Influenza Screening: Could a Taste-Based Sensor Play a Role?
January 13, 2026
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2 min
Researchers have developed a novel taste-based screening method for influenza, utilizing viral neuraminidase activity. This method employs N-acetylneuraminic acid derivatives connected to thymol, designed to selectively activate in the presence of viral neuraminidase while ignoring bacterial types. The screening approach demonstrated effective responsiveness in buffer systems and saliva from influenza-positive patients, indicating feasibility for rapid, low-cost point-of-care detection. Further evaluation against patient-reported outcomes is recommended before widespread implementation.
1. Taste-based approach utilizing viral neuraminidase for influenza screening. 2. N-acetylneuraminic acid derivatives linked to thymol used in sensor. 3. Modified sensors show selectivity for viral neuraminidase. 4. Neuraminidase activity measured in saliva from hospitalized patients. 5. Sensor remained stable for four weeks under storage conditions. 6. Tests showed no cytotoxicity in human and mouse cell lines. 7. Low-cost, rapid testing at the point of care proposed.
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