A basic study of pretreatment method using antibody modified with glucose oxidase for pungent‐taste measurement of taste sensor

Abstract

A polyclonal antibody against the analog of piperine, which is a typical pungent taste substance, was produced, and its binding ability to piperine was evaluated using a surface plasmon resonance sensor. The antibody was labeled with glucose oxidase (GOx), and the hydrogen ions produced by the enzymatic reaction were measured at a lipid polymer membrane electrode for sourness in a taste sensor. The results showed that piperine could be detected by that polyclonal antibody; the response of the sourness sensor increased in dependence on the GOx‐labeled antibody concentration when the GOx of GOx‐labeled antibody was reacted with glucose. Thus, it was shown that uncharged pungent compounds can be converted into hydrogen ions. Pungent taste can be measured by the taste sensor using GOx‐labeled antibodies, and GOx‐labeled antibodies can be used as a pretreatment.