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Related Concept Videos

The Physiology of Taste01:24

The Physiology of Taste

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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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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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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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Related Experiment Video

Updated: Jun 15, 2025

Taste Exam: A Brief and Validated Test
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Bioelectronics for bitterness-based phytocompound detection using human bitter taste receptor nanodiscs.

Kyung Ho Kim1, Sung Eun Seo1, Seung Hwan Lee2

  • 1SKKU Advanced Institute of Nanotechnology (SAINT), Sungkyunkwan University, Suwon, 16419, Republic of Korea.

Biosensors & Bioelectronics
|August 21, 2024
PubMed
Summary
This summary is machine-generated.

Researchers developed novel bioelectronics for detecting cnicin, a bitter plant compound with medicinal properties. This new system offers highly sensitive and rapid screening of cnicin from natural sources.

Keywords:
BioelectronicsBionanodiscBitternessCnicinField-effect transistor

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Area of Science:

  • Biotechnology
  • Biosensing
  • Natural Products Chemistry

Background:

  • Organisms produce natural products for defense, many possessing pharmacological value.
  • Cnicin, a bitter sesquiterpene lactone, exhibits diverse bioactivities including anti-cancer and anti-inflammatory effects.
  • Existing cnicin detection methods have limitations, necessitating advanced screening strategies.

Purpose of the Study:

  • To develop a novel bioelectronic system for sensitive and selective cnicin screening.
  • To utilize the distinct bitter taste of cnicin for detection via a specific receptor.
  • To create a stable and rapid biosensing platform for cnicin analysis.

Main Methods:

  • Human bitter taste receptor hTAS2R46 was expressed in E. coli and reconstituted into nanodiscs (NDs).
  • Biosimulations were employed to analyze hTAS2R46-cnicin binding interactions.
  • hTAS2R46-NDs were integrated with a graphene field-effect transistor (FET) to create a bioelectronic sensor.

Main Results:

  • The developed hTAS2R46-NDs bioelectronics demonstrated a 10 fM limit of detection and a rapid 10-second response time.
  • High selectivity and a significant equilibrium constant (0.1354 pM⁻¹) were achieved.
  • The sensor maintained stable performance for 15 days, indicating robustness.

Conclusions:

  • The novel bioelectronic system provides an unprecedented platform for cnicin screening.
  • This technology has potential applications in the food and drug industries for natural product analysis.
  • The developed biosensor overcomes limitations of previous cnicin detection methods.