Cargando…
Development of a Sensor with a Lipid/Polymer Membrane Comprising Na(+) Ionophores to Evaluate the Saltiness Enhancement Effect
The saltiness enhancement effect is the effect whereby saltiness is enhanced by adding specific substances to salt (sodium chloride). Since this effect can be used in the development of salt-reduced foods, a method to objectively evaluate the saltiness with this effect is required. A taste sensor wi...
Autores principales: | , , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6928804/ https://www.ncbi.nlm.nih.gov/pubmed/31795329 http://dx.doi.org/10.3390/s19235251 |
_version_ | 1783482557129555968 |
---|---|
author | Nakatani, Futa Ienaga, Tomofumi Wu, Xiao Tahara, Yusuke Ikezaki, Hidekazu Sano, Hiroyuki Muto, Yuki Kaneda, Yuya Toko, Kiyoshi |
author_facet | Nakatani, Futa Ienaga, Tomofumi Wu, Xiao Tahara, Yusuke Ikezaki, Hidekazu Sano, Hiroyuki Muto, Yuki Kaneda, Yuya Toko, Kiyoshi |
author_sort | Nakatani, Futa |
collection | PubMed |
description | The saltiness enhancement effect is the effect whereby saltiness is enhanced by adding specific substances to salt (sodium chloride). Since this effect can be used in the development of salt-reduced foods, a method to objectively evaluate the saltiness with this effect is required. A taste sensor with lipid/polymer membranes has been used to quantify the taste of food and beverages in recent years. The sensor electrodes of this taste sensor have the feature of selectively responding to each of the five basic tastes, which is realized by the lipid/polymer membranes. In this study, we developed a new saltiness sensor based on the lipid/polymer membrane with the aim of quantifying the saltiness enhancement effect. In addition to the conventional components of a lipid, plasticizer, and polymer supporting reagent, the membrane we developed comprises ionophores, which selectively capture sodium ions. As a result, the response of the sensor increased logarithmically with the activity of NaCl in measured samples, similarly to the taste response of humans. In addition, all of the sensor responses increased upon adding saltiness-enhancing substances, such as citric acid, tartaric acid and branched-chain amino acids (BCAAs), to NaCl samples. These findings suggest that it is possible to quantify the saltiness enhancement effect using a taste sensor with lipid/polymer membranes. |
format | Online Article Text |
id | pubmed-6928804 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-69288042019-12-26 Development of a Sensor with a Lipid/Polymer Membrane Comprising Na(+) Ionophores to Evaluate the Saltiness Enhancement Effect Nakatani, Futa Ienaga, Tomofumi Wu, Xiao Tahara, Yusuke Ikezaki, Hidekazu Sano, Hiroyuki Muto, Yuki Kaneda, Yuya Toko, Kiyoshi Sensors (Basel) Article The saltiness enhancement effect is the effect whereby saltiness is enhanced by adding specific substances to salt (sodium chloride). Since this effect can be used in the development of salt-reduced foods, a method to objectively evaluate the saltiness with this effect is required. A taste sensor with lipid/polymer membranes has been used to quantify the taste of food and beverages in recent years. The sensor electrodes of this taste sensor have the feature of selectively responding to each of the five basic tastes, which is realized by the lipid/polymer membranes. In this study, we developed a new saltiness sensor based on the lipid/polymer membrane with the aim of quantifying the saltiness enhancement effect. In addition to the conventional components of a lipid, plasticizer, and polymer supporting reagent, the membrane we developed comprises ionophores, which selectively capture sodium ions. As a result, the response of the sensor increased logarithmically with the activity of NaCl in measured samples, similarly to the taste response of humans. In addition, all of the sensor responses increased upon adding saltiness-enhancing substances, such as citric acid, tartaric acid and branched-chain amino acids (BCAAs), to NaCl samples. These findings suggest that it is possible to quantify the saltiness enhancement effect using a taste sensor with lipid/polymer membranes. MDPI 2019-11-29 /pmc/articles/PMC6928804/ /pubmed/31795329 http://dx.doi.org/10.3390/s19235251 Text en © 2019 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 | Article Nakatani, Futa Ienaga, Tomofumi Wu, Xiao Tahara, Yusuke Ikezaki, Hidekazu Sano, Hiroyuki Muto, Yuki Kaneda, Yuya Toko, Kiyoshi Development of a Sensor with a Lipid/Polymer Membrane Comprising Na(+) Ionophores to Evaluate the Saltiness Enhancement Effect |
title | Development of a Sensor with a Lipid/Polymer Membrane Comprising Na(+) Ionophores to Evaluate the Saltiness Enhancement Effect |
title_full | Development of a Sensor with a Lipid/Polymer Membrane Comprising Na(+) Ionophores to Evaluate the Saltiness Enhancement Effect |
title_fullStr | Development of a Sensor with a Lipid/Polymer Membrane Comprising Na(+) Ionophores to Evaluate the Saltiness Enhancement Effect |
title_full_unstemmed | Development of a Sensor with a Lipid/Polymer Membrane Comprising Na(+) Ionophores to Evaluate the Saltiness Enhancement Effect |
title_short | Development of a Sensor with a Lipid/Polymer Membrane Comprising Na(+) Ionophores to Evaluate the Saltiness Enhancement Effect |
title_sort | development of a sensor with a lipid/polymer membrane comprising na(+) ionophores to evaluate the saltiness enhancement effect |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6928804/ https://www.ncbi.nlm.nih.gov/pubmed/31795329 http://dx.doi.org/10.3390/s19235251 |
work_keys_str_mv | AT nakatanifuta developmentofasensorwithalipidpolymermembranecomprisingnaionophorestoevaluatethesaltinessenhancementeffect AT ienagatomofumi developmentofasensorwithalipidpolymermembranecomprisingnaionophorestoevaluatethesaltinessenhancementeffect AT wuxiao developmentofasensorwithalipidpolymermembranecomprisingnaionophorestoevaluatethesaltinessenhancementeffect AT taharayusuke developmentofasensorwithalipidpolymermembranecomprisingnaionophorestoevaluatethesaltinessenhancementeffect AT ikezakihidekazu developmentofasensorwithalipidpolymermembranecomprisingnaionophorestoevaluatethesaltinessenhancementeffect AT sanohiroyuki developmentofasensorwithalipidpolymermembranecomprisingnaionophorestoevaluatethesaltinessenhancementeffect AT mutoyuki developmentofasensorwithalipidpolymermembranecomprisingnaionophorestoevaluatethesaltinessenhancementeffect AT kanedayuya developmentofasensorwithalipidpolymermembranecomprisingnaionophorestoevaluatethesaltinessenhancementeffect AT tokokiyoshi developmentofasensorwithalipidpolymermembranecomprisingnaionophorestoevaluatethesaltinessenhancementeffect |