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.
| Original language | English |
|---|---|
| Pages (from-to) | 374-382 |
| Number of pages | 9 |
| Journal | IEEJ Transactions on Sensors and Micromachines |
| Volume | 119 |
| Issue number | 7 |
| DOIs | |
| Publication status | Published - Jan 1 1999 |
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All Science Journal Classification (ASJC) codes
- Mechanical Engineering
- Electrical and Electronic Engineering
Cite this
Adsorption of taste substances to lipid membranes of taste sensor. / Hayashi, Kenshi; Toko, Kiyoshi; Shimoda, Hideo; Matsufuji, Seigo.
In: IEEJ Transactions on Sensors and Micromachines, Vol. 119, No. 7, 01.01.1999, p. 374-382.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Adsorption of taste substances to lipid membranes of taste sensor
AU - Hayashi, Kenshi
AU - Toko, Kiyoshi
AU - Shimoda, Hideo
AU - Matsufuji, Seigo
PY - 1999/1/1
Y1 - 1999/1/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84974731723&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84974731723&partnerID=8YFLogxK
U2 - 10.1541/ieejsmas.119.374
DO - 10.1541/ieejsmas.119.374
M3 - Article
AN - SCOPUS:84974731723
VL - 119
SP - 374
EP - 382
JO - IEEJ Transactions on Sensors and Micromachines
JF - IEEJ Transactions on Sensors and Micromachines
SN - 1341-8939
IS - 7
ER -