In-vitro alcohol sensation modeling using MEA and neurons for ingredient screening

Overview

VitroVo, Inc. presents an innovative solution for modeling alcohol sensation in-vitro using multi-electrode arrays (MEA) and hiPSC-derived neurons. This advanced research aims to bridge the sensory gap between alcoholic and non-alcoholic beverages by identifying natural compounds that can replicate the authentic drinking experience. By leveraging our proprietary multivariate analysis and AI-driven screening, we aim to enhance non-alcoholic beverages, offering consumers the taste and sensation of alcoholic drinks without the associated alcohol content.

Technical specifications

Our approach involves the use of hiPSC-derived taste bud cells, trigeminal, sensory (PNS), and central nervous system (CNS) neurons cultured on MEA platforms. By analyzing parameter changes with ethanol, various beverages, and novel compounds, we identify the sensory profile differences. Our proprietary chemo-structure correlation model and AI screening select approximately 100 candidates from natural compound libraries. These candidates are tested in MEA assays, and successful compounds are integrated into non-alcoholic beverages to emulate alcoholic sensations.

Technology readiness level

This technology is currently at Technology Readiness Level 4, indicating that it has been validated in a lab environment. We are seeking further development through sponsored research partnerships to progress toward commercial deployment.