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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

Inactive Publication Date: 2020-12-22
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past, the evaluation methods for the characteristics of the properties of taste substances mainly included human-based sensory evaluation methods, and evaluation methods based on the taste bionic instrument electronic tongue and tumor cell lines expressing taste receptors, and human-based sensory evaluation methods. Due to the individual differences of people and the influence of environment and mood factors on the evaluation results of people, the results are less stable and the labor cost is higher
Although the electronic tongue or tumor cell lines expressing taste receptors can avoid the individual differences of human beings, both of them have the defect of not being able to truly reflect the taste response characteristics at the cellular level.

Method used

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

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Embodiment 1

[0025] Step 1. After cervical dislocation of 10-week-old Lgr5-GFP mice, ophthalmic scissors were used to separate the mouse tongue from the oral cavity; put it into a petri dish 1 containing phosphate buffered saline, clean the residual blood and hair on the tongue surface, and transfer to In the petri dish 2 containing phosphate buffer, use a syringe to inject the mixed enzyme solution into the tongue between the tongue epithelium and the muscle layer to make the whole tongue swell; put the tongue injected with the enzyme solution into the petri dish containing phosphate buffer 3, incubate at 37°C for 10 minutes; after the incubation, use ophthalmic curved scissors to separate the epithelial layer and a small amount of muscle layer in the area where the papillae and leaf-shaped papillae are located at the back and rear of the tongue, and put them in a small amount of 0.25% Trypsin digestion solution culture dish 4; ophthalmic department shears and separates the tissue until th...

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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.

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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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N5/0793G01N21/64
CPCC12N5/062G01N21/6486C12N2501/11C12N2500/30C12N2501/998C12N2501/999
Inventor 秦玉梅王腾浩毛岳忠田师一
Owner ZHEJIANG GONGSHANG UNIVERSITY
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