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Sensing senses: optical biosensors to study gustation

The five basic taste modalities, sweet, bitter, umami, salty and sour induce changes of Ca2+ levels, pH and/or membrane potential in taste cells of the tongue and/or in neurons that convey and decode gustatory signals to the brain. Optical biosensors, which can be either synthetic dyes or geneticall...

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Main Authors: Molitor, Elena von (Author) , Riedel, Katja (Author) , Hafner, Mathias (Author) , Rudolf, Rüdiger (Author) , Cesetti, Tiziana (Author)
Format: Article (Journal)
Language:English
Published: 25 March 2020
In: Sensors
Year: 2020, Volume: 20, Issue: 7, Pages: 1-42
ISSN:1424-8220
DOI:10.3390/s20071811
Online Access:Verlag, lizenzpflichtig, Volltext: https://doi.org/10.3390/s20071811
Verlag, lizenzpflichtig, Volltext: https://www.mdpi.com/1424-8220/20/7/1811
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Author Notes:Elena von Molitor, Katja Riedel, Mathias Hafner, Rüdiger Rudolf and Tiziana Cesetti

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