NextFin news, Researchers led by Lorenz Meinel have developed an innovative influenza detection method announced on Friday, October 3, 2025, that uses chewing gum embedded with a molecular sensor to identify the flu virus by releasing a distinctive thyme-like flavor. This new approach aims to simplify flu testing by replacing traditional nasal swabs with a taste-based detection system.
The molecular sensor works by targeting neuraminidase, a glycoprotein on the influenza virus essential for infection. The sensor contains a substrate mimicking neuraminidase’s natural target, linked to thymol, a compound responsible for the herbal thyme flavor. When the influenza virus is present in saliva, its neuraminidase enzyme cleaves the thymol molecule, releasing the flavor that can be detected by the tongue.
This method addresses limitations of current flu diagnostics. Nasal swab PCR tests, while accurate, are costly and slow, and at-home lateral flow tests often fail to detect infections before symptoms appear. The chewing gum test offers a rapid, accessible, and potentially pre-symptomatic screening tool that could be used anywhere and anytime.
Laboratory tests demonstrated that the sensor released thymol within 30 minutes in saliva samples from flu patients, without adversely affecting human or mouse cell function. The research team plans to conduct human clinical trials within approximately two years to validate the sensor’s effectiveness in detecting influenza before and after symptom onset.
If successful, this technology could be incorporated into chewing gums or lozenges, providing a convenient first-line screening tool, especially in high-risk environments. The study was published in ACS Central Science and funded by the Federal Ministry of Research and Education, with a patent filed at the European Patent Office.
By enabling early and easy detection of influenza, this chewing gum test could help reduce the spread of the virus by encouraging timely isolation and treatment.
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