Molecular Structure Underlying the Allosteric Mechanism of Caffeine Detection in Taste Sensor

The use of taste sensors with lipid/polymer membranes is one the methods to evaluate taste. As previously reported, can detect non-charged substances such as caffeine by modifying hydroxybenzoic acids (HBAs). mechanism detection was identified be an allosteric one. Generally, mechanism, defined “regulation at distant sites”, used describe regulation process for proteins. In this study, improve sensitivity and its analogs using we various modifiers membranes, detected modified membranes. theophylline theobromine also analyzed. results clarified that molecular structure underlying capable effective involves both carboxyl hydroxyl groups, where group form intermolecular H bonds caffeine. Furthermore, a modifier, which has showed high analogs. may help other pharmaceutical substances, dexamethasone prednisolone, in future.