Articles tagged with Taste Receptors
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Researchers used AlphaFold3 to predict the structure of human bitter taste receptors, achieving higher accuracy than previous models. The study found similarities and differences in the structures of T2Rs, shedding light on their function and potential role in health and pharmaceutical research.
A new study reveals that the brain integrates signals from taste and smell earlier than thought, activating the same parts of the brain's taste cortex. This overlap suggests a shared neural code for flavour experiences, which may influence our eating habits and preferences.
Researchers found that compounds inhibiting bitter taste receptors, such as (R)-(-)-carvone, can reduce the bitter aftertaste of artificial sweeteners like saccharin and acesulfame K. This discovery has potential applications in food products to enhance palatability.
A new study uses a fruit fly model to investigate the genetic basis of cocaine addiction. By genetically modifying bitter-sensing receptors in fruit flies, researchers found that these flies developed a preference for cocaine over sugar. This study suggests that genes involved in human cocaine addiction may also be active in fruit flies.
A recent study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich shows that less bitter-tasting pea protein hydrolysates can form bioactive peptides during digestion, which induce satiety signals via bitter taste receptors. The study reveals molecular mechanisms that can be used to optimize the tas...
Researchers have isolated three new bitter compounds from the mushroom Amaropostia stiptica and found that one of them, oligoporin D, stimulates a specific human bitter taste receptor type at very low concentrations. This discovery expands knowledge of natural bitter compounds and their receptors, which could lead to new applications i...
A new study identified a group of bitter compounds in roasted Arabica coffee that influence its taste. Genetic predisposition also plays a role, with individual variations affecting how people perceive bitterness, particularly through specific taste receptors.
Juvenile dolphins possess specialized receptors for detecting fatty acids in their mother's milk, which plays a crucial role in energy and brain development. This 'fat taste' system may provide an evolutionary advantage in selecting high-quality milk from mothers.
A study published in PLOS Biology found that individuals with and without obesity prefer high-calorie foods, regardless of their taste or texture. The researchers used a large group of healthy volunteers to compare food preferences among three groups: individuals with obesity, post-bariatric surgery patients, and non-obese controls.
A new study has revealed a hidden pocket inside the TAS2R14 bitter taste receptor, which can recognize and respond to a wide variety of compounds. This discovery could lead to new ways of designing medications that target these receptors, potentially helping to treat conditions like asthma and inflammation.
A recent study published in PLOS ONE utilized TāStation to refute the glucose transport taste signaling hypothesis, showing that all sweet taste signaling occurs exclusively through the TAS1R2/TAS1R3 receptor. The research demonstrates the analytical power of TāStation in resolving complex scientific problems.
Researchers find that unabsorbed dietary polyphenols can reduce the risk of type II diabetes by regulating blood glucose levels and appetite through secretion of gastrointestinal hormones. Polyphenol-mediated binding and activation of T2R promotes the release of incretins, which regulate insulin secretion and food intake.
Researchers found that five human bitter taste receptor types react to both free amino acids and peptides, as well as bile acids. This suggests that bitter receptors play additional roles in human health beyond food selection.
A study by researchers at the Leibniz Institute for Food Systems Biology has uncovered a molecular link between bitter taste receptors and gastric acid release. Bitter substances stimulate parietal cells to secrete protons, leading to acidic stomach conditions. The findings hold promise for innovative treatments of gastric diseases.
Researchers at UNC School of Medicine discovered the detailed protein structure of the TAS2R14 bitter taste receptor, revealing how it identifies and activates bitter tastants. The discovery has potential applications in drug development for metabolic diseases like obesity and diabetes.
Research reveals that polyphenols interact with bitter taste receptors in the gut, promoting vasorelaxation, regulating blood pressure, and influencing hormone secretion. Bitter and astringent perception of polyphenols also affects HPA axis activation, improving mood and memory function.
A study led by the University of Oklahoma's Christian Lemon investigates the role of TRPM8 receptors in oral temperature perception. The research found that these receptors are crucial for distinguishing warm temperatures from cooling sensations. Without TRPM8, the brain tends to blur the lines between warmth and coolness.
Researchers at Yale University discovered how insects detect specific sugars using a highly selective receptor that responds only to D-fructose. The study revealed the molecular basis of sugar detection, which may lead to new strategies against disease-transmitting mosquitoes and the development of electronic noses.
A recent study has identified five new groups within the TAS1R family, revealing diversity in taste receptors among vertebrates. The research found that some genes evolved from a common ancestor, while others were lost in different lineages.
Researchers at the University of Pennsylvania School of Medicine found that lidocaine activates the bitter taste receptor T2R14, which triggers apoptosis in cancer cells. This mechanism could lead to improved treatment options for patients with head and neck cancers, particularly those associated with human papillomavirus.
Researchers discovered a bitter taste receptor in sharks, similar to the one found in humans. This finding provides insights into the evolution of bitter taste perception, dating back around 500 million years.
Researchers discovered that cotton bollworm larvae use Gr10 to detect sucrose in low-sugar tissues, while adults primarily rely on Gr6 to sense a variety of sugars. This finding could lead to new approaches for pest control and increase crop yields.
Researchers at the University of Illinois are exploring how gut microbe communities impact broccoli's health benefits. They plan to identify which microbes maximize the benefits and develop custom probiotics to help people with lower-efficiency microbial communities.
A recent study suggests that the common ancestors of bats were omnivorous, feeding on a mixture of fruits and insects. The researchers resurrected ancient proteins from six ancestral lineages and found that the sweet taste receptor was present in all extant bat species.
Researchers found that bitter taste receptors can detect and respond to bile acids, which are produced in the liver and play a crucial role in fat digestion. The discovery suggests that bitter taste receptors may have evolved not only to detect food toxins but also to sense endogenous substances.
Researchers have designed a potent and selective compound that could lead to new therapies for asthma and COPD by activating bitter taste receptors. The new ligand is six times more potent than a known NSAID and highly selective for the TAS2R14 subtype, minimizing potential side effects.
Researchers have mapped mosquito cells that can fine-tune their ability to detect attractive human odors. The discovery may lead to the development of more effective repellents to combat mosquito-borne diseases.
Researchers discovered that sensory cells in the spinal cord's central canal can detect bacteria in cerebrospinal fluid and trigger an inflammatory response to fight brain infections. These 'taste' receptors recognize bitter substances, such as those from Streptococcus pneumoniae, and increase cytokine production to combat pathogens.
Researchers discovered a single protein called Gr8a that plays an inhibitory role in mating decision-making, helping flies avoid inter-breeding with the wrong partner. The findings provide insight into how signal production and perception are tied together, shedding light on pheromone communication.
Researchers investigated how the order of eating affects bitter taste perception using chicory and coffee substitutes. They found that consuming chicory or coffee substitute after roasted coffee reduces bitterness, while consuming roasted coffee before chicory has no effect.
Researchers at Leibniz-Institut für Lebensmittel-Systembiologie an der TU München discovered that casein digestion produces peptides with a satiating effect, stimulating gastric acid secretion via bitter receptors. This mechanism may help regulate food intake and maintain a healthy body weight.
Scientists recorded facial expressions of 100 unborn babies to see how they reacted to carrot and kale flavours. Fetuses exposed to carrot showed more laughter-like responses, while those exposed to kale showed more crying-like responses. This study could help understand the development of human taste and smell receptors.
A study published in Psychological Science found that babies react to flavors from foods eaten by their mothers while still in the womb. The researchers used 4D ultrasound scans to observe fetal facial reactions to carrot and kale flavors.
A team of ShanghaiTech University scientists has determined the cryo-electron microscopy structures of human bitter taste receptor TAS2R46 complexed with G protein, revealing distinct receptor structures and a new toggle switch residue. These features suggest diverse ligand-recognition and activation processes.
Researchers found that woodpeckers have regained the ability to sense sugar by repurposing their savory receptor. In contrast, wrynecks selectively lost this ability due to a single amino acid change in their receptor, highlighting a novel mechanism of sensory reversion.
A study by Medical College of Georgia at Augusta University found that fatigue and headache were the most common lingering symptoms after COVID-19, reported by 68.5% and 66.5% of participants, respectively. Cognitive impairment, depression, and anxiety were also prevalent among participants.
The Polyphenols Applications 2022 World Congress will focus on the latest findings and emerging trends in polyphenol research, covering various topics such as microbiota, adipose tissue, nervous system, senolytic activity, ageing, endothelial function, radioprotection, atherosclerosis, and more. Over 300 international participants will...
A set of genes promoting sweet taste sensation also regulate protein management in flies, according to a new study. The finding suggests a connection between taste-related genes and disorders of protein aggregation.
Researchers at the University of British Columbia identified a new high-salt receptor, IR7c, in fruit flies that governs their ability to detect dangerously high concentrations of salt. This discovery provides insights into how animals sense and avoid excessive salt, which is essential for survival but can be toxic in high amounts.
Researchers have identified a new family of proteins in blood vessels that prevent fluid from entering the lungs, offering a potential new avenue for treating acute respiratory distress syndrome. Stimulating these bitter taste receptors has been shown to provide protection against fluid leak into the lung.
Researchers aim to understand why up to 80% of individuals experience temporary or lasting changes in their sense of taste after COVID-19. Preliminary data suggests ACE2 and TMPRSS2 are highly expressed in taste buds, which may explain why these are common targets for the virus.
Researchers have developed an ultrasensitive bioelectronic tongue that mimics human taste buds to measure sweetness. The device responds to sweet-tasting compounds at the 0.1 femtomolar level, making it a powerful tool for industries such as healthcare and food.
Research led by Diego Bohórquez at Duke University has identified the cells responsible for sensing sugar in the gut. These neuropod cells produce neurotransmitters that transmit signals to the brain, allowing animals to distinguish between real sugar and artificial sweetener.
A systematic review of bitter taste receptors in cancer found that overexpression of these receptors stimulates anti-cancer mechanisms, reducing cell division and migration while increasing programmed cell death. Conversely, downregulation of bitter taste receptor genes is common in cancer cells.
A study by Veronika Somoza's team found that gallic acid stimulates gastric cells to secrete acid via the bitter receptor TAS2R4. The plant substance affects acid secretion regardless of whether it is added to water or red wine. This discovery provides new insights into the functions of bitter receptors in food ingredients.
Lindsey Macpherson, a UTSA neuroscientist, has received a $450,000 award to research ways to restore the sense of taste in chemotherapy patients. Her team will study mice and potentially partner with dental schools to translate findings into human treatments.
Researchers discovered that individual taste neurons in fruit flies can detect compounds from multiple taste categories, influencing feeding decisions. The team found that single-taste neurons are capable of responding to more than one tastant category, and that a single tastant category can activate multiple classes of taste neurons.
Research finds that fruit flies use two distinct types of gustatory receptor neurons to discriminate between low and high concentrations of acid, explaining why many animals are attracted to slightly acidic foods but repulsed by highly acidic ones. A key protein, Otopetrin-like, plays a crucial role in attractive sour taste response.
This study investigated the relationship between bitter taste receptors and clinical outcomes in COVID-19 patients, finding that supertasters experienced more severe symptoms than tasters and nontasters. The research suggests that bitter taste perception may be linked to individual differences in immune response and disease severity.
Heavy water (D2O) is found to have a distinct sweet taste in humans, unlike ordinary water (H2O), which is mediated by the human sweet taste receptor TAS1R2/TAS1R3. The study uses molecular dynamics simulations, cell-based experiments, and mouse models to confirm this finding.
The study provides a rigorous scientific validation of Opertech Bio's TāStation technology, enabling the quantification of human taste discrimination. The findings are consistent with receptor occupancy theory and demonstrate remarkable test-to-test repeatability.
A study found that consuming lactisole-supplemented sucrose increased energy intake and reduced serotonin levels in male subjects, suggesting a role for the sweet taste receptor in satiety regulation. The effect was not observed with glucose supplementation.
A recent study by Leibniz-Institute for Food Systems Biology found that five different bitter coffee constituents, including kahweol and cafestol, interact with human bitter taste receptors. The results suggest that these substances can reduce bitterness and affect gastric acid secretion.
A study in mice has identified a brain mechanism that responds to sugar entering the gut, not just when it touches the tongue. This discovery offers promising avenues for minimizing sugar cravings and potentially reducing incidence of obesity and diabetes.
Scientists develop theoretical structures of the sweet receptor, revealing how proteins work together to signal 'sweet' flavors. The research could lead to improved nutrition and drug development.
A USF Health study discovers drugs targeting TAS2R14 can prevent reduced therapeutic effectiveness in poorly controlled asthma. Researchers found that one drug, diphenhydramine, worked better than others to maintain signaling and dilate airways without desensitization.
Researchers found special sensory cells in the gums that detect irritants and bacteria, triggering an immune response to control oral microbiome. The discovery could lead to personalized dental treatments against gum disease.
USC scientists have identified the otopetrin 1 gene as the receptor responsible for sensing sour tastes in animals. The study found that mice with a nonfunctional Otop1 gene still produce a small response to sour taste stimuli, suggesting another signaling mechanism may also contribute to sour taste perception.
Researchers have developed effective activators for the bitter taste receptor TAS2R14, which could have significant health effects. The receptors play a role in the human immune system and are found on lung and testicle cells.
Scientists from the Monell Center have discovered that humans possess functional olfactory receptors in their taste cells, challenging the long-held belief that smell and taste are independent sensory systems. This groundbreaking finding may lead to the development of odor-based taste modifiers to combat diet-related diseases.