Development Of Taste Buds-based Biosensor About Spicy On Mice

Taste is an important physiological sense, Chinese traditional culture flavors includingsour, sweet, bitter, spicy, salty, later studies have shown that: Spicy is spicy substances tostimulate pain in the mouth, tongue and other nervous feelings generated. While thedefinition of taste is,e taste flavor substances through the contact hole and the taste receptorcells, after a series of signal transduction of biological signals into electrical signals toelectrical signals to the brain through the nervous system to form taste. So hot too, and hotis in contact via TRPV1receptor membrane was spicy taste receptor cells on the materialand thus the signal transduction of the signal transmitted through the nervous system. So,not only referred to as a hot pain, it is also a taste.Currently the method for determination of spicy: Scoville Heat Units (SHU) sensoryevaluation method, high performance liquid chromatography, liquid chromatography andmass spectrometry. The SHU method accuracy is not high enough, after two methods tooperate the complex, the general is not conducive to the online monitoring. This experimentadopts the SD rat taste buds were used as the sensitive element, sensor combined withelectrochemical methods, the three electrode system, combined with the receptor and theligand specificity, saturation, effective, high affinity interaction rules, such as the basis todetermine spicy receptor dear and etc., the spicy efficient, fast, accurate.In this experiment the gustatory epithelium mucosa tissue in SD rats (i.e. taste budtissue) as the sensitive element of the sensor, through glutaraldehyde soluble starch andsodium alginate gel formation as fixed the taste of the fixing agent, and then is connectedwith a glassy carbon electrode in phosphate buffer solution, as the bottom liquid,determination of spicy receptor current response after stimulation with spicy theelectrochemical workstation, calculate the current rate of change. The results show that thismethod is the lowest detection limit of capsaicin in response to current1x10-13mol/L,1x10-13mol/L~,7x10-13mol/L in the concentration range of capsaicin and its concentrationshowed a good linear relationship, R2=0.9957. The current change of capsaicin in9×10-13mol/L when the concentration of the rate reaches the maximum value, the capsaicinreceptor has been saturated. The capsaicin receptor is saturated before, curve rule capsaicinreceptor is hyperbolic, R2=0.98408. The receptor is saturated after taste signals showed afluctuating state.By this method, the minimum detection limit of gingerol eoresin was1×10-12mol/L,there is a good linear relationship between the response current of ginger oleoresin in1×10-12mol/L~9×10-12mol/L concentration range and concentration, R2=0.9973. The currentchange of gingerol eoresin in3×10-11mol/L when the concentration of the rate reaches themaximum value, the ginger oleoresin receptor has been saturated. In gingerol receptor issaturated before, curve rule of gingerol and its receptor is hyperbolic, R2=0.99042. Thereceptor is saturated after taste signals showed a fluctuating state. The equilibriumdissociation constant KD determination of capsaicin and gingerol, can see the pepperreceptor affinity than gingerol and its receptor affinity.The test of the taste sensor life, stability, reproducibility and selectivity were studied,the results demonstrate that the sensor has a certain value, for the food, drug safety controlprovides a rapid, sensitive, simple detection method.