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Development of Taste Recognition System Utilizing Chaotic Dynamics

利用混沌动力学开发味道识别系统

基本信息

批准号：
07555416
负责人：
TOKO Kiyoshi
金额：
$ 3.14万
依托单位：
KYUSHU UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (A)
财政年份：
1995
资助国家：
日本
起止时间：
1995 至 1996
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-07555416/
关键词：
LB MEMBRANE LIPID MEMBRANE MEMBRANE POTENTIAL COUPLED OSCILLATORS CHAOS SPR MEMBRANE IMPEDANCE

项目摘要

Chemical senses in higher animals have a conspicuous character, in which a considerably large number of kinds of chemical substances are received simultaneously and classified quickly into several simplified senses, such as sourness, bitterness, saltiness, sweetness and umami. In this study, we tried to construct an artificial taste recognition system by using lipid membranes as transducers and using a coupled-oscillator system, which can exhibit chaotic oscillatory dynamics, as a taste-information processor.Highly-ordered lipid membranes were fabricated using the Langmuir-Blodgett technique. Responses of the lipid membranes to various kinds of taste substances were investigated by measuring changes of membrane potentials and membrane impedances. The surface plasmon resonance method was also applied to detect structural changes of the lipid membranes induced by adsorptive taste substances. Their experiments revealed various processes inside and on the surface of the lipid membranes.Dynamical behaviors in a coupled-oscillator system, which is a kind of simple neural network model, was studied both numerically and analytically. Statistical mechanical analysis clarified macroscopic behaviors of retrieving processes even in a strongly nonlinear regime. It was also shown that the system can exhibit wide variety of oscillatory phenomena, which were induced by adequate input signals which might be corresponding to taste stimuli.

高等动物的化学感觉有一个显着的特点，即同时接受相当多种类的化学物质，并迅速分类为酸、苦、咸、甜、鲜等几种简化的感觉。在这项研究中，我们试图通过使用脂质膜作为传感器并使用耦合振荡器系统来构建人工味觉识别系统，该系统可以表现出混沌振荡动力学，作为味觉信息处理器。使用Langmuir-Blodgett技术制造了高度有序的脂质膜。通过测量膜电位和膜阻抗的变化来研究脂质膜对各种味觉物质的响应。表面等离振子共振方法也可用于检测吸附味觉物质引起的脂质膜的结构变化。他们的实验揭示了脂质膜内部和表面的各种过程。耦合振荡器系统（一种简单的神经网络模型）的动态行为进行了数值和分析研究。统计力学分析阐明了即使在强非线性状态下检索过程的宏观行为。研究还表明，该系统可以表现出各种各样的振荡现象，这些振荡现象是由可能与味觉刺激相对应的足够的输入信号引起的。