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Print: ISSN 0914-4935
Online: ISSN 2435-0869
Sensors and Materials
is an international peer-reviewed open access journal to provide a forum for researchers working in multidisciplinary fields of sensing technology.
Online: ISSN 2435-0869
Sensors and Materials
is an international peer-reviewed open access journal to provide a forum for researchers working in multidisciplinary fields of sensing technology.
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Sensors and Materials
is covered by Science Citation Index Expanded (Clarivate Analytics), Scopus (Elsevier), and other databases.
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Sensors and Materials
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is covered by Science Citation Index Expanded (Clarivate Analytics), Scopus (Elsevier), and other databases.
Instructions to authors
English 日本語
Instructions for manuscript preparation
English 日本語
Template
English
Publisher
MYU K.K.
Sensors and Materials
1-23-3-303 Sendagi,
Bunkyo-ku, Tokyo 113-0022, Japan
Tel: 81-3-3827-8549
Fax: 81-3-3827-8547
MYU Research, a scientific publisher, seeks a native English-speaking proofreader with a scientific background. B.Sc. or higher degree is desirable. In-office position; work hours negotiable. Call 03-3827-8549 for further information.
MYU Research
(proofreading and recording)
MYU K.K.
(translation service)
The Art of Writing Scientific Papers
(How to write scientific papers)
(Japanese Only)
Sensors and Materials, Volume 16, Number 6 (2004)
Copyright(C) MYU K.K.
Copyright(C) MYU K.K.
|
pp. 301-307
S&M567 Research Paper in Biosensors and Related Areas Published: 2004 Bitterness-Masking Effect of Phospholipids on Lipid/Polymer Membranes [PDF] Hidenori Shimakawa, Masaaki Habara and Kiyoshi Toko (Received February 24, 2004; Accepted August 26, 2004) Keywords: taste sensor, lipid/polymer membrane, bitterness, masking effect, atomic force microscope
Phospholipids such as phosphatidic acid exert a bitterness-masking effect without changing other taste qualities. In a previous study, we detected and qualified this suppression of bitterness using a taste sensor whose transducer was composed of several kinds of lipid/polymer membranes with different characteristics. The response to quinine hydrochloride decreased with increasing phospholipid concentration in a manner similar to human gustatory sensation. In this study, we observed the structural changes of a membrane surface using an atomic force microscope (AFM) and detected the adsorption of quinine hydrochloride and the masking effect of phospholipids. As a result of AFM measurements, we confirmed that the the masking effect was caused by blocking the adsorption of bitter substances onto to the membrane.
Corresponding author: Kiyoshi Toko Cite this article Hidenori Shimakawa, Masaaki Habara and Kiyoshi Toko, Bitterness-Masking Effect of Phospholipids on Lipid/Polymer Membranes, Sens. Mater., Vol. 16, No. 6, 2004, p. 301-307. |
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- A Prototype Portable Voltammetric Sensor for Determining Titratable Acidity of Sake and Moromi
Akira Kotani, Kokoro Taniguchi, Koichi Machida, Kazuhiro Yamamoto, and Hideki Hakamata - PACKTEST for L-Glutamate Quantification: Development of On-site and High-throughput Analytical Kits using L-Glutamate Oxidase Mutant
Keita Murai, Hiroki Yamaguchi, Satoru Furuuchi, Kazutoshi Takahashi, Uno Tagami, Moemi Tatsumi, Toshimi Mizukoshi, Hiroshi Miyano, Shuntaro Okauchi, and Masayuki Sugiki - Development of Portable Multi-fluorescence Detection System Using Indium Tin Oxide Heater for Loop-mediated Isothermal Amplification
Ryo Ishii, Sota Hirose, Shoji Yamamoto, Kazuhiro Morioka, Akihide Hemmi, and Hizuru Nakajima - Reproduction of Absorption Spectra of Bromothymol Blue–Methyl Red Mixed Indicator from RGB and L*a*b* Color Coordinates and Application to Fast Spectrum Acquisition
Yusuke Kimura, Arinori Inagawa, and Nobuo Uehara - Orthogonality of α-Sulfoquinovosidase in Human Cells and Development of Its Fluorescent Substrate
Ryosuke Yoshida, Ryosei Kaguma, Ryosuke Kaneko, Ichiro Matuso, Makoto Yoritate, Go Hirai, Takamasa Teramoto, Yoshimitsu Kakuta, Kosuke Minamihata, Noriho Kamiya, Teruki Nii, Akihiro Kishimura, Takeshi Mori, and Yoshiki Katayama
- A Prototype Portable Voltammetric Sensor for Determining Titratable Acidity of Sake and Moromi
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