Bimetallic bionic taste sensor for perception of the synergistic effect of umami substances

From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor

“…The T1R1-VFT protein used in the biosensing experiments was expressed from Escherichia coli. The processes of overexpression, solubilization, purification, refolding, and characterization were consistent with our group’s previous research. , …”

“…The processes of overexpression, solubilization, purification, refolding, and characterization were consistent with our group's previous research. 12,28 BLI technology was employed to analyze the biosensing of umami peptides with the umami receptor T1R1-VFT. Prior to the experiment, the AR2G probe was immersed in an activation solution containing 0.4 mol/L EDC and 0.4 mol/L NHS for 2 h. After activation, the probe was rinsed with a TBS buffer (pH 7.2).…”

TastePeptides-EEG: An Ensemble Model for Umami Taste Evaluation Based on Electroencephalogram and Machine Learning

“…Mediated by G-protein coupled receptors (GPCRs), the signals of umami taste are transmitted to taste receptor cells via the recognition of the taste molecules and taste receptor type 1 member 1/3 Venus flytrap domain (T1R1/T1R3-VFD) of type II taste cells, including a series of intracellular cascade reactions . These reactions are rapid, small, and complex, and it is difficult to observe by traditional taste research methods, such as sensory evaluation and Intelligent biomimetic devices . Due to the limitations to mimic the human taste system in the construction of the smart tongue and the subjective biases by consumers in the sensory assessment, taste research focused on the changes in brain waves when the physical signal reaches the cerebral cortex in the central nervous system, and jointly analyzed these signals and the perception. − However, many diseases (cancer, diabetes, anorexia, epilepsy) may cause taste dysfunction. , Through a patient’s sense of taste, these diseases can be diagnosed at an early stage.…”

“…2 These reactions are rapid, small, and complex, and it is difficult to observe by traditional taste research methods, such as sensory evaluation 3 and Intelligent biomimetic devices. 4 Due to the limitations to mimic the human taste system in the construction of the smart tongue 5 and the subjective biases by consumers in the sensory assessment, taste research focused on the changes in brain waves when the physical signal reaches the cerebral cortex in the central nervous system, and jointly analyzed these signals and the perception. 6−8 However, many diseases (cancer, diabetes, anorexia, epilepsy) may cause taste dysfunction.…”

Multienzyme-Mediated Dual-Channel Magnetic Relaxation Switching Taste Biosensor (D-MRSTB) for Simultaneous Detection of Umami Compounds and Synergistic Enhancement in Food

“…In order to better simulate the transmission mechanisms of umami recognition within the human taste system, biosensors utilizing taste bud tissues as recognition elements were continuously being developed. − However, due to the presence of multiple taste receptors in taste bud tissues, these biosensors were not only capable of perceiving umami substances but also could capture other taste information, thus facing great challenges in the specific detection of umami. Taste biosensors constructed on the basis of taste receptor cells, , taste receptor T1R1, and the venus flytrap (VFT) domain of T1R1 − showed strong specificity for umami substances. The signal transduction mechanisms in these biosensors were achieved through specific binding between the receptor and the ligand.…”