Artificial lipid membrane: surface modification and effect in taste sensing

Abstract

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.