4.7 Review

Recent Advances in Bitterness-Sensing Systems

Related references

Note: Only part of the references are listed.
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Characterization of main components in Xiao'er Xiaoji Zhike oral liquid by UPLC-MS and their taste evaluation

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Summary: This study used UPLC-Q-Exactive-Orbitrap-MS technology and electronic tongue technology to determine the potential quality markers in Xiao'er Xiaoji Zhike oral liquid (XXZOL) and confirmed their taste characteristics consistent with the taste of Chinese medicinal pieces.

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Effect of Hydroxybenzoic Acids on Caffeine Detection Using Taste Sensor with Lipid/Polymer Membranes

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Summary: This study utilized various HBAs to modify lipid/polymer membranes for the detection of caffeine, and discussed the impact of HBA concentrations on caffeine detection. Results showed that adjusting the reference potential can enhance the sensitivity of taste sensors to caffeine.

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Summary: The research introduces a microfluidic device with integrated microchannel and interdigitated electrodes based on capacitive sensing mechanism manufactured using the laser-induced graphene technique. The device demonstrated linear impedance change for different chemicals in the range of 1-1000 ppm under microfluidic conditions, with a minimum detection limit of 1 ppm. The microfluidic taste sensor has the potential to provide low-cost, simple-to-integrate multi-functional point-of-care sensors for human sensory tastes, clinical, and environmental applications.

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A Cell Co-Culture Taste Sensor Using Different Proportions of Caco-2 and SH-SY5Y Cells for Bitterness Detection

Chunlian Qin et al.

Summary: This study proposed a cell co-culture taste sensor using different proportions of Caco-2 cells and SH-SY5Y cells for bitter taste detection. The results showed that different mixtures at different ratios exhibited different response patterns after activation of taste receptors.

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Detection of Bitterness in Vitamins Is Mediated by the Activation of Bitter Taste Receptors

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Summary: This study investigates the mechanisms involved in bitterness perception of vitamins and their contribution to the off-taste of nutritional supplements. By combining taste receptor assays and sensory analysis, the researchers identify several vitamins that can stimulate bitter taste receptors. The findings highlight the importance of sensory and biological data in understanding vitamin bitterness.

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Taste transduction and channel synapses in taste buds

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Summary: Recent research has made significant progress in understanding the molecular mechanisms behind taste transduction, including the identification of specific taste sensors and components for each taste sensation. The discovery of unconventional chemical synapses and insights into the structures of ion channels have provided new perspectives in the field of taste sensation and neurotransmission.

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Functional molecular switches of mammalian G protein-coupled bitter-taste receptors

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The study of citrus-derived flavonoids as effective bitter taste inhibitors

Jiali Huang et al.

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Electrical Properties of Two Types of Membrane Component Used in Taste Sensors

Zhanyi Xiang et al.

Summary: PADE and TFPB were used as lipids to prepare two types of membrane electrodes. The ion selectivity of PADE membranes was consistently low, while the ion selectivity of TFPB membranes was concentration-dependent, increasing with higher TFPB concentrations. These results suggest potential for the development of innovative taste sensor receptive membranes.

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Quantification of Pharmaceutical Bitterness Using a Membrane Electrode Based on a Hydrophobic Tetrakis [3,5-Bis (trifluoromethyl) phenyl] Borate

Xiao Wu et al.

Summary: The research introduces a membrane electrode based on hydrophobic substances for quantifying pharmaceutical bitterness with high stability and sensitivity. It addresses the issue of sensor response deterioration during storage and provides long-term stability for bitterness sensors.

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Utilising Co-Axial Electrospinning as a Taste-Masking Technology for Paediatric Drug Delivery

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Summary: This study utilized co-axial electrospinning to fabricate layered nanofibres for taste-masking chlorpheniramine maleate for paediatric administration. By alternating between two taste-masking polymers in the core and shell of the system, the optimal taste-masked formulation was identified. Evaluation using the Insent E-tongue confirmed successful taste-masking of the drug compared to the bitter sensor and provided useful information for formulation design and taste-masking planning.

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Hybrid Integrated Cardiomyocyte Biosensors for Bitter Detection and Cardiotoxicity Assessment

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Summary: Bitter taste plays a crucial role in mammalian survival, making the identification of bitter compounds valuable in pharmaceutical and food industries. A multifunctional hybrid integrated cardiomyocyte biosensor was developed to detect bitter compounds with high sensitivity and content, offering a promising platform for taste detection and cardiotoxicity assessment.

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