Adsorption of taste substances to lipid membranes of taste sensor

Kenshi Hayashi; Kiyoshi Toko; Hideo Shimoda; Seigo Matsufuji

doi:10.1541/ieejsmas.119.374

Adsorption of taste substances to lipid membranes of taste sensor

Kenshi Hayashi, Kiyoshi Toko, Hideo Shimoda, Seigo Matsufuji

Electronic Devices

Research output: Contribution to journal › Article › peer-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 language	English
Pages (from-to)	374-382
Number of pages	9
Journal	IEEJ Transactions on Sensors and Micromachines
Volume	119
Issue number	7
DOIs	https://doi.org/10.1541/ieejsmas.119.374
Publication status	Published - Jan 1 1999

All Science Journal Classification (ASJC) codes

Mechanical Engineering
Electrical and Electronic Engineering

Access to Document

10.1541/ieejsmas.119.374

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

Cite this

@article{18caba22584e4f4182ac05e66707ec6f,

title = "Adsorption of taste substances to lipid membranes of taste sensor",

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.",

author = "Kenshi Hayashi and Kiyoshi Toko and Hideo Shimoda and Seigo Matsufuji",

year = "1999",

month = jan,

day = "1",

doi = "10.1541/ieejsmas.119.374",

language = "English",

volume = "119",

pages = "374--382",

journal = "IEEJ Transactions on Sensors and Micromachines",

issn = "1341-8939",

publisher = "The Institute of Electrical Engineers of Japan",

number = "7",

}

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 -