bio-mimicry human tongue

Biomimicry Human TongueUdit KumarMetallurgy 3rd year (12118084)IIT Roorkee

Human Tongue

• A taste receptor is a type of receptor which facilitates the sensation of taste. When food or other substances enter the mouth, molecules interact with saliva and are bound to taste receptors in the oral cavity and other locations. Molecules which give a sensation of taste are considered "sapid".

Human Tongue

• Taste helps to identify toxins and maintain nutrition. Five basic tastes are recognized today: salty, sweet, bitter, sour, and umami. Salty and sour taste sensations are both detected through ion channels. Sweet, bitter, and umami tastes, however, are detected by way of G protein-coupled taste receptors

Biomimicry

Biomimicry

A human tastereceptor protein, hTAS2R38-functionalized carboxylated poly-pyrrole nanotube (CPNT)-field effect transistor (FET) as a nanobioelectronic tongue (nbe-tongue) that displayed human-like performance with high sensitivity and selectivity. The protein was expressed in E. coli. Among the various tastants examined, PAV-CPNT-FET exclusively responded to target bitterness compounds, phenylthiocarbamide (PTC) and propylthiouracil (PROP), with high sensitivity at concentrations as low as 1 fM. However, no significant changes were observed in the AVI-CPNT-FET in response to the target bitter tastants. This nbe-tongue exhibited different bitter-taste perception of compounds containing thiourea (N−CuS) moieties such as PTC, PROP, and antithyroid toxin in vegetables, which corresponded to the haplotype of hTAS2R38 immobilized on CPNTs. This correlation with the type of receptor is very similar to the human taste system. Thus, the artificial taste sensor developed in this study allowed for the efficient detection of target tastants in mixture and real food sample with a human-like performance and high sensitivity

Applications

• analyze flavor ageing in beverages (for instance fruit juice, alcoholic or non alcoholic drinks, flavored milks…)

• quantify bitterness or “spicy level” of drinks or dissolved compounds (e.g. bitterness measurement and prediction of teas)

• quantify taste masking efficiency of formulations (tablets, syrups, powders, capsules, lozenges…)

• analyze medicines stability in terms of taste• benchmark target products• monitor environmental parameters• monitor biological and biochemical processes

Wish full thinking

Test receptors are responsible for, our sensation of good or bad taste. If this

biomimicry would be successful then it may happen, when we go to a restaurant

they will scan our tongue and serve us the food according to our taste choice