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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Pang, Guangchang Qiao, Lixin Xie, Junbo Jiao, Lihua |
| Description | Author Affiliation: Qiao L ( Biotechnology & Food Science College, Tianjin University of Commerce, Tianjin ,300134 China.); Jiao L ( Biotechnology & Food Science College, Tianjin University of Commerce, Tianjin ,300134 China.); Pang G ( Biotechnology & Food Science College, Tianjin University of Commerce, Tianjin ,300134 China); Xie J ( Biotechnology & Food Science College, Tianjin University of Commerce, Tianjin ,300134 China) |
| Abstract | A novel taste biosensor based on ligand-receptor interaction was developed through fixing taste-bud tissues of SD rats to a glassy carbon electrode. Using the sodium alginate-starch gel as a fixing agent, taste-bud tissues of SD rats were fixed between two nuclear microporous membranes to make a sandwich-type sensing membrane. With the taste biosensor, the response current induced by capsaicin and gingerol stimulating the corresponding receptors was measured. The results showed that the lowest limit of detection of this biosensor to capsaicin was 1×10(-13) mol/L and the change rate of response current was the highest at the concentration of 9×10(-13) mol/L, indicating that the capsaicin receptor was saturated at this point. The lowest limit of detection of this biosensor to gingerol was 1×10(-12) mol/L, and the gingerol receptor was saturated when the concentration of gingerol was 3×10(-11) mol/L. It was demonstrated that the interaction curves of capsaicin and gingerol with their respective receptors exhibited high correlation (R(2): 0.9841 and 0.9904). The binding constant and dissociation constant of gingerol with its receptor were 1.564×10(-11) and 1.815×10(-11) respectively, which were all higher than those of capsaicin with its receptor (1.249×10(-12) and 2.078×10(-12)). This study, for the first time, made it possible to quantitatively determine the interaction of the taste receptor and pungent substances with a new biosensor, thus providing a simple approach for monitoring pungent substances and investigating the mechanism of ligand-receptor interaction. |
| ISSN | 09565663 |
| Volume Number | 68 |
| e-ISSN | 18734235 |
| Journal | Biosensors and Bioelectronics |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2015-06-15 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Biosensing Techniques Trpv Cation Channels Isolation & Purification Taste Buds Chemistry Taste Physiology Animals Capsaicin Catechols Fatty Alcohols Rats Journal Article Research Support, Non-u.s. Gov't Discipline Biotechnology |
| Content Type | Text |
| Resource Type | Article |
| Subject | Nanoscience and Nanotechnology Medicine Biophysics Biomedical Engineering Biotechnology Electrochemistry |
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