Influenza Screening: Could a Taste-Based Sensor Play a Role?
November 25, 2025
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2 min
Researchers have developed a novel taste-based influenza screening method utilizing viral neuraminidase activity to activate a chemical sensor. This approach focuses on N-acetylneuraminic acid derivatives connected to thymol, ensuring selectivity for viral neuraminidase. Two sensor variants were created, with the methylated α-linked sensor successfully responding only to viral neuraminidase while maintaining structural stability and cytotoxicity safety. These advancements could enable low-cost, rapid influenza testing, pending further evaluation against patient outcomes.
1. Developed taste-based influenza sensor targeting neuraminidase. 2. Utilizes N-acetylneuraminic acid derivatives linked to thymol. 3. Methylated α-linked sensor selectively reacts to viral neuraminidase. 4. Unmethylated sensor responds to both bacteria and viruses. 5. Cytotoxicity testing shows no reduction in cell viability. 6. Sensor stability confirmed over four weeks. 7. Sufficient viral neuraminidase levels in saliva for activation. 8. Aims for low-cost, rapid testing in point-of-care settings.
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