Biomimetic Sensors for the Senses: Towards Better Understanding of Taste and Odor Sensation.
Biomimetic Sensors for the Senses: Towards Better Understanding of Taste and Odor Sensation.
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用于感官的仿生传感器：更好地理解味觉和气味感觉
DOI：
10.3390/s17122881
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发表时间：
2017-12-11
期刊：
影响因子：
--
通讯作者：
Wang P
中科院分区：
文献类型：
--
作者：
Wu C;Du YW;Huang L;Ben-Shoshan Galeczki Y;Dagan-Wiener A;Naim M;Niv MY;Wang P
味觉和嗅觉是非常重要的化学感官，它们提供了关于食物质量、潜在伴侣和潜在危险的不可或缺的信息。近几十年来，关于味觉和嗅觉的潜在分子和细胞机制的研究取得了很大进展。最近，生物传感器已被开发用于检测气味和味觉以及研究配体-受体的相互作用。本文综述了目前可用的生物传感方法，主要分为体外和体内两大类。前者的基础是利用味觉和嗅觉组织、细胞和受体等生物成分作为敏感元素。后者依赖于使用植入活体动物体内的微电极从动物信号通路记录的信号。重点介绍了这两种方法的优缺点，以及在传感原理和应用方面的差异。讨论了目前仿生味觉和气味传感器研究的主要挑战、未来趋势和前景。
Taste and smell are very important chemical senses that provide indispensable information on food quality, potential mates and potential danger. In recent decades, much progress has been achieved regarding the underlying molecular and cellular mechanisms of taste and odor senses. Recently, biosensors have been developed for detecting odorants and tastants as well as for studying ligand-receptor interactions. This review summarizes the currently available biosensing approaches, which can be classified into two main categories: in vitro and in vivo approaches. The former is based on utilizing biological components such as taste and olfactory tissues, cells and receptors, as sensitive elements. The latter is dependent on signals recorded from animals’ signaling pathways using implanted microelectrodes into living animals. Advantages and disadvantages of these two approaches, as well as differences in terms of sensing principles and applications are highlighted. The main current challenges, future trends and prospects of research in biomimetic taste and odor sensors are discussed.
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影响因子：
24.5
作者：
Depoortere, Inge
通讯作者：
Depoortere, Inge
味觉的细胞生物学。
影响因子：
7.8
作者：
Chaudhari, Nirupa;Roper, Stephen D.
通讯作者：
Roper, Stephen D.
影响因子：
14.9
作者：
Ahmed J;Preissner S;Dunkel M;Worth CL;Eckert A;Preissner R
通讯作者：
Preissner R
影响因子：
3.5
作者：
Di Pizio, Antonella;Niv, Masha Y.
通讯作者：
Niv, Masha Y.
影响因子：
1.2
作者：
Bhalla, US;Bower, JM
通讯作者：
Bower, JM