Surface Plasmon Resonance Analysis on Interactions of Food Components with a Taste Epithelial Cell Model
| Autor: | Motohiro Miyano, Tomiko Asakura, Takanobu Sakurai, Kenichiro Nakajima, Haruyuki Yamashita, Takumi Misaka, Keisuke Ito, Yoshiro Ishimaru, Keiko Abe |
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| Rok vydání: | 2010 |
| Předmět: |
Liposome
Taste Aspartame Bilayer Lipid Bilayers Surface plasmon Epithelial Cells Biosensing Techniques General Chemistry Surface Plasmon Resonance Sweetness Models Biological chemistry.chemical_compound Tongue chemistry Biochemistry Humans Surface plasmon resonance General Agricultural and Biological Sciences Lipid bilayer Food Analysis |
| Zdroj: | Journal of Agricultural and Food Chemistry. 58:11870-11875 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf102573w |
| Popis: | A new device for evaluating the continuity of taste was developed with the use of surface plasmon resonance (SPR). The model of lingual cells was constructed with liposomes immobilized onto an L1 sensor chip for SPR. Using this device, we classified food components into three categories according to the sensorgram pattern and residual ratio on lipid bilayer. Samples in group A strongly interacted with lipid bilayer, those in group B poorly interacted, and those in group C belong to neither group A nor group B. Sweet proteins and gymnemic acids that prolonged sweet perception were categorized in group A. Almost all the carbohydrates investigated and aspartame, of which the taste perception does not continue, belonged to group B. This device made it possible to detect the interaction with lipid bilayer and dissected the mechanism of taste continuity. |
| Databáze: | OpenAIRE |
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