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Related Concept Videos

Gustation01:43

Gustation

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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
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Taste Buds and Receptors01:20

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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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The Physiology of Taste01:24

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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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Tactile and Chemical Senses01:27

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Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex.
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Salivary Glands and Saliva01:23

Salivary Glands and Saliva

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The salivary glands, of which there are three pairs known as the parotid, submandibular, and sublingual glands, play a crucial role in maintaining oral health and initiating the digestive process. Positioned near the ears, beneath the masseter muscle, the parotid glands secrete saliva into the oral cavity through the parotid duct of Stensen. Meanwhile, the submandibular glands, located on the floor of the mouth, secrete saliva through channels named submandibular ducts. The sublingual glands,...
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The Tongue and Taste Buds00:49

The Tongue and Taste Buds

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The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
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Gustation-Inspired Dual-Responsive Hydrogels for Taste Sensing Enabled by Machine Learning.

Ziyue Miao1,2, Hongwei Tan1, Lotta Gustavsson1

  • 1Department of Applied Physics, Aalto University, Aalto, FI-00076, Finland.

Small (Weinheim an Der Bergstrasse, Germany)
|October 6, 2023
PubMed
Summary

Bioinspired hydrogels mimic the human taste system by using dual electrical and volumetric responses to detect salty/sour or sweet compounds. This approach, combined with machine learning, offers a new path for artificial taste recognition systems.

Keywords:
artificial tonguesbio-inspirationgustationhydrogelmachine learningmolecule sensingtaste

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Area of Science:

  • Materials Science
  • Biomimetic Engineering
  • Chemical Sensing

Background:

  • The human gustatory system utilizes distinct pathways for recognizing ionic (salty/sour) and nonionic (sweet) tastants.
  • This evolutionary dualism highlights the advantage of multi-modal detection strategies.

Purpose of the Study:

  • To develop bioinspired stimulus-responsive hydrogels capable of recognizing different taste modalities.
  • To explore dual electrical and volumetric responses for taste detection.
  • To integrate these hydrogels with machine learning for artificial taste recognition.

Main Methods:

  • Co-polymerization of zwitter-ionic DMAPS and nonionic HEMA to create hydrogels.
  • Stimulation of hydrogels with model ionic (NaCl, acetic acid) and nonionic (D(-)fructose) tastants.
  • Monitoring hydrogel responses via electrical and visual (de-swelling) observations.
  • Utilizing machine learning algorithms to analyze dual response data for taste identification.

Main Results:

  • Hydrogels exhibited distinct electrical and volumetric responses to ionic and nonionic tastants.
  • Ionic compounds interacted electrostatically with DMAPS, while nonionic compounds formed hydrogen bonds with HEMA.
  • Naive multimeter electrical characterizations proved feasible for facile applicability.
  • Machine learning models successfully identified tastants based on the combined hydrogel responses.

Conclusions:

  • The developed hydrogels effectively mimic biological taste detection through dual response mechanisms.
  • The combination of facile dual hydrogel responses and machine learning presents a promising generic approach for bionic artificial taste systems.
  • This work paves the way for advanced artificial sensory applications requiring taste recognition.