Biosensor recording of extracellular potentials in the taste epithelium for bitter detection

Liu, Qingjun; Zhang, Diming; Zhang, Fenni; Zhao, Yang; Hsia, K. Jimmy; Wang, Ping

doi:10.1016/j.snb.2012.08.074

Cited by 37 publications

(34 citation statements)

References 40 publications

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“…11.2a). With several reports, the gustatory epithelium can be well stripped from tongue of rat and immobilized on the surface of MEAs device [14,19]. The filiform papillae and fungiform papillae formed a dense meshwork on the epithelium surface ( Fig.…”

Section: Recording Of Taste Electrophysiological Signalsmentioning

confidence: 84%

“…Gustatory epithelium-based biosensors employed electrophysiological signals of gustatory epithelium as responses to taste stimuli [14,19]. For all five basic tastes, a taste bud of the epithelium initially coded the responses of gustatory receptor cells to tastants by action potentials.…”

Section: Structure and Electrophysiology Of Gustatory Epitheliummentioning

confidence: 99%

“…The gustatory epithelium-based biosensors usually used rat gustatory epithelium as biosensitive components [14,19,46]. The rat can be anesthetized by intraperitoneal injection of urethane.…”

Section: Isolation and Fixation Of Gustatory Epitheliummentioning

confidence: 99%

“…Multichannel electrophysiological recording system can be used to measure action potentials of TRCs during taste stimuli [14,19,46]. The whole recording system was placed in a shielding box to avoid external disturbances.…”

Section: Sensor System and Data Processingmentioning

confidence: 99%

“…The power spectrum was a classical method in frequency domain which described how the energy of a long-time series signals. Thus, we also tried to use power spectrums of response signals to recognize and detect bitter tastants [19]. The power spectrums of response signals can be analyzed and plotted in a low band (Fig.…”

Section: Taste Detection and Analysismentioning

confidence: 99%

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Gustatoty Epithelium-Based Taste Sensors

Zhang

Liu

2015

Bioinspired Smell and Taste Sensors

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Section: Recording Of Taste Electrophysiological Signalsmentioning

confidence: 84%

Section: Structure and Electrophysiology Of Gustatory Epitheliummentioning

confidence: 99%

Section: Isolation and Fixation Of Gustatory Epitheliummentioning

confidence: 99%

Section: Sensor System and Data Processingmentioning

confidence: 99%

Section: Taste Detection and Analysismentioning

confidence: 99%

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Gustatoty Epithelium-Based Taste Sensors

Zhang

Liu

2015

Bioinspired Smell and Taste Sensors

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Taste Sensor

Toko

Tahara

Habara³

et al. 2016

Essentials of Machine Olfaction and Taste

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88 Essentials of Machine Olfaction and Taste Essentials of Machine Olfaction and TasteRecently, researchers have been attempting to develop biosensors using biological tissue such as taste cells and receptors by applying genetic engineering technologies [56][57][58]. Whereas the reproducibility and stability of usable sensors should be improved, this kind of e-tongue might be promising as a future sensing device. Suslick's group analyzed liquids such as beer and soft drinks using a colorimetric cross-sensitive sensor array that comprises multiple chemically responsive dyes [59][60][61], and furthermore, tried to identify and characterize lung cancer by measuring exhaled breath using the same principle and device [66].Electronic tongues are aimed at discriminating and analyzing foods and beverages and are well known as sensing technologies that greatly contribute to quality management. Aissy Inc., Japan, a venture from Keio University, provides accurate analysis using its original taste sensors and services useful for the development of new products and marketing in the food industry [67].There are two types of commercialized electronic tongue in the world [7,8,68]. One is the taste sensing systems SA402B and TS-5000Z (Intelligent Sensor Technology Inc., Japan), which is usually called the taste sensor, and another is the Astree II e-tongue (Alpha MOS, France). Taste Sensor 93 PrincipleMembranes of taste sensors consist of lipids, plasticizers, and polyvinyl chloride (PVC). The following is the procedure for fabricating a taste sensor electrode:1. The necessary types and amount of lipid(s) and plasticizer(s) are added to tetrahydrofuran (THF) and mixed for 1 h. 2. PVC is added to the solution and then mixed for another 1 h. 3. The mixture is poured in to a petri dish to dry it at room temperature for 3 days. 4. A lipid/polymer membrane approximately 200 µm thick is created in the dish and then attached to the surface of a sensor probe using a solution of 800 mg PVC and 10 ml THF as an adhesive. 5. After 2 days of drying, the taste sensor electrode is complete. Figure 4.2 shows the chemical structures of the lipids and plasticizers used [123]. Taste sensor electrodes have various characteristics depending greatly on the types and amounts of lipids and plasticizer incorporated. This will be described further in Section 4.3.6.Measurement by the taste sensor is based on the potentiometric principle, and therefore, the electrical potentials between working electrodes for taste sensing and a reference electrode are measured. These electrodes use a silver wire coated with silver chloride (AgCl). Before the measurement, these electrodes, which are filled with a solution of 3.33 M potassium chloride and saturated AgCl solution as the inner solution, should be preconditioned for at least 2 days to stabilize the electrical potential. After the preconditioning, the electrodes are connected to an amplifier to measure the electrical potentials difference and are converted to digital code by a digital voltmeter and subsequently ...

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Imaging with Optogenetically Engineered Living Cells as a Photodetector

Wang

et al. 2019

Adv. Biosys.

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Biosyncretic systems integrating biological components with electromechanical devices have recently become a promising technology, in which biological components are used as actuators or sensing elements with higher‐level performance than artificial systems. Here, a biosyncretic imaging system using an optogenetically engineered living cell as a photodetector is shown. The photoresponsive properties of the cell, such as spectrum and response range, dynamic characteristics, are measured and indicate that the cell functions as an excellent photodetector. In the system, the cell is directly utilized to generate light‐triggered ionic currents, which encode the spatial image information and therefore are used to reconstruct the scenes under the view based on compressive sensing. Imaging with the cell‐based photodetector is successfully performed by acquiring high‐definition images using the system. The system also displays function superiority to a commercial photodiode, such as wider dynamic responsivity range. This work represents a step toward directly imaging with living materials and paves a new road for the development of future on‐body bionic devices.

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Biosensor recording of extracellular potentials in the taste epithelium for bitter detection

Cited by 37 publications

References 40 publications

Gustatoty Epithelium-Based Taste Sensors

Gustatoty Epithelium-Based Taste Sensors

Taste Sensor

Imaging with Optogenetically Engineered Living Cells as a Photodetector

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