Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이승환 | - |
dc.date.accessioned | 2021-08-10T05:50:32Z | - |
dc.date.available | 2021-08-10T05:50:32Z | - |
dc.date.issued | 2020-06 | - |
dc.identifier.citation | SCIENTIFIC REPORTS, v. 10, no. 1, Article no. 9064, 9pp | en_US |
dc.identifier.issn | 2045-2322 | - |
dc.identifier.uri | http://eds.b.ebscohost.com/eds/detail/detail?vid=0&sid=79389cad-6bd8-48a5-8b0a-6a43eaa1cde4%40sessionmgr102&bdata=Jmxhbmc9a28mc2l0ZT1lZHMtbGl2ZQ%3d%3d#AN=edselc.2-52.0-85085970330&db=edselc | - |
dc.identifier.uri | https://repository.hanyang.ac.kr/handle/20.500.11754/163433 | - |
dc.description.abstract | A bioelectronic nose device based on micelle-stabilized olfactory receptors is developed for the selective discrimination of a butter flavor substance in commercial fermented alcoholic beverages. In this work, we have successfully overexpressed ODR-10, a type of olfactory receptor, from Caenorhabditis elegans using a bacterial expression system at a low cost and high productivity. The highly-purified ODR-10 was stabilized in micelle structures, and it was immobilized on a carbon nanotube field-effect transistor to build a bioelectronic nose for the detection of diacetyl, a butter flavor substance, via the specific interaction between diacetyl and ODR-10. The bioelectronic nose device can sensitively detect diacetyl down to 10 fM, and selectively discriminate it from other substances. In addition, this sensor could directly evaluate diacetyl levels in a variety of real fermented alcoholic beverages such as beer, wine, and makgeolli (fermented Korean wine), while the sensor did not respond to soju (Korean style liquor without diacetyl). In this respect, our sensor should be a powerful tool for versatile food industrial applications such as the quality control of alcoholic beverages and foods. | en_US |
dc.description.sponsorship | This work was supported by the National Research Foundation of Korea (NRF) funded by the Ministry of Science and ICT (MSIT) of Korea (Nos. 2013M3A6B2078961, 2018R1A2B3004498, 2018R1C1B5085757), the Ministry of Education (No. 2018R1A6A1A03024231) and the European Research Council (ERC) under the European Union’s Horizon 2020 research and innovation programme (grant agreement No. 682286). S.H. also acknowledges the support from the Samsung Electronics and the National Research Foundation of Korea (No.2020R1A2B5B02002152). | en_US |
dc.language.iso | en_US | en_US |
dc.publisher | NATURE PUBLISHING GROUP | en_US |
dc.title | Micelle-stabilized Olfactory Receptors for a Bioelectronic Nose Detecting Butter Flavors in Real Fermented Alcoholic Beverages | en_US |
dc.type | Article | en_US |
dc.relation.no | 1 | - |
dc.relation.volume | 10 | - |
dc.identifier.doi | 10.1038/s41598-020-65900-6 | - |
dc.relation.page | 9064-9064 | - |
dc.relation.journal | SCIENTIFIC REPORTS | - |
dc.contributor.googleauthor | Shin, N. | - |
dc.contributor.googleauthor | Pham Ba, V.A. | - |
dc.contributor.googleauthor | Hong, S. | - |
dc.contributor.googleauthor | Lee, S.H. | - |
dc.contributor.googleauthor | Park, T.H. | - |
dc.relation.code | 2020051242 | - |
dc.sector.campus | E | - |
dc.sector.daehak | COLLEGE OF ENGINEERING SCIENCES[E] | - |
dc.sector.department | DEPARTMENT OF BIONANO ENGINEERING | - |
dc.identifier.pid | vincero78 | - |
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