Taste sensor for detecting non-charged bitter substances: Xanthine derivatives of pharmaceutical applications

被引：1

作者：

Zhao, Zeyu ^{[1
]}

Song, Fang ^{[1
]}

Kimura, Shunsuke ^{[2
]}

Onodera, Takeshi ^{[1
]}

Uchida, Takahiro ^{[4
]}

Toko, Kiyoshi ^{[2
,3
]}

机构：

[1] Kyushu Univ, Grad Sch Informat Sci & Elect Engn, 744 Motooka,Nishi Ku, Fukuoka 8190395, Japan

[2] Kyushu Univ, Res & Dev Ctr Five Sense Devices, 744 Motooka,Nishi Ku, Fukuoka 8190395, Japan

[3] Kyushu Univ, Inst Adv Study, 744 Motooka,Nishi Ku, Fukuoka 8190395, Japan

[4] Mukogawa Womens Univ, Fac Pharmaceut Sci, 11-68 Koshien,9-Bancho, Nishimiya, Hyogo 6638179, Japan

来源：

MICROCHEMICAL JOURNAL | 2024年 / 200卷

关键词：

Taste sensor; Lipid/polymer membrane; Allostery; Xanthine derivatives; Surface modification; WEBER-FECHNER LAW; ELECTRONIC TONGUE; ORAL MEDICATIONS; THEOPHYLLINE; CAFFEINE; DESIGN; ACIDS; PHARMACOKINETICS; AGES;

D O I：

10.1016/j.microc.2024.110248

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Novel taste sensors utilizing an allosteric mechanism for potentiometric measurement have demonstrated the ability to detect non -charged bitter substances, including caffeine. In this study, three xanthine derivatives commonly found in pharmaceuticals (i.e., etofylline, proxyphylline, and diprophylline) were detected by the sensor modified with 3-bromo-2,6-dihydroxybenzoic acid (3-Br-2,6-DHBA). The concentration -dependent experiments and selectivity tests revealed that the sensor exhibited remarkable sensitivity and selectivity for these materials. The sensory test results demonstrated a linear correlation with the measurements of the 3-Br-2,6DHBA-modified taste sensor, particularly within the sample concentration range of 1 mM to 30 mM. Thus, this study provided an effective method to evaluate the bitterness of chemical substances with xanthine scaffold.

引用

页数：9

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