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April 26, 2019 – Functional olfactory receptors, sensors that detect odors in the nose, are also present in human taste cells found on the tongue, according to new findings from a research conducted at the Monell Chemical Senses Center of Philadelphia, United States. The study was published online on Oxford Academic, before being published in Chemical Senses. As this latest finding suggests that interactions between the senses of smell and taste could start in the tongue rather than in the brain, the researchers noted that it was largely possible to formulate foods and beverages healthier for future industrial applications.
"This research opens new avenues for research into the exploration of the interaction and modulation between smell and taste sensation," says Dr. Mehmet Hakan Ozdener, author and cell biologist at Monell. . NutritionInsight.
"The taste sensation modulated by flavor in taste cells is essential for the perception and recognition of taste molecules. Therefore, understanding the interaction of the molecules of each ingredient at the cellular level with different sensory receptors would help the food and beverage industry, "he explains.
Although most people equate flavor with the sense of taste, the findings of this latest study demonstrate that the distinctive flavor of most food and drink comes from smell. With this knowledge, the industry could consider reformulating its products to meet the demand for healthier selection. "This could lead to the development of odor-based taste modifiers that can help combat the over-consumption of salt, sugar and fat badociated with diet-related diseases, such as food and nutrition. obesity and diabetes, "says Dr. Ozdener.
Even before this discovery, industry players were experimenting with odor as a way to enhance taste experiences. In October 2018, SZENT announced the launch of its flagship product line – bottled water, equipped with the brand's exclusive fragrance ring infused with natural oils, which channels Experience the flavor through the sense of smell, thus avoiding the need for artificial sweeteners or additives.
A single taste cell can contain both gustatory and olfactory receptors
Until now, taste and smell were considered as independent sensory systems that did not interact until their respective information reached the brain. Taste, which is the sense that senses sweet, salty, sour, bitter and umami (salty) molecules on the tongue, has evolved as a survival instinct to badess the nutritional value and potential toxicity of what we put into our stuffy. Smell provides detailed information on the qualities of food flavors (eg, "Does it mean a banana, a licorice or a cherry?"). Combining data from taste, smell and other senses creates the multimodal sensation of flavor.
In this study, Ozdener and his colleagues used methods developed at Monell to maintain living human taste cells in culture. Using genetic and biochemical methods to probe taste cell cultures, researchers have found that human taste cells contain many key molecules known to be present in olfactory receptors.
Subsequently, the research team used a method known as calcium imaging to badyze how cultured taste cells responded to odorous molecules in a manner similar to olfactory receptor cells.
Together, results from both segments of the study provide the first demonstration of functional olfactory receptors in human taste cells, suggesting that olfactory receptors may play a role in the taste system by interacting with taste-receiving cells located on language. In addition, it has been confirmed that a single taste cell can contain both gustatory and olfactory receptors.
"The presence of olfactory receptors and taste receptors in the same cell will provide us with exciting opportunities to study the interactions between olfactory and taste stimuli on the tongue," Dr. Ozdener says.
In addition to providing insight into the nature and mechanisms of taste-smell interactions, the results can also provide a tool to better understand how the olfactory system detects odors. Scientists have yet to discover which molecules activate the vast majority of the 400 types of functional human olfactory receptors. Since cultured taste cells react to odors, they could potentially be used as screening badays to help distinguish these unidentified molecules.
In the future, scientists will investigate whether the olfactory receptors are preferably located on a specific taste cell type (i.e., sugar or salt detecting cells). Other future studies will further explore how odor molecules alter taste cell responses and ultimately, the perception of human taste.
By Benjamin Ferrer
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