β-Cyclodextrin/Surface Plasmon Resonance Detection System for Sensing Bitter-Astringent Taste Intensity of Green Tea Catechins

Hayashi, Naoaki; Chen, Ronggang; Hiraoka, Masamitsu; Ujihara, Tomomi; Ikezaki, Hidekazu

doi:10.1021/jf1012693

Cited by 32 publications

(21 citation statements)

References 27 publications

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“…Tea leaves are popularly consumed with unfermented (green tea), semifermented (oolong tea), and fermented (black and pu-erh) forms [4]. The chemical composition of tea mainly includes polyphenols (TPP), proteins, polysaccharides (TPS), chlorophyll, and alkaloids [4][5][6][7]. Great advances have been made in chemical and bioactive studies of catechins and polyphenols from tea in recent decades [8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Chemical compositions and bioactivities of crude polysaccharides from tea leaves beyond their useful date

Xiao

Huo

Jiang

et al. 2011

International Journal of Biological Macromolecules

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Section: Introductionmentioning

confidence: 99%

Chemical compositions and bioactivities of crude polysaccharides from tea leaves beyond their useful date

Xiao

Huo

Jiang

et al. 2011

International Journal of Biological Macromolecules

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“…It is well suited for the evaluation of the astringency of green tea and black tea [139][140][141][142][143][144][145].…”

Section: Basic Characteristicsmentioning

confidence: 99%

Taste Sensor

Toko

Tahara

Habara³

et al. 2016

Essentials of Machine Olfaction and Taste

Self Cite

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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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“…17 In addition, extensive experiments have been performed to illuminate the interactions between individual catechins and b-CD using a number of techniques. 7,[15][16][17][20][21][22] Based on the distinctive characteristics of b-CD, it has also been successfully used to extract EGCG and ECG from tea leaves. 23,24 However, to the best of our knowledge, fundamental data on the real-time interactions between b-CD and EGCG, ECG, EGC and EC are still relatively limited.…”

Section: Introductionmentioning

confidence: 99%

Interactions between β-cyclodextrin and tea catechins, and potential anti-osteoclastogenesis activity of the (−)-epigallocatechin-3-gallate–β-cyclodextrin complex

Liu

et al. 2019

RSC Adv.

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β-Cyclodextrin/Surface Plasmon Resonance Detection System for Sensing Bitter-Astringent Taste Intensity of Green Tea Catechins

Cited by 32 publications

References 27 publications

Chemical compositions and bioactivities of crude polysaccharides from tea leaves beyond their useful date

Chemical compositions and bioactivities of crude polysaccharides from tea leaves beyond their useful date

Taste Sensor

Interactions between β-cyclodextrin and tea catechins, and potential anti-osteoclastogenesis activity of the (−)-epigallocatechin-3-gallate–β-cyclodextrin complex

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