Umami evaluation in taste epithelium on microelectrode array by extracellular electrophysiological recording

Diming Zhang, Fenni Zhang, Qian Zhang, Yanli Lu, Qingjun Liu, Ping Wang

Research output: Contribution to journalArticlepeer-review

12 Scopus citations

Abstract

Umami is one of the basic tastes along with sweet, bitter, sour and salty. It is often elicited by amino acids and can provide a palatable flavor for food. With taste epithelium as the sensing element, microelectrodes can be used to evaluate umami taste by biological responses of the tissue. The electrophysiological activities to umami stimuli are measured with a 60-channel microelectrode array (MEA). Local field potential (LFP) recorded by a MEA system showed different temporal characteristics respectively with l-glutamic acid (l-Glu), l-aspartic acid ( l-Asp), l-monosodium glutamate ( l-MSG) and l-monosodium aspartate ( l-MSA), while remarkable differences were observed between amino acids and their sodium salts. Wealso found that a dose-dependent behavior in the increasing concentrations of umami stimulations and a synergistic enhancement between amino acids and purine nucleotides can be detected. The investigation of this evaluation for umami represents a promising approach for distinguishing and evaluating umami tastants.

Original languageEnglish (US)
Pages (from-to)334-339
Number of pages6
JournalBiochemical and Biophysical Research Communications
Volume438
Issue number2
DOIs
StatePublished - Aug 23 2013
Externally publishedYes

Keywords

  • Cell and tissue based biosensor
  • Local field potential (LFP)
  • Microelectrode array (MEA)
  • Taste epithelium
  • Umami chemical

ASJC Scopus subject areas

  • Biophysics
  • Biochemistry
  • Molecular Biology
  • Cell Biology

Fingerprint Dive into the research topics of 'Umami evaluation in taste epithelium on microelectrode array by extracellular electrophysiological recording'. Together they form a unique fingerprint.

Cite this