Abstract
The sensation of taste is mediated by activation or deactivation of transmembrane pores1,2. Artificial stimulus-responsive pores are enormously appealing as sensor components because changes in their activity are readily detectable in many different ways3,4,5,6,7,8,9. However, the detection of multiple components in complex matrices (such as foods) with one pore sensor has so far remained elusive because the specificity necessary for sensing a target compound in complex mixtures is incompatible with the broad applicability needed for the detection of multiple components7. Here, we present synthetic pores that, like our tongues, can sense flavours in food and in addition make them visibly detectable. Differential sensing and pattern recognition are solutions based on empirical and biomimetic approaches. They have been explored with synthetic receptor arrays10,11,12,13,14,15 and electronic tongues16. In contrast, our approach is non-empirical as it exploits reactive amplifiers that covalently capture elusive analytes after enzymatic signal generation17,18,19,20,21,22 and drag them into synthetic pores for blockage. Reactive amplification proved to be highly sensitive and adaptable to various analytes and pores. Moreover, it can be combined with reactive filtration for minimizing interference. The system was tested on real food samples for detection of sucrose, lactose, lactate, acetate, citrate and glutamate to demonstrate the feasibility of these synthetic pores as universal sensors.
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Acknowledgements
We thank D.-H. Tran for contributions to pore synthesis, D. Jeannerat, A. Pinto and S. Grass for nuclear magnetic resonance spectroscopy measurements, P. Perrottet and the group of F. Gülaçar for mass spectrometry measurements, N. Sakai for advice, CSCS in Manno for CPU time on their CRAY-XT3 computer, two referees for very helpful comments and the Swiss NSF (S.M.) and JSPS (T.M., T.T.) for financial support.
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Litvinchuk, S., Tanaka, H., Miyatake, T. et al. Synthetic pores with reactive signal amplifiers as artificial tongues. Nature Mater 6, 576–580 (2007). https://doi.org/10.1038/nmat1933
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DOI: https://doi.org/10.1038/nmat1933
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