味覚センサ用人口脂質膜への味物質吸着機構の解明

Translated title of the contribution: Adsorption of taste subatances to lipid membranes of taste sensor

林 健司, 下田 英雄, 松藤 誠剛, 都甲 潔

Research output: Contribution to journalArticlepeer-review

Abstract

The present study investigates adsorption of taste substances to lipid membranes for the multichannel taste sensor. To clarify the mechanism of adsorption of taste substances to a lipid membrane, we measured adsorption quantities of taste substances, such as amino acids and quinine-HCl, with fluorometry, and the surface of the lipid membrane was analyzed with ESCA (Electron spectroscopy for chemical analysis). Furthermore, we measured potential responses of a lipid membrane and pH of monosodium glutamate and lipid solutions. The results showed that amino acids adsorb to the lipid membrane, but no specific adsorption site exists on the membrane. The adsorption occurred by weak interaction between a phosphoric acid group of lipid molecules and an amino group of amino acids. Quinine-HCl adsorbed to membrane with strong electrostatic coupling and weak hydrophobic effects to lipid molecules in the membrane.
Translated title of the contributionAdsorption of taste subatances to lipid membranes of taste sensor
Original languageJapanese
Pages (from-to)374-382
Number of pages9
JournalIEEJ Transactions on Sensors and Micromachines
Volume119
Issue number7
DOIs
Publication statusPublished - Jul 1999

Fingerprint Dive into the research topics of 'Adsorption of taste subatances to lipid membranes of taste sensor'. Together they form a unique fingerprint.

Cite this