Development of sensitive and stable electrochemical impedimetric biosensor based on T1R1 receptor and its application to detection of umami substances

Wang, Yijian; Kong, Liqin; Shu, Guoqiang; Sun, Guanqquan; Feng, Yaoze; Zhu, Ming

doi:10.1016/j.foodchem.2023.136233

Cited by 7 publications

(4 citation statements)

References 30 publications

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“…While T1R1/T1R1-VFT-based biosensors can perceive multiple umami substances and have a wide detection range, their synergistic effects depend on IMP’s conformational regulation of the VFT domain. It was challenging to achieve the quantification of a specific umami substance and the quantitative analysis of umami intensity resulting from synergistic effects between umami substances in complex matrices . Therefore, the development of biosensors capable of the highly sensitive and rapid detection of umami substances in complex matrices is crucial for food flavor evaluation and seasoning development.…”

Section: Resultsmentioning

confidence: 99%

“…It was challenging to achieve the quantification of a specific umami substance and the quantitative analysis of umami intensity resulting from synergistic effects between umami substances in complex matrices. 16 Therefore, the development of biosensors capable of the highly sensitive and rapid detection of umami substances in complex matrices is crucial for food flavor evaluation and seasoning development. The sensor constructed in this study offers a simple, efficient, and sensitive platform for food flavor detection and seasoning development.…”

Section: Analysis Of D-mrstb Response Signals For Different Umami Sub...mentioning

confidence: 99%

“…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.…”

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confidence: 99%

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

Kong,

Dong,

Shu

et al. 2024

ACS Sens.

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Umami substances play a significant role in the evaluation of food quality, and their synergistic enhancement is of great importance in improving and intensifying food flavors and tastes. Current biosensors available for umami detection still confront challenges in simultaneous quantification of multiple umami substances and umami intensities. In this study, an innovative dual-channel magnetic relaxation switching taste biosensor (D-MRSTB) was developed for the quantitative detection of representative umami substances. The multienzyme signal of D-MRSTB specifically catalyzes the umami substances of interest to generate hydrogen peroxide (H 2 O 2 ), which is then used to oxidate Fe 2+ to Fe 3+ . Such a valence-state transition of paramagnetic ions was utilized as a magnetic relaxation signaling switch to influence the transverse magnetic relaxation time (T 2 ) within the reaction milieu, thus achieving simultaneous detection of monosodium glutamate (MSG) and inosine 5′-monophosphate (IMP). The biosensor showed good linearity (R 2 > 0.99) in the concentration range of 50−1000 and 10−1000 μmol/L, with limits of detection (LOD) of 0.61 and 0.09 μmol/L for MSG and IMP, respectively. Furthermore, the biosensor accurately characterized the synergistic effect of the mixed solution of IMP and MSG, where ΔT 2 showed a good linear relationship with the equivalent umami concentration (EUC) of the mixed solution (R 2 = 0.998). Moreover, the D-MRSTB successfully achieved the quantitative detection of umami compounds in real samples. This sensing technology provides a powerful tool for achieving the detection of synergistic enhancement among umami compounds and demonstrates its potential for application in the food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Analysis Of D-mrstb Response Signals For Different Umami Sub...mentioning

confidence: 99%

mentioning

confidence: 99%

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

Kong,

Dong,

Shu

et al. 2024

ACS Sens.

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“…The results for 96 samples in a microtiter plate can be obtained within a few minutes using IMPTK, whereas HPLC requires approximately 20 min for each sample and nearly 32 h for 96 samples. Electrochemical impedimetric biosensors, [ 45–48 ] which can also be used for IMP detection, have good specificity for recognizing IMP in real samples, but each time they can only detect a single sample the detection time takes tens of seconds to minutes, and the detection speed cannot meet the requirements of high‐throughput screening. Therefore, IMPTK not only provides reliable data but also offers substantial time savings for high‐throughput analyses in fermentation processes.…”

Section: Resultsmentioning

confidence: 99%

Development of the IMP biosensor for rapid and stable analysis of IMP concentrations in fermentation broth

Jiang,

Lin,

Zheng

2024

Biotechnology Journal

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IMP (inosinic acid) is a crucial intermediate in the purine metabolic pathway and is continuously synthesized in all cells. Besides its role as a precursor for DNA and RNA, IMP also plays a critical or essential role in cell growth, energy storage, conversion, and metabolism. In our study, we utilized the circularly permuted fluorescent protein (cpFP) and IMP dehydrogenase to screen and develop the IMP biosensor, IMPCP1. By introducing a mutation in the catalytically active site of IMPCP1, from Cys to Ala, we disrupted its ability to catalyze IMP while retaining its capability to bind to IMP without affecting the IMP concentration in the sample. To immobilize IMPCP1, we employed the SpyCatcher/SpyTag system and securely attached it to Magarose‐Epoxy, resulting in the development of the IMP rapid test kit, referred to as IMPTK. The biosensor integrated into IMPTK offers enhanced stability, resistance to degradation activity, and specific recognition of IMP. It is also resistant to peroxides and temperature changes. IMPTK serves as a rapid and stable assay for analyzing IMP concentrations in fermentation broth. Within the linear range of IMP concentrations, it can be utilized as a substitute for HPLC. The IMPTK biosensor provides a reliable and efficient alternative for monitoring IMP levels, offering advantages such as speed, stability, and resistance to environmental factors.

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Preparation of Polarization-Independent Absorbers Using Gold and Silicon Dioxide

Li,

Wang,

Wang

2023

Plasmonics

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Development of sensitive and stable electrochemical impedimetric biosensor based on T1R1 receptor and its application to detection of umami substances

Cited by 7 publications

References 30 publications

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

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

Development of the IMP biosensor for rapid and stable analysis of IMP concentrations in fermentation broth

Preparation of Polarization-Independent Absorbers Using Gold and Silicon Dioxide

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