Artificial lipid membrane: surface modification and effect in taste sensing

2nd International Conference on Materials Science and Technology

Kumar, Saurav^1,2 ; Bhondekar, Amol P.^1,2 ; Jain, Prateek^3 ; Bagchi, Sudeshna^1,2 ; Sharma, Anupma^1,2 ; Kumar, Ritesh^1,2 ; Mishra, Sunita^1,2

CSIR-Central Scientific Instruments Organisation, Chandigarh, India^1

Academy of Scientific and Innovative Research (ACSIR), New Delhi

110025, India^2

National Agri-Food Biotechnology Institute (NABI), Mohali Punjab

140308, India^3

关键词: Ammonium bromides;    Chemical substance;    Effect of doping;    Lipid membranes;    Lipid/polymer membranes;    Open circuit potential;    Polyvinyl chloride (PVC);    Recognition element;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/360/1/012039/pdf
DOI  :  10.1088/1757-899X/360/1/012039

来源: IOP

【 摘 要 】

In this work, an artificial lipid membrane was synthesized using tetra-dodecyl ammonium bromide (TDAB) and doped with gold nanoparticles (AuNP). The taste sensor designed using artificial lipid membrane is composed of tetradodecylammonium bromide (TDAB) as a lipid, dioctylphenyl phosphonate (DOPP) as a plasticizer, and polyvinyl chloride (PVC) as a supporting polymer in the ratio of 1:3:2. The lipid/polymer membrane acts as the recognition element which transforms the taste information generated by the chemical substances into an electric potential change. The fundamental taste analytes (like fructose for sweetness, HCl for sourness, NaCl for saltiness, MgCl2 for bitterness and MSG for umami) were used to study the effect of doping on taste sensing at different concentrations (10μM to 10mM). The study was based on the open circuit potential (OCP) change of the membrane with the analytes. The observations implicate that the doping increases the specificity of the artificially synthesized lipid membrane taste sensor for the sweet analytes, particularly for fructose.