味觉受体及其传感器研究与应用

发布时间：2018-05-17 20:38

本文选题：G蛋白偶联受体 + 生物传感器　；参考：《食品科学》2017年05期

【摘要】：中国传统饮食和食品的烹制与加工讲究色、香、味俱全,其中"酸、甜、苦、辣、咸五味调和"又构成其核心标准。国际上也分为"五味",分别为"酸、甜、苦、咸、鲜",其中少了辣味,多了鲜味。也有人建议将脂肪的味道定义为"香"味,但是中国人的"香"实际上是"香气",属于嗅觉,而非味觉。大量研究证明,多数味觉受体作为营养传感系统,如苦、甜、鲜都属于G蛋白偶联受体超家族成员,而且其分布并不限于味蕾、肠道等,其他组织均有分布,是药物筛选的重要靶标。然而,到目前为止,市场上进行味觉测定仍然依赖于电子鼻和电子舌等仪器设备,味觉受体传感器及其有关技术则仍处于探索和研究阶段。其主要原因是:味觉受体和其他大多数受体一样,在与配体识别和启动信号传递时主要依赖于弱相互作用,如何将这些弱相互作用转变为传感器可以处理并放大的光、声、电、磁、热等信号,从而实现其定量测定是一个关键性难题。但是,由于味觉受体在医药筛选、食品添加剂、食品的功能性评价和代谢综合征预防等方面的巨大应用与开发前景,其检测方法一直是科学家关注的焦点之一。本文将针对味觉受体及其传感器检测技术的研究进展进行综合评述,讨论其未来发展和应用前景。
[Abstract]:Chinese traditional diet and food cooking and processing pay attention to color, fragrance, taste, among them, "sour, sweet, bitter, spicy, salty five flavor harmony" constitutes its core standard. Internationally also divided into "five flavors", respectively, "sour, sweet, bitter, salty, fresh," one of the less spicy, more delicious. It is also suggested that the taste of fat be defined as "fragrant", but the Chinese "aroma" is actually "aroma", which belongs to smell, not taste. A large number of studies have proved that most taste receptors are members of the G-protein-coupled receptor superfamily as nutrient sensing systems, such as bitter, sweet and fresh, and their distribution is not limited to taste buds, intestines, etc., and other tissues are distributed. It is an important target for drug screening. However, so far, the market for taste determination still depends on electronic nose and electronic tongue and other instruments, taste receptor sensors and related technologies are still in the exploration and research stage. The main reason for this is that taste receptors, like most other receptors, rely primarily on weak interactions for ligand recognition and signal transduction, how to turn these weak interactions into light, sound, and electricity that sensors can process and amplify. It is a key problem to realize the quantitative measurement of magnetic and thermal signals. However, because of the great application and development prospect of taste receptors in medicine screening, food additives, food functional evaluation and prevention of metabolic syndrome, the detection methods of taste receptors have been one of the focuses of scientists. In this paper, the research progress of taste receptor and its sensor detection technology is reviewed, and its future development and application prospect are discussed.
【作者单位】：天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室;
【基金】：国家自然科学基金面上项目(31371773)
【分类号】：R339.13;TP212

【相似文献】