Sensing Senses: Optical Biosensors to Study Gustation

The five basic taste modalities, sweet, bitter, umami, salty and sour induce changes of Ca(2+) levels, pH and/or membrane potential in taste cells of the tongue and/or in neurons that convey and decode gustatory signals to the brain. Optical biosensors, which can be either synthetic dyes or genetica...

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Detalles Bibliográficos
Autores principales: von Molitor, Elena, Riedel, Katja, Hafner, Mathias, Rudolf, Rüdiger, Cesetti, Tiziana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7180777/
https://www.ncbi.nlm.nih.gov/pubmed/32218129
http://dx.doi.org/10.3390/s20071811

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7180777/
https://www.ncbi.nlm.nih.gov/pubmed/32218129
http://dx.doi.org/10.3390/s20071811

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