Development of a microfluidic device for the time-dependency of taste interaction detection using lipid polymer membranes

2022 Fiscal Year Final Research Report

• Project/Area Number: 20K04502
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 21030:Measurement engineering-related
• Research Institution: Shinshu University (2021-2022); Kyushu University (2020)
• Principal Investigator: Tahara Yusuke 信州大学, 学術研究院繊維学系, 助教 (80585927)
• Project Period (FY): 2020-04-01 – 2023-03-31
• Keywords: 味覚センサ / 脂質高分子膜 / 味の経時変化 / 吸着 / マイクロ流路

Outline of Final Research Achievements

This study aimed to develop a novel taste sensor that can detect changes in human taste over time using a lipid polymer membrane and taste substance adsorption/desorption time profiles. A microfluidic device was fabricated by chemically bonding a polycarbonate film with a polydimethylsiloxane (PDMS) channel and a lipid polymer membrane, and a measurement system was developed in which the fluid was pumped by a micropump. The performance of the system was evaluated and the membrane potential was successfully measured for a taste sample solution, reflecting the interaction with the lipid polymer membrane over time. Therefore, it was shown that this sensor could be used to extract new taste information as a change in taste over time and to show the taste perceived by humans.

Free Research Field

センサ工学

Academic Significance and Societal Importance of the Research Achievements

本成果は，ヒトが感じる味の経時変化を客観的に数値化するためのセンサの実現を示すものであり，味を計測するためのセンサとしての学術的な価値は高い．また，食品や医薬品，農産物といった分野において，産業への応用が期待される．