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Mastinu M, Grzeschuchna LS, Mignot C, Guducu C, Bogdanov V, Hummel T. Time-frequency analysis of gustatory event related potentials (gERP) in taste disorders. Sci Rep 2024; 14:2512. [PMID: 38291123 PMCID: PMC10827706 DOI: 10.1038/s41598-024-52986-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Accepted: 01/25/2024] [Indexed: 02/01/2024] Open
Abstract
In taste disorders, the key to a correct diagnosis and an adequate treatment is an objective assessment. Compared to psychophysical tests, EEG-derived gustatory event-related potentials (gERP) could be used as a less biased measure. However, the responses identified using conventional time-domain averaging show a low signal-to-noise ratio. This study included 44 patients with dysgeusia and 59 healthy participants, who underwent a comprehensive clinical examination of gustatory function. gERPs were recorded in response to stimulation with two concentrations of salty solutions, which were applied with a high precision gustometer. Group differences were examined using gERP analyzed in the canonical time domain and with Time-Frequency Analyses (TFA). Dysgeusic patients showed significantly lower scores for gustatory chemical and electrical stimuli. gERPs failed to show significant differences in amplitudes or latencies between groups. However, TFA showed that gustatory activations were characterized by a stronger power in controls than in patients in the low frequencies (0.1-4 Hz), and a higher desynchronization in the alpha-band (8-12 Hz). Hence, gERPs reflect the altered taste sensation in patients with dysgeusia. TFA appears to enhance the signal-to-noise ratio commonly present when using conventional time-domain averaging, and might be of assistance for the diagnosis of dysgeusia.
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Affiliation(s)
- Mariano Mastinu
- Department of Otorhinolaryngology, Smell & Taste Clinic, Technische Universität Dresden, Dresden, Germany.
| | - Lisa Sophie Grzeschuchna
- Department of Otorhinolaryngology, Smell & Taste Clinic, Technische Universität Dresden, Dresden, Germany
| | - Coralie Mignot
- Department of Otorhinolaryngology, Smell & Taste Clinic, Technische Universität Dresden, Dresden, Germany
| | - Cagdas Guducu
- Department of Otorhinolaryngology, Smell & Taste Clinic, Technische Universität Dresden, Dresden, Germany
- Dokuz Eylül University Faculty of Medicine Department of Biophysics, 35320, Balçova, Izmir, Turkey
| | - Vasyl Bogdanov
- Department of Otorhinolaryngology, Smell & Taste Clinic, Technische Universität Dresden, Dresden, Germany
| | - Thomas Hummel
- Department of Otorhinolaryngology, Smell & Taste Clinic, Technische Universität Dresden, Dresden, Germany
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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.
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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
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Yamada R, Tanaka Y, Sugimoto H, Kodama N, Yoshida R, Minagi S. Effect of continuous sweet gustatory stimulation on salivary flow rate over time. Arch Oral Biol 2023; 146:105590. [PMID: 36463789 DOI: 10.1016/j.archoralbio.2022.105590] [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: 08/15/2022] [Revised: 11/20/2022] [Accepted: 11/24/2022] [Indexed: 12/02/2022]
Abstract
OBJECTIVE This study aimed to determine changes in saliva secretion and subjective taste intensity during a sustained period with continuous gustatory stimulation. DESIGN Twenty-two healthy adults participated in this study. The selected taste solutions were aspartame, sucralose, and acesulfame potassium, which are nonnutritive sweeteners. The concentrations of sucralose1 and acesulfame potassium were set to show the same sweetness intensity as aspartame. Sucralose2 was twice the concentration of sucralose1. The solution was continuously fed into the oral cavity at a flow rate of 0.04 mL / min through a neck-worn precise infusion system. The salivary flow rate (g/min) after 10 min of intraoral water supply from the device was used as the baseline. Salivary flow rate, subjective taste intensity evaluated by the visual analog scale (VAS), and salivary flow rate relative to the baseline were recorded at 10, 30, 60, and 120 min after the start of the test. RESULTS In the aspartame, sucralose1, and sucralose2 groups, the salivary flow rate increased significantly from 10 min to 120 min after the start of the test when compared to the rate at baseline (p < 0.05). The relative salivary flow rate increased and the VAS value decreased significantly over time and were affected by the time factor (p < 0.001, p = 0.013, respectively) but not by the sweetener-group factor and the interaction effects. CONCLUSIONS Continuous gustatory stimulation may maintain increased salivary production for a sustained period.
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Affiliation(s)
- Ranko Yamada
- Department of Occlusal and Oral Functional Rehabilitation, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, 2-5-1 Shikata-cho, Kita-ku, 700-8525 Okayama, Japan
| | - Yuki Tanaka
- Department of Occlusal and Oral Functional Rehabilitation, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, 2-5-1 Shikata-cho, Kita-ku, 700-8525 Okayama, Japan
| | - Hikaru Sugimoto
- Department of Occlusal and Oral Functional Rehabilitation, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, 2-5-1 Shikata-cho, Kita-ku, 700-8525 Okayama, Japan.
| | - Naoki Kodama
- Department of Occlusal and Oral Functional Rehabilitation, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, 2-5-1 Shikata-cho, Kita-ku, 700-8525 Okayama, Japan
| | - Ryusuke Yoshida
- Department of Oral Physiology, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, 2-5-1 Shikata-cho, Kita-ku, 700-8525 Okayama, Japan
| | - Shogo Minagi
- Department of Occlusal and Oral Functional Rehabilitation, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, 2-5-1 Shikata-cho, Kita-ku, 700-8525 Okayama, Japan
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El Kadiri W, Perrignon-Sommet M, Delpont B, Graber M, Mohr S, Mouillot T, Devilliers H, Grall S, Lienard F, Georges M, Brindisi MC, Brondel L, Bejot Y, Leloup C, Jacquin-Piques A. Changes in Taste Perception in Patients with Minor and Major Cognitive Impairment Linked to Alzheimer's Disease Recorded by Gustatory Evoked Potentials. J Alzheimers Dis 2023; 96:1593-1607. [PMID: 38007646 DOI: 10.3233/jad-230270] [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] [Indexed: 11/27/2023]
Abstract
BACKGROUND The need for early diagnosis biomarkers in Alzheimer's disease (AD) is growing. Only few studies have reported gustatory dysfunctions in AD using subjective taste tests. OBJECTIVE The main purpose of the study was to explore gustatory functions using subjective taste tests and recordings of gustatory evoked potentials (GEPs) for sucrose solution in patients with minor or major cognitive impairment (CI) linked to AD, and to compare them with healthy controls. The secondary objective was to evaluate the relationships between GEPs and the results of cognitive assessments and fasting blood samples. METHODS A total of 45 subjects (15 healthy subjects, 15 minor CI patients, 15 major CI patients) were included to compare their gustatory functions and brain activity by recording GEPs in response to a sucrose stimulation. CI groups were combined in second analyses in order to keep a high power in the study. Correlations were made with cognitive scores and hormone levels (ghrelin, leptin, insulin, serotonin). RESULTS Increased P1 latencies and reduced N1 amplitudes were observed in minor or major patients compared to controls. GEPs were undetectable in 6 major and 4 minor CI patients. Thresholds for sucrose detection were significantly higher in the major CI group than in controls or the minor CI group. No correlation was found with hormone levels. CONCLUSIONS The cortical processing of sensory taste information seems to be altered in patients with minor or major CI linked to AD. This disturbance was identifiable with subjective taste tests only later, at the major CI stage.
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Affiliation(s)
- Wafa El Kadiri
- Center for Taste and Feeding Behavior, AgroSup Dijon, CNRS, INRAE, University of Bourgogne Franche-Comté, Dijon, France
- Neurology and Clinical Neurophysiology Department, CHU F. Mitterrand, Dijon, France
| | - Manon Perrignon-Sommet
- Center for Taste and Feeding Behavior, AgroSup Dijon, CNRS, INRAE, University of Bourgogne Franche-Comté, Dijon, France
| | - Benoit Delpont
- Memory Resource and Research Center (CMRR), CHU F. Mitterrand, Dijon, France
| | - Mathilde Graber
- Memory Resource and Research Center (CMRR), CHU F. Mitterrand, Dijon, France
| | - Sophie Mohr
- Memory Resource and Research Center (CMRR), CHU F. Mitterrand, Dijon, France
| | - Thomas Mouillot
- Center for Taste and Feeding Behavior, AgroSup Dijon, CNRS, INRAE, University of Bourgogne Franche-Comté, Dijon, France
| | | | - Sylvie Grall
- Center for Taste and Feeding Behavior, AgroSup Dijon, CNRS, INRAE, University of Bourgogne Franche-Comté, Dijon, France
| | - Fabienne Lienard
- Center for Taste and Feeding Behavior, AgroSup Dijon, CNRS, INRAE, University of Bourgogne Franche-Comté, Dijon, France
| | - Marjolaine Georges
- Center for Taste and Feeding Behavior, AgroSup Dijon, CNRS, INRAE, University of Bourgogne Franche-Comté, Dijon, France
| | - Marie-Claude Brindisi
- Center for Taste and Feeding Behavior, AgroSup Dijon, CNRS, INRAE, University of Bourgogne Franche-Comté, Dijon, France
| | - Laurent Brondel
- Center for Taste and Feeding Behavior, AgroSup Dijon, CNRS, INRAE, University of Bourgogne Franche-Comté, Dijon, France
| | - Yannick Bejot
- Memory Resource and Research Center (CMRR), CHU F. Mitterrand, Dijon, France
| | - Corinne Leloup
- Center for Taste and Feeding Behavior, AgroSup Dijon, CNRS, INRAE, University of Bourgogne Franche-Comté, Dijon, France
| | - Agnès Jacquin-Piques
- Center for Taste and Feeding Behavior, AgroSup Dijon, CNRS, INRAE, University of Bourgogne Franche-Comté, Dijon, France
- Neurology and Clinical Neurophysiology Department, CHU F. Mitterrand, Dijon, France
- Memory Resource and Research Center (CMRR), CHU F. Mitterrand, Dijon, France
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Romeo-Arroyo E, Soria J, Mora M, Laport F, Moreno-Fernandez-de-Leceta A, Vázquez-Araújo L. Exploratory Research on Sweetness Perception: Decision Trees to Study Electroencephalographic Data and Its Relationship with the Explicit Response to Sweet Odor, Taste, and Flavor. SENSORS (BASEL, SWITZERLAND) 2022; 22:6787. [PMID: 36146136 PMCID: PMC9504051 DOI: 10.3390/s22186787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 09/04/2022] [Accepted: 09/06/2022] [Indexed: 06/16/2023]
Abstract
Using implicit responses to determine consumers' response to different stimuli is becoming a popular approach, but research is still needed to understand the outputs of the different technologies used to collect data. During the present research, electroencephalography (EEG) responses and self-reported liking and emotions were collected on different stimuli (odor, taste, flavor samples) to better understand sweetness perception. Artificial intelligence analytics were used to classify the implicit responses, identifying decision trees to discriminate the stimuli by activated sensory system (odor/taste/flavor) and by nature of the stimuli ('sweet' vs. 'non-sweet' odors; 'sweet-taste', 'sweet-flavor', and 'non-sweet flavor'; and 'sweet stimuli' vs. 'non-sweet stimuli'). Significant differences were found among self-reported-liking of the stimuli and the emotions elicited by the stimuli, but no clear relationship was identified between explicit and implicit data. The present research sums interesting data for the EEG-linked research as well as for EEG data analysis, although much is still unknown about how to properly exploit implicit measurement technologies and their data.
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Affiliation(s)
- Elena Romeo-Arroyo
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
- Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain
| | - Javier Soria
- i3B, Ibermática Institute of Innovation, Gipuzkoa Technology Park, Paseo Mikeletegi, 5, 20009 Donostia-San Sebastián, Spain
| | - María Mora
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
- Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain
| | - Francisco Laport
- CITIC Research Center, University of A Coruña, 15008 A Coruña, Spain
| | | | - Laura Vázquez-Araújo
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
- Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain
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von Atzingen GV, Arteaga H, da Silva AR, Ortega NF, Costa EJX, Silva ACDS. The convolutional neural network as a tool to classify electroencephalography data resulting from the consumption of juice sweetened with caloric or non-caloric sweeteners. Front Nutr 2022; 9:901333. [PMID: 35928831 PMCID: PMC9343958 DOI: 10.3389/fnut.2022.901333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Accepted: 06/27/2022] [Indexed: 11/17/2022] Open
Abstract
Sweetener type can influence sensory properties and consumer's acceptance and preference for low-calorie products. An ideal sweetener does not exist, and each sweetener must be used in situations to which it is best suited. Aspartame and sucralose can be good substitutes for sucrose in passion fruit juice. Despite the interest in artificial sweeteners, little is known about how artificial sweeteners are processed in the human brain. Here, we applied the convolutional neural network (CNN) to evaluate brain signals of 11 healthy subjects when they tasted passion fruit juice equivalently sweetened with sucrose (9.4 g/100 g), sucralose (0.01593 g/100 g), or aspartame (0.05477 g/100 g). Electroencephalograms were recorded for two sites in the gustatory cortex (i.e., C3 and C4). Data with artifacts were disregarded, and the artifact-free data were used to feed a Deep Neural Network with tree branches that applied a Convolutions and pooling for different feature filtering and selection. The CNN received raw signal as input for multiclass classification and with supervised training was able to extract underling features and patterns from the signal with better performance than handcrafted filters like FFT. Our results indicated that CNN is an useful tool for electroencephalography (EEG) analyses and classification of perceptually similar tastes.
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Affiliation(s)
| | - Hubert Arteaga
- Escuela Ingeniería de Industrias Alimentarias, Universidad Nacional de Jaén, Jaén, Peru
| | | | - Nathalia Fontanari Ortega
- Departamento de Ciências Básicas, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, São Paulo, Brazil
| | - Ernane Jose Xavier Costa
- Departamento de Ciências Básicas, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, São Paulo, Brazil
| | - Ana Carolina de Sousa Silva
- Departamento de Ciências Básicas, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, São Paulo, Brazil
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Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09308-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Huang S, Zhang T, Li H, Zhang M, Liu X, Xu D, Wang H, Shen Z, Wu Q, Tao J, Xia W, Xie X, Liu F. Flexible Tongue Electrode Array System for In Vivo Mapping of Electrical Signals of Taste Sensation. ACS Sens 2021; 6:4108-4117. [PMID: 34757732 DOI: 10.1021/acssensors.1c01621] [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: 11/29/2022]
Abstract
Tongue is a unique organ that senses tastes, and the scientific puzzle about whether electricity can evoke taste sensations and how the sensations have been distributed on the tongue has not been solved. Investigations on tongue stimulation by electricity might benefit the developments of techniques for clinical neuromodulation, tissue activation, and a brain-tongue-machine interface. To solve the scientific puzzle of whether electrical stimulation induces taste-related sensations, a portable flexible tongue electrode array system (FTEAS) was developed, which can synchronously provide electrical stimulation and signal mapping at each zone of the tongue. Utilizing the FTEAS to perform tests on the rat tongue in vivo, specific electrical signals were observed to be evoked by chemical and electrical stimulations. The features and distributions of the electric signals evoked during the rat tongue tests were systematically studied and comprehensively analyzed. The results show that an appropriate electrical stimulation can induce multiple sensations simultaneously, while the distribution of each sensation was not significantly distinguished among different zones of the tongue, and at the same time, this taste-related electrical signal can be recorded by the FTEAS. This work establishes a promising platform to solve the scientific puzzle of how sensations are activated chemically and electrically on the tongue and may provide advanced noninvasive oral-electrotherapy and a brain-tongue-machine interface.
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Affiliation(s)
- Shuang Huang
- The First Affiliated Hospital of Sun Yat-sen University, School of Electronics and Information Technology, State Key Laboratory of Optoelectronic Materials and Technologies, Guangdong Province Key Laboratory of Display Material and Technology, Sun Yat-sen University, Guangzhou 510006, China
| | - Tao Zhang
- The First Affiliated Hospital of Sun Yat-sen University, School of Electronics and Information Technology, State Key Laboratory of Optoelectronic Materials and Technologies, Guangdong Province Key Laboratory of Display Material and Technology, Sun Yat-sen University, Guangzhou 510006, China
| | - Hongbo Li
- The First Affiliated Hospital of Sun Yat-sen University, School of Electronics and Information Technology, State Key Laboratory of Optoelectronic Materials and Technologies, Guangdong Province Key Laboratory of Display Material and Technology, Sun Yat-sen University, Guangzhou 510006, China
| | - Mingyue Zhang
- The First Affiliated Hospital of Sun Yat-sen University, School of Electronics and Information Technology, State Key Laboratory of Optoelectronic Materials and Technologies, Guangdong Province Key Laboratory of Display Material and Technology, Sun Yat-sen University, Guangzhou 510006, China
| | - Xingxing Liu
- The First Affiliated Hospital of Sun Yat-sen University, School of Electronics and Information Technology, State Key Laboratory of Optoelectronic Materials and Technologies, Guangdong Province Key Laboratory of Display Material and Technology, Sun Yat-sen University, Guangzhou 510006, China
| | - Dongxin Xu
- The First Affiliated Hospital of Sun Yat-sen University, School of Electronics and Information Technology, State Key Laboratory of Optoelectronic Materials and Technologies, Guangdong Province Key Laboratory of Display Material and Technology, Sun Yat-sen University, Guangzhou 510006, China
| | - Hao Wang
- The First Affiliated Hospital of Sun Yat-sen University, School of Electronics and Information Technology, State Key Laboratory of Optoelectronic Materials and Technologies, Guangdong Province Key Laboratory of Display Material and Technology, Sun Yat-sen University, Guangzhou 510006, China
| | - Zhiran Shen
- The First Affiliated Hospital of Sun Yat-sen University, School of Electronics and Information Technology, State Key Laboratory of Optoelectronic Materials and Technologies, Guangdong Province Key Laboratory of Display Material and Technology, Sun Yat-sen University, Guangzhou 510006, China
| | - Qianni Wu
- Zhongshan Ophthalmic Center, Sun Yat-sen University, Guangzhou 510060, China
| | - Jun Tao
- The First Affiliated Hospital of Sun Yat-sen University, School of Electronics and Information Technology, State Key Laboratory of Optoelectronic Materials and Technologies, Guangdong Province Key Laboratory of Display Material and Technology, Sun Yat-sen University, Guangzhou 510006, China
| | - Wenhao Xia
- The First Affiliated Hospital of Sun Yat-sen University, School of Electronics and Information Technology, State Key Laboratory of Optoelectronic Materials and Technologies, Guangdong Province Key Laboratory of Display Material and Technology, Sun Yat-sen University, Guangzhou 510006, China
| | - Xi Xie
- The First Affiliated Hospital of Sun Yat-sen University, School of Electronics and Information Technology, State Key Laboratory of Optoelectronic Materials and Technologies, Guangdong Province Key Laboratory of Display Material and Technology, Sun Yat-sen University, Guangzhou 510006, China
| | - Fanmao Liu
- The First Affiliated Hospital of Sun Yat-sen University, School of Electronics and Information Technology, State Key Laboratory of Optoelectronic Materials and Technologies, Guangdong Province Key Laboratory of Display Material and Technology, Sun Yat-sen University, Guangzhou 510006, China
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