Identification of the Principle of Taste Sensors to Detect Non-Charged Bitter Substances by H^^1-NMR Measurement

DOI IR (HANDLE) Web Site 3 Citations 20 References Open Access
  • Ishida, Misaki
    Graduate School of Information Science and Electrical Engineering, Kyushu University
  • Ide, Haruna
    Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Kyushu University
  • Arima, Keishiro
    Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Kyushu University
  • Zhao, Zeyu
    Graduate School of Information Science and Electrical Engineering, Kyushu University
  • Matsui, Toshiro
    Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Kyushu University Research and Development Center for Five-Sense Devices, Kyushu University
  • Toko, Kiyoshi
    Research and Development Center for Five-Sense Devices, Kyushu University Institute for Advanced Study, Kyushu University

Bibliographic Information

Other Title
  • Identification of the Principle of Taste Sensors to Detect Non-Charged Bitter Substances by 1H-NMR Measurement

Description

A taste sensor with lipid/polymer membranes is attracting attention as a method to evaluate taste objectively. However, due to the characteristic of detecting taste by changes in membrane potential, taste sensors cannot measure non-charged bitter substances. Many foods and medicines contain non-charged bitter substances, and it is necessary to quantify these tastes with sensors. Therefore, we have been developing taste sensors to detect bitter tastes caused by non-charged substances such as caffeine. In previous studies, a sensor for detecting bitterness caused by caffeine and theobromine, theophylline, was developed, using a membrane modified with hydroxybenzoic acid (HBA) as the sensing part. The sensor was designed to form intramolecular hydrogen bonds (H-bonds) between the hydroxy group and carboxy group of HBA and to successively cause the intermolecular H-bonds between HBA and caffeine molecules to be measured. However, whether this sensing principle is correct or not cannot be confirmed from the results of taste sensor measurements. Therefore, in this study, we explored the interaction between HBA and caffeine by H^^1-nuclear magnetic resonance spectroscopy (NMR). By the H^^1 NMR detection, we confirmed that both the substances interact with each other. Furthermore, the nuclear Overhauser effect (NOE) of intermolecular spatial conformation in solution was measured, by which 2,6-dihydroxybenzoic acid (2,6-DHBA) preferably interacted with caffeine via the H-bonding and stacking configuration between aromatic rings. Identifying the binding form of 2,6-DHBA to caffeine was estimated to predict how the two substances interact.

Journal

  • Sensors

    Sensors 22 (7), 2592-, 2022-04-01

    MDPI (Multidisciplinary Digital Publishing Institute)

Citations (3)*help

See more

References(20)*help

See more

Related Projects

See more

Keywords

Details 詳細情報について

Report a problem

Back to top