Micelle-stabilized Olfactory Receptors for a Bioelectronic Nose Detecting Butter Flavors in Real Fermented Alcoholic Beverages
| Autor: | Narae Shin, Seunghwan Lee, Tai Hyun Park, Seunghun Hong, Viet Anh Pham Ba |
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| Rok vydání: | 2020 |
| Předmět: |
Transistors
Electronic lcsh:Medicine Biosensing Techniques Diacetyl 02 engineering and technology Nose Receptors Odorant 01 natural sciences Micelle Olfactory Receptor Neurons Article chemistry.chemical_compound medicine Animals Humans Food science Caenorhabditis elegans Electronic Nose lcsh:Science Micelles Flavor Wine Nanoscale biophysics Multidisciplinary Olfactory receptor Electronic nose Nanotubes Carbon Alcoholic Beverages lcsh:R 010401 analytical chemistry food and beverages 021001 nanoscience & nanotechnology 0104 chemical sciences Flavoring Agents Smell HEK293 Cells Biosensors medicine.anatomical_structure chemistry Odorants Butter lcsh:Q Fermentation Fermented Foods 0210 nano-technology Bioelectronic nose |
| Zdroj: | Scientific Reports Scientific Reports, Vol 10, Iss 1, Pp 1-9 (2020) |
| ISSN: | 2045-2322 |
| DOI: | 10.1038/s41598-020-65900-6 |
| Popis: | A bioelectronic nose device based on micelle-stabilized olfactory receptors is developed for the selective discrimination of a butter flavor substance in commercial fermented alcoholic beverages. In this work, we have successfully overexpressed ODR-10, a type of olfactory receptor, from Caenorhabditis elegans using a bacterial expression system at a low cost and high productivity. The highly-purified ODR-10 was stabilized in micelle structures, and it was immobilized on a carbon nanotube field-effect transistor to build a bioelectronic nose for the detection of diacetyl, a butter flavor substance, via the specific interaction between diacetyl and ODR-10. The bioelectronic nose device can sensitively detect diacetyl down to 10 fM, and selectively discriminate it from other substances. In addition, this sensor could directly evaluate diacetyl levels in a variety of real fermented alcoholic beverages such as beer, wine, and makgeolli (fermented Korean wine), while the sensor did not respond to soju (Korean style liquor without diacetyl). In this respect, our sensor should be a powerful tool for versatile food industrial applications such as the quality control of alcoholic beverages and foods. |
| Databáze: | OpenAIRE |
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