Dubai, United Arab Emirates – One of the many problems with influenza is the possibility of spreading the virus before a person realizes they have it.
But what’s new is that a new experimental sensor may one day prevent this. It does so by making the patient feel the taste of thyme in their mouth.
A research paper recently published on this research in the journal ACS Central Science stated that test kits similar to those used for COVID-19 are already available.
Which allows people to test themselves for influenza at home.
But these groups are only effective after patients develop symptoms.
When patients are in the pre-symptomatic stage, these groups are ineffective.
There are also other groups that detect the influenza virus before symptoms appear. However, they are often expensive and slow to perform.
Professor Lorenz Menel and his colleagues from the German University of Würzburg are developing a new molecular sensing device.
It is actually an edible ingredient that can be added to chewing gum or lozenges.
The main active ingredient in the sensor is a glycoprotein. It is part of the influenza virus, known as neuraminidase – the “N” in the name of the H1N1 virus.
Neuraminidase virus is typically used to break certain bonds in the host cell it attacks. The goal is infecting it.
In the sensor, neuraminidase binds to molecules of a phenolic compound called thymol, which is found in thyme.
Thyme herb
The idea is that when the sensor is placed in the mouth of someone with influenza, the neuraminidase virus is activated.
This breaks the bonds that hold the thymol molecules in place, allowing them to be tasted with the tongue. When a thyme flavor is detected, a person will know they have the flu and can isolate themselves accordingly.
In tests conducted so far, the sensor succeeded in releasing thymol within 30 minutes. This happened after placing it in saliva vials extracted from people infected with influenza.
Human trials are expected to begin within two years.
It is hoped that this technology will eventually be used by workers in environments where they are either more susceptible to influenza.
Or near people who need severe protection from the virus.
