味觉传感器脂质膜对收敛性和刺激性物质的反应。

Responses of lipid membranes of taste sensor to astringent and pungent substances.

作者信息

Iiyama S, Toko K, Matsuno T, Yamafuji K

机构信息

Department of Industrial Chemistry, Faculty of Engineering, Kinki University, Iizuka, Japan.

出版信息

Chem Senses. 1994 Feb;19(1):87-96. doi: 10.1093/chemse/19.1.87.

DOI:10.1093/chemse/19.1.87

PMID:8055261

Abstract

Astringent substances and pungent substances were studied using a multichannel taste sensor with lipid membranes. The electric-potential pattern constructed of eight outputs from the membranes has information of taste quality and intensity. Pungent substances, such as capsaicin, piperine and allyl isothiocyanate, had no effect on the membrane potentials of the lipid membranes. On the other hand, astringent substances such as tannic acid, catechin, gallic acid and chlorogenic acid changed the potentials remarkably. A principal component analysis of the patterns in electric potential changes caused by the taste substances revealed the astringency is located between bitterness and sourness.

摘要

使用带有脂质膜的多通道味觉传感器对收敛性物质和刺激性物质进行了研究。由脂质膜的八个输出构建的电位模式包含味觉质量和强度的信息。辣椒素、胡椒碱和异硫氰酸烯丙酯等刺激性物质对脂质膜的膜电位没有影响。另一方面，单宁酸、儿茶素、没食子酸和绿原酸等收敛性物质显著改变了电位。对味觉物质引起的电位变化模式进行主成分分析表明，收敛性位于苦味和酸味之间。