Overview

• The work, published Oct. 1 in ACS Central Science, outlines an edible molecular sensor intended for formats such as chewing gum or lozenges to enable quick, first-line flu screening.
• The sensor links thymol to a neuraminidase-specific substrate so influenza enzyme activity cleaves the bond and frees a detectable thyme-like flavor on the tongue.
• In tests using saliva from flu-diagnosed individuals, thymol was released in about 30 minutes, and separate assays found no changes in human or mouse cell functioning.
• Researchers report the chemistry is tuned to respond to viral rather than bacterial neuraminidase to reduce the risk of false positives from oral bacteria.
• The team has registered a European patent and plans to begin human trials in roughly two years, with manufacturing and regulatory review needed before any consumer product is available.