High-performance bioelectronic tongue using ligand binding domain T1R1 VFT for umami taste detection

Ahn, Sae Ryun; An, Jee Hyun; Jang, Il Ha; Na, Wonjoo; Yang, Heehong; Cho, Kyung Hee; Lee, Sang Hun; Song, Hyun Seok; Jang, Jyongsik; Park, Tai Hyun

doi:10.1016/j.bios.2018.06.028

Cited by 59 publications

(55 citation statements)

References 58 publications

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“…Firstly, the structure of each kBMP ( k = 1, 2, 4, 8, 10 and 12) was successfully predicted and assessed with PEP‐FOLD3 and I‐TASSER. Then, the VFTD/hT1R1 was chosen as the major binding domain of umami substance in the receptor (Toda et al , ; Ahn et al , ), because of its importance in the umami substance recognition (Li, ; Toda et al , ). Its structure was modelled using the crystal structure of VFTD of human CaSR (VFTD/hCaSR, PDB: http://www.rcsb.org/pdb/search/structidSearch.do?structureId=5K5T) as template based on the result of sequence alignment (Figure S1), and its homology modelling structure was considered to be reasonable based on PROCHECK calculation (Figure S2).…”

Section: Resultsmentioning

confidence: 99%

Safe preparation of beefy meaty peptide with Bacillus subtilis

Chen

Wang

et al. 2020

Int J of Food Sci Tech

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Summary Preparation of flavour peptides with microorganisms is an attractive choice for its large‐scale production. However, beefy meaty peptide (BMP), as a research hotspot in the field of umami peptide, has been studied in few microorganisms, and furthermore, the safe preparation of BMP has not yet been reported. In this study, multi‐copy BMP (8BMP) was successfully expressed and produced in the ‘generally recognized as safe’ Bacillus subtilis (B. subtilis). Firstly, 8BMP with the potentially intense umami was screened out based on molecular docking analysis. Then, it was successfully expressed in the B. subtilis 168 and verified through sensory evaluation. Finally, the scaling capacity of 8BMP was evaluated in a 5‐L fermenter, with the highest yield (0.84 g L−1) 6.4 times than that of shake flask, which is conductive for industrial production of BMP and other food peptides.

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Section: Resultsmentioning

confidence: 99%

Safe preparation of beefy meaty peptide with Bacillus subtilis

Chen

Wang

et al. 2020

Int J of Food Sci Tech

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“…were lower than others studies but unacceptable in practical applications. 31,32 Overall results depicted that the more specific the receptor is, the more sensitive to the perception of ligands. As a broad-spectrum umami receptor, although T1R1 could recognize multiple ligands, its sensitivity was obviously worse than mGluRs.…”

Section: Optimization Of Response Potential and Timementioning

confidence: 93%

Research on sensing characteristics of three human umami receptors via receptor‐based biosensor

Chen

Huang

Jiang

et al. 2020

Flavour & Fragrance J

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Umami, one of the five basic tastes, is described as a pleasant 'brothy' or 'meaty' perception. The umami intensity mirrors the content of nitrogen which refers to amino acids in foods. 1-3 Quantities of researches have approved that there are three receptors involved in umami perception process, consisting of heterodimer T1R1/T1R3, 4,5 metabotropic glutamate receptor 1 (mGluR1), 6 metabotropic glutamate receptor 4 (mGluR4) 7 and their variants. 8,9 All the mentioned receptors belong to G protein-coupled receptors (GPCRs) and co-regulate the generation of umami taste signals. T1R1/T1R3 exhibits species-dependent differences in ligand specificity; human T1R1/T1R3 specifically responds to L-glutamate, whereas mouse T1R1/T1R3 responds more strongly to other L-amino acids than to L-glutamate, 10 which makes monosodium glutamate (MSG) an excellent ligand for umami receptor activation. Moreover, disodium inosinate (IMP) is a potentiator of T1R1/T1R3 activation but is not a potentiator at other putative umami receptors. 11 mGluR1 and mGluR4 are other umami receptors in taste buds, which are specifically elicited by glutamate and certain analogs. 9 Some studies indicated that mGluRs in the taste receptor cells of mice also respond to L-amino acid and IMP. 12 The synergism between L-glutamate and 5'-purine nucleotides is a hallmark of umami modality. In general, umami taste induced by the synergism is the main umami taste since most daily foods contain various umami substances such as MSG and disodium inosinate (IMP). At molecular level, it was assumed that umami synergism occurred at T1R1/T1R3. Several studies found that mice lost synergistic effect of MSG and IMP when T1R1 or T1R3 was knockout. 13-15 Hence, T1R1/T1R3 was considered as the primary umami receptor

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“…The size of the graphene channel was about 50 µm × 50 µm. The fabrication of GEs method is the same as previous study 45 .…”

Section: Intracellular Calcium Assay For Calcium Signalling Analysismentioning

confidence: 99%

Peptide hormone sensors using human hormone receptor-carrying nanovesicles and graphene FETs

Ahn

Lee

et al. 2020

Sci Rep

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Hormones within very low levels regulate and control the activity of specific cells and organs of the human body. Hormone imbalance can cause many diseases. Therefore, hormone detection tools have been developed, particularly over the last decade. Peptide hormones have a short half-life, so it is important to detect them within a short time. In this study, we report two types of peptide hormone sensors using human hormone receptor-carrying nanovesicles and graphene field-effect transistors (FETs). Parathyroid hormone (PTH) and glucagon (GCG) are peptide hormones present in human blood that act as ligands to G protein-coupled receptors (GPCRs). In this paper, the parathyroid hormone receptor (PTHR) and the glucagon receptor (GCGR) were expressed in human embryonic kidney-293 (HEK-293) cells, and were constructed as nanovesicles carrying the respective receptors. They were then immobilized onto graphene-based FETs. The two hormone sensors developed were able to detect each target hormone with high sensitivity (ca. 100 fM of PTH and 1 pM of GCG). Also, the sensors accurately recognized target hormones among different types of peptide hormones. In the development of hormone detection tools, this approach, using human hormone receptor-carrying nanovesicles and graphene FETs, offers the possibility of detecting very low concentrations of hormones in real-time.

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High-performance bioelectronic tongue using ligand binding domain T1R1 VFT for umami taste detection

Cited by 59 publications

References 58 publications

Safe preparation of beefy meaty peptide with Bacillus subtilis

Safe preparation of beefy meaty peptide with Bacillus subtilis

Research on sensing characteristics of three human umami receptors via receptor‐based biosensor

Peptide hormone sensors using human hormone receptor-carrying nanovesicles and graphene FETs

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