Detection of flavor substances using surface plasmon resonance with lipid LB membranes

Ryuichi Yasuda, Kiyoshi Toko, Hideyuki Akiyama, Takahiro Kaneishi, Tetsuya Matsuno, Shu Ezaki, Kaoru Yamafuji

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

The technique using the phenomenon called surface plasmon resonance can make it possible to detect the change of refractivity (or dielectric constant) of a solution in a thin local region (the typical thickness of the region is about 1 μm), which is very close to the surface of a thin basal metal plate. Interactions between lipid molecules and flavor substances were investigated by using the surface plasmon resonance. In this study, the effects of various kinds of flavor substances - which can be regarded as representative of the five kinds of basic tastes (sweet, salt, sour, savory, and bitter) - on the lipid membranes were examined. The lipid membrane utilized as a receptor for taste substances was the LB (Langmuir-Blodgett) multilayered film composed of dihexadecyl phosphate. It was found that almost no flavor substances had any observable interactions to the lipid membrane system, while quinine hydrochloride, the representative of bitterness, was found to be strongly adsorbed to the lipid membrane. It was shown by doing measurements for various numbers of layers of the membrane system that the quinine hydrochloride is absorbed not only onto the surface but into the internal region of the lipid layers. It was observed that the sweet substance or salty substance suppressed the adsorption of the bitter substance. Similar suppression effects can also be found in biological systems.

Original languageEnglish
Pages (from-to)1-8
Number of pages8
JournalElectronics and Communications in Japan, Part II: Electronics (English translation of Denshi Tsushin Gakkai Ronbunshi)
Volume80
Issue number4
Publication statusPublished - Apr 1997

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Flavors
Surface plasmon resonance
surface plasmon resonance
Lipids
lipids
membranes
Membranes
taste
hydrochlorides
Plate metal
Langmuir Blodgett films
Biological systems
Refractive index
metal plates
Phosphates
Permittivity
Salts
Langmuir-Blodgett films
Adsorption
Molecules

All Science Journal Classification (ASJC) codes

  • Electrical and Electronic Engineering

Cite this

Detection of flavor substances using surface plasmon resonance with lipid LB membranes. / Yasuda, Ryuichi; Toko, Kiyoshi; Akiyama, Hideyuki; Kaneishi, Takahiro; Matsuno, Tetsuya; Ezaki, Shu; Yamafuji, Kaoru.

In: Electronics and Communications in Japan, Part II: Electronics (English translation of Denshi Tsushin Gakkai Ronbunshi), Vol. 80, No. 4, 04.1997, p. 1-8.

Research output: Contribution to journalArticle

Yasuda, Ryuichi ; Toko, Kiyoshi ; Akiyama, Hideyuki ; Kaneishi, Takahiro ; Matsuno, Tetsuya ; Ezaki, Shu ; Yamafuji, Kaoru. / Detection of flavor substances using surface plasmon resonance with lipid LB membranes. In: Electronics and Communications in Japan, Part II: Electronics (English translation of Denshi Tsushin Gakkai Ronbunshi). 1997 ; Vol. 80, No. 4. pp. 1-8.
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