味覚センサ用人口脂質膜への味物質吸着機構の解明

林 健司, 下田 英雄, 松藤 誠剛, 都甲 潔

研究成果: Contribution to journalArticle査読

抄録

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.
寄稿の翻訳タイトルAdsorption of taste subatances to lipid membranes of taste sensor
本文言語日本語
ページ(範囲)374-382
ページ数9
ジャーナルIEEJ Transactions on Sensors and Micromachines
119
7
DOI
出版ステータス出版済み - 7 1999

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