Abstract
For sensors mimicking biological taste sensory, many achievements have been made in liquid detection with special-sensitive lipid/polymer membrane [1–6]. Notably, a series of sensors were developed by Toko’s group to evaluate beer, tea, and food by discriminating several basic tastant s [7, 8]. However, the sensitivity and selectivity of detection using these electronic tongue s were lower than those of biological taste sensation, which mainly lies in the biological receptor structures and information coding mechanisms. Thus with advancements in tissue culture protocols, tissue-based biosensors were developed to mimic biological taste sense for analyzing the functional information of taste substances by treating living units as sensing elements [9–11]. Recently, Ozdener and Rawson proposed a method for primary culture of mammalian gustatory epithelium , which provides a useful model for molecular studies of the proliferation, differentiation, and physiological function of mammalian gustatory receptor cells [12]. The cultured tissue can keep taste sensitivity and electrophysiological activity , which can be recorded and analyzed in pattern recognitions. Although the cultured gustatory tissue loss the three-dimensional structure of the intact taste bud, the study opens a great starting for potential application of gustatory tissue in biosensor for taste detections.
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Zhang, D., Liu, Q. (2015). Gustatoty Epithelium-Based Taste Sensors. In: Wang, P., Liu, Q., Wu, C., Hsia, K. (eds) Bioinspired Smell and Taste Sensors. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-7333-1_11
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DOI: https://doi.org/10.1007/978-94-017-7333-1_11
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