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Updated: May 2, 2026

Multi-unit Recording Methods to Characterize Neural Activity in the Locust Schistocerca Americana Olfactory Circuits
12:13

Multi-unit Recording Methods to Characterize Neural Activity in the Locust Schistocerca Americana Olfactory Circuits

Published on: January 25, 2013

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生物电子鼻子用于通过脑电脑接口通过嗅觉灯泡电极阵列通过超追踪气味检测

Qian Lu1, Ming Yi2, Junjie Jiang1

  • 1The Key Laboratory of Biomedical Information Engineering of Ministry of Education, Institute of Health and Rehabilitation Science, School of Life Science and Technology, Research Center for Brain-inspired Intelligence, Xi'an Jiaotong University, No.28, West Xianning Road, Xi'an, 710049, Shaanxi, PR China.

Biosensors & bioelectronics
|May 20, 2025
PubMed
概括

这项研究开发了一个新的生物混合系统,使用实验室老鼠来检测超低度的危险化学物质. 该系统达到90%以上的准确性,为环境安全提供了电子鼻子的敏感替代方案.

关键词:
大脑与计算机的接口.在Cl (((2) 中.气味检测 气味检测 气味检测嗅觉灯泡电极阵列 嗅觉灯泡电极阵列这是一个 ppb ppb.

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Gustation01:43

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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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The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
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GPCRs are primarily responsible for our sense of smell, taste, and vision.  The binding of a sensory stimulus activates GPCR to stimulate effector proteins, many of which are ion channels in the sensory organs. GPCRs modulate the opening and closing of the target ion channels either directly by binding them, or by releasing second messengers that activate these channels. As ions move across the membrane, the membrane potential is altered, which induces an appropriate response.
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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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