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WO 2012/121618 Al 13 September 2012 (13.09.2012) P O P C T

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WO 2012/121618 Al 13 September 2012 (13.09.2012) P O P C T (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2012/121618 Al 13 September 2012 (13.09.2012) P O P C T (51) International Patent Classification: AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, G01N 27/333 (2006.01) CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, (21) International Application Number: HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, PCT/RU201 1/000145 KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, (22) International Filing Date: MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, March 201 1 (09.03.201 1) OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, (25) Filing Language: English UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (26) Publication Language: English (84) Designated States (unless otherwise indicated, for every (72) Inventors; and kind of regional protection available): ARIPO (BW, GH, (71) Applicants : LEGIN, Andrey Vladimirovich [RU/RU]; GM, KE, LR, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ul. Chudnovskogo 8/1, kv. 344, St.Petersburg, 1933 12 ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, MD, RU, TJ, (RU). RUDNITSKAYA, Alisa Mikhailovna [RU/RU]; ul. TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, Michurinskaya 19, kv. 5, St.Petersburg, 197046 (RU). EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, KIRSANOV, Dmitry Olegovich [RU/RU]; pr. Pyatiletok MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, 2, kv. 162, St.Petersburg, 1933 18 (RU). TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG). (74) Agent: NILOVA, Maria Innokentievna; PATENTICA LLC, Box- 1125, St.Petersburg, 190000 (RU). Published: — with international search report (Art. 21(3)) (81) Designated States (unless otherwise indicated, for every kind of national protection available): AE, AG, AL, AM, — with amended claims (Art. 19(1)) (54) Title: MULTISENSOR AND METHOD FOR EVALUATING TASTE CHARACTERISTICS OF ANALYTES (57) Abstract: The present invention relates to a multis- ensor for evaluating taste characteristics of an analyte and a method for carrying out the same which can be em ployed, for example, in pharmaceutical industry, food in dustry, waste environmental control and other fields where such evaluation may be necessary or desirable. In particular, the present invention relates to a multisensor equipped with several chemical sensors exhibiting cross- sensitivity to components of a sample under evaluation for quantitative and qualitative assessment of some basic taste properties such as bitterness, saltiness, sweetness, sourness or umami or any combination thereof as well as some specific tastes well known in organoleptic gustat ory analysis. o o MULTISENSOR AND METHOD FOR EVALUATING TASTE CHARACTERISTICS OF ANALYTES FIELD OF THE INVENTION The present invention relates to a multisensor for evaluating taste characteristics of an analyte and a method for carrying out the same which can be employed, for example, in pharmaceutical industry, food industry, waste environmental control and other fields where such evaluation may be necessary or desirable. In particular, the present invention relates to a multisensor equipped with several chemical sensors exhibiting cross- sensitivity to components of a sample under evaluation for quantitative and qualitative assessment of some basic taste properties such as bitterness, saltiness, sweetness, sourness or umami or any combination thereof as well as some specific tastes well known in organoleptic gustatory analysis. BACKGROUND OF THE INVENTION Assessment of the taste and flavor of oral drug preparations is of major interest to the pharmaceutical industry, for example for research-based companies. Typical tasks include evaluation of taste changes caused by aging or during development of masking of unpleasant (usually bitter) taste of active substances and selection of the least bitter- tasting molecules from a number of newly obtained chemical entities. Traditionally taste assessment of pharmaceutical preparations is carried by a taste panel comprised of a certain number of specially trained volunteers within well-controlled procedures. Despite representing one of the most reliable ways for taste evaluation this approach have a number of drawbacks as being slow, expensive, subjective and, in some cases, poorly reproducible. The tasting is also complicated by ethical restrictions due to the fact that the taste panel has to be exposed to active drugs while being healthy, even at levels considerably lower than the therapeutic dose as in the case of "rinse-and-spit" type studies Moreover, drugs can be taken by the panel provided that the toxicological profile has been established which undoubtedly limits early-stage development efforts. Although it is imperative that any pharmaceutical compound has the appropriate activity, selectivity and ADME (absorption, distribution, metabolism, elimination) characteristics it is also important that its formulations are acceptable to the patients in need and hence consumed by them. No matter how effective the active moiety in a pharmaceutical product is, this cannot be therapeutically beneficial unless it is actually taken (and often repeatedly) by the patient. This may even cause financial losses once two or more products with similar API efficiency and safety profiles but different palatability are on a market. Hence appearance, smell, taste and texture of pharmaceutical products are of great importance and should be given enough consideration prior to commercialization Yet the same is taste evaluation in field of veterinary. As alternative to a human taste panel certain types of taste evaluating multisensor array systems also known as electronic tongues for measuring taste characteristics, especially bitterness, of different pharmaceutical formulations have been recently developed worldwide. The main groups of electronic tongues comprise potentiometric sensors including lipid membrane taste sensors (LMTSs), ion-sensitive field effect transistors (ISFETs), voltammetric electronic tongues, electronic tongues equipped with optic-based sensors and combinations thereof in one sensor system (see Vikas Anand et al, Drug Discovery Today, Vol. 12, Numbers 5/6, March 2007 incorporated herein by reference). These types of sensor systems will be briefly described below. LMTS capitalize upon the properties of lipids which participate in the natural process of taste. The sensors are formed by dispersing the lipid compound responsible for transducing the signal on to a polymeric matrix that is normally non-conduciing, such as a polyvinyl chloride (PVC). Such sensors analyze in a non-specific manner detected signals and hence can extract the inherent taste characteristics of substances. In particular, two typical well-known examples of LMTSs are Taste Tasting Systems SA401 and SA402 which have been developed by Anritsu Corporation together with researchers at Kyushu University in Japan (see e.g. US 5302262, US 5482855, JP 5099896, JP 6174688). The detecting sensor part of the systems consists of seven (SA401 ; Anritsu Co., Ltd., Japan) or eight (SA402; Intelligent Sensor Technology, Inc., Japan http:// www.insent .co.jp) electrodes (channels) made of lipid-polymer membranes. Different types of lipid are used for preparing the membrane. Each lipid s mixed in a test tube containing polyvinyl chloride and a particular plasticizer, dissolved in tetrahydrophuran, and dried on a glass plate at 30 °C to form a transparent thin film, almost 200 m thick. Lipid or polymer membranes are fitted on a multichannel electrode that acts as the detecting electrode The detecting electrode of each channel is made up of silver wires plated with Ag/AgCI which is kept in holes filled with 3 M KCI solution. The electrode is connected to a scanner through high-input impedance amplifiers. The voltage difference between the multichannel detecting electrode and an Ag/AgCI reference electrode is measured with active and placebo formulations The potentiometric response data from all probes for active formulations and placebo formulations are compared using principal component analysis (PCA) mapping . Thus lipid membranes immobilized with a polymer act as transducers converting the taste sensation into an electronic potential pattern. Presently, two other similar Taste Tasting Systems SA402B and TS-5000Z based on the same lipid material are commercially available (Yoshikazu Kobayashi et al, Sensors 201 0 , 10 , 341 1-3443). More specifically the above-indentified sensor systems have been applied for evaluating taste attributes of food products, beverages and several pharmaceuticals including amino acids (see Yohko Miyanaga et al, "Prediction of the bitterness of single, binary- and multiple- component amino acid solutions using a taste sensor" International Journal of Pharmaceutics 248 (2002) 207-2 18 and Kikkawa et al. , Discrimination of taste of amino acids with a multichannel taste sensor, Jpn. J. App. Phys. 32, 5731-5739, 1993), various commercial drugs (see Takahiro Uchida et al, "A new method for evaluating bitterness of medicines by semi-continuous measurement of adsorbtion using a taste sensor " , Chem. Pharm. Bull 4 9 ( 10) 1336- 1339 (2001) or Atsu Tanigake et al, "The bitterness Intensity of Clarithromycin evaluated by a taste sensor", Chem. Pharm. Bull 5 1 ( 11) 124 1- 1245 (2003)) in individual
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