5 Key Takeaways

• 1

  Researchers developed a taste-based influenza screening approach using viral neuraminidase activity to activate a chemically engineered sensor.

• 2

  The sensor design incorporates N-acetylneuraminic acid derivatives linked to thymol, ensuring selectivity for viral neuraminidase.

• 3

  Only the modified α-linked sensor with 4,7-di-O-methyl substitutions demonstrated selectivity for viral neuraminidase over bacterial neuraminidase.

• 4

  Neuraminidase activity in saliva from influenza-positive patients matched concentrations needed for sensor activation, ranging from 8.9 to 13.4 mU/mL.

• 5

  The sensor strategy offers potential for low-cost, rapid testing at the point of care, pending assessment against patient-reported outcomes.