TY - JOUR
T1 - Umami evaluation in taste epithelium on microelectrode array by extracellular electrophysiological recording
AU - Zhang, Diming
AU - Zhang, Fenni
AU - Zhang, Qian
AU - Lu, Yanli
AU - Liu, Qingjun
AU - Wang, Ping
N1 - Funding Information:
This work was supported by the National Natural Science Foundation of China (Grant Nos. 81071226 , 31228008 ), and the Zhejiang Provincial Natural Science Foundation of China (Grant No. LR13H180002 ).
PY - 2013/8/23
Y1 - 2013/8/23
N2 - 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.
AB - 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.
KW - Cell and tissue based biosensor
KW - Local field potential (LFP)
KW - Microelectrode array (MEA)
KW - Taste epithelium
KW - Umami chemical
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U2 - 10.1016/j.bbrc.2013.07.072
DO - 10.1016/j.bbrc.2013.07.072
M3 - Article
C2 - 23892037
AN - SCOPUS:84882636566
SN - 0006-291X
VL - 438
SP - 334
EP - 339
JO - Biochemical and Biophysical Research Communications
JF - Biochemical and Biophysical Research Communications
IS - 2
ER -