Fat taste detection with odorant-binding proteins (OBPs) on screen-printed electrodes modified by reduced graphene oxide
| Autor: | Jiajia Wu, Zhongyan Xiong, Yanli Lu, Qingjun Liu, Qian Zhang, Yixuan Huang, Lingxi Xiong, Shuang Li, Qianqian Wan |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Taste Chemistry Odorant binding Beverage industry Linoleic acid Metals and Alloys Umami Condensed Matter Physics Lauric acid Surfaces Coatings and Films Electronic Optical and Magnetic Materials 03 medical and health sciences chemistry.chemical_compound 030104 developmental biology Docosahexaenoic acid Materials Chemistry Food science Electrical and Electronic Engineering Instrumentation Biosensor |
| Zdroj: | Sensors and Actuators B: Chemical. 252:973-982 |
| ISSN: | 0925-4005 |
| DOI: | 10.1016/j.snb.2017.06.100 |
| Popis: | Except for the widely accepted taste primaries—sour, sweet, bitter, salty, and umami, increasing evidence indicated that the existence of a taste modality responsive to fat. Based on the hydrophobic nature of dietary fats, a new kind of gustatory biosensor with odorant-binding proteins (OBPs) modified screen-printed electrodes was designed for sensing the “fat taste”. Through electrochemical reduction, graphene oxide was modified on the carbon electrodes to form a sheet that comprised graphene domains with residual oxygen-containing functional groups, which could increase the electrode conductivity and be used for protein immobilization. For fat taste sensing, taste substances of medium- and long-chain fatty acids, such as lauric acid, linoleic acid, and docosahexaenoic acid, were detected through cyclic voltammetry. Moreover, the sensor showed high affinities to medium- and long-chain fatty acids comparing to the tastants of other five primaries tastes. The gustatory biosensor offered a powerful analytic technique for detecting fat taste substances, which seem to be an alternative to labor-intensive and time-consuming cell-based assays or animal experiments. Furthermore, it could be treated as the sensory evaluation panels for food and beverage industry, and even for disease managements. |
| Databáze: | OpenAIRE |
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