Edible gum test senses flu enzyme via taste
Researchers in Germany report an experimental edible diagnostic — e.g., a chewing gum or thin oral film — that contains a molecule designed to react specifically with influenza neuraminidase in saliva; when the enzyme is present the reaction releases thymol, producing a detectable taste. The sensor produced a measurable thymol signal in saliva from hospitalized flu patients within about 30 minutes, the team reported in ACS Central Science, though authors say larger clinical trials and at‑home safety/accuracy testing are still required.
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📌 Key Facts
- Study published in ACS Central Science by researchers in Germany describing an edible sensor that reacts to influenza neuraminidase.
- In tested saliva samples from hospitalized, late‑stage flu patients the sensor released thymol (a flavor) detected within ~30 minutes.
- Authors say the approach could detect infection prior to symptoms and urge clinical trials to confirm accuracy and safety for at‑home use; CDC flu burden cited for U.S. context (≈41M illnesses, 710K hospitalizations, ~52K deaths per year).