| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Szuplewska, Aleksandra
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (3/3 displayed)
- 2021Synthesis, characterization and biophysical evaluation of the 2D Ti2CTx MXene using 3D spheroid-type culturescitations
- 20192D Ti2C (MXene) as a novel highly efficient and selective agent for photothermal therapycitations
- 2019Ion Chromatographic Fingerprinting of STC-1 Cellular Response for Taste Sensingcitations
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article
Ion Chromatographic Fingerprinting of STC-1 Cellular Response for Taste Sensing
Abstract
Taste sensing is of great importance in both the pharmaceutical and foodstuff industries,and is currently mainly based on human sensory evaluation. Many approaches based on chemicalsensors have been proposed,leading to the development of various electronic tongue systems.However, this approach is limited by the applied recognition methods, which do not consider naturalreceptors. Biorecognition elements such as taste receptor proteins or whole cells can be involved in thedevelopment of taste sensing biosensors usually equipped with various electrochemical transducers.Here, we propose a new approach:intestinal secretin tumor cell line (STC-1) chemosensory cellswere applied for taste recognition, and their taste-specific cellular response was decoded from ionchromatographic fingerprints with the use of multivariate data processing by partial least squaresdiscriminant analysis (PLS-DA). This approach could be useful for the development of variousnon-invasive taste sensing assays, as well as for studying taste transduction mechanisms in vitro.