Taste substance response evaluation method based on in-vitro monolayer cultured taste cells

A taste cell and taste technology, applied in biochemical equipment and methods, animal cells, culture process, etc., can solve the problems of high labor cost, poor result stability, and inability to truly reflect the taste response characteristics, and achieve the effect of high sensitivity
CN112111454AInactive Publication Date: 2020-12-22ZHEJIANG GONGSHANG UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
ZHEJIANG GONGSHANG UNIVERSITY
Publication Date
2020-12-22
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a taste substance response evaluation method based on in-vitro monolayer cultured taste cells. The method comprises the following steps of (1) taste bud cell in-vitro monolayerculture; and (2) carrying out response evaluating of different taste substances based on single-layer cultured taste cells. Compared with the prior art, on the basis of the in-vitro taste stem cells,the evaluation method for taste cell in-vitro monolayer culture and taste substance response on the cellular level is established.
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Description

technical field

[0001] The invention relates to a taste substance response evaluation method based on in vitro monolayer culture taste cells. Background technique

[0002] As one of the five basic senses of the human body, taste can help people identify beneficial substances and avoid harmful substances. Taste is an important part of the sensory attributes of food and is crucial for the development of food. The generation of taste begins with the combination of taste substances and taste receptors or particle channel proteins on taste bud cells, according to the basic tastes recognized by taste bud cells (sweet, fresh, sour, bitter, salty, and fat taste that may become the sixth basic taste) Taste bud cells can be divided into type II cells for sweet, umami, and bitter tastes, type III cells for sour and salty tastes, and type I cells for salty tastes. In the past, the evaluation methods for the characteristics of taste substance properties mainly included human-based sens...

Claims

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