国外撷英

最近，日本开发成功一种能测定洒、饮料、果法等甜、酸、苦、咸、鲜味的味觉传感器。该传感器利用了一种脂质膜，这种脂质膜是在聚氯乙烯中注入可塑剂并混凝土入脂质形成的。脂质膜的厚度为200微米，作味觉的受体。测定时，将传感器浸入液状样品中，由产生的膜电位来定量味的成份。如酸味物质结合在脂质膜的亲水基上；盐味物质能改变脂质膜影响水溶液中的电位分布；苦味物质浸入脂质膜的疏水基部分；甜味及鲜味物质吸附在膜上，能使膜内电位变化，从而测出甜鲜味。     

P物质对大鼠星状神经节细胞的影响

应用细胞内生物电记录方法，观察神经肽Ｐ物质（ＳＰ）对大鼠星状神经节能细胞的影响，用灌流或用加压向细胞周围施加ＳＰ可使部分细胞发生膜除极反应，用低钙或用含河豚毒素克氏液灌流神经节，并不影响ＳＰ引起的除极反应的幅度和时程。ＳＰ引起除极反应的同时常伴有膜电阻增大，当膜电位增大时，除极化反应幅度变小，反转电位为－８０ｍＶ至－１００ｍＶ，研究表明，ＳＰ对部分星状神经节细胞具有直接兴奋作用，并且ＳＰ对细胞膜的     

一种高分子电阻型湿度传感器的制备及研究

以苯乙烯-马来酸酐共聚物钠盐(Na-SMA)为湿敏材料,采用浸涂的方法,在小型叉指金电极上成膜,制备了高分子电阻型湿度传感器.研究了浸涂液组成对传感器响应特性的影响.研究表明,随着浸涂液中Na-SMA浓度的提高,元件的电阻、湿滞降低;而随着浸涂液中聚乙烯醇(PVA)浓度的提高,元件的电阻降低,湿滞增加.     

sBLM味觉物质生物敏感器件的研究

本文研究以琼脂糖为基的固体支撑双层脂膜（ｓＢＬＭ）对味觉物质（乙酸、盐酸喹咛、蔗糖）的响应．这三种味觉物质显著地改变了膜电位，盐酸喹咛、蔗糖对膜电阻有一定影响，脂膜对乙酸和盐酸喹咛也有良好的线性响应．检测灵敏度分别为１２μｍｏｌ／Ｌ和１．３μｍｏｌ／Ｌ，其响应特性、检测灵敏度都达到或优于现有的其它检测方法．用Ｃ６０修饰卵磷脂双层脂膜，加大了膜强度，用它检测上述三种物质，得到了相同结果．     

铅污染对藻细胞膜电位和膜电阻的影响研究

运用细胞外表面技术和电化学方法,构建了一种藻细胞膜电位传感系统,并研究了Pb2+污染对淡水藻细胞膜电位和膜电阻的影响.结果表明,膜电位和膜电阻两指标互为补充,快速而灵敏反应Pb2+对藻细胞的毒性影响,响应时间均控制在30 min内,明显响应的最低浓度为0.10 mmol·L-1.本实验浓度范围内,低浓度Pb2+(0.10 mmol·L-1)导致藻细胞超极化、膜电阻增大;而高浓度Pb2+(0.20～1.00 mmol·L-1)则引起细胞去极化和膜电阻减小.此外,高浓度Pb2+对藻细胞膜电位、膜电阻的影响不可逆,而低浓度Pb2+对藻细胞的影响具有可逆性;而对比各高浓度组影响差异性,毒性剂量效应不显著,表明藻细胞对高浓度Pb2+具有一定抗性.     

厚膜压力传感器的研究

用厚膜工艺制造压力传感器．研究了厚膜电阻浆料的电阻率与压阻系数的关系．承压基片选用ＺｒＯ２－Ｙ２Ｏ３３ｍｏｌ％增韧Ａｌ２Ｏ３陶瓷，大大地提高了压力传感器的性能．对承压片的应力分布进行了分析，介绍了压力传感器的结构设计方法     

Depolarization Induced by Substance P on Rat Stellate Ganglion Neurons

应用细胞内生物电记录技术，观察神经肽Ｐ物质（ＳＰ）对大鼠星状神经节细胞的影响。ＳＰ在１μｍｏｌ～１０μｍｏｌ或更高的浓度范围内，供试３５个细胞，有２８个细胞发生膜除极反应。用低钙（０．２５ｍｍ）或用含河豚毒素（ＴＴＸ，１μｍｏｌ）克氏液灌流神经节，不影响ＳＰ引起的除极反应的幅度和时程。ＳＰ引起除极反应的同时常伴有膜电阻增大。当膜电位增大时，除极化反应幅度变小，反转电位为－８０ｍＶ至－１００ｍＶ。研究表明，ＳＰ对部分星状神经节细胞具有兴奋作用，使通过这些细胞的信息传递增强；ＳＰ对细胞膜的除极作用是由于其引起细胞膜钾导降低所致。     

HCG的生物电化学免疫分析

共价耦联HCG抗体的醋酸纤维素膜,当表面发生抗体与抗原复合的免疲化学反应后、膜的电荷密度向负值减小的方向移动,膜电位随抗原浓度的增大,向正方向移动。根据膜电位与抗原浓度之间的关系,可构成测定HCG的膜电位免疫传感器。利用夹心原理,在膜表面形成抗体-抗原-酶标抗体的夹心结构所组成的酶免疫传感器,具有很高的检测灵敏度,且与放射免疫测定显著相关。     

膜电位法测定水面痕量成膜物质

成膜物质在水面展开为单分子膜，利用表面膜电位测量仅可以测出空气／水界面的膜电位值，我们发现单位面积上成膜物质的量与膜电位呈很好的线性关系，分析灵敏度达到ｎｇ／ｃｍ＾２级，可于于环保监测。     

P物质对大鼠星状神经节细胞的除极化

应用细胞内生物电记录技术,观察神经肽P物质(SP)对大鼠星状神经节细胞的影响.SP在1 μmol～10 μmol或更高的浓度范围内,供试35个细胞, 有28个细胞发生膜除极反应.用低钙(0.25 mm)或用含河豚毒素(TTX,1 μmol)克氏液灌流神经节,不影响SP引起的除极反应的幅度和时程.SP引起除极反应的同时常伴有膜电阻增大.当膜电位增大时,除极化反应幅度变小,反转电位为-80 mV至-100 mV.研究表明,SP对部分星状神经节细胞具有兴奋作用,使通过这些细胞的信息传递增强;SP对细胞膜的除极作用是由于其引起细胞膜钾导降低所致.     

味觉传感器的研究──计算机对一个新的液膜体系中酸、甜、苦、咸物质的定性识别

本文用十六烷基三甲基溴化铵十乙醇／含苦味酸的二氯甲烷／蔗糖水溶液为研究体系，在油水界面建立可兴奋性人工膜，观察到甜、酸、苦、咸物质均能对该体系振荡波形有影响。采用模糊数学的方法，用计算机对有味物质实现定性识别，取得了满意的结果。并解释了该味觉电化学传感器产生电位振荡响应的机理和利用模糊数学进行模式识别的规则。     

A family of candidate taste receptors in human and mouse

The gustatory system of mammals can sense four basic taste qualities, bitter, sweet, salty and sour, as well as umami, the taste of glutamate. Previous studies suggested that the detection of bitter and sweet tastants by taste receptor cells in the mouth is likely to involve G-protein-coupled receptors. Although two putative G-protein-coupled bitter/sweet taste receptors have been identified, the chemical diversity of bitter and sweet compounds leads one to expect that there is a larger number of different receptors. Here we report the identification of a family of candidate taste receptors (the TRBs) that are members of the G-protein-coupled receptor superfamily and that are specifically expressed by taste receptor cells. A cluster of genes encoding human TRBs is located adjacent to a Prp gene locus, which in mouse is tightly linked to the SOA genetic locus that is involved in detecting the bitter compound sucrose octaacetate. Another TRB gene is found on a human contig assigned to chromosome 5p15, the location of a genetic locus (PROP) that controls the detection of the bitter compound 6-n-propyl-2-thiouracil in humans.     

The receptors and cells for mammalian taste

The emerging picture of taste coding at the periphery is one of elegant simplicity. Contrary to what was generally believed, it is now clear that distinct cell types expressing unique receptors are tuned to detect each of the five basic tastes: sweet, sour, bitter, salty and umami. Importantly, receptor cells for each taste quality function as dedicated sensors wired to elicit stereotypic responses.     

Receptors and transduction in taste

Taste is the sensory system devoted primarily to a quality check of food to be ingested. Although aided by smell and visual inspection, the final recognition and selection relies on chemoreceptive events in the mouth. Emotional states of acute pleasure or displeasure guide the selection and contribute much to our quality of life. Membrane proteins that serve as receptors for the transduction of taste have for a long time remained elusive. But screening the mass of genome sequence data that have recently become available has provided a new means to identify key receptors for bitter and sweet taste. Molecular biology has also identified receptors for salty, sour and umami taste.     

The development of taste transduction and taste chip technology

Taste is one of important sensations. The primary taste sensations commonly are categorized as sweet, acid, bitter, salty and umami, of which various tastes are composed. The sensation of taste is initiated by the interaction of tas- tants with receptors and ion channels in the apical micro- villi of taste receptor cells (TRCs) when some sapid molecules (tastants) dissolve in saliva. Subsequently, through a cellular signaling pathway (TRC depolarization and Ca2+ release) gustatory signals a…     

The cells and logic for mammalian sour taste detection

Mammals taste many compounds yet use a sensory palette consisting of only five basic taste modalities: sweet, bitter, sour, salty and umami (the taste of monosodium glutamate). Although this repertoire may seem modest, it provides animals with critical information about the nature and quality of food. Sour taste detection functions as an important sensory input to warn against the ingestion of acidic (for example, spoiled or unripe) food sources. We have used a combination of bioinformatics, genetic and functional studies to identify PKD2L1, a polycystic-kidney-disease-like ion channel, as a candidate mammalian sour taste sensor. In the tongue, PKD2L1 is expressed in a subset of taste receptor cells distinct from those responsible for sweet, bitter and umami taste. To examine the role of PKD2L1-expressing taste cells in vivo, we engineered mice with targeted genetic ablations of selected populations of taste receptor cells. Animals lacking PKD2L1-expressing cells are completely devoid of taste responses to sour stimuli. Notably, responses to all other tastants remained unaffected, proving that the segregation of taste qualities even extends to ionic stimuli. Our results now establish independent cellular substrates for four of the five basic taste modalities, and support a comprehensive labelled-line mode of taste coding at the periphery. Notably, PKD2L1 is also expressed in specific neurons surrounding the central canal of the spinal cord. Here we demonstrate that these PKD2L1-expressing neurons send projections to the central canal, and selectively trigger action potentials in response to decreases in extracellular pH. We propose that these cells correspond to the long-sought components of the cerebrospinal fluid chemosensory system. Taken together, our results suggest a common basis for acid sensing in disparate physiological settings.     

The detection of carbonation by the Drosophila gustatory system

There are five known taste modalities in humans: sweet, bitter, sour, salty and umami (the taste of monosodium glutamate). Although the fruitfly Drosophila melanogaster tastes sugars, salts and noxious chemicals, the nature and number of taste modalities in this organism is not clear. Previous studies have identified one taste cell population marked by the gustatory receptor gene Gr5a that detects sugars, and a second population marked by Gr66a that detects bitter compounds. Here we identify a novel taste modality in this insect: the taste of carbonated water. We use a combination of anatomical, calcium imaging and behavioural approaches to identify a population of taste neurons that detects CO2 and mediates taste acceptance behaviour. The taste of carbonation may allow Drosophila to detect and obtain nutrients from growing microorganisms. Whereas CO2 detection by the olfactory system mediates avoidance, CO2 detection by the gustatory system mediates acceptance behaviour, demonstrating that the context of CO2 determines appropriate behaviour. This work opens up the possibility that the taste of carbonation may also exist in other organisms.     

变味蛋白神秘果素研究进展

神秘果素(miraculin)是从一种原产于西非的植物神秘果(Synsepalum dulcificum)中分离的、具有味觉改变功能的特异糖蛋白.它能改变人的味觉,使酸味转变为甜味.神秘果素是由191个氨基酸组成的单-肽链,其单体无活性,二聚体和四聚体在酸性环境下发挥功能.位于三级结构突出位点的两个组氨酸残基是其功能的重要活性位点.神秘果素除了味觉改变功能外.还可改善糖尿病动物对胰岛素的敏感性.神秘果素的提取分离主要有透析法、离心分离法、溶剂沉淀法和色谱法.目前已有研究者利用微生物和植物生产神秘果素.本文就神秘果素的结构性质、功能及其作用机理,提取分离,转基因研究等方面的进展进行综述.     

Hyperpolarization-activated channels HCN1 and HCN4 mediate responses to sour stimuli.

Sour taste is initiated by protons acting at receptor proteins or channels. In vertebrates, transduction of this taste quality involves several parallel pathways. Here we examine the effects of sour stimuli on taste cells in slices of vallate papilla from rat. From a subset of cells, we identified a hyperpolarization-activated current that was enhanced by sour stimulation at the taste pore. This current resembled Ih found in neurons and cardio-myocytes, a current carried by members of the family of hyperpolarization-activated and cyclic-nucleotide-gated (HCN) channels. We show by in situ hybridization and immunohistochemistry that HCN1 and HCN4 are expressed in a subset of taste cells. By contrast, gustducin, the G-protein involved in bitter and sweet taste, is not expressed in these cells. Lowering extracellular pH causes a dose-dependent flattening of the activation curve of HCN channels and a shift in the voltage of half-maximal activation to more positive voltages. Our results indicate that HCN channels are gated by extracellular protons and may act as receptors for sour taste.     

山西老陈醋风味物质组成特征及风味轮分析〖

对6个品牌的山西老陈醋样品挥发性成分、有机酸和氨基酸等主要风味物质进行了分析。应用顶空固相微萃取-气相色谱-质谱联用法共鉴定出95种挥发性成分,结合相对气味活度值(ROAV)分析,发现乙酸、苯甲醛、糠醛、2,3-丁二酮和四甲基吡嗪为5种主要的特征风味物质,其ROAV值占总体的96.74%。依据味觉强度值(TAV)评价山西老陈醋整体滋味,结果表明:乙酸和乳酸为山西老陈醋的主体酸,其TAV分别占总酸的34.03%和63.80%;谷氨酸、丙氨酸、缬氨酸、组氨酸对整体滋味贡献较大,其TAV分别占总氨基酸的16.88%、21.34%、13.42%和18.37%。风味轮分析发现,酸香和烘烤香是山西老陈醋最主要的2个香味特征,其次为坚果香、奶香和甜香;酸味为主体滋味,苦味、甜味与酸味共同协和互补,并伴有少许鲜味。研究成果可以为山西老陈醋生产企业产品质量控制及工艺优化提供依据。