Adsorption of taste substances to lipid membranes of taste sensor

Kenshi Hayashi, Kiyoshi Toko, Hideo Shimoda, Seigo Matsufuji

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

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 languageEnglish
Pages (from-to)374-382
Number of pages9
JournalIEEJ Transactions on Sensors and Micromachines
Volume119
Issue number7
DOIs
Publication statusPublished - Jan 1 1999

All Science Journal Classification (ASJC) codes

  • Mechanical Engineering
  • Electrical and Electronic Engineering

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