Peculiar change in membrane potential of taste sensor caused by umami substances

Satoru Iiyama; Hidehiko Kuga; Shu Ezaki; Kenshi Hayashi; Kiyoshi Toko

doi:10.1016/S0925-4005(03)00087-X

Peculiar change in membrane potential of taste sensor caused by umami substances

Satoru Iiyama, Hidehiko Kuga, Shu Ezaki, Kenshi Hayashi, Kiyoshi Toko

Electronic Devices

Research output: Contribution to journal › Article › peer-review

18 Citations (Scopus)

Abstract

Monosodium glutamate (MSG) induces a favorable taste, termed umami. The action of MSG on lipid membranes of a taste sensor was investigated. In general, food constituents monotonously increase the electric potential of the negatively charged membranes. Contrary to this, MSG decreases the potential at lower concentration and increases it at higher concentration, thus the effect of MSG on lipid membrane is biphasic. On the decrease of the membrane potential, a model was proposed in which the dissociated carboxyl group of MSG accelerates the dissociation of phosphate group of the membrane lipid.

Original language	English
Pages (from-to)	191-194
Number of pages	4
Journal	Sensors and Actuators, B: Chemical
Volume	91
Issue number	1-3
DOIs	https://doi.org/10.1016/S0925-4005(03)00087-X
Publication status	Published - Jun 1 2003

All Science Journal Classification (ASJC) codes

Electronic, Optical and Magnetic Materials
Instrumentation
Condensed Matter Physics
Surfaces, Coatings and Films
Metals and Alloys
Electrical and Electronic Engineering
Materials Chemistry

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10.1016/S0925-4005(03)00087-X

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abstract = "Monosodium glutamate (MSG) induces a favorable taste, termed umami. The action of MSG on lipid membranes of a taste sensor was investigated. In general, food constituents monotonously increase the electric potential of the negatively charged membranes. Contrary to this, MSG decreases the potential at lower concentration and increases it at higher concentration, thus the effect of MSG on lipid membrane is biphasic. On the decrease of the membrane potential, a model was proposed in which the dissociated carboxyl group of MSG accelerates the dissociation of phosphate group of the membrane lipid.",

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AU - Iiyama, Satoru

AU - Kuga, Hidehiko

AU - Ezaki, Shu

AU - Hayashi, Kenshi

AU - Toko, Kiyoshi

PY - 2003/6/1

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AB - Monosodium glutamate (MSG) induces a favorable taste, termed umami. The action of MSG on lipid membranes of a taste sensor was investigated. In general, food constituents monotonously increase the electric potential of the negatively charged membranes. Contrary to this, MSG decreases the potential at lower concentration and increases it at higher concentration, thus the effect of MSG on lipid membrane is biphasic. On the decrease of the membrane potential, a model was proposed in which the dissociated carboxyl group of MSG accelerates the dissociation of phosphate group of the membrane lipid.

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Peculiar change in membrane potential of taste sensor caused by umami substances

Abstract

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