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Biomimetic Sensors for the Senses: Towards Better Understanding of Taste and Odor Sensation

Taste and smell are very important chemical senses that provide indispensable information on food quality, potential mates and potential danger. In recent decades, much progress has been achieved regarding the underlying molecular and cellular mechanisms of taste and odor senses. Recently, biosensor...

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Autores principales: Wu, Chunsheng, Du, Ya-Wen, Huang, Liquan, Ben-Shoshan Galeczki, Yaron, Dagan-Wiener, Ayana, Naim, Michael, Niv, Masha Y., Wang, Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5750803/
https://www.ncbi.nlm.nih.gov/pubmed/29232897
http://dx.doi.org/10.3390/s17122881
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author Wu, Chunsheng
Du, Ya-Wen
Huang, Liquan
Ben-Shoshan Galeczki, Yaron
Dagan-Wiener, Ayana
Naim, Michael
Niv, Masha Y.
Wang, Ping
author_facet Wu, Chunsheng
Du, Ya-Wen
Huang, Liquan
Ben-Shoshan Galeczki, Yaron
Dagan-Wiener, Ayana
Naim, Michael
Niv, Masha Y.
Wang, Ping
author_sort Wu, Chunsheng
collection PubMed
description Taste and smell are very important chemical senses that provide indispensable information on food quality, potential mates and potential danger. In recent decades, much progress has been achieved regarding the underlying molecular and cellular mechanisms of taste and odor senses. Recently, biosensors have been developed for detecting odorants and tastants as well as for studying ligand-receptor interactions. This review summarizes the currently available biosensing approaches, which can be classified into two main categories: in vitro and in vivo approaches. The former is based on utilizing biological components such as taste and olfactory tissues, cells and receptors, as sensitive elements. The latter is dependent on signals recorded from animals’ signaling pathways using implanted microelectrodes into living animals. Advantages and disadvantages of these two approaches, as well as differences in terms of sensing principles and applications are highlighted. The main current challenges, future trends and prospects of research in biomimetic taste and odor sensors are discussed.
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spelling pubmed-57508032018-01-10 Biomimetic Sensors for the Senses: Towards Better Understanding of Taste and Odor Sensation Wu, Chunsheng Du, Ya-Wen Huang, Liquan Ben-Shoshan Galeczki, Yaron Dagan-Wiener, Ayana Naim, Michael Niv, Masha Y. Wang, Ping Sensors (Basel) Review Taste and smell are very important chemical senses that provide indispensable information on food quality, potential mates and potential danger. In recent decades, much progress has been achieved regarding the underlying molecular and cellular mechanisms of taste and odor senses. Recently, biosensors have been developed for detecting odorants and tastants as well as for studying ligand-receptor interactions. This review summarizes the currently available biosensing approaches, which can be classified into two main categories: in vitro and in vivo approaches. The former is based on utilizing biological components such as taste and olfactory tissues, cells and receptors, as sensitive elements. The latter is dependent on signals recorded from animals’ signaling pathways using implanted microelectrodes into living animals. Advantages and disadvantages of these two approaches, as well as differences in terms of sensing principles and applications are highlighted. The main current challenges, future trends and prospects of research in biomimetic taste and odor sensors are discussed. MDPI 2017-12-11 /pmc/articles/PMC5750803/ /pubmed/29232897 http://dx.doi.org/10.3390/s17122881 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Wu, Chunsheng
Du, Ya-Wen
Huang, Liquan
Ben-Shoshan Galeczki, Yaron
Dagan-Wiener, Ayana
Naim, Michael
Niv, Masha Y.
Wang, Ping
Biomimetic Sensors for the Senses: Towards Better Understanding of Taste and Odor Sensation
title Biomimetic Sensors for the Senses: Towards Better Understanding of Taste and Odor Sensation
title_full Biomimetic Sensors for the Senses: Towards Better Understanding of Taste and Odor Sensation
title_fullStr Biomimetic Sensors for the Senses: Towards Better Understanding of Taste and Odor Sensation
title_full_unstemmed Biomimetic Sensors for the Senses: Towards Better Understanding of Taste and Odor Sensation
title_short Biomimetic Sensors for the Senses: Towards Better Understanding of Taste and Odor Sensation
title_sort biomimetic sensors for the senses: towards better understanding of taste and odor sensation
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5750803/
https://www.ncbi.nlm.nih.gov/pubmed/29232897
http://dx.doi.org/10.3390/s17122881
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