Identification of the Principle of Taste Sensors to Detect Non-Charged Bitter Substances by1H-NMR Measurement

Misaki Ishida, Haruna Ide, Keishiro Arima, Zeyu Zhao, Toshiro Matsui, Kiyoshi Toko

研究成果: ジャーナルへの寄稿学術誌査読

6 被引用数 (Scopus)


A taste sensor with lipid/polymer membranes is attracting attention as a method to evaluate taste objectively. However, due to the characteristic of detecting taste by changes in membrane potential, taste sensors cannot measure non-charged bitter substances. Many foods and medicines contain non-charged bitter substances, and it is necessary to quantify these tastes with sensors. Therefore, we have been developing taste sensors to detect bitter tastes caused by non-charged substances such as caffeine. In previous studies, a sensor for detecting bitterness caused by caffeine and theobromine, theophylline, was developed, using a membrane modified with hydroxybenzoic acid (HBA) as the sensing part. The sensor was designed to form intramolecular hydrogen bonds (H-bonds) between the hydroxy group and carboxy group of HBA and to successively cause the intermolecular H-bonds between HBA and caffeine molecules to be measured. However, whether this sensing principle is correct or not cannot be confirmed from the results of taste sensor measurements. Therefore, in this study, we explored the interaction between HBA and caffeine by1H-nuclear magnetic resonance spectroscopy (NMR). By the1H NMR detection, we confirmed that both the substances interact with each other. Furthermore, the nuclear Overhauser effect (NOE) of intermolecular spatial conformation in solution was measured, by which 2,6-dihydroxybenzoic acid (2,6-DHBA) preferably interacted with caffeine via the H-bonding and stacking configuration between aromatic rings. Identifying the binding form of 2,6-DHBA to caffeine was estimated to predict how the two substances interact.

出版ステータス出版済み - 4月 1 2022

!!!All Science Journal Classification (ASJC) codes

  • 分析化学
  • 情報システム
  • 原子分子物理学および光学
  • 生化学
  • 器械工学
  • 電子工学および電気工学


「Identification of the Principle of Taste Sensors to Detect Non-Charged Bitter Substances by1H-NMR Measurement」の研究トピックを掘り下げます。これらがまとまってユニークなフィンガープリントを構成します。