All articles tagged with #taste receptors
A study analyzing taste and smell genes in over 160,000 UK adults finds that liking onions correlates with a variant in the OR2T6 smell receptor and associates with lower risk of type 2 diabetes and high blood pressure via Mendelian randomization; the approach aims to clarify diet–disease links but causality isn’t proven and replication in diverse groups is needed, with onions’ bioactive compounds a potential focus.
Scientists from the University of North Carolina have uncovered the molecular processes behind how our taste receptors are activated, focusing on the bitter taste receptor TAS2R14. Using advanced imaging techniques, they discovered that bitter substances bind to an allosteric site on the receptor, triggering a chain reaction that sends signals to the brain's gustatory cortex. The study also revealed the involvement of cholesterol in the activation process. This breakthrough could lead to improved treatments for health conditions related to these taste receptors, such as obesity, diabetes, asthma, and chronic obstructive pulmonary disease.
Scientists have uncovered the structure of a key bitter taste receptor, TAS2R14, and found evidence suggesting that cholesterol plays a crucial role in its function. This research sheds light on the mechanisms behind our ability to taste bitterness and opens the door for further exploration into the receptor's potential additional functions.
Researchers have uncovered the molecular basis of sugar detection by an insect taste receptor, shedding light on how insects discriminate between different sweet substances. Using the gustatory receptor Gr9 from the silkworm Bombyx mori, the study revealed that while both D-fructose and L-sorbose bind to the receptor, only D-fructose is capable of activating it by engaging an allosteric pathway that regulates ion conduction. The findings suggest that chemical specificity in sugar detection arises from a combination of receptor-ligand interactions and allosteric coupling, providing insight into the mechanisms underlying insect sugar perception.
Scientists have discovered that cats' love for tuna is due to their taste receptors binding to chemicals found in high concentrations in tuna, enhancing the umami experience for cats. Tuna contains nucleotide inosine monophosphate and the amino acid L-Histidine, which are strong umami enhancers and essential for cats. This molecular understanding of cats' taste preferences could lead to the development of more appealing cat food and medicines.
Spiciness is related to temperature sensation, which is why it doesn't make the list of classic tastes alongside sour, bitter, sweet, salty and umami. The "spicy" chemical that ignites your tongue is called capsaicin. There are several theories as to why humans enjoy spicy foods despite the sometimes-painful experience, including risk and reward, personality traits, and evolutionary benefits. Some people are also born with different or less-functional capsaicin receptors, giving them a higher spice tolerance from the start.
A pilot study conducted by the Leibniz Institute for Food Systems Biology at the Technical University of Munich found that even dietary intake levels of non-nutritive sweeteners, such as saccharin, acesulfame-K, and cyclamate, can modulate the copy rate of various genes in white blood cells, sensitizing them to certain immune stimuli. The study also suggests that taste receptors may act as sweetener sensors of the cellular immune system. Further research is needed to determine the health implications of these findings.
Octopuses and squids have taste sensors in their suckers, but they are attuned to different flavors. Octopuses can detect materials that aren't very soluble in water, like grease and oil, while squids sense bitter flavors. Researchers found that the two different chemotactile receptors had emerged after squids and octopuses diverged, playing a significant role in driving their different hunting strategies. The receptors in octopus suckers are chemotactile receptors, which combine the senses of taste and touch, and are extremely similar to receptors found in humans.