Sweet and bitter tastant discrimination from complex chemical mixtures using taste cell-based sensor

• Published in: Sensors and actuators. B, Chemical Chemical, 2014-03, Vol.192, p.361-368
• Main Authors: Hui, Guohua, Mi, Shanshan, Chen, Qingqing, Chen, Xing
• Format: Article
• Language: English
• Subjects: Bitter tastants; Carbon; Correlation; Discrimination; Electrochemical impedance spectrum; Receptors; Sensors; Signal to noise ratio; Stochastic resonance; Sweetener; Sweets; Tastant mixture; Taste; Taste cell-based sensor
• ISSN: 0925-4005; 1873-3077
• DOI: 10.1016/j.snb.2013.10.119

In this paper, sweet and bitter tastants discrimination from complex chemical mixtures using taste cell-based sensor is investigated. The taste receptor cells (NCI-H716 and STC-1 cells) are cultured on carbon screen-printed electrodes to fabricate integrated taste sensors. NCI-H716 cell-based sensor is utilized to discriminate thirteen selected sweetener mixtures and seven tastant mixtures. STC-1 cell-based sensor is used in seven tastant mixtures discrimination. Real-time electrochemical impedance spectrum data is measured when the sensor is stimulated by tastant mixtures. Measurement data is analyzed by non-linear bistable stochastic resonance. Signal-to-noise ratio maximums and eigen peak located noise intensities are used to characterize tastant mixture information. Experiment results indicate that the studied taste receptor cell-based sensors are capable to discriminate some tastant concentrations from complex chemical mixtures. Correlation between sensor responses and tastant concentration has been conducted. Statistical tests are conducted to confirm statistical significance of the signal-to-noise ratio parameters of various tastant mixtures. Results indicate that responses of STC-1 cell-based sensor have high positive correlation with quinine concentrations. Tastant perception abilities of STC-1 cell-based sensor are much better than that of NCI-H716 cell-based sensor. This study validates that the living taste receptor cell-based sensor presents its potential in specific tastant information measurement in the presence of other tastants in solution environment, which provides a promising way to construct a novel biological electric tongue.