Self-Sustained Oscillations of Membrane Potential in DOPH-Millipore Membranes

Toko, Kiyoshi; Ryu, Kouichi; Ezaki, Shu; Yamafuji, Kaoru

doi:10.1143/jpsj.51.3398

Cited by 33 publications

(8 citation statements)

References 7 publications

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“…There was a hole on the boundary of the two cells at which the membrane was exposed to the solutions on both sides. One cell contained the KCl solution with the concentration lower than the threshold concentration to induce the phase transition of the conformational structure (the multibilayer state at high concentrations and the oil-droplet state at low concentrations) of the assembly of lipid molecules, 3 and another contained the solution with the concentration being above the threshold (Fig. 1).…”

Section: Methodsmentioning

confidence: 99%

“…The oscillation occurs within one pore among about one million pores of the filter. 3,4 As shown schematically, the electric resistance across the membrane drastically decreases by increasing the ion concentration beyond the threshold. That is, the ion permeability across the membrane is low when the lipid assembly takes the oil-droplet state, while the permeability is high when the assembly takes the multilayer state.…”

Section: Oscillation Mechanismmentioning

confidence: 99%

“…The membrane potential oscillates periodically if the membrane is placed under the condition in which there exist a salt-concentration difference, pressure difference, and DC electric current across the membrane. 3 The mechanism of the self-sustained oscillation in the DOPH membrane is attributed to the repetition of the change of the conformational structure of the DOPH molecules. 3,4 Different types of oscillations of the membrane potential can be observed when sinusoidal electric (AC) currents with various amplitudes and frequencies are applied to the membrane.…”

Section: Introductionmentioning

confidence: 99%

“…3 The mechanism of the self-sustained oscillation in the DOPH membrane is attributed to the repetition of the change of the conformational structure of the DOPH molecules. 3,4 Different types of oscillations of the membrane potential can be observed when sinusoidal electric (AC) currents with various amplitudes and frequencies are applied to the membrane. 5 Synchronized oscillations, quasi-periodic oscillations, and chaotic oscillations appear according to values of the parameters (amplitude and frequency) of the stimulation current.…”

Section: Introductionmentioning

confidence: 99%

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Chaotic processes in taste recognition

Toko

Matsuno

Yamafuji

1997

Int. J. Intell. Syst.

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It is shown that an artificial excitable lipid membrane exhibits chaotic oscillations under periodic electrical stimulation. Effect of chemical substances on the oscillatory dynamics was investigated. It was found that the structure of attractor representing the state of the oscillation changed considerably if the oscillation was chaotic. The possibility of the taste sensing and recognition system by using the chaotic dynamics is also discussed. © 1997 John Wiley & Sons, Inc.

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Section: Methodsmentioning

confidence: 99%

Section: Oscillation Mechanismmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Chaotic processes in taste recognition

Toko

Matsuno

Yamafuji

1997

Int. J. Intell. Syst.

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“…A repetitive conformational change of DOPH molecules between hydrophilic multibilayers and hydrophobic oil droplets in the pore is coupled with diffusion of K + across the membrane placed between KC1 aqueous solutions [11,12].…”

Section: Introductionmentioning

confidence: 99%

Effect of anesthetics on the self-sustained oscillation in an artificial membrane induced by repetitive conformational change of DOPH molecules between hydrophilic and hydrophobic phases

et al. 1998

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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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Self-Sustained Oscillations of Membrane Potential in DOPH-Millipore Membranes

Cited by 33 publications

References 7 publications

Chaotic processes in taste recognition

Chaotic processes in taste recognition

Effect of anesthetics on the self-sustained oscillation in an artificial membrane induced by repetitive conformational change of DOPH molecules between hydrophilic and hydrophobic phases

Taste Sensor

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