A novel strategy based on mouse organoid biosensor for detecting umami substances and their synergistic effect

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-13 DOI:10.1016/j.foodchem.2025.145149

Minbo Li , Min Fan , Baifeng Fu , Zhihui Chang , Junjie Yi , Yingqi Xie , Wenwen Ren , Yu Tian , Qiyue Zhao , Shuzhen Cheng , Xianbing Xu , Ming Du

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引用次数: 0

Abstract

Conventional analysis systems face challenges in quantifying the umami perception and synergy within complex food matrices, especially mimicking human taste discrimination. We thereby developed an umami biosensor based on taste bud organoids and flow cytometry (TOS-FC), which exhibits a broad dynamic range (10⁻⁷ to 2 × 10⁻¹ M for monosodium glutamate (MSG)), strong linear correlation (R² > 98 %), and stable operability beyond sensor lifespan. The TOS-FC platform successfully quantified three representative umami stimuli-MSG, inosine 5′-monophosphate (IMP), and glutamic acid–proline dipeptide (EP, a representative umami peptide). It also demonstrated superior detection of synergistic effects, such as MSG + IMP and EP + IMP combinations, compared to the electronic tongue. Partial least squares discriminant analysis revealed a strong correlation between TOS-FC measurements and sensory evaluation, demonstrating high predictive validity. This biomimetic sensing strategy establishes a new paradigm for physiologically relevant taste analyses in complex food systems, with potential applications in food quality research.

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基于小鼠类器官生物传感器的鲜味物质检测策略及其协同效应

传统的分析系统在量化鲜味感知和复杂食物基质中的协同作用方面面临挑战，特别是模仿人类的味觉辨别。因此，我们开发了一种基于味蕾类器官和流式细胞术（TOS-FC）的鲜味生物传感器，该传感器具有宽动态范围（味精（MSG）为10−7至2 × 10−1 M），强线性相关性（R2 >； 98 %），并且在传感器寿命之外具有稳定的可操作性。TOS-FC平台成功地定量了三种具有代表性的鲜味刺激物——味精、5′-单磷酸肌苷（IMP）和鲜味代表肽——谷氨酸-脯氨酸二肽（EP）。与电子舌相比，它还显示出更好的协同效应检测，如味精 + IMP和EP + IMP组合。偏最小二乘判别分析显示，TOS-FC测量值与感官评价之间存在较强的相关性，具有较高的预测效度。这种仿生传感策略为复杂食品系统中与生理相关的味道分析建立了新的范式，在食品质量研究中具有潜在的应用前景。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.