
- The Chair of Medical Biotechnology, Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664 Warsaw, Poland.
| |
Collapse
|
21
|
Nicoliche CYN, Costa GF, Gobbi AL, Shimizu FM, Lima RS. Pencil graphite core for pattern recognition applications. Chem Commun (Camb) 2019; 55:4623-4626. [DOI: 10.1039/c9cc01595g] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
A new concept of pattern sensors based on ready-to-use sensing probes has been designed towards low-cost and rapid sample recognition applications.
Collapse
Affiliation(s)
| | - Gabriel Floriano Costa
- Laboratório Nacional de Nanotecnologia
- São Paulo 13083-970
- Brazil
- Instituto de Química
- Universidade Estadual de Campinas
| | | | | | - Renato Sousa Lima
- Laboratório Nacional de Nanotecnologia
- São Paulo 13083-970
- Brazil
- Instituto de Química
- Universidade Estadual de Campinas
| |
Collapse
|
22
|
Huang Y, Lu D, Liu H, Liu S, Jiang S, Pang GC, Liu Y. Preliminary research on the receptor–ligand recognition mechanism of umami by an hT1R1 biosensor. Food Funct 2019; 10:1280-1287. [DOI: 10.1039/c8fo02522c] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The biosensor reflecting the linkage of the umami signal during conduction and amplification, and the study on the receptor–ligand recognition mechanism.
Collapse
Affiliation(s)
- Yulin Huang
- College of Food Science and Technology
- Shanghai Ocean University
- Shanghai 201306
- PR China
| | - Dingqiang Lu
- College of Biotechnology and Food Science
- Tianjin University of Commerce
- Tianjin 300134
- PR China
| | - Hai Liu
- College of Food Science and Technology
- Shanghai Ocean University
- Shanghai 201306
- PR China
| | - Suyao Liu
- College of Food Science and Technology
- Shanghai Ocean University
- Shanghai 201306
- PR China
| | - Shui Jiang
- Department of Food Science and Technology
- School of Agriculture and Biology
- Shanghai Jiao Tong University
- Shanghai 200240
- China
| | - Guang-chang Pang
- College of Biotechnology and Food Science
- Tianjin University of Commerce
- Tianjin 300134
- PR China
| | - Yuan Liu
- Department of Food Science and Technology
- School of Agriculture and Biology
- Shanghai Jiao Tong University
- Shanghai 200240
- China
| |
Collapse
|
23
|
Abstract
Background:
Rapid and easy technology which can mimic the tongue for the simultaneous
perception of several tastes based on sensory analysis and mathematical statistics is sorely needed.
Methods:
Joint voltammetry technology was developed to qualitatively and quantitatively analyze
four basic tastes namely sweetness, saltiness, sourness and bitterness with the multi-electrode array.
Four taste stimuli were corresponded to four tastes. Cyclic Voltammetry (CV), Differential Pulse
Voltammetry (DPV) and Square Wave Voltammetry (SWV) were employed. The original voltammetric
signals were transformed by Continuous Wavelet Transform (CWT) in order to reveal more feature
information for sensing taste stimuli. Joint voltammetry was applied via the combination of voltammetry.
The data of feature points from the transformed signal as the input were used for neural network model.
Results:
Layer-Recurrent neural network (LRNN) could effectively identify the types of stimuli. The
accuracies of the training set and test set by joint voltammetry were both higher than that of regular
voltammetry, confirming that Back Propagation neural network (BPNN) could quantitatively predict
single taste stimulus of the mixture.
Conclusion:
Joint voltammetry technology had a strong ability to sense basic tastes as human tongue.
Collapse
Affiliation(s)
- Lin Lu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture, China National Rice Research Institute, Hangzhou 310006, China
| | - Xianqiao Hu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture, China National Rice Research Institute, Hangzhou 310006, China
| | - Zhiwei Zhu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture, China National Rice Research Institute, Hangzhou 310006, China
| |
Collapse
|
24
|
Bunney J, Williamson S, Atkin D, Jeanneret M, Cozzolino D, Chapman J, Power A, Chandra S. The Use of Electrochemical Biosensors in Food Analysis. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2017. [DOI: 10.12944/crnfsj.5.3.02] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Rapid and accurate analysis of food produce is essential to screen for species that may cause significant health risks like bacteria, pesticides and other toxins. Considerable developments in analytical techniques and instrumentation, for example chromatography, have enabled the analyses and quantitation of these contaminants. However, these traditional technologies are constrained by high cost, delayed analysis times, expensive and laborious sample preparation stages and the need for highly-trained personnel. Therefore, emerging, alternative technologies, for example biosensors may provide viable alternatives. Rapid advances in electrochemical biosensors have enabled significant gains in quantitative detection and screening and show incredible potential as a means of countering such limitations. Apart from demonstrating high specificity towards the analyte, these biosensors also address the challenge of the multifactorial food industry of providing high analytical accuracy amidst complex food matrices, while also overcoming differing densities, pH and temperatures. This (public and Industry) demand for faster, reliable and cost-efficient analysis of food samples, has driven investment into biosensor design. Here, we discuss some of the recent work in this area and critique the role and contributions biosensors play in the food industry. We also appraise the challenges we believe biosensors need to overcome to become the industry standard.
Collapse
Affiliation(s)
- John Bunney
- Agri-Chemistry Group, School of Health, Medical and Applied Sciences Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - Shae Williamson
- Agri-Chemistry Group, School of Health, Medical and Applied Sciences Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - Dianne Atkin
- Agri-Chemistry Group, School of Health, Medical and Applied Sciences Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - Maryn Jeanneret
- Agri-Chemistry Group, School of Health, Medical and Applied Sciences Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - Daniel Cozzolino
- Agri-Chemistry Group, School of Health, Medical and Applied Sciences Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - James Chapman
- Agri-Chemistry Group, School of Health, Medical and Applied Sciences Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - Aoife Power
- Agri-Chemistry Group, School of Health, Medical and Applied Sciences Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - Shaneel Chandra
- Agri-Chemistry Group, School of Health, Medical and Applied Sciences Central Queensland University, Rockhampton North, QLD 4702, Australia
| |
Collapse
|