Taste Research Articles

Efficacy and safety of dupilumab in the treatment of CRSwNP in the real-life setting: a review of the literature.

The recent approval of Dupilumab has profoundly revolutionized the management of patients affected by severe and recalcitrant Chronic Rhinosinusitis with Nasal Polyps (CRSwNP). However, a review that summarizes the results of real-life studies and compares them to phase 3 studies SINUS-24 and 52 is still lacking. A search of all real-life studies published from 2019 to 2023 was performed. Patients characteristics at baseline and 6 and 12 months after starting Dupilumab were extracted and compared to those from phase 3 trials: age, sex, smoking habits, comorbid asthma and aspirin-exacerbated respiratory disease (AERD), previous endoscopic sinus surgery (ESS), hematic eosinophils and total IgE, NasalAQ2 Polyps Score (NPS), smell, SNOT-22, adverse events (AEs), and response to treatment. 15 papers were included with an overall number of 1658 patients. A higher rate of comorbidities and previous ESS was found in patients from real-life studies. In addition, they had worse smell and SNOT-22 at baseline compared to patients from SINUS-24 and 52. Comorbid and post-ESS patients tended to have a faster NPS and SNOT-22 improvement, although the absolute values were not clinically relevant. A more extensive surgery and a number of ESS ≥ 2 were related to worse olfactory outcomes, probably due to iatrogenic damage. No correlation was found between hematic eosinophils and outcomes. AEs were reported by 12.4% of patients and 2.2% had to discontinue dupilumab. Weight gain was an emergent AE (0.8%), probably related to the restored sense of smell and taste. Non-responders were 3.5% and they were switched to systemic steroid, ESS, or another biologic. Despite some differences in prescription criteria between countries, dupilumab was demonstrated to be effective even in the real-life scenario. However, emerging AEs and possible unknown long-term AEs of a likely lifelong therapy should be considered.

Membrane-bound chemoreception of bitter bile acids and peptides is mediated by the same subset of bitter taste receptors

The vertebrate sense of taste allows rapid assessment of the nutritional quality and potential presence of harmful substances prior to ingestion. Among the five basic taste qualities, salty, sour, sweet, umami, and bitter, bitterness is associated with the presence of putative toxic substances and elicits rejection behaviors in a wide range of animals including humans. However, not all bitter substances are harmful, some are thought to be health-beneficial and nutritious. Among those compound classes that elicit a bitter taste although being non-toxic and partly even essential for humans are bitter peptides and l-amino acids. Using functional heterologous expression assays, we observed that the 5 dominant human bitter taste receptors responsive to bitter peptides and amino acids are activated by bile acids, which are notorious for their extreme bitterness. We further demonstrate that the cross-reactivity of bitter taste receptors for these two different compound classes is evolutionary conserved and can be traced back to the amphibian lineage. Moreover, we show that the cross-detection by some receptors relies on “structural mimicry” between the very bitter peptide l-Trp-Trp-Trp and bile acids, whereas other receptors exhibit a phylogenetic conservation of this trait. As some bile acid-sensitive bitter taste receptor genes fulfill dual-roles in gustatory and non-gustatory systems, we suggest that the phylogenetic conservation of the rather surprising cross-detection of the two substance classes could rely on a gene-sharing-like mechanism in which the non-gustatory function accounts for the bitter taste response to amino acids and peptides.

High concentrations if fructose and NaCl affect choice behavior in larval drosophila

As a crucial adaptation for survival, the gustatory system serves as a primary mechanism for distinguishing between nutrient-rich compounds that are palatable and those that may pose risks or be unpleasant. This intricate sensory apparatus not only guides behavioral choices but also underpins flavor recognition across various species. Understanding the complexities of the gustatory system in Drosophila larvae has profound implications for unraveling the complexities of human gustatory perception as well as advancing our understanding of sensory processing mechanisms more broadly, thereby providing a broader repertoire of the topic for current days. Behavioral studies employing diverse stimuli have been instrumental in elucidating the underlying processes governing choice, feeding, and learning behaviors in animals. Building upon this foundation, our study sought to explore the specific effects of elevated concentrations of fructose and NaCl on the choice behavior of Drosophila larvae. Through meticulously designed assays using 3M concentrations of fructose and NaCl, we unequivocally demonstrated the pronounced preference of larvae for fructose over NaCl. Furthermore, the robustness of this preference was reaffirmed through a secondary assay employing 3M fructose and water as a control. Our comprehensive findings not only highlight the significant influence of elevated concentrations of fructose and NaCl on larval choice behavior but also shed light on the intricate interplay between sensory perception and genetic mechanisms, particularly involving the Gr5a gene. These insights contribute to our broader understanding of the role of the gustatory system in shaping crucial behaviors vital for animal survival, with potential implications extending to human sensory perception research and beyond.

Topical application of a P2X2/P2X3 purine receptor inhibitor suppresses the bitter taste of medicines and other taste qualities.

Many medications taste intensely bitter. The innate aversion to bitterness affects medical compliance, especially in children. There is a clear need to develop bitter blockers to suppress the bitterness of vital medications. Bitter taste is mediated by TAS2R receptors. Because different pharmaceutical compounds activate distinct sets of TAS2Rs, targeting specific receptors may only suppress bitterness for certain, but not all, bitter-tasting compounds. Alternative strategies are needed to identify universal bitter blockers that will improve the acceptance of every medication. Taste cells in the mouth transmit signals to afferent gustatory nerve fibres through the release of ATP, which activates the gustatory nerve-expressed purine receptors P2X2/P2X3. We hypothesized that blocking gustatory nerve transmission with P2X2/P2X3 inhibitors (e.g. 5-(5-iodo-4-methoxy-2-propan-2-ylphenoxy)pyrimidine-2,4-diamine [AF-353]) would reduce bitterness for all medications and bitter compounds. Human sensory taste testing and mouse behavioural analyses were performed to determine if oral application of AF-353 blocks perception of bitter taste and other taste qualities but not non-gustatory oral sensations (e.g. tingle). Rinsing the mouth with AF-353 in humans or oral swabbing it in mice suppressed the bitter taste and avoidance behaviours of all compounds tested. We further showed that AF-353 suppressed other taste qualities (i.e. salt, sweet, sour and savoury) but had no effects on other oral or nasal sensations (e.g, astringency and oral tingle). This is the first time a universal, reversible taste blocker in humans has been reported. Topical application of P2X2/P2X3 inhibitor to suppress bitterness may improve medical compliance.

Oral symptoms potentially associated with mild-to-moderate COVID-19 in tobacco users.

Coronavirus disease (COVID-19) is a worldwide infection characterized by various symptoms. Few studies have examined its oral manifestations. However, there is insufficient information on the oral manifestations of patients with COVID-19 who use tobacco products. Therefore, this cross-sectional study investigated oral symptoms of tobacco-using patients with mild-to-moderate COVID-19. This study used a convenience sample of non-hospitalized patients (aged ≥18 years) with mild-to-moderate COVID-19 diagnosed by polymerized chain reaction (PCR). This study excluded pregnant or lactating women or patients with serious COVID-19 complications, including those who required hospitalization or were on specific medications (antiviral, corticosteroid, antimicrobial, or immunosuppressive). Oral examinations were performed, including labial, buccal, and gingival mucosa, tongue, floor of the mouth, and palate, for any newly developed lesions associated with the onset of COVID-19. The salivary flow was determined using the passive drool collection technique. Lip dryness, gingivitis, tongue lesions, and taste loss were the most commonly reported oral symptoms in patients with mild-to-moderate COVID-19. The most common general symptoms were tiredness and headache (63.9%), followed by dry cough, myalgia, sore throat, and fever. This study found 139 occurrences of oral symptoms, of which 52 were dry lips (27 tobacco non-users, and 25 tobacco users), and 11 were gingivitis (five non-users, and six tobacco users), and 12 tongue changes (eight non-users, and four tobacco users). Ageusia, or loss of taste sensation, was most commonly reported with or without other oral COVID-19 symptoms (55 occurrences: 36 non-users and 19 tobacco users). No significant differences were found in oral symptoms between tobacco non-users and tobacco users. There is a need to expand the routine examination protocol for patients during future respiratory pandemics, as monitoring oral health allows dentists to improve the management of oral sequelae during a pandemic.

Energy efficient artificial gustatory system for in-sensor computing

In this work, a novel bio-inspired artificial gustatory system is proposed for in-sensor neuromorphic computing. The system is demonstrated using a novel material-engineered compound-semiconductor double-gate ferroelectric tunnel FET. The behaviour of the device as a biosensor and as a spiking neuron is verified individually. Using extensive simulation in Atlas TCAD, the biosensor functionality is validated with ION sensitivity of 108. Likewise, the device shows excellent neuronal behaviour with energy consumption of 37 aJ/spike, without using any external circuitry. It also exhibits control over the spiking frequency through amplitude, frequency, and duty cycle of input synaptic current. By cascading the biosensor and neuron, a complete bio-mimicked gustatory system is designed to identify a separate pattern for different tastes. The proposed gustatory system integrates both the devices, and simultaneously performs sensing and spike encoding. The biosensor transduces the pH and dielectric constant of the target biomolecule, corresponding to gustatory neurons present in the taste buds of a biological gustatory system. The neuron performs spike encoding and acts as an input neuron in a classifying network, which corresponds to gustatory cortex of its biological counterpart. The system consumes an average power of 49.58 pW which is ∼1000 × lesser than the state-of-the-art artificial gustatory system, eliminating the need for complex hardware and exorbitant energy consumption. Therefore, the proposed gustatory system provides a highly efficient and compact solution for neuromorphic gustatory sensing and classification, with potential applications in portable, wearable, and implantable devices.

Theoretical Studies on the Reaction Mechanism of Schiff Base Formation from Hexoses.

The Maillard reaction is one of the nonenzymatic post-translational modifications of proteins. Products of this reaction are considered to be related to aging diseases and the sensation of taste. In the initial stage of the Maillard reaction, Schiff base formation first occurs by the nucleophilic attack of amine nitrogen in proteins, and then, the reaction proceeds through the formation of 1,2-eminal and Amadori compounds. In this study, we computationally investigated the reaction pathway of Schiff base formation from hexoses. The optimized geometries of energy minima and transition states were calculated by using the density functional theory with the CAM-B3LYP/6-311+G(2d,2p) level of theory. The Schiff base formation progressed through three steps: two steps of carbinolamine formation and one step of dehydration. The dehydration is considered to be the rate-determining step in all hexoses because the activation barrier of the dehydration was higher than that of the carbinolamine formation. Furthermore, the steric configuration of the OH group at positions 2 and 3 affected the activation barrier.

Los corpúsculos gustativos y factores que afectan su función

Taste is relevant because it has allowed us to discriminate between what is food and what is not, and even what can be toxic or dangerous when ingested. The search for new flavors is resent in history of mankind. Since ancient times, the spices provided new taste experiences to make meals more palatable or as a means of preserving food; the search for spices was a motivation to make voyages that led to the discovery of new lands and continents. More recently, a viral pandemic that damages the olfaction and taste senses made us to remember the relevance of the senses. Small structures, called taste buds, located in the papillae, of the tongue, are responsible of the sense of taste. There are four types of papillae that identify five tastes and one whose existence has not yet been fully proven. Taste alterations have different etiologies which will be commented on this review. Key words: ageusia, atmospheric pollution, taste, taste buds, tongue

Candidate membrane protein gene families related to chemoreception in a wood-boring beetle, Pharsalia antennata Gahan (Coleoptera: Cerambycidae)

The longhorned beetles are key players for the maintenance of biodiversity in the terrestrial ecosystem. As xylophagous cerambycid insects in Coleoptera, the beetles have evolved specialized olfactory and gustatory systems to recognize chemical cues in the surrounding habitats. Despite over 36,000 described species in the Cerambycidae family including a wood-boring pest Pharsalia antennata, only a limited number of them (<1 %) have been characterized regarding their chemical ecology at the molecular level. Here, we surveyed four membrane protein gene families in P. antennata related to chemoreception through transcriptomics, phylogenetics and expression profiling analyses. In total, 144 genes encoding 72 odorant receptors (ORs), 33 gustatory receptors (GRs), 23 ionotropic receptors (IRs), four sensory neuron membrane proteins (SNMPs) and 12 ionotropic glutamate receptors (iGluRs) were harvested from the transcriptome of multiple tissues including antennae and legs of both sexes. The lineage-specific expansion of PantORs possibly implied a diverse range of host plants in this beetle, supporting this correlation between the host range and olfactory receptor repertoire sizes across cerambycid species. Further phylogenetic analysis revealed that Group 2 was contributed mainly to the large OR gene repertoire in P. antennata, representing 18 genes in Group 2A and eight in Group 2B. On the other hand, some key chemosensory genes were identified by applying a phylogenetics approach, such as PantOR21 close to the 2-phenylethanol receptor in Megacyllene caryae, three carbon dioxide GRs and seven Antennal IRs (A-IRs) clades. We also determined sex- and tissue-specific expression profiles of 69 chemosensory genes, revealing the high expression of most PantORs in antennae. Noticeably, 10 sex-biased genes (six PantORs, three PantIRs and PantSNMP1a) were presented in antennae, five sex-biased PantGRs in legs and 39 sex-biased genes (15 PantORs, 13 PantGRs, eight PantIRs and three PantSNMPs) in abdomens. These findings have greatly enhanced our knowledge about the chemical ecology of P. antennata and identify candidate molecular targets for mediating smell and taste of this beetle.

Exploring idyllic healing: developing a multi-sensory image scale for idyllic life and its impact on restorative effects and travel intention

ABSTRACT Under the theme of “idyllic healing”, this article explores the sensory images of idyllic life and their impact on restorative effects and travel intention to reveal the potential for sensory attraction and restorative effects in idyllic tourism destinations. Moreover, research indicates that imagination possesses significant positive emotional and restorative effects. However, empirical validation within the field of tourism is limited, necessitating further scholarly investigation. The article contains two progressive studies. Study 1 constructed an idyllic life multi-sensory image scale containing seven dimensions: vision, audition, haptic sense, taste, olfaction, kinesthesia and atmospheric sense, based on online text data. Study 2 used structural equation modelling to investigate the relationship between sensory dimensions, verified the influence mechanism of sensory images on restorative effects and travel intention, and found that atmospheric sense and restorative effects played an important mediating role. Through the development of the idyllic life multi-sensory image scale, this paper visualises the sensory image of idyllic life and reveals the positive contributions of imagined sensory images associated with an idyllic life to recovery effects and travel intention, underscoring the significant role of imagination, expanding the field of research in cognitive psychology, providing literature support for the integration of mental health and tourism and recreation, and highlighting the potential of rural destinations as healing places. Moreover, the relationship between the sensory dimensions of idyllic life is verified, which enriches the theory of sensory marketing. This study identifies specific sensory elements that enhance restorative experiences and will help to their translation into measurable environmental variables using psychophysics. Building on this foundation, further research into tourism dosage, this approach aims to objectify perceptions and support the scientification and quantification of travel prescriptions. Additionally, the research is expected to facilitate the future quantification of sensory perceptions and establish optimal standards for physical environmental stimuli in rural tourism settings.

Taste and its receptors in human physiology: A comprehensive look

AbstractIncreasing evidence shows that food has significance beyond traditional perception (providing nutrition and energy) in maintaining normal life activities. It is indicated that the sense of taste plays a crucial part in regulating human life activities. Taste is one of the basic physiological sensations in mammals, and it is the fundamental guarantee for them to perceive, select, and ingest nutrients in order to survive. With the advances in electrophysiology, molecular biology, and structural biology, studies on the intracellular and extracellular transduction mechanisms of taste have made great progress and gradually revealed the indispensable role of taste receptors in the regulation and maintenance of normal physiological activities. Up to now, how food regulates life activities through the taste pathway remains unclear. Thus, this review comprehensively and systematically summarizes the current study about the sense of taste, the function of taste receptors, the taste–structure relationship of gustatory molecules, the cross‐talking between distinctive tastes, and the role of the gut–organ axis in the realization of taste. Moreover, we also provide forward‐looking perspectives on taste research to afford a scientific basis for revealing the scientific connotation of taste receptors regulating body health.

Adverse Effects Post COVID-19 Vaccination and its Association with Age, Gender and Comorbid Disease in Basrah City Southern of Iraq.

Vaccination against COVID-19 virus is the most valuable tool available for protection during the pandemic of coronavirus. The clinical manifestation post-vaccination is a barrier to vaccination for many people in Iraq and worldwide. The objective of this study is identifying various clinical manifestations occurring after receiving vaccines among individuals in Basrah Governorate. Moreover, we examine its association with respondents' demographics and the type of vaccine they received. A cross-section study was conducted in Basrah, southern Iraq. Research data were collected through an online questionnaire. The data were analyzed using both descriptive and analytic statistical tools using the SPSS program. Most of the participants (86.68%) received the vaccine. The side effects were reported in 71.61% of vaccinated individuals. Fever and muscle pain were the two most experienced clinical manifestations, while lymph node enlargement and disturbances in taste and/or smell sensations were reported infrequently. Adverse effects were mostly reported with the Pfizer BioNTech vaccine receiver. Females and those in the younger age group also reported a significantly higher incidence of side effects. Most adverse effects related to the COVID-19 vaccine were minor and could be tolerated without the need for hospital admission.

Nutritional Fuelling for Microgravity Environment of Space Missions

Abstract: Since the beginning of space missions, the food systems have undergone a sea change with prolonged manned missions and permanent space habitats. We have a better understanding of physiological changes which happen in humans in space and help in adaptation to the space environment. Yet, much remains underexplored and warrants further research. Space missions today involve a considerable number of individuals operating in a microgravity environment for both short and long periods. The provision of food for such missions and managing the physio-pathological changes that affect nutritional requirements continue to be challenging. Food systems (food and beverages) used during every program to date have been shelf‐stable and were composed primarily of rehydratable or thermostabilized food items. Such foods usually have a lower hedonic value than fresh or frozen foods. Consequently, a reliable food system must provide a wide range of palatable and attractive foods as well as the tools to prepare them (through rehydration, heating, and cooling) to enhance the taste sensation of the crew. Adequate nutrition with easily accessible food is essential to this effort. To deliver nutritional recommendations to crew members for long-duration space missions, it is important to understand how nutritional status and general physiology are linked and affected by microgravity exposure. In view of this, it has been pointed out that nutritional countermeasures could rectify the physiological and behavioural anomalies during microgravity exposure. In this comprehensive narrative review, we have provided an overview of a few recent advances such as silkworm protein, good mood-vegan diet, 3-D food printing, and space garden’s produce for onboard support to food systems. It has also been found that exercise could be an addition to nutritional interventions. Areas of space exploration that require more in-depth research using ground-based bed rest models, as well as inflight microgravity conditions, are highlighted.

Taste(s) and Common Sense(s)

Taste(s) and Common Sense(s)

Unraveling the Physiology of Taste Sensation in Newborns: Mechanisms, Development, and Clinical Implications

Unraveling the Physiology of Taste Sensation in Newborns: Mechanisms, Development, and Clinical Implications

PENYULUHAN DAN PELATIHAN PEMBUATAN SABUN CAIR EKSTRAK BUNGA ROSELLA (Hibiscus Sabdariffa L) DAN MINYAK ATSIRI LEMON (Citrus Limon Burm F) SEBAGAI ANTIBAKTERI DI SMPN 2 MARGAASIH

kin is part of the organ that covers the human body. The skin has many functions such as physical protection, temperature regulation, conductor/receptor of taste sensations, excretion and absorption of substances such as vitamin D. The skin has 3 layers, namely the epidermis, dermis and hypodermis which have special functions and characteristics. Prevention of skin infections can be done by washing the skin using soap that contains antibacterial. The main ingredient used in making soap is Triclocarban, but this ingredient has the side effect of being easily resistant. Therefore, we recommend natural ingredients to avoid resistance, namely using Rosella flowers as an antioxidant and lemons as a germicide and curing irritation. The aim of the activity is to provide training in making antibacterial liquid soap from natural plants as a skin treatment for skin infections that cause disease. The method used is demonstration and presentation of material. Activities were carried out at SMPN 2 Margaasih Kab. Bandung, West Java Province. The activity ran smoothly and received enthusiasm from students, teachers and school staff. From the pre and post test results, it was concluded that there were significant differences after and before the counseling, which means that this counseling and training was useful in increasing insight.

Gustatory dysfunction and long COVID in Chinese patients with COVID-19: A 6-month follow-up study.

To evaluate long COVID of gustatory dysfunction and the associated risk factors regarding onset and recovery in Chinese patients. We conducted a cross-sectional study of patients with SARS-CoV-2 Omicron infection at Changxing Mobile Cabin Hospital in Shanghai, China, from March to May 2022. A prospective follow-up of patients with gustatory dysfunction was conducted at 6 months after discharge. In total, 18.48% (241/1304) reported gustatory dysfunction. The 6-month follow-up response rate was 89.63% (216/241) and 74.02% recovered their taste sense within 1-3 weeks. A total of 20.37% of patients (44/216) presented with long COVID. Symptoms persisted for 12 patients (5.56%) after 6 months. Having multiple taste impairments (OR, 2.364; 95% CI, 1.286-4.348; p = 0.006) was associated with a higher risk of gustatory dysfunction with long COVID. Having received a COVID-19 vaccine booster was positively associated with taste sensation recovery (HR, 1.344; 95% CI, 1.012-1.785; p = 0.041). About 20.37% of patients with COVID-19 might develop long COVID of gustatory dysfunction and 5.56% with persisting changes in their sense of taste. Most patients recovered taste sensations within 1-3 weeks after COVID-19 symptom onset and receiving a booster shot of the COVID-19 vaccine presented a protective effect on the taste sensation recovery.

Erythritol powder airflow for the treatment of peri-implant mucositis: A randomized controlled clinical trial.

Peri-implant mucositis is a biofilm-related, reversible inflammatory disease that can evolve into peri-implantitis if not adequately treated. The aim of the present randomized controlled clinical trial was to evaluate the efficacy of air-abrasive powder as compared to chlorhexidine (CHX) for the treatment of peri-implant mucositis, in terms of clinical and patient-reported outcomes (PROMs) and occurrence of peri-implantitis 12 months after treatment. In the control group, full-mouth calculus and plaque removal was performed with ultrasound and manual devices, and a 1.0% CHX gel was applied; in the test group, supra- and subgingival biofilm removal was performed using erythritol powder with a dedicated nozzle and calculus removal was performed with ultrasonic instruments if needed. Bleeding and plaque indexes, peri-implant probing depth and tissue level were measured at 1 week, and 1, 3, 6 and 12 months after treatment, while PROMs were evaluated up to 7 days after treatment. Among 80 included implants, 70 were analysed at 12 months follow-up (30 in the test group, 40 in the control group, and 20 subjects). Success rates (implant-level) in terms of bleeding index were significantly different between the test (96.7%) and control group (92.5%); as for PROMs, only taste sensation was significantly better in the test group. The test group was significantly correlated to the smallest changes in peri-implant probing depth between baseline and 3 months. The study showed that both treatment strategies are effective. This suggests that the use of air-abrasive powders could be used as an alternative biofilm removal method instead of adjunctive treatments with antiseptics.

Taste dysfunction after endoscopic endonasal resection of olfactory groove meningioma: Case series and review of the literature

PurposeThe incidence of ageusia and dysgeusia after endoscopic endonasal (EEA) resection of olfactory groove meningioma (OGM) is not well established despite recognized impairment in olfactory function. MethodsWe retrospectively administered a validated taste and smell survey to patients undergoing EEA for resection of OGM at two institutions. Demographics and clinical characteristics were collected and survey responses were analyzed. ResultsTwelve patients completed the survey. The median time from surgery was 24 months. The average total complaint score was 5.5 out of 16 [0–13]. All patients reported a change in sense of smell while only 42 % reported a change in sense of taste. Taste changes did not consistently associate with laterality or size of the neoplasm. Significant heterogeneity existed when rating severity of symptoms. ConclusionsTo our knowledge this is the first case series examining taste changes after EEA resection of OGM. Despite universal olfactory dysfunction, only a minority of patients reported a change in their sense of taste. Our findings may improve patient counseling and expectations after surgery.

Wearable Multi‐Plied Potentiometric Sensor based on Carbon Nanotube Yarn for Electronic Tongue

AbstractWearable ion‐selective potentiometric sensors have received considerable interest in enabling taste sensing in robots and for monitoring abnormal conditions, such as poor water quality, spoiled food (freshness), and microbial contamination. Despite advances in wearable ion‐selective sensors, the production of a stretchable and miniaturized ion‐selective sensor to detect various ions remains a challenge for practical applications. Herein, a stretchable multi‐ply potentiometric sensor is reported based on ion‐selective coiled yarn (ISCY) with Carbon nanotube. Three types of ISCYs show high sensitivity and selectivity toward a specific target ion, such as K+, Na+, and H+. The sensitivity and selectivity are maintained even at 27% strain and under mechanical deformation, such as being bent by 180° or tied into a knot. Furthermore, an attempt is made to miniaturize the sensor into a single fiber by plying three types of ISCYs and a reference electrode together. This multi‐ion potentiometric sensor is successfully woven into fabrics, such as clothes or gloves, and exhibits a functional sensing performance in various water‐based solutions (sea, river, tap, and distilled waters) and fruit juices as practical applications. These results suggest that this potentiometric sensor has a high potential application as a taste sensor and a monitoring sensor in an electronic tongue.