Abstract
Taste sensing is of great importance in both the pharmaceutical and foodstuff industries, and is currently mainly based on human sensory evaluation. Many approaches based on chemical sensors have been proposed, leading to the development of various electronic tongue systems. However, this approach is limited by the applied recognition methods, which do not consider natural receptors. Biorecognition elements such as taste receptor proteins or whole cells can be involved in the development of taste sensing biosensors usually equipped with various electrochemical transducers. Here, we propose a new approach: intestinal secretin tumor cell line (STC-1) chemosensory cells were applied for taste recognition, and their taste-specific cellular response was decoded from ion chromatographic fingerprints with the use of multivariate data processing by partial least squares discriminant analysis (PLS-DA). This approach could be useful for the development of various non-invasive taste sensing assays, as well as for studying taste transduction mechanisms in vitro.
Highlights
Gustation is one of the most meaningful physiological functions of mammalian organisms.This function greatly assists the choices of animals in terms of food nutrition, e.g., sweet represents precious energy sources and bitter indicates a wide range of toxic substances
We monitored the responses of STC-1 cells to five basic tastants by measuring the ionic cellular response in cell culture media, compared to controls
The STC-1 cells’ responses to tastant stimuli were determined using ion chromatography (IC) combined with conductometric detection, which is a well-established method in routine analysis for determination of a wide range of inorganic as well as organic ions
Summary
Gustation is one of the most meaningful physiological functions of mammalian organisms.This function greatly assists the choices of animals in terms of food nutrition, e.g., sweet represents precious energy sources and bitter indicates a wide range of toxic substances. Gustation is one of the most meaningful physiological functions of mammalian organisms. Even though many efforts to elaborate such devices have been presented so far, and commercialized versions are available, it is still believed that such fingerprinting based on chemical sensor array responses is a quite distant analogy of mammalian gustation due to limited sensitivity and selectivity linked to insufficient mimicking of the complex and interconnected downstream signaling cascades involved in taste sensing [4,5,6,7,8]. An alternative approach was proposed, based not on chemical sensors, but biological sensing elements, namely taste receptor cells (TRCs) [3,5,9,10,11]. TRCs are widely recognized as biological functional elements that may be applied for the evaluation of responses to basic taste stimuli. There are two classes of cells available for the fabrication of bioanalytical tools, namely natural taste receptor cells with native taste receptors [12] and bioengineered taste receptor
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