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Danzer B, Jukic M, Dunkel A, Andersen G, Lieder B, Schaudy E, Stadlmayr S, Lietard J, Michel T, Krautwurst D, Haller B, Knolle P, Somoza M, Lingor P, Somoza V. Impaired metal perception and regulation of associated human foliate papillae tongue transcriptome in long-COVID-19. Sci Rep 2024; 14:15408. [PMID: 38965271 PMCID: PMC11224223 DOI: 10.1038/s41598-024-66079-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2024] [Accepted: 06/26/2024] [Indexed: 07/06/2024] Open
Abstract
Chemosensory impairment is an outstanding symptom of SARS-CoV-2 infections. We hypothesized that measured sensory impairments are accompanied by transcriptomic changes in the foliate papillae area of the tongue. Hospital personnel with known SARS-CoV-2 immunoglobulin G (IgG) status completed questionnaires on sensory perception (n = 158). A subcohort of n = 141 participated in forced choice taste tests, and n = 43 participants consented to donate tongue swabs of the foliate papillae area for whole transcriptome analysis. The study included four groups of participants differing in IgG levels (≥ 10 AU/mL = IgG+; < 10 AU/mL = IgG-) and self-reported sensory impairment (SSI±). IgG+ subjects not detecting metallic taste had higher IgG+ levels than IgG+ participants detecting iron gluconate (p = 0.03). Smell perception was the most impaired biological process in the transcriptome data from IgG+/SSI+ participants subjected to gene ontology enrichment. IgG+/SSI+ subjects demonstrated lower expression levels of 166 olfactory receptors (OR) and 9 taste associated receptors (TAS) of which OR1A2, OR2J2, OR1A1, OR5K1 and OR1G1, as well as TAS2R7 are linked to metallic perception. The question raised by this study is whether odorant receptors on the tongue (i) might play a role in metal sensation, and (ii) are potential targets for virus-initiated sensory impairments, which needs to be investigated in future functional studies.
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Affiliation(s)
- Barbara Danzer
- School of Life Science, Technical University of Munich, Freising, Germany
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Mateo Jukic
- Department of Neurology, School of Medicine and Health, Klinikum rechts der Isar, Technical University of Munich, Munich, Germany
| | - Andreas Dunkel
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Gaby Andersen
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Barbara Lieder
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria
- Institute of Clinical Nutrition, University of Hohenheim, Stuttgart, Germany
| | - Erika Schaudy
- Department of Inorganic Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria
| | - Sarah Stadlmayr
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria
| | - Jory Lietard
- Department of Inorganic Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria
| | - Timm Michel
- School of Life Science, Technical University of Munich, Freising, Germany
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Dietmar Krautwurst
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Bernhard Haller
- Institute of AI and Informatics in Medicine, School of Medicine and Health, Technical University of Munich, Munich, Germany
| | - Percy Knolle
- Institute of Molecular Immunology, School of Medicine and Health, Technical University of Munich, Munich, Germany
| | - Mark Somoza
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
- Department of Inorganic Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria
- Chair of Food Chemistry and Molecular Sensory Science, School of Life Sciences, Technical University of Munich, Freising, Germany
| | - Paul Lingor
- Department of Neurology, School of Medicine and Health, Klinikum rechts der Isar, Technical University of Munich, Munich, Germany
- German Center for Neurodegenerative Diseases (DZNE), Munich, Germany
- Munich Cluster for Systems Neurology (SyNergy), Munich, Germany
| | - Veronika Somoza
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany.
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria.
- Chair of Nutritional Systems Biology, School of Life Sciences, Technical University of Munich, Freising, Germany.
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Yu S, Xu C, Tang X, Wang L, Hu L, Li L, Zhou X, Li Q. Exendin-4 blockade of T1R2/T1R3 activation improves Pseudomonas aeruginosa-related pneumonia in an animal model of chemically induced diabetes. Inflamm Res 2024; 73:1185-1201. [PMID: 38748233 PMCID: PMC11214611 DOI: 10.1007/s00011-024-01891-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 05/06/2024] [Accepted: 05/06/2024] [Indexed: 05/26/2024] Open
Abstract
OBJECTIVE Poorly controlled diabetes frequently exacerbates lung infection, thereby complicating treatment strategies. Recent studies have shown that exendin-4 exhibits not only hypoglycemic but also anti-inflammatory properties. This study aimed to explore the role of exendin-4 in lung infection with diabetes, as well as its association with NOD1/NF-κB and the T1R2/T1R3 sweet taste receptor. METHODS 16HBE human bronchial epithelial cells cultured with 20 mM glucose were stimulated with lipopolysaccharide (LPS) isolated from Pseudomonas aeruginosa (PA). Furthermore, Sprague‒Dawley rats were fed a high-fat diet, followed by intraperitoneal injection of streptozotocin and intratracheal instillation of PA. The levels of TNF-α, IL-1β and IL-6 were evaluated using ELISAs and RT‒qPCR. The expression of T1R2, T1R3, NOD1 and NF-κB p65 was assayed using western blotting and immunofluorescence staining. Pathological changes in the lungs of the rats were observed using hematoxylin and eosin (H&E) staining. RESULTS At the same dose of LPS, the 20 mM glucose group produced more proinflammatory cytokines (TNF-α, IL-1β and IL-6) and had higher levels of T1R2, T1R3, NOD1 and NF-κB p65 than the normal control group (with 5.6 mM glucose). However, preintervention with exendin-4 significantly reduced the levels of the aforementioned proinflammatory cytokines and signaling molecules. Similarly, diabetic rats infected with PA exhibited increased levels of proinflammatory cytokines in their lungs and increased expression of T1R2, T1R3, NOD1 and NF-κB p65, and these effects were reversed by exendin-4. CONCLUSIONS Diabetic hyperglycemia can exacerbate inflammation during lung infection, promote the increase in NOD1/NF-κB, and promote T1R2/T1R3. Exendin-4 can ameliorate PA-related pneumonia with diabetes and overexpression of NOD1/NF-κB. Additionally, exendin-4 suppresses T1R2/T1R3, potentially through its hypoglycemic effect or through a direct mechanism. The correlation between heightened expression of T1R2/T1R3 and an intensified inflammatory response in lung infection with diabetes requires further investigation.
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Affiliation(s)
- Shanjun Yu
- Department of Respiratory Medicine, The First Affiliated Hospital of Hainan Medical University, Haikou, Hainan, 570102, China
- Hainan Province Clinical Medical Center of Respiratory Disease, Haikou, Hainan, 570102, China
| | - Chaoqun Xu
- Department of Respiratory Medicine, The First Affiliated Hospital of Hainan Medical University, Haikou, Hainan, 570102, China
- Emergency and Trauma College, Hainan Medical University, Haikou, Hainan, 579199, China
| | - Xiang Tang
- Department of Respiratory Medicine, The First Affiliated Hospital of Hainan Medical University, Haikou, Hainan, 570102, China
- Hainan Province Clinical Medical Center of Respiratory Disease, Haikou, Hainan, 570102, China
| | - Lijun Wang
- Department of Respiratory Medicine, The First Affiliated Hospital of Hainan Medical University, Haikou, Hainan, 570102, China
- Hainan Province Clinical Medical Center of Respiratory Disease, Haikou, Hainan, 570102, China
| | - Lihua Hu
- Department of Respiratory Medicine, The First Affiliated Hospital of Hainan Medical University, Haikou, Hainan, 570102, China
- Hainan Province Clinical Medical Center of Respiratory Disease, Haikou, Hainan, 570102, China
| | - Liang Li
- Department of Respiratory Medicine, The First Affiliated Hospital of Hainan Medical University, Haikou, Hainan, 570102, China
- Hainan Province Clinical Medical Center of Respiratory Disease, Haikou, Hainan, 570102, China
| | - Xiangdong Zhou
- Department of Respiratory Medicine, The First Affiliated Hospital of Hainan Medical University, Haikou, Hainan, 570102, China.
- Hainan Province Clinical Medical Center of Respiratory Disease, Haikou, Hainan, 570102, China.
| | - Qi Li
- Department of Respiratory Medicine, The First Affiliated Hospital of Hainan Medical University, Haikou, Hainan, 570102, China.
- Hainan Province Clinical Medical Center of Respiratory Disease, Haikou, Hainan, 570102, China.
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Belkacemi K, Rondard P, Pin JP, Prézeau L. Heterodimers Revolutionize the Field of Metabotropic Glutamate Receptors. Neuroscience 2024:S0306-4522(24)00270-7. [PMID: 38936459 DOI: 10.1016/j.neuroscience.2024.06.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 06/13/2024] [Accepted: 06/17/2024] [Indexed: 06/29/2024]
Abstract
Identified 40 years ago, the metabotropic glutamate (mGlu) receptors play key roles in modulating many synapses in the brain, and are still considered as important drug targets to treat various brain diseases. Eight genes encoding mGlu subunits have been identified. They code for complex receptors composed of a large extracellular domain where glutamate binds, connected to a G protein activating membrane domain. They are covalently linked dimers, a quaternary structure needed for their activation by glutamate. For many years they have only been considered as homodimers, then limiting the number of mGlu receptors to 8 subtypes composed of twice the same subunit. Twelve years ago, mGlu subunits were shown to also form heterodimers with specific subunits combinations, increasing the family up to 19 different potential dimeric receptors. Since then, a number of studies brought evidence for the existence of such heterodimers in the brain, through various approaches. Structural and molecular dynamic studies helped understand their peculiar activation process. The present review summarizes the approaches used to study their activation process and their pharmacological properties and to demonstrate their existence in vivo. We will highlight how the existence of mGlu heterodimers revolutionizes the mGlu receptor field, opening new possibilities for therapeutic intervention for brain diseases. As illustrated by the number of possible mGlu heterodimers, this study will highlight the need for further research to fully understand their role in physiological and pathological conditions, and to develop more specific therapeutic tools.
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Affiliation(s)
- Kawthar Belkacemi
- Institut de Génomique Fonctionnelle, Université de Montpellier, CNRS, Inserm, Montpellier, France
| | - Philippe Rondard
- Institut de Génomique Fonctionnelle, Université de Montpellier, CNRS, Inserm, Montpellier, France
| | - Jean-Philippe Pin
- Institut de Génomique Fonctionnelle, Université de Montpellier, CNRS, Inserm, Montpellier, France.
| | - Laurent Prézeau
- Institut de Génomique Fonctionnelle, Université de Montpellier, CNRS, Inserm, Montpellier, France.
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Sood S, Methven L, Cheng Q. Role of taste receptors in salty taste perception of minerals and amino acids and developments in salt reduction strategies: A review. Crit Rev Food Sci Nutr 2024:1-15. [PMID: 38907620 DOI: 10.1080/10408398.2024.2365962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/24/2024]
Abstract
Salt (sodium chloride) plays a key role in maintaining the textural, microbiological, and sensorial aspects of the foods. However high dietary salt intake in the population has led to a series of health problems. Currently manufacturers are under pressure to reduce the sodium levels in foods without compromising the consumer experience. Because of the clean salty taste produced by sodium chloride, it has been challenging for the food industry to develop a suitable salt substitute. Studies have shown that different components within a food matrix can influence the perception of saltiness. This review aims to comprehend the potential synergistic effect of compounds such as minerals and amino acids on the perception of saltiness and covers the mechanism of perception where relevant to taste resulting from sodium ions and other metallic ions (such as K, Mg, Ca), as well as various amino acids and their derivatives. Finally, the review summarizes various salt reduction strategies explored by researchers, government organizations and food industry, including the potential use of plant-based extracts.
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Affiliation(s)
- Saumya Sood
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, United Kingdom
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, United Kingdom
| | - Qiaofen Cheng
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, United Kingdom
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Moribayashi T, Nakao Y, Ohtubo Y. Characteristics of A-type voltage-gated K + currents expressed on sour-sensing type III taste receptor cells in mice. Cell Tissue Res 2024; 396:353-369. [PMID: 38492001 PMCID: PMC11144136 DOI: 10.1007/s00441-024-03887-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Accepted: 03/06/2024] [Indexed: 03/18/2024]
Abstract
Sour taste is detected by type III taste receptor cells that generate membrane depolarization with action potentials in response to HCl applied to the apical membranes. The shape of action potentials in type III cells exhibits larger afterhyperpolarization due to activation of transient A-type voltage-gated K+ currents. Although action potentials play an important role in neurotransmitter release, the electrophysiological features of A-type K+ currents in taste buds remain unclear. Here, we examined the electrophysiological properties of A-type K+ currents in mouse fungiform taste bud cells using in-situ whole-cell patch clamping. Type III cells were identified with SNAP-25 immunoreactivity and/or electrophysiological features of voltage-gated currents. Type III cells expressed A-type K+ currents which were completely inhibited by 10 mM TEA, whereas IP3R3-immunoreactive type II cells did not. The half-maximal activation and steady-state inactivation of A-type K+ currents were 17.9 ± 4.5 (n = 17) and - 11.0 ± 5.7 (n = 17) mV, respectively, which are similar to the features of Kv3.3 and Kv3.4 channels (transient and high voltage-activated K+ channels). The recovery from inactivation was well fitted with a double exponential equation; the fast and slow time constants were 6.4 ± 0.6 ms and 0.76 ± 0.26 s (n = 6), respectively. RT-PCR experiments suggest that Kv3.3 and Kv3.4 mRNAs were detected at the taste bud level, but not at single-cell levels. As the phosphorylation of Kv3.3 and Kv3.4 channels generally leads to the modulation of cell excitability, neuromodulator-mediated A-type K+ channel phosphorylation likely affects the signal transduction of taste.
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Affiliation(s)
- Takeru Moribayashi
- Graduate School of Life Science and Systems Engineering, Kyushu Institute of Technology, Hibikino 2-4, Kitakyushu, 808-0196, Japan
| | - Yoshiki Nakao
- Graduate School of Life Science and Systems Engineering, Kyushu Institute of Technology, Hibikino 2-4, Kitakyushu, 808-0196, Japan
| | - Yoshitaka Ohtubo
- Graduate School of Life Science and Systems Engineering, Kyushu Institute of Technology, Hibikino 2-4, Kitakyushu, 808-0196, Japan.
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Hossain MJ, Alam AMMN, Lee EY, Hwang YH, Joo ST. Umami Characteristics and Taste Improvement Mechanism of Meat. Food Sci Anim Resour 2024; 44:515-532. [PMID: 38765277 PMCID: PMC11097012 DOI: 10.5851/kosfa.2024.e29] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 03/21/2024] [Accepted: 03/21/2024] [Indexed: 05/21/2024] Open
Abstract
Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global recognition as the fifth elementary taste, alongside sweetness, sourness, saltiness, and bitterness. Umami compounds are known to enhance the sensation of recognized flavors such as salty, sweet, bitter, and others. This could end up in greater food consumption by consumption by consumers. With the rising global population, meat consumption is rising and is projected to double by 2025. It is crucial to comprehend the umami mechanism of meat and meat products, identify novel compounds, and employ laboratory methodologies to gather varied information. This knowledge will aid in the development of new consumer products. Although very limited information is available on umami taste and compounds in meat through research data. This article discusses recent advancements in umami compounds in other foodstuff as well as meat to aid in designing future research and meat product development. Moreover, another objective of this review is to learn present techniques in foodstuffs to enhance umami taste and utilize that knowledge in meat products.
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Affiliation(s)
- Md. Jakir Hossain
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - AMM Nurul Alam
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
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Gao J, Zhang S, Deng P, Wu Z, Lemaitre B, Zhai Z, Guo Z. Dietary L-Glu sensing by enteroendocrine cells adjusts food intake via modulating gut PYY/NPF secretion. Nat Commun 2024; 15:3514. [PMID: 38664401 PMCID: PMC11045819 DOI: 10.1038/s41467-024-47465-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Accepted: 03/28/2024] [Indexed: 04/28/2024] Open
Abstract
Amino acid availability is monitored by animals to adapt to their nutritional environment. Beyond gustatory receptors and systemic amino acid sensors, enteroendocrine cells (EECs) are believed to directly percept dietary amino acids and secrete regulatory peptides. However, the cellular machinery underlying amino acid-sensing by EECs and how EEC-derived hormones modulate feeding behavior remain elusive. Here, by developing tools to specifically manipulate EECs, we find that Drosophila neuropeptide F (NPF) from mated female EECs inhibits feeding, similar to human PYY. Mechanistically, dietary L-Glutamate acts through the metabotropic glutamate receptor mGluR to decelerate calcium oscillations in EECs, thereby causing reduced NPF secretion via dense-core vesicles. Furthermore, two dopaminergic enteric neurons expressing NPFR perceive EEC-derived NPF and relay an anorexigenic signal to the brain. Thus, our findings provide mechanistic insights into how EECs assess food quality and identify a conserved mode of action that explains how gut NPF/PYY modulates food intake.
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Affiliation(s)
- Junjun Gao
- Department of Medical Genetics, School of Basic Medicine, Institute for Brain Research, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Song Zhang
- Department of Medical Genetics, School of Basic Medicine, Institute for Brain Research, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Pan Deng
- State Key Laboratory of Digital Manufacturing Equipment and Technology, Huazhong University of Science and Technology, Wuhan, PR China
- Department of Mechanical Engineering, University of British Columbia, Vancouver, British Columbia, Canada
| | - Zhigang Wu
- State Key Laboratory of Digital Manufacturing Equipment and Technology, Huazhong University of Science and Technology, Wuhan, PR China
| | - Bruno Lemaitre
- Global Health Institute, School of Life Sciences, Ecole Polytechnique Fédérale de Lausanne (EPFL), Lausanne, Switzerland
| | - Zongzhao Zhai
- State Key Laboratory of Developmental Biology of Freshwater Fish, College of Life Sciences, Hunan Normal University, Changsha, Hunan, PR China.
| | - Zheng Guo
- Department of Medical Genetics, School of Basic Medicine, Institute for Brain Research, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China.
- Cell Architecture Research Center, Huazhong University of Science and Technology, Wuhan, Hubei, China.
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Arntsen C, Guillemin J, Audette K, Stanley M. Tastant-receptor interactions: insights from the fruit fly. Front Nutr 2024; 11:1394697. [PMID: 38665300 PMCID: PMC11043608 DOI: 10.3389/fnut.2024.1394697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Accepted: 04/02/2024] [Indexed: 04/28/2024] Open
Abstract
Across species, taste provides important chemical information about potential food sources and the surrounding environment. As details about the chemicals and receptors responsible for gustation are discovered, a complex view of the taste system is emerging with significant contributions from research using the fruit fly, Drosophila melanogaster, as a model organism. In this brief review, we summarize recent advances in Drosophila gustation and their relevance to taste research more broadly. Our goal is to highlight the molecular mechanisms underlying the first step of gustatory circuits: ligand-receptor interactions in primary taste cells. After an introduction to the Drosophila taste system and how it encodes the canonical taste modalities sweet, bitter, and salty, we describe recent insights into the complex nature of carboxylic acid and amino acid detection in the context of sour and umami taste, respectively. Our analysis extends to non-canonical taste modalities including metals, fatty acids, and bacterial components, and highlights unexpected receptors and signaling pathways that have recently been identified in Drosophila taste cells. Comparing the intricate molecular and cellular underpinnings of how ligands are detected in vivo in fruit flies reveals both specific and promiscuous receptor selectivity for taste encoding. Throughout this review, we compare and contextualize these Drosophila findings with mammalian research to not only emphasize the conservation of these chemosensory systems, but to demonstrate the power of this model organism in elucidating the neurobiology of taste and feeding.
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Affiliation(s)
| | | | | | - Molly Stanley
- Department of Biology, University of Vermont, Burlington, VT, United States
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Cheng H, Mei J, Xie J. Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fillets during cold storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2959-2970. [PMID: 38050785 DOI: 10.1002/jsfa.13188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 11/01/2023] [Accepted: 12/05/2023] [Indexed: 12/06/2023]
Abstract
BACKGROUND Aquatic products are rich in nutrients and unique in flavor, and are popular among the public. However, aquatic products are extremely susceptible to quality degradation during storage, of which odor deterioration is the most obvious and influential aspect. Odor deterioration in aquatic products is widespread and severely affects overall flavor and quality. In this study, odor deterioration and flavor-related quality degradation of tilapia during cold storage are discussed, focusing on the changes in volatile compounds and the evolution of free fatty acids (FFAs), free amino acids (FAAs), nucleotides, and microbial diversity. RESULTS A total of 63 volatile compounds were detected by gas chromatography-mass spectrometry, including 11 hydrocarbons, 10 alcohols, 6 aldehydes, 8 ketones, 6 esters, 9 aromatics, 3 phenols, and 10 other compounds. Microbial diversity analysis revealed that Acinetobacter, Psychrobacter, Vagococcus, and Myroides were the main dominant species of tilapia at the end of cold storage and predicted that microorganisms could influence the flavor of tilapia by participating in important metabolic pathways. Meanwhile, the evolution of FFAs, FAAs, and nucleotides also had a significant impact on odor deterioration, as evidenced by the contribution of unsaturated fatty acids (such as oleic acid and linoleic acid), Lys, and off-flavor nucleotides (HxR and Hx) to the undesirable flavor. Oxidation of oleic acid and linoleic acid resulted in changes in aldehydes, with Lys, HxR, and Hx being key flavor precursors and off-flavor contributors. CONCLUSION This study contributes to a comprehensive overview of odor deterioration and the evolution of flavor-related quality in tilapia during cold storage, providing new insights into the regulation of overall flavor and quality. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hao Cheng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Beijing, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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Wada H, Matsumoto H, Takagiwa M, Sato H, Ishiguchi K, Inoue A, Goto TK. Differences in time-intensity sensory profiles of sweet taste intensity of glucose between older and young adults. Front Nutr 2024; 11:1273055. [PMID: 38606019 PMCID: PMC11006984 DOI: 10.3389/fnut.2024.1273055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Accepted: 03/04/2024] [Indexed: 04/13/2024] Open
Abstract
Background To understand age-related changes in sweet taste perception in daily life, it is important to understand taste intensity at the suprathreshold level. Previous studies have attempted to characterize the temporal aspects of human taste perception in terms of time-intensity evaluations. The perception of dynamic taste intensity in older adults increases slowly for salty taste; however, there have been no previous studies on time-intensity sensory evaluation of sweet taste in older adults. We hypothesized that older adults perceive sweet taste intensity more slowly than young adults. Methods Fifty young and 40 older adults participated in the study and glucose solutions of 0.6 M and 1.5 M were used as stimuli. The study comprised two experiments: (1) a cup tasting test (static taste perception in the mouth), and (2) a time-intensity sensory evaluation, in which the solutions were presented using a custom-made delivery system. The intra-oral device was made to fit each participant's dentition. Further, the level of gag reflex was taken into consideration for each participant in the design of the intra-oral device. A suction tube was placed across the posterior tongue near the throat to remove solution and saliva. The solution delivery system was controlled by an original computer program. Results Older adults presented significantly different maximum intensity timing and slope for both concentrations compared with young adults (slope for 1.5 M, p < 0.01; others, p < 0.05). No significant differences were found between the older and young adults for reaction timing and maximum intensity. Conclusion We conclude that older adults perceived sweetness more slowly than young adults, and ultimately perceived almost the same intensity as young adults. This is the first reported characterization of the time-intensity profile of sweet taste intensity of glucose in older adults. Using a standardized system enabled us to assess and compare feedback on taste intensities among different age groups in real-time. Based on this, we recommend older adults "savor" to perceive sweet tastes at the same level experienced by young adults.
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Affiliation(s)
- Hirotaka Wada
- Department of Oral and Maxillofacial Radiology, Tokyo Dental College, Chiyoda-ku, Tokyo, Japan
| | - Hideki Matsumoto
- Department of Oral and Maxillofacial Radiology, Tokyo Dental College, Chiyoda-ku, Tokyo, Japan
| | - Mutsumi Takagiwa
- Laboratory of Mathematics, Tokyo Dental College, Chiyoda-ku, Tokyo, Japan
| | - Hitomi Sato
- Department of Oral and Maxillofacial Radiology, Tokyo Dental College, Chiyoda-ku, Tokyo, Japan
- Tokyo Dental College Research Branding Project, Tokyo Dental College, Chiyoda-ku, Tokyo, Japan
| | - Kyoko Ishiguchi
- Department of Oral and Maxillofacial Radiology, Tokyo Dental College, Chiyoda-ku, Tokyo, Japan
| | - Aya Inoue
- Department of Oral and Maxillofacial Radiology, Tokyo Dental College, Chiyoda-ku, Tokyo, Japan
| | - Tazuko K. Goto
- Department of Oral and Maxillofacial Radiology, Tokyo Dental College, Chiyoda-ku, Tokyo, Japan
- Tokyo Dental College Research Branding Project, Tokyo Dental College, Chiyoda-ku, Tokyo, Japan
- Faculty of Dentistry, The University of Hong Kong, Sai Ying Pun, Hong Kong SAR, China
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Meng H, Cui Z, Yu Y, Li Y, Jiang S, Liu Y. From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6533-6543. [PMID: 38488059 DOI: 10.1021/acs.jafc.3c09598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2024]
Abstract
The research on the umami receptor-ligand interaction is crucial for understanding umami perception. This study integrated molecular simulations, sensory evaluation, and biosensor technology to analyze the interaction between umami peptides and the umami receptor T1R1/T1R3-VFT. Molecular dynamics simulations were used to investigate the dissociation process of seven umami peptides with the umami receptor T1R1/T1R3-VFT, and by calculating the potential mean force curve using the Jarzynski equation, it was found that the binding free energy of umami peptide is between -58.80 and -12.17 kcal/mol, which had a strong correlation with the umami intensity obtained by time intensity sensory evaluation. Through correlation analysis, the dissociation rate constants (0.0126-0.394 1/s) of umami peptides were found to have a great impact on umami perception. The faster the dissociation rate of umami peptides from receptors, the stronger the perceived intensity of the umami taste. This research aims to elucidate the relationship between the umami peptide-receptor interaction and umami perception, providing theoretical support for the exploration of umami perception mechanisms.
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Affiliation(s)
- Hengli Meng
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhiyong Cui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yanyang Yu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yingqiu Li
- Secondary College of Cereals and Tourism, Guangxi Vocational College of Technology and Business, Nanning 530005, China
| | - Shui Jiang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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12
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Ishida H, Yasui N, Yamashita A. Chemical range recognized by the ligand-binding domain in a representative amino acid-sensing taste receptor, T1r2a/T1r3, from medaka fish. PLoS One 2024; 19:e0300981. [PMID: 38517842 PMCID: PMC10959364 DOI: 10.1371/journal.pone.0300981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Accepted: 03/07/2024] [Indexed: 03/24/2024] Open
Abstract
Taste receptor type 1 (T1r) proteins are responsible for recognizing nutrient chemicals in foods. In humans, T1r2/T1r3 and T1r1/T1r3 heterodimers serve as the sweet and umami receptors that recognize sugars or amino acids and nucleotides, respectively. T1rs are conserved among vertebrates, and T1r2a/T1r3 from medaka fish is currently the only member for which the structure of the ligand-binding domain (LBD) has been solved. T1r2a/T1r3 is an amino acid receptor that recognizes various l-amino acids in its LBD as observed with other T1rs exhibiting broad substrate specificities. Nevertheless, the range of chemicals that are recognized by T1r2a/T1r3LBD has not been extensively explored. In the present study, the binding of various chemicals to medaka T1r2a/T1r3LBD was analyzed. A binding assay for amino acid derivatives verified the specificity of this protein to l-α-amino acids and the importance of α-amino and carboxy groups for receptor recognition. The results further indicated the significance of the α-hydrogen for recognition as replacing it with a methyl group resulted in a substantially decreased affinity. The binding ability to the protein was not limited to proteinogenic amino acids, but also to non-proteinogenic amino acids, such as metabolic intermediates. Besides l-α-amino acids, no other chemicals showed significant binding to the protein. These results indicate that all of the common structural groups of α-amino acids and their geometry in the l-configuration are recognized by the protein, whereas a wide variety of α-substituents can be accommodated in the ligand binding sites of the LBDs.
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Affiliation(s)
- Hikaru Ishida
- Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Okayama, Japan
| | - Norihisa Yasui
- Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Okayama, Japan
| | - Atsuko Yamashita
- Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Okayama, Japan
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13
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Tu K, Zhou M, Tan JJ, Markos L, Cloud C, Zhou M, Hayashi N, Rawson NE, Margolskee RF, Wang H. Chronic social defeat stress broadly inhibits gene expression in the peripheral taste system and alters taste responses in mice. Physiol Behav 2024; 275:114446. [PMID: 38128683 PMCID: PMC10843841 DOI: 10.1016/j.physbeh.2023.114446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 12/16/2023] [Accepted: 12/18/2023] [Indexed: 12/23/2023]
Abstract
Human studies have linked stress exposure to unhealthy eating behavior. However, the mechanisms that drive stress-associated changes in eating behavior remain incompletely understood. The sense of taste plays important roles in food preference and intake. In this study, we use a chronic social defeat stress (CSDS) model in mice to address whether chronic stress impacts taste sensation and gene expression in taste buds and the gut. Our results showed that CSDS significantly elevated circulating levels of corticosterone and acylated ghrelin while lowering levels of leptin, suggesting a change in metabolic hormones that promotes food consumption. Stressed mice substantially increased their intake of food and water 3-5 days after the stress onset and gradually gained more body weight than that of controls. Moreover, CSDS significantly decreased the expression of multiple taste receptors and signaling molecules in taste buds and reduced mRNA levels of several taste progenitor/stem cell markers and regulators. Stressed mice showed significantly reduced sensitivity and response to umami and sweet taste compounds in behavioral tests. In the small intestine, the mRNA levels of Gnat3 and Tas1r2 were elevated in CSDS mice. The increased Gnat3 was mostly localized in a type of Gnat3+ and CD45+ immune cells, suggesting changes of immune cell distribution in the gut of stressed mice. Together, our study revealed broad effects of CSDS on the peripheral taste system and the gut, which may contribute to stress-associated changes in eating behavior.
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Affiliation(s)
- Katelyn Tu
- The Monell Chemical Senses Center, 3500 Market St., Philadelphia, PA 19104, USA; Haverford College, 370 Lancaster Ave., Haverford, PA 19041, USA
| | - Mary Zhou
- The Monell Chemical Senses Center, 3500 Market St., Philadelphia, PA 19104, USA; Haverford College, 370 Lancaster Ave., Haverford, PA 19041, USA
| | - Jidong J Tan
- The Monell Chemical Senses Center, 3500 Market St., Philadelphia, PA 19104, USA; Department of Chemistry, the University of Pennsylvania, 231 S. 34 St., Philadelphia, PA 19104, USA
| | - Loza Markos
- The Monell Chemical Senses Center, 3500 Market St., Philadelphia, PA 19104, USA
| | - Cameron Cloud
- The Monell Chemical Senses Center, 3500 Market St., Philadelphia, PA 19104, USA; Lafayette College, 730 High St., Easton, PA 18042, USA
| | - Minliang Zhou
- The Monell Chemical Senses Center, 3500 Market St., Philadelphia, PA 19104, USA
| | - Naoki Hayashi
- Department of Applied Biological Chemistry, Graduate School of Agriculture and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Nancy E Rawson
- The Monell Chemical Senses Center, 3500 Market St., Philadelphia, PA 19104, USA
| | - Robert F Margolskee
- The Monell Chemical Senses Center, 3500 Market St., Philadelphia, PA 19104, USA
| | - Hong Wang
- The Monell Chemical Senses Center, 3500 Market St., Philadelphia, PA 19104, USA.
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14
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Bolumar T, Lohmayer R, Peukert M, Thiemann K, Münch S, Brüggemann DA. High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins-leveraging salty and umami taste. Front Nutr 2024; 11:1352550. [PMID: 38425479 PMCID: PMC10902132 DOI: 10.3389/fnut.2024.1352550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Accepted: 02/02/2024] [Indexed: 03/02/2024] Open
Abstract
The salt (NaCl) content in processed meats must be reduced because of its adverse effects on cardiovascular health. However, reducing salt in meat products typically leads to a lower taste intensity and, thus, consumer acceptability. Industry interventions must reduce salt content while maintaining taste, quality, and consumer acceptability. In this context, high-pressure processing (HPP) has been proposed to enhance saltiness perception, though there are contradictory reports to date. The present work aimed to conduct a targeted experiment to ascertain the influence of HPP (300/600 MPa) and cooking (71°C) on saltiness perception and sensory acceptability of meat products. HPP treatment (300/600 MPa) did enhance those two sensory attributes (approx. +1 on a 9-point hedonic scale) in raw (uncooked) cured pork loins but did not in their cooked counterparts. Further, the partition coefficient of sodium (PNa+), as an estimate of Na+ binding strength to the meat matrix, and the content of umami-taste nucleotides were investigated as potential causes. No effect of cooking (71°C) and HPP (300/600 MPa) could be observed on the PNa+ at equilibrium. However, HPP treatment at 300 MPa increased the inosine-5'-monophosphate (IMP) content in raw cured pork loins. Finally, hypothetical HPP effects on taste-mediating molecular mechanisms are outlined and discussed in light of boosting the sensory perception of raw meat products as a strategy to achieve effective salt reductions while keeping consumer acceptability.
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Affiliation(s)
- Tomas Bolumar
- Department of Safety and Quality of Meat, Max Rubner Institute (MRI), Kulmbach, Germany
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15
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Hejazi J, Amiri R, Nozarian S, Tavasolian R, Rahimlou M. Genetic determinants of food preferences: a systematic review of observational studies. BMC Nutr 2024; 10:24. [PMID: 38308303 PMCID: PMC10835975 DOI: 10.1186/s40795-024-00828-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Accepted: 01/17/2024] [Indexed: 02/04/2024] Open
Abstract
BACKGROUND Over the last decade, the results of several studies have indicated that adults' food preferences, consumption, and dietary choices vary depending on their genotype characteristics. However, the results of studies related to genes and polymorphisms involved in this phenomenon are contradictory. This study is a systematic review designed to evaluate the genetic determinants of food preferences. METHODS This study was conducted following the guidelines of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA). Searches were conducted to identify articles testing the impact of genotypes on food choices, preferences, and intake in healthy adults. The search included all relevant keywords, and studies published between 1/1/1994 and October 2022 were considered. We assessed the quality of included studies and evaluated the risk of bias using the Newcastle-Ottawa Scale (NOS) for observational studies. RESULTS A total of 8,510 records were identified through our search method, and finally, 50 studies were included in this study. The majority of the studies evaluated the association of genetic variants with preferences for macronutrients, sweet, bitter, and fatty foods. The results of our study suggest a significant correlation between TAS2R38 variants (rs713598, rs1726866, rs10246939) and bitter and sweet taste preferences. Additionally, we found a considerable association between the T102C polymorphism of the 5-HT2A receptor gene and a higher intake of protein, and rs1761667 (CD36) was associated with fat preference. CONCLUSION In conclusion, this study revealed a significant association between certain genetic variants and food preferences among adults.
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Affiliation(s)
- Jalal Hejazi
- Department of Nutrition, School of Medicine, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Roksaneh Amiri
- Department of Student Research Committee, School of Medicine, Urmia University of Medical Sciences, Urmia, Iran
| | - Shadi Nozarian
- Department of Nutrition, Ahvaz Jondishapur University of Medical Sciences, Ahvaz, Iran
| | - Ronia Tavasolian
- Department of Nutrition, School of Medicine, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Mehran Rahimlou
- Department of Nutrition, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
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16
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Tenchov R, Sasso JM, Wang X, Zhou QA. Aging Hallmarks and Progression and Age-Related Diseases: A Landscape View of Research Advancement. ACS Chem Neurosci 2024; 15:1-30. [PMID: 38095562 PMCID: PMC10767750 DOI: 10.1021/acschemneuro.3c00531] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 11/15/2023] [Accepted: 11/16/2023] [Indexed: 01/04/2024] Open
Abstract
Aging is a dynamic, time-dependent process that is characterized by a gradual accumulation of cell damage. Continual functional decline in the intrinsic ability of living organisms to accurately regulate homeostasis leads to increased susceptibility and vulnerability to diseases. Many efforts have been put forth to understand and prevent the effects of aging. Thus, the major cellular and molecular hallmarks of aging have been identified, and their relationships to age-related diseases and malfunctions have been explored. Here, we use data from the CAS Content Collection to analyze the publication landscape of recent aging-related research. We review the advances in knowledge and delineate trends in research advancements on aging factors and attributes across time and geography. We also review the current concepts related to the major aging hallmarks on the molecular, cellular, and organismic level, age-associated diseases, with attention to brain aging and brain health, as well as the major biochemical processes associated with aging. Major age-related diseases have been outlined, and their correlations with the major aging features and attributes are explored. We hope this review will be helpful for apprehending the current knowledge in the field of aging mechanisms and progression, in an effort to further solve the remaining challenges and fulfill its potential.
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Affiliation(s)
- Rumiana Tenchov
- CAS, a Division of the American Chemical
Society, 2540 Olentangy River Road, Columbus, Ohio 43202, United States
| | - Janet M. Sasso
- CAS, a Division of the American Chemical
Society, 2540 Olentangy River Road, Columbus, Ohio 43202, United States
| | - Xinmei Wang
- CAS, a Division of the American Chemical
Society, 2540 Olentangy River Road, Columbus, Ohio 43202, United States
| | - Qiongqiong Angela Zhou
- CAS, a Division of the American Chemical
Society, 2540 Olentangy River Road, Columbus, Ohio 43202, United States
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17
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Amado NJ, Hanselman EC, Harmon CP, Deng D, Alarcon SM, Sharples AA, Breslin PAS. Ribonucleotides differentially modulate oral glutamate detection thresholds. Chem Senses 2024; 49:bjad049. [PMID: 38197318 PMCID: PMC10824162 DOI: 10.1093/chemse/bjad049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Indexed: 01/11/2024] Open
Abstract
The savory or umami taste of the amino acid glutamate is synergistically enhanced by the addition of the purines inosine 5'-monophosphate (IMP) and guanosine 5'-monophosphate (GMP) disodium salt. We hypothesized that the addition of purinergic ribonucleotides, along with the pyrimidine ribonucleotides, would decrease the absolute detection threshold of (increase sensitivity to) l-glutamic acid potassium salt (MPG). To test this, we measured both the absolute detection threshold of MPG alone and with a background level (3 mM) of 5 different 5'-ribonucleotides. The addition of the 3 purines IMP, GMP, and adenosine 5'-monophosphate (AMP) lowered the MPG threshold in all participants (P < 0.001), indicating they are positive modulators or enhancers of glutamate taste. The average detection threshold of MPG was 2.08 mM, and with the addition of IMP, the threshold was decreased by approximately 1.5 orders of magnitude to 0.046 mM. In contrast to the purines, the pyrimidines uridine 5'-monophosphate (UMP) and cytidine 5'-monophosphate (CMP) yielded different results. CMP reliably raised glutamate thresholds in 10 of 17 subjects, suggesting it is a negative modulator or diminisher of glutamate taste for them. The rank order of effects on increasing sensitivity to glutamate was IMP > GMP> AMP >> UMP// CMP. These data confirm that ribonucleotides are modulators of glutamate taste, with purines enhancing sensitivity and pyrimidines displaying variable and even negative modulatory effects. Our ability to detect the co-occurrence of glutamate and purines is meaningful as both are relatively high in evolutionarily important sources of nutrition, such as insects and fermented foods.
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Affiliation(s)
- Nicholas J Amado
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
| | - Emily C Hanselman
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
| | - Caroline P Harmon
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
| | - Daiyong Deng
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
| | - Suzanne M Alarcon
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
- AUGenomics, 9276 Scranton Rd, Suite 200, San Diego, CA 92121, United States
| | - Ashley A Sharples
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
- Ocean University Medical Center, 425 Jack Martin Blvd, Brick, NJ 08724, United States
| | - Paul A S Breslin
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
- Monell Chemical Senses Center, 3500 Market St, Philadelphia, PA 19104, United States
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18
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Landon SM, Baker K, Macpherson LJ. Give-and-take of gustation: the interplay between gustatory neurons and taste buds. Chem Senses 2024; 49:bjae029. [PMID: 39078723 DOI: 10.1093/chemse/bjae029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/11/2024] Open
Abstract
Mammalian taste buds are highly regenerative and can restore themselves after normal wear and tear of the lingual epithelium or following physical and chemical insults, including burns, chemotherapy, and nerve injury. This is due to the continual proliferation, differentiation, and maturation of taste progenitor cells, which then must reconnect with peripheral gustatory neurons to relay taste signals to the brain. The turnover and re-establishment of peripheral taste synapses are vital to maintain this complex sensory system. Over the past several decades, the signal transduction and neurotransmitter release mechanisms within taste cells have been well delineated. However, the complex dynamics between synaptic partners in the tongue (taste cell and gustatory neuron) are only partially understood. In this review, we highlight recent findings that have improved our understanding of the mechanisms governing connectivity and signaling within the taste bud and the still-unresolved questions regarding the complex interactions between taste cells and gustatory neurons.
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Affiliation(s)
- Shannon M Landon
- Department of Neuroscience, Developmental and Regenerative Biology, The University of Texas at San Antonio, One UTSA Circle, San Antonio, TX, United States
| | - Kimberly Baker
- Department of Neuroscience, Developmental and Regenerative Biology, The University of Texas at San Antonio, One UTSA Circle, San Antonio, TX, United States
- 59th Medical Wing: Surgical and Technological Advancements for Traumatic Injuries in Combat: 204 Wagner Ave, San Antonio, TX 78211, United States
| | - Lindsey J Macpherson
- Department of Neuroscience, Developmental and Regenerative Biology, The University of Texas at San Antonio, One UTSA Circle, San Antonio, TX, United States
- Brain Health Consortium, The University of Texas at San Antonio, San Antonio, TX, United States
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Nishihara H, Toda Y, Kuramoto T, Kamohara K, Goto A, Hoshino K, Okada S, Kuraku S, Okabe M, Ishimaru Y. A vertebrate-wide catalogue of T1R receptors reveals diversity in taste perception. Nat Ecol Evol 2024; 8:111-120. [PMID: 38093021 PMCID: PMC10781636 DOI: 10.1038/s41559-023-02258-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Accepted: 10/25/2023] [Indexed: 01/12/2024]
Abstract
Taste is a vital chemical sense for feeding behaviour. In mammals, the umami and sweet taste receptors comprise three members of the taste receptor type 1 (T1R/TAS1R) family: T1R1, T1R2 and T1R3. Because their functional homologues exist in teleosts, only three TAS1R genes generated by gene duplication are believed to have been inherited from the common ancestor of bony vertebrates. Here, we report five previously uncharacterized TAS1R members in vertebrates, TAS1R4, TAS1R5, TAS1R6, TAS1R7 and TAS1R8, based on genome-wide survey of diverse taxa. We show that mammalian and teleost fish TAS1R2 and TAS1R3 genes are paralogues. Our phylogenetic analysis suggests that the bony vertebrate ancestor had nine TAS1Rs resulting from multiple gene duplications. Some TAS1Rs were lost independently in descendent lineages resulting in retention of only three TAS1Rs in mammals and teleosts. Combining functional assays and expression analysis of non-teleost fishes we show that the novel T1Rs form heterodimers in taste-receptor cells and recognize a broad range of ligands such as essential amino acids, including branched-chain amino acids, which have not been previously considered as T1R ligands. This study reveals diversity of taste sensations in both modern vertebrates and their ancestors, which might have enabled vertebrates to adapt to diverse habitats on Earth.
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Affiliation(s)
- Hidenori Nishihara
- Department of Advanced Bioscience, Graduate School of Agriculture, Kindai University, Nara, Japan.
- School of Life Science and Technology, Tokyo Institute of Technology, Yokohama, Japan.
| | - Yasuka Toda
- Department of Agricultural Chemistry, School of Agriculture, Meiji University, Kawasaki, Japan
| | - Tae Kuramoto
- Department of Advanced Bioscience, Graduate School of Agriculture, Kindai University, Nara, Japan
- Institute of Innovative Research, Tokyo Institute of Technology, Yokohama, Japan
| | - Kota Kamohara
- Department of Agricultural Chemistry, School of Agriculture, Meiji University, Kawasaki, Japan
| | - Azusa Goto
- Department of Agricultural Chemistry, School of Agriculture, Meiji University, Kawasaki, Japan
| | - Kyoko Hoshino
- Department of Agricultural Chemistry, School of Agriculture, Meiji University, Kawasaki, Japan
| | - Shinji Okada
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Shigehiro Kuraku
- Molecular Life History Laboratory, National Institute of Genetics, Mishima, Japan
- Department of Genetics, SOKENDAI (Graduate University for Advanced Studies), Mishima, Japan
| | - Masataka Okabe
- Department of Anatomy, The Jikei University School of Medicine, Tokyo, Japan
| | - Yoshiro Ishimaru
- Department of Agricultural Chemistry, School of Agriculture, Meiji University, Kawasaki, Japan.
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20
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Baden MY, Kato S, Niki A, Hara T, Ozawa H, Ishibashi C, Hosokawa Y, Fujita Y, Fujishima Y, Nishizawa H, Kozawa J, Muraki I, Furuya Y, Yonekura A, Shigyo T, Kawabe T, Shimomura I, Eisenberg DM. Feasibility pilot study of a Japanese teaching kitchen program. Front Public Health 2023; 11:1258434. [PMID: 38146475 PMCID: PMC10749421 DOI: 10.3389/fpubh.2023.1258434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Accepted: 11/06/2023] [Indexed: 12/27/2023] Open
Abstract
Background This pilot study examined the feasibility of a new lifestyle modification program involving a "Teaching Kitchen" in Japan. Our goal was to explore (1) feasibility of the program; (2) acceptability for class frequency (weekly vs. bi-weekly); and (3) changes in biometrics, dietary intakes, and lifestyle factors. Methods A total of 24 employees with obesity in a Japanese company were recruited. Participants were randomly divided into two groups (weekly or bi-weekly group), each attending the program consisting of four two-hour classes (lectures on nutrition, exercise, mindfulness, and culinary instructions). Participants were observed for changes in dietary intakes, biometrics, and health related quality of life over the subsequent 3 months. We tested the between-group differences in changes using linear mixed-effect models. Results The program completion rates were 83.3% in total (91.7% for weekly group and 75.0% for bi-weekly group). From baseline to post-intervention, significant decreases were observed in weight (p < 0.001), body mass index (p < 0.001), diastolic blood pressure (p = 0.03), body fat mass (p < 0.001), and dietary intakes in total fat (p = 0.03) and sodium (p = 0.008) among 17 participants who were available for measurements. Improvements in biometrics remained significant 1 month after the intervention (all p ≤ 0.03 in 14 participants). Participants' health related quality of life was significantly improved in bodily pain, general health, vitality, and mental component score (all p ≤ 0.047). Conclusions The new Japanese Teaching Kitchen program is feasible with high program completion rates in Japanese office workers with obesity. While this was a small feasibility study, significant multiple improvements in dietary intakes, biometrics, and health related quality of life suggest that this line of inquiry warrants further exploration to address obesity and obesity-related diseases in Japan.
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Affiliation(s)
- Megu Y. Baden
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
- Department of Lifestyle Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Sarasa Kato
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Akiko Niki
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Tomoyuki Hara
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Harutoshi Ozawa
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
- Department of Lifestyle Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Chisaki Ishibashi
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Yoshiya Hosokawa
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Yukari Fujita
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Yuya Fujishima
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Hitoshi Nishizawa
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Junji Kozawa
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
- Department of Diabetes Care Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Isao Muraki
- Division of Public Health, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | | | | | | | | | - Iichiro Shimomura
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - David M. Eisenberg
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, United States
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21
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Cheng L, Xia F, Li Z, Shen C, Yang Z, Hou H, Sun S, Feng Y, Yong X, Tian X, Qin H, Yan W, Shao Z. Structure, function and drug discovery of GPCR signaling. MOLECULAR BIOMEDICINE 2023; 4:46. [PMID: 38047990 PMCID: PMC10695916 DOI: 10.1186/s43556-023-00156-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Accepted: 11/06/2023] [Indexed: 12/05/2023] Open
Abstract
G protein-coupled receptors (GPCRs) are versatile and vital proteins involved in a wide array of physiological processes and responses, such as sensory perception (e.g., vision, taste, and smell), immune response, hormone regulation, and neurotransmission. Their diverse and essential roles in the body make them a significant focus for pharmaceutical research and drug development. Currently, approximately 35% of marketed drugs directly target GPCRs, underscoring their prominence as therapeutic targets. Recent advances in structural biology have substantially deepened our understanding of GPCR activation mechanisms and interactions with G-protein and arrestin signaling pathways. This review offers an in-depth exploration of both traditional and recent methods in GPCR structure analysis. It presents structure-based insights into ligand recognition and receptor activation mechanisms and delves deeper into the mechanisms of canonical and noncanonical signaling pathways downstream of GPCRs. Furthermore, it highlights recent advancements in GPCR-related drug discovery and development. Particular emphasis is placed on GPCR selective drugs, allosteric and biased signaling, polyphamarcology, and antibody drugs. Our goal is to provide researchers with a thorough and updated understanding of GPCR structure determination, signaling pathway investigation, and drug development. This foundation aims to propel forward-thinking therapeutic approaches that target GPCRs, drawing upon the latest insights into GPCR ligand selectivity, activation, and biased signaling mechanisms.
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Affiliation(s)
- Lin Cheng
- Division of Nephrology and Kidney Research Institute, State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, 610041, Sichuan, China
- Department of Otolaryngology Head and Neck Surgery, Sichuan Provincial People's Hospital, University of Electronic Science and Technology of China, Chengdu, 610000, China
| | - Fan Xia
- Department of Neurosurgery, West China Hospital, Sichuan University, Chengdu, 610041, China
| | - Ziyan Li
- Division of Nephrology and Kidney Research Institute, State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, 610041, Sichuan, China
| | - Chenglong Shen
- Division of Nephrology and Kidney Research Institute, State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, 610041, Sichuan, China
| | - Zhiqian Yang
- Division of Nephrology and Kidney Research Institute, State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, 610041, Sichuan, China
| | - Hanlin Hou
- Division of Nephrology and Kidney Research Institute, State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, 610041, Sichuan, China
| | - Suyue Sun
- Division of Nephrology and Kidney Research Institute, State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, 610041, Sichuan, China
| | - Yuying Feng
- Division of Nephrology and Kidney Research Institute, State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, 610041, Sichuan, China
| | - Xihao Yong
- Division of Nephrology and Kidney Research Institute, State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, 610041, Sichuan, China
| | - Xiaowen Tian
- Division of Nephrology and Kidney Research Institute, State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, 610041, Sichuan, China
| | - Hongxi Qin
- Division of Nephrology and Kidney Research Institute, State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, 610041, Sichuan, China
| | - Wei Yan
- Division of Nephrology and Kidney Research Institute, State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, 610041, Sichuan, China.
| | - Zhenhua Shao
- Division of Nephrology and Kidney Research Institute, State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, 610041, Sichuan, China.
- Tianfu Jincheng Laboratory, Frontiers Medical Center, Chengdu, 610212, China.
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22
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Zhang M, Ma Z, Qi H, Cui X, Li R, Gao X. Comparative transcriptomic analysis of mammary gland tissues reveals the critical role of GPR110 in palmitic acid-stimulated milk protein and fat synthesis. Br J Nutr 2023; 130:1665-1677. [PMID: 36946032 DOI: 10.1017/s0007114523000788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/23/2023]
Abstract
The G protein-coupled receptors (GPCR) sensing nutritional signals (amino acids, fatty acids, glucose, etc.) are not fully understood. In this research, we used transcriptome sequencing to analyse differentially expressed genes (DEG) in mouse mammary gland tissues at puberty, lactation and involution stages, in which eight GPCR were selected out and verified by qRT-PCR assay. It was further identified the role of GPR110-mediating nutrients including palmitic acid (PA) and methionine (Met) to improve milk synthesis using mouse mammary epithelial cell line HC11. PA but not Met affected GPR110 expression in a dose-dependent manner. GPR110 knockdown decreased milk protein and fat synthesis and cell proliferation and blocked the stimulation of PA on mechanistic target of rapamycin (mTOR) phosphorylation and sterol-regulatory element binding protein 1c (SREBP-1c) expression. In summary, these experimental results disclose DEG related to lactation and reveal that GPR110 mediates PA to activate the mTOR and SREBP-1c pathways to promote milk protein and fat synthesis.
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Affiliation(s)
- Minghui Zhang
- College of Animal Science, Yangtze University, Jingmi Road 88, Jingzhou434025, People's Republic of China
| | - Zonghua Ma
- College of Animal Science, Yangtze University, Jingmi Road 88, Jingzhou434025, People's Republic of China
| | - Hao Qi
- College of Animal Science, Yangtze University, Jingmi Road 88, Jingzhou434025, People's Republic of China
| | - Xu Cui
- College of Animal Science, Yangtze University, Jingmi Road 88, Jingzhou434025, People's Republic of China
| | - Rui Li
- College of Animal Science, Yangtze University, Jingmi Road 88, Jingzhou434025, People's Republic of China
| | - Xuejun Gao
- College of Animal Science, Yangtze University, Jingmi Road 88, Jingzhou434025, People's Republic of China
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23
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Yang J, Myers J, Slaughter MM. Saccharin and aspartame excite rat retinal neurons. FRONTIERS IN OPHTHALMOLOGY 2023; 3:1273575. [PMID: 38983093 PMCID: PMC11182259 DOI: 10.3389/fopht.2023.1273575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Accepted: 09/19/2023] [Indexed: 07/11/2024]
Abstract
Retinal sensitivity to a variety of artificial sweeteners was tested by monitoring changes in internal free calcium in isolated retinal neurons using Fluo3. Several ligands, including aspartame and saccharin elevated internal free calcium. The effects of these ligands were mediated by both ligand-gated membrane channels and G-protein coupled receptors. We explored the receptors responsible for this phenomenon. Surprisingly, mRNA for subunits of the sweet taste receptor dimer (T1R2 and T1R3) were found in retina. Interestingly, knockdown of T1R2 reduced the response to saccharin but not aspartame. But TRPV1 channel antagonists suppressed the responses to aspartame. The results indicate that artificial sweeteners can increase internal free calcium in the retinal neurons through multiple pathways. Furthermore, aspartame reduced the b-wave, but not the a-wave, of the electroretinogram, indicating disruption of communication between photoreceptors and second order neurons.
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Affiliation(s)
| | | | - Malcolm M. Slaughter
- Department of Physiology and Biophysics, Jacobs School of Medicine and Biomedical Sciences, The State University of New York at Buffalo, Buffalo, NY, United States
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24
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Kotsou K, Chatzimitakos T, Athanasiadis V, Bozinou E, Athanassiou CG, Lalas SI. Innovative Applications of Tenebrio molitor Larvae in Food Product Development: A Comprehensive Review. Foods 2023; 12:4223. [PMID: 38231605 DOI: 10.3390/foods12234223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 11/18/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
The utilization of alternative and sustainable food sources has garnered significant interest as a means to address the challenges of food security and environmental sustainability. Tenebrio molitor larvae, commonly known as mealworms, have emerged as a promising candidate in this context, as they are a rich source of nutrients and can be reared with relatively low resource input. This review article presents an in-depth analysis of the diverse range of food products developed using T. molitor larvae and the distinctive properties they bestow on these products. The review encompasses an exploration of the nutritional composition of the larvae, emphasizing their rich protein content, balanced amino acid profile, fatty acids with health benefits, vitamins, and minerals. It delves into how these attributes have been harnessed to enhance the nutritional value of a variety of food items, ranging from protein-rich snacks and energy bars to pasta, bakery goods, etc. Each of these applications is discussed with regard to how T. molitor larvae contribute to the nutritional content and sensory characteristics of the final product. Furthermore, this review sheds light on the innovative techniques and processing methods employed to incorporate T. molitor larvae into different food matrices. It addresses challenges related to taste, texture, and appearance that have been encountered and the strategies devised to overcome related problems. Overall, this comprehensive review elucidates the diverse food products that have been developed utilizing T. molitor larvae as a key ingredient. Highlighting the nutritional, sensory, and sustainability aspects of these products, this review offers valuable insights to harness the potential of this alternative protein source to meet the evolving needs of modern food systems.
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Affiliation(s)
- Konstantina Kotsou
- Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece
| | - Theodoros Chatzimitakos
- Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece
| | - Vassilis Athanasiadis
- Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece
| | - Eleni Bozinou
- Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece
| | - Christos G Athanassiou
- Laboratory of Entomology and Agricultural Zoology, Department of Agriculture, Crop Production and Rural Environment, School of Agricultural Sciences, University of Thessaly, Phytokou Str., 38446 Volos, Greece
| | - Stavros I Lalas
- Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece
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25
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Che H, Li N, Nie Y, Tian X, Li Y, Lu L, Wang Y. Simultaneous detection of As(III/V), Cr(III/VI), and Fe(II/III) by a sensor array based on the morphology regulation of CeO 2 oxidase. Mikrochim Acta 2023; 190:456. [PMID: 37917401 DOI: 10.1007/s00604-023-06027-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Accepted: 10/01/2023] [Indexed: 11/04/2023]
Abstract
To develop a convenient method for simultaneous detection of As(III/V), Cr(III/VI), and Fe(II/III), three morphologies of CeO2 oxidase have been prepared. Based on the difference in oxidase activity and binding ability with substrate TMB of CeO2 of different morphologies, a 3 (Signal unit) × 6 (Target number) × 5 (Repetition) sensor array was constructed to realize simultaneous detection of six variable valence metal ions As(III/V), Cr(III/VI), and Fe(II/III). The lowest detection limit of the array for metal ions was 1.68 µg/L. The analysis of environmental samples with multiple metal ions (binary and ternary mixtures) co-existing has confirmed that the sensor array can achieve simultaneous qualitative and quantitative results for composite samples. This study not only revealed the influencing factors of crystal morphology regulation on oxidase activity, but also provided a scheme for the morphology detection of easily convertible metal ions in the field through the construction of the sensor array.
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Affiliation(s)
- Huachao Che
- Faculty of Materials Science and Chemistry, China University of Geosciences, Wuhan, 430074, China
| | - Nengneng Li
- Ningxia Water Investment Group Co. Ltd, Yinchuan City, 750002, Ningxia Hui Autonomous Region, China
| | - Yulun Nie
- Faculty of Materials Science and Chemistry, China University of Geosciences, Wuhan, 430074, China
- State Key Laboratory of Biogeology and Environmental Geology, China University of Geosciences, Wuhan, 430074, People's Republic of China
| | - Xike Tian
- Faculty of Materials Science and Chemistry, China University of Geosciences, Wuhan, 430074, China
- State Key Laboratory of Biogeology and Environmental Geology, China University of Geosciences, Wuhan, 430074, People's Republic of China
| | - Yong Li
- Faculty of Materials Science and Chemistry, China University of Geosciences, Wuhan, 430074, China.
| | - Liqiang Lu
- Faculty of Materials Science and Chemistry, China University of Geosciences, Wuhan, 430074, China
| | - Yongqiang Wang
- Faculty of Materials Science and Chemistry, China University of Geosciences, Wuhan, 430074, China
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26
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Bhushan R. Enantioselective and Chemoselective Optical Detection of Chiral Organic Compounds without Resorting to Chromatography. Chem Asian J 2023:e202300825. [PMID: 37906446 DOI: 10.1002/asia.202300825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 10/29/2023] [Accepted: 10/31/2023] [Indexed: 11/02/2023]
Abstract
Enantiorecognition and resolution are of essential importance in many diverse areas of science. Whenever there arises a need to analyze/investigate enantiomers in different situations chromatography stands up in our minds immediately. Nevertheless, chemoselective and enantioselective recognition/discrimination (without going for separation) constitutes a different perception and requirement. The techniques using chiroptical sensing cause detection based on molecular interactions induced in different manners. Enantioselective sensing of monosaccharides in γ-cyclodextrin assembly and by diboronic acid based fluorescent sensors, application of bi-naphthol and H8 BINOL based sensors and dendrimers, metal-to-ligand charge transfer transitions in CD, exciton-coupled circular dichroism, surface enhanced Raman spectroscopy, and enantioselective indicator displacement sensor arrays for enantioselective recognition/detection of chiral organic compounds, such as amines, amino acids/alcohols, and hydroxycarboxylic acids have been discussed in progressive manner with mechanistic explanations, wherever available. Besides, the chiroptical vs LC approach has been discussed. The present paper is focused on certain different non-chromatographic optical techniques and aims to extend an understanding and a view to consider such techniques which have been successful in selective detection, and determination of absolute configuration and enantiomeric excess, (without resorting to separation vis-à-vis LC) and that have potential use in high-throughput chiral assay and combinatorial search for asymmetric catalysts and reagents.
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Affiliation(s)
- Ravi Bhushan
- Department of Chemistry, Indian Institute of Technology Roorkee, Roorkee, 247667, India
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27
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Yoshida A, Ito A, Yasui N, Yamashita A. Direct binding of calmodulin to the cytosolic C-terminal regions of sweet/umami taste receptors. J Biochem 2023; 174:451-459. [PMID: 37527916 PMCID: PMC11033526 DOI: 10.1093/jb/mvad060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 07/15/2023] [Accepted: 07/26/2023] [Indexed: 08/03/2023] Open
Abstract
Sweet and umami taste receptors recognize chemicals such as sugars and amino acids on their extracellular side and transmit signals into the cytosol of the taste cell. In contrast to ligands that act on the extracellular side of these receptors, little is known regarding the molecules that regulate receptor functions within the cytosol. In this study, we analysed the interaction between sweet and umami taste receptors and calmodulin, a representative Ca2+-dependent cytosolic regulatory protein. High prediction scores for calmodulin binding were observed on the C-terminal cytosolic side of mouse taste receptor type 1 subunit 3 (T1r3), a subunit that is common to both sweet and umami taste receptors. Pull-down assay and surface plasmon resonance analyses showed different affinities of calmodulin to the C-terminal tails of distinct T1r subtypes. Furthermore, we found that T1r3 and T1r2 showed the highest and considerable binding to calmodulin, whereas T1r1 showed weaker binding affinity. Finally, the binding of calmodulin to T1rs was consistently higher in the presence of Ca2+ than in its absence. The results suggested a possibility of the Ca2+-dependent feedback regulation process of sweet and umami taste receptor signaling by calmodulin.
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Affiliation(s)
- Atsuki Yoshida
- Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Okayama, Japan
| | - Ayumi Ito
- Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Okayama, Japan
| | - Norihisa Yasui
- Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Okayama, Japan
| | - Atsuko Yamashita
- Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Okayama, Japan
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28
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Kumar P, Redel U, Lang T, Korsching SI, Behrens M. Bitter taste receptors of the zebra finch ( Taeniopygia guttata). Front Physiol 2023; 14:1233711. [PMID: 37860623 PMCID: PMC10582322 DOI: 10.3389/fphys.2023.1233711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Accepted: 09/20/2023] [Indexed: 10/21/2023] Open
Abstract
Despite the important role of bitter taste for the rejection of potentially harmful food sources, birds have long been suspected to exhibit inferior bitter tasting abilities. Although more recent reports on the bitter recognition spectra of several bird species have cast doubt about the validity of this assumption, the bitter taste of avian species is still an understudied field. Previously, we reported the bitter activation profiles of three zebra finch receptors Tas2r5, -r6, and -r7, which represent orthologs of a single chicken bitter taste receptor, Tas2r1. In order to get a better understanding of the bitter tasting capabilities of zebra finches, we selected another Tas2r gene of this species that is similar to another chicken Tas2r. Using functional calcium mobilization experiments, we screened zebra finch Tas2r1 with 72 bitter compounds and observed responses for 7 substances. Interestingly, all but one of the newly identified bitter agonists were different from those previously identified for Tas2r5, -r6, and -r7 suggesting that the newly investigated receptor fills important gaps in the zebra finch bitter recognition profile. The most potent bitter agonist found in our study is cucurbitacin I, a highly toxic natural bitter substance. We conclude that zebra finch exhibits an exquisitely developed bitter taste with pronounced cucurbitacin I sensitivity suggesting a prominent ecological role of this compound for zebra finch.
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Affiliation(s)
- Praveen Kumar
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Ulrike Redel
- German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Tatjana Lang
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | | | - Maik Behrens
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
- German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
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29
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Fan Y, Chen W, Zhang N, Li M, Zhu Y, Chen G, Zhang Y, Liu Y. Umami taste evaluation based on a novel mouse taste receptor cell-based biosensor. Biosens Bioelectron 2023; 237:115447. [PMID: 37352759 DOI: 10.1016/j.bios.2023.115447] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/24/2023] [Accepted: 06/02/2023] [Indexed: 06/25/2023]
Abstract
Umami, a taste sensation known for its savory and delicious properties, has garnered considerable attention from both consumers and the food industry. However, current understanding and evaluation of umami characteristics remain limited, presenting a long-standing issue. To address this challenge, we have developed a self-assembled biosensor based on matured taste receptor cells (TRCs), obtained through isolation and culture of taste stem cells. TRCs, as the recognition element, were mounted onto the surface of a glassy carbon electrode (GCE) treated with gold nanoparticles (AuNPs) and poly-L-lysine (PLL). Key parameters including the cell incubation time and concentration were optimized to ensure the optimal performance of the TRCs-based biosensor. AuNPs were deposited onto the GCE surface via 90 s electrochemical reduction. TRCs concentration of 106 cells/mL and incubation time of 12 h were chosen by electrochemical characterization. Using this novel, rapid, and sensitive TRCs-based biosensor, we successfully detected L-monosodium glutamate (MSG) and other umami substances, demonstrating a good linear relationship within the range of 10-9 - 10-5 M between response signals and concentration of MSG stimuli. Our results provide insights into taste signal transduction mechanisms and suggest the potential for biomimetic sensors in intelligent perception applications.
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Affiliation(s)
- Yuxia Fan
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Weizhu Chen
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Ninglong Zhang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Mingyang Li
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yiwen Zhu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Gaole Chen
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
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30
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Goda R, Watanabe S, Misaka T. Allosteric modulation of the fish taste receptor type 1 (T1R) family by the extracellular chloride ion. Sci Rep 2023; 13:16348. [PMID: 37770555 PMCID: PMC10539361 DOI: 10.1038/s41598-023-43700-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Accepted: 09/27/2023] [Indexed: 09/30/2023] Open
Abstract
Many G protein-coupled receptors (GPCRs) are allosterically modulated by inorganic ions. Although the intraoral ionic composition of the oral cavity varies depending on the living environment and feeding behavior, little is known about whether and how it affects the function of taste receptor type 1 (T1R), a member of the class C GPCR family. Here, we report that chloride ions allosterically modulate the functions of specific fish T1Rs, namely, mfT1R2a/mfT1R3 and zfT1R2a/zfT1R3. Site-directed mutagenesis revealed mfT1R2a K265, which lies in the extracellular domain of mfT1R2a, to be as a critical residue for the modulation of mfT1R2a/mfT1R3 by Cl-. However, this residue is not conserved in zfT1R2a, and the introduction of the key residue at the corresponding site of another T1R, mfT1R2b, did not confer Cl- susceptibility. These results indicate the variability of the determinants of Cl- susceptibility.
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Affiliation(s)
- Ryusei Goda
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan
| | - Soichi Watanabe
- Department of Aquatic Bioscience, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Takumi Misaka
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan.
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31
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Conigrave AD, Simpson SJ. Calcium-Sensing Receptors Mediate Amino Acid Signals From the Liver to Islet Alpha Cells. J Clin Endocrinol Metab 2023; 108:e893-e894. [PMID: 36930532 PMCID: PMC10438867 DOI: 10.1210/clinem/dgad157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Accepted: 03/14/2023] [Indexed: 03/18/2023]
Affiliation(s)
- Arthur D Conigrave
- Charles Perkins Centre (D17), School of Life and Environmental Sciences, University of Sydney, Camperdown, NSW 2006, Australia
- Department of Endocrinology, Royal Prince Alfred Hospital, Camperdown, NSW 2050, Australia
| | - Stephen J Simpson
- Charles Perkins Centre (D17), School of Life and Environmental Sciences, University of Sydney, Camperdown, NSW 2006, Australia
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32
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Ball L, Bauer J, Krautwurst D. Heterodimerization of Chemoreceptors TAS1R3 and mGlu 2 in Human Blood Leukocytes. Int J Mol Sci 2023; 24:12942. [PMID: 37629122 PMCID: PMC10454557 DOI: 10.3390/ijms241612942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 08/08/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023] Open
Abstract
The expression of canonical chemosensory receptors of the tongue, such as the heteromeric sweet taste (TAS1R2/TAS1R3) and umami taste (TAS1R1/TAS1R3) receptors, has been demonstrated in many extra-oral cells and tissues. Gene expression studies have revealed transcripts for all TAS1 and metabotropic glutamate (mGlu) receptors in different types of immune cells, where they are involved, for example, in the chemotaxis of human neutrophils and the protection of T cells from activation-induced cell death. Like other class-C G protein-coupling receptors (GPCRs), TAS1Rs and mGlu receptors form heteromers within their families. Since mGlu receptors and TAS1R1/TAS1R3 share the same ligand, monosodium glutamate (MSG), we hypothesized their hitherto unknown heteromerization across receptor families in leukocytes. Here we show, by means of immunocytochemistry and co-IP/Western analysis, that across class-C GPCR families, mGlu2 and TAS1R3 co-localize and heterodimerize in blood leukocytes. Expressing the recombinant receptors in HEK-293 cells, we validated their heterodimerization by bioluminescence resonance energy transfer. We demonstrate MSG-induced, mGlu2/TAS1R3 heteromer-dependent gain-of-function and pertussis toxin-sensitive signaling in luminescence assays. Notably, we show that mGlu2/TAS1R3 is necessary and sufficient for MSG-induced facilitation of N-formyl-methionyl-leucyl-phenylalanine-stimulated IL-8 secretion in neutrophils, using receptor-specific antagonists. In summary, our results demonstrate mGlu2/TAS1R3 heterodimerization in leukocytes, suggesting cellular function-tailored chemoreceptor combinations to modulate cellular immune responses.
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Affiliation(s)
- Lena Ball
- TUM School of Life Sciences, Technical University of Munich, Alte Akademie 8a, 85354 Freising, Germany;
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany;
| | - Julia Bauer
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany;
| | - Dietmar Krautwurst
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany;
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Li M, Zhang X, Zhu Y, Zhang X, Cui Z, Zhang N, Sun Y, Yang Z, Wang W, Wang C, Zhang Y, Liu Y, Qing G. Identifying Umami Peptides Specific to the T1R1/T1R3 Receptor via Phage Display. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12004-12014. [PMID: 37523494 DOI: 10.1021/acs.jafc.3c02471] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/02/2023]
Abstract
Umami peptides are small molecular weight oligopeptides that play a role in umami taste attributes. However, the identification of umami peptides is easily limited by environmental conditions, and the abundant source and high chromatographic separation efficiency remain difficult. Herein, we report a robust strategy based on a phage random linear heptapeptide library that targets the T1R1-Venus flytrap domain (T1R1-VFT). Two candidate peptides (MTLERPW and MNLHLSF) were readily identified with high affinity for T1R1-VFT binding (KD of MW-7 and MF-7 were 790 and 630 nM, respectively). The two peptides exhibited umami taste and significantly enhanced the umami intensity when added to the monosodium glutamate solution. Overall, this strategy shows that umami peptides could be developed via phage display technology for the first time. The phage display platform has a promising application to discover other taste peptides with affinity for taste receptors of interest and has more room for improvement in the future.
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Affiliation(s)
- Mingyang Li
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, PR China
| | - Xiaoyu Zhang
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, PR China
| | - Yiwen Zhu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Xiancheng Zhang
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, PR China
| | - Zhiyong Cui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Ninglong Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Yue Sun
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, PR China
| | - Zhiying Yang
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, PR China
| | - Wenli Wang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Cunli Wang
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, PR China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, PR China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Guangyan Qing
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, PR China
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Franco R, Navarro G. Neuroprotection afforded by targeting G protein-coupled receptors in heteromers and by heteromer-selective drugs. Front Pharmacol 2023; 14:1222158. [PMID: 37521478 PMCID: PMC10373065 DOI: 10.3389/fphar.2023.1222158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Accepted: 07/03/2023] [Indexed: 08/01/2023] Open
Abstract
G protein-coupled receptors (GPCRs) are the target of hundreds of approved drugs. Although these drugs were designed to target individual receptors, it is becoming increasingly apparent that GPCRs interact with each other to form heteromers. Approved drug targets are often part of a GPCR heteromer, and therefore new drugs can be developed with heteromers in mind. This review presents several strategies to selectively target GPCRs in heteromeric contexts, namely, taking advantage of i) heteromer-mediated biased agonism/signalling, ii) discovery of drugs with higher affinity for the receptor if it is part of a heteromer (heteromer selective drugs), iii) allosteric compounds directed against the interacting transmembrane domains and, eventually, iv) antagonists that block both GPCRs in a heteromer. Heteromers provide unique allosteric sites that should help designing a new type of drug that by definition would be a heteromer selective drug. The review also provides examples of rhodopsin-like class A receptors in heteromers that could be targeted to neuroprotect and/or delay the progression of diseases such as Parkinson's and Alzheimer's. GPCRs in heteromers (GriH) with the potential to address dyskinesias, a common complication of dopaminergic replacement therapy in parkinsonian patients, are also described.
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Affiliation(s)
- Rafael Franco
- Molecular Neurobiology Laboratory, Department of Biochemistry and Molecular Biomedicine, Faculty of Biology, Universitat de Barcelona, Barcelona, Spain
- CiberNed, Network Center for Neurodegenerative Diseases, National Spanish Health Institute Carlos III, Madrid, Spain
- School of Chemistry, Universitat de Barcelona, Barcelona, Spain
| | - Gemma Navarro
- CiberNed, Network Center for Neurodegenerative Diseases, National Spanish Health Institute Carlos III, Madrid, Spain
- Department of Biochemistry and Physiology, School of Pharmacy and Food Science, Universitat de Barcelona, Barcelona, Spain
- Institute of Neurosciences, Universitat de Barcelona, Barcelona, Spain
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Cherkashin AP, Rogachevskaja OA, Khokhlov AA, Kabanova NV, Bystrova MF, Kolesnikov SS. Contribution of TRPC3-mediated Ca 2+ entry to taste transduction. Pflugers Arch 2023:10.1007/s00424-023-02834-8. [PMID: 37369785 DOI: 10.1007/s00424-023-02834-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 05/19/2023] [Accepted: 06/22/2023] [Indexed: 06/29/2023]
Abstract
The current concept of taste transduction implicates the TASR/PLCβ2/IP3R3/TRPM5 axis in mediating chemo-electrical coupling in taste cells of the type II. While generation of IP3 has been verified as an obligatory step, DAG appears to be a byproduct of PIP2 cleavage by PLCβ2. Here, we provide evidence that DAG-signaling could play a significant and not yet recognized role in taste transduction. In particular, we found that DAG-gated channels are functional in type II cells but not in type I and type III cells. The DAG-gated current presumably constitutes a fraction of the generator current triggered by taste stimulation in type II cells. Bitter stimuli and DAG analogs produced Ca2+ transients in type II cells, which were greatly decreased at low bath Ca2+, indicating their dependence on Ca2+ influx. Among DAG-gated channels, transcripts solely for TRPC3 were detected in the taste tissue, thus implicating this channel in mediating DAG-regulated Ca2+ entry. Release of the afferent neurotransmitter ATP from CV papillae was monitored online by using the luciferin/luciferase method and Ussing-like chamber. It was shown that ATP secretion initiated by bitter stimuli and DAG analogs strongly depended on mucosal Ca2+. Based on the overall findings, we speculate that in taste transduction, IP3-driven Ca2+ release is transient and mainly responsible for rapid activation of Ca2+-gated TRPM5 channels, thus forming the initial phase of receptor potential. DAG-regulated Ca2+ entry through apically situated TRPC3 channels extends the primary Ca2+ signal and preserves TRPM5 activity, providing a needful prolongation of the receptor potential.
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Affiliation(s)
- Alexander P Cherkashin
- Institute of Cell Biophysics, Pushchino Scientific Center for Biological Research of the Russian Academy of Sciences, 3 Institutskaya Street, Pushchino, Moscow Region, 142290, Russia
| | - Olga A Rogachevskaja
- Institute of Cell Biophysics, Pushchino Scientific Center for Biological Research of the Russian Academy of Sciences, 3 Institutskaya Street, Pushchino, Moscow Region, 142290, Russia
| | - Alexander A Khokhlov
- Institute of Cell Biophysics, Pushchino Scientific Center for Biological Research of the Russian Academy of Sciences, 3 Institutskaya Street, Pushchino, Moscow Region, 142290, Russia
| | - Natalia V Kabanova
- Institute of Cell Biophysics, Pushchino Scientific Center for Biological Research of the Russian Academy of Sciences, 3 Institutskaya Street, Pushchino, Moscow Region, 142290, Russia
| | - Marina F Bystrova
- Institute of Cell Biophysics, Pushchino Scientific Center for Biological Research of the Russian Academy of Sciences, 3 Institutskaya Street, Pushchino, Moscow Region, 142290, Russia
| | - Stanislav S Kolesnikov
- Institute of Cell Biophysics, Pushchino Scientific Center for Biological Research of the Russian Academy of Sciences, 3 Institutskaya Street, Pushchino, Moscow Region, 142290, Russia.
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Zolotarev VA, Murovets VO, Sepp AL, Sozontov EA, Lukina EA, Khropycheva RP, Pestereva NS, Ivleva IS, El Mehdi M, Lahaye E, Chartrel N, Fetissov SO. Protein Extract of a Probiotic Strain of Hafnia alvei and Bacterial ClpB Protein Improve Glucose Tolerance in Mice. Int J Mol Sci 2023; 24:10590. [PMID: 37445766 DOI: 10.3390/ijms241310590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 06/20/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
A commercial strain of Hafnia alvei (H. alvei) 4597 bacteria was shown to reduce food intake and promote weight loss, effects possibly induced by the bacterial protein ClpB, an antigen-mimetic of the anorexigenic α-melanocyte-stimulating hormone. A decrease in the basal plasma glucose levels was also observed in overweight fasted humans and mice receiving H. alvei. However, it is not known whether H. alvei influences sweet taste preference and whether its protein extract or ClpB are sufficient to increase glucose tolerance; these are the objectives tested in the present study. C57BL/6J male mice were kept under standard diet and were gavaged daily for 17 days with a suspension of H. alvei (4.5 × 107 CFU/animal) or with H. alvei total protein extract (5 μg/animal) or saline as a control. Sweet taste preference was analyzed via a brief-access licking test with sucrose solution. Glucose tolerance tests (GTT) were performed after the intraperitoneal (IP) or intragastric (IG) glucose administration at the 9th and 15th days of gavage, respectively. The expression of regulatory peptides' mRNA levels was assayed in the hypothalamus. In another experiment performed in non-treated C57BL/6J male mice, effects of acute IP administration of recombinant ClpB protein on glucose tolerance were studied by both IP- and IG-GTT. Mice treated with the H. alvei protein extract showed an improved glucose tolerance in IP-GTT but not in IG-GTT. Both groups treated with H. alvei bacteria or protein extract showed a reduction of pancreatic tissue weight but without significant changes to basal plasma insulin. No significant effects of H. alvei bacteria or its total protein extract administration were observed on the sweet taste preference, insulin tolerance and expression of regulatory peptides' mRNA in the hypothalamus. Acute administration of ClpB in non-treated mice increased glucose tolerance during the IP-GTT but not the IG-GTT, and reduced basal plasma glucose levels. We conclude that both the H. alvei protein extract introduced orally and the ClpB protein administered via IP improve glucose tolerance probably by acting at the glucose postabsorptive level. Moreover, H. alvei probiotic does not seem to influence the sweet taste preference. These results justify future testing of both the H. alvei protein extract and ClpB protein in animal models of diabetes.
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Affiliation(s)
- Vasiliy A Zolotarev
- Pavlov Institute of Physiology, Russian Academy of Sciences, 199034 Saint-Petersburg, Russia
| | - Vladimir O Murovets
- Pavlov Institute of Physiology, Russian Academy of Sciences, 199034 Saint-Petersburg, Russia
| | - Anastasiya L Sepp
- Pavlov Institute of Physiology, Russian Academy of Sciences, 199034 Saint-Petersburg, Russia
| | - Egor A Sozontov
- Pavlov Institute of Physiology, Russian Academy of Sciences, 199034 Saint-Petersburg, Russia
| | - Ekaterina A Lukina
- Pavlov Institute of Physiology, Russian Academy of Sciences, 199034 Saint-Petersburg, Russia
| | - Raisa P Khropycheva
- Pavlov Institute of Physiology, Russian Academy of Sciences, 199034 Saint-Petersburg, Russia
| | - Nina S Pestereva
- Institute of Experimental Medicine, 197376 Saint-Petersburg, Russia
| | - Irina S Ivleva
- Institute of Experimental Medicine, 197376 Saint-Petersburg, Russia
| | - Mouna El Mehdi
- Inserm UMR1239 Laboratory, Team: Regulatory Peptides-Energy Metabolism and Motivated Behavior, University of Rouen Normandie, 76130 Mont-Saint-Aignan, France
| | - Emilie Lahaye
- Inserm UMR1239 Laboratory, Team: Regulatory Peptides-Energy Metabolism and Motivated Behavior, University of Rouen Normandie, 76130 Mont-Saint-Aignan, France
| | - Nicolas Chartrel
- Inserm UMR1239 Laboratory, Team: Regulatory Peptides-Energy Metabolism and Motivated Behavior, University of Rouen Normandie, 76130 Mont-Saint-Aignan, France
| | - Sergueï O Fetissov
- Inserm UMR1239 Laboratory, Team: Regulatory Peptides-Energy Metabolism and Motivated Behavior, University of Rouen Normandie, 76130 Mont-Saint-Aignan, France
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Ziegler F, Steuer A, Di Pizio A, Behrens M. Physiological activation of human and mouse bitter taste receptors by bile acids. Commun Biol 2023; 6:612. [PMID: 37286811 DOI: 10.1038/s42003-023-04971-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Accepted: 05/23/2023] [Indexed: 06/09/2023] Open
Abstract
Beside the oral cavity, bitter taste receptors are expressed in several non-gustatory tissues. Whether extra-oral bitter taste receptors function as sensors for endogenous agonists is unknown. To address this question, we devised functional experiments combined with molecular modeling approaches to investigate human and mouse receptors using a variety of bile acids as candidate agonists. We show that five human and six mouse receptors are responsive to an array of bile acids. Moreover, their activation threshold concentrations match published data of bile acid concentrations in human body fluids, suggesting a putative physiological activation of non-gustatory bitter receptors. We conclude that these receptors could serve as sensors for endogenous bile acid levels. These results also indicate that bitter receptor evolution may not be driven solely by foodstuff or xenobiotic stimuli, but also depend on endogenous ligands. The determined bitter receptor activation profiles of bile acids now enable detailed physiological model studies.
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Affiliation(s)
- Florian Ziegler
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Alexandra Steuer
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Antonella Di Pizio
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Maik Behrens
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany.
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Zhang J, Zhao X, Li L, Chen W, Zhao Q, Su G, Zhao M. Application of electronic tongue in umami detection and soy sauce refining process. Food Chem X 2023; 18:100652. [PMID: 37008723 PMCID: PMC10060585 DOI: 10.1016/j.fochx.2023.100652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 02/27/2023] [Accepted: 03/16/2023] [Indexed: 03/29/2023] Open
Abstract
The article systematically investigated the response behaviors of lipid-film equipped umami taste sensor to various umami compounds, including typical umami substances (umami amino acids, GMP, IMP, disodium succinate) and novel umami chemicals (umami peptide and Amadori rearrangement product of umami amino acid). The umami taste sensor has great specificity to all umami substances. Relationships between output values and concentrations of umami substances in certain ranges were consistent with Weber-Fechner law. The umami synergistic effect detected by the sensor was in great agreement with human sensory results as well, fitting logarithm model. Moreover, the taste profile mixing model of raw soy sauce was established using five different taste sensors and principal component analysis, realizing the simplification of soy sauce blending and acceleration of the soy sauce refining process. Thus, flexible design of the experimental procedure and multi-analysis of the sensor data is essential.
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Li X, Sun Y, Gao S, Li Y, Liu L, Zhu Y. Taste coding of heavy metal ion-induced avoidance in Drosophila. iScience 2023; 26:106607. [PMID: 37128604 PMCID: PMC10148117 DOI: 10.1016/j.isci.2023.106607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 01/04/2023] [Accepted: 03/30/2023] [Indexed: 05/03/2023] Open
Abstract
Increasing pollution of heavy metals poses great risks to animals globally. Their survival likely relies on an ability to detect and avoid harmful heavy metal ions (HMIs). Currently, little is known about the neural mechanisms of HMI detection. Here, we show that Drosophila and related species of Drosophilidae actively avoid toxic HMIs at micromolar concentrations. The high sensitivity to HMIs is biologically relevant. Particularly, their sensitivity to cadmium is as high as that to the most bitter substance, denatonium. Detection of HMIs in food requires Gr66a + gustatory neurons but is independent of bitter-taste receptors. In these neurons, the ionotropic receptors IR76b, IR25a, and IR7a are required for the perception of heavy metals. Furthermore, IR47a mediates the activation of a distinct group of non-Gr66a + gustatory neurons elicited by HMIs. Together, our findings reveal a surprising taste quality represented by noxious metal ions.
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Affiliation(s)
- Xiaonan Li
- State Key Laboratory of Brain and Cognitive Science, Institute of Biophysics, Chinese Academy of Sciences, 15 Datun Road, Beijing 100101, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yuanjie Sun
- State Key Laboratory of Brain and Cognitive Science, Institute of Biophysics, Chinese Academy of Sciences, 15 Datun Road, Beijing 100101, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Shan Gao
- State Key Laboratory of Brain and Cognitive Science, Institute of Biophysics, Chinese Academy of Sciences, 15 Datun Road, Beijing 100101, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yan Li
- State Key Laboratory of Brain and Cognitive Science, Institute of Biophysics, Chinese Academy of Sciences, 15 Datun Road, Beijing 100101, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Li Liu
- State Key Laboratory of Brain and Cognitive Science, Institute of Biophysics, Chinese Academy of Sciences, 15 Datun Road, Beijing 100101, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yan Zhu
- State Key Laboratory of Brain and Cognitive Science, Institute of Biophysics, Chinese Academy of Sciences, 15 Datun Road, Beijing 100101, China
- University of Chinese Academy of Sciences, Beijing 100049, China
- Advanced Innovation Center for Human Brain Protection, Capital Medical University, Beijing, China
- Corresponding author
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Spricigo PC, Almeida LS, Ribeiro GH, Correia BSB, Taver IB, Jacomino AP, Colnago LA. Quality Attributes and Metabolic Profiles of Uvaia ( Eugenia pyriformis), a Native Brazilian Atlantic Forest Fruit. Foods 2023; 12:foods12091881. [PMID: 37174419 PMCID: PMC10177832 DOI: 10.3390/foods12091881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/09/2023] [Accepted: 03/16/2023] [Indexed: 05/15/2023] Open
Abstract
The uvaia is a native Brazilian Atlantic Forest Myrtaceae fruit with a soft pulp, ranging from yellow to orange, with a sweet acidic flavor and sweet fruity aroma. Uvaias present consumption potential, but their physicochemical characteristics are still understudied. In this context, we describe herein the metabolites of uvaia that have been determined by nuclear magnetic resonance spectroscopy. We screened 41 accessions and selected 10 accessions based on their diversity of physicochemical attributes, i.e., their fresh mass, height, diameter, yield, seed mass, total soluble solids, and titratable acidity. Twenty-six metabolites were identified, including sugars, acids, and amino acids. The results of this study comprise the most complete report on sugars and acids in uvaias. The relevant metabolites in terms of abundance were the reducing sugars glucose and fructose, as well as malic and citric acids. Furthermore, this study represents the first description of the uvaia amino acid profile and an outline of its metabolic pathways. Uvaia quality attributes differ among accessions, demonstrating high variability, diversity, and several possibilities in different economic areas. Our findings may help in future breeding programs in the selection of plant material for industries such as food and pharmaceuticals.
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Affiliation(s)
- Poliana Cristina Spricigo
- Luiz de Queiroz College of Agriculture, University of São Paulo, 11 Pádua Dias Ave., Piracicaba 13418-900, São Paulo, Brazil
- School of Agricultural and Veterinarian Sciences, São Paulo State University, Jaboticabal 14884-900, São Paulo, Brazil
| | - Luísa Souza Almeida
- Institute of Chemistry of São Carlos, University of São Paulo, 400 Trabalhador São Carlense Ave., São Carlos 13566-590, São Paulo, Brazil
| | | | - Banny Silva Barbosa Correia
- Institute of Chemistry of São Carlos, University of São Paulo, 400 Trabalhador São Carlense Ave., São Carlos 13566-590, São Paulo, Brazil
- Department of Food Science, Aarhus University, 48 Agro Food Park, 8200 Aarhus, Jutland, Denmark
| | - Isabela Barroso Taver
- Luiz de Queiroz College of Agriculture, University of São Paulo, 11 Pádua Dias Ave., Piracicaba 13418-900, São Paulo, Brazil
| | - Angelo Pedro Jacomino
- Luiz de Queiroz College of Agriculture, University of São Paulo, 11 Pádua Dias Ave., Piracicaba 13418-900, São Paulo, Brazil
| | - Luiz Alberto Colnago
- Embrapa Instrumentation, 1452 XV de Novembro Street, São Carlos 13560-970, São Paulo, Brazil
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Wang W, Lu D, Xu Q, Jin Y, Pang G, Liu Y. Remodeling of the ryanodine receptor isoform 1 channel regulates the sweet and umami taste perception of Rattus norvegicus. FUNDAMENTAL RESEARCH 2023; 3:459-468. [PMID: 38933774 PMCID: PMC11197482 DOI: 10.1016/j.fmre.2022.02.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 02/22/2022] [Accepted: 02/28/2022] [Indexed: 10/18/2022] Open
Abstract
Sweet and umami tastes are elicited by sweet and umami receptors on the tongue and palate epithelium, respectively. However, the molecular machinery allowing the taste reaction remains incompletely understood. Through a phosphoproteomic approach, we identified the key proteins that trigger taste mechanisms based on phosphorylation cascades. Ryanodine receptor isoform 1 (RYR1) was further verified by sensory and behavioral assays. We propose a model of RYR1-mediated sweet/umami signaling in which the RYR1 channel, which mediates Ca2+ release from the endoplasmic reticulum, is closed by dephosphorylation in bud tissue after sweet/umami treatment. The alteration in Ca2+ content in the cytosol induces transient membrane depolarization and generates a cell current for taste signal transduction. We demonstrate that RYR1 is a new channel involved in the regulation of sweet/umami signal transduction and propose a "metabolic clock" notion based on sweet/umami sensing. Our study provides a valuable foundation for a system-level understanding of the taste perception mechanism.
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Affiliation(s)
- Wenli Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Dingqiang Lu
- College of Biotechnology & Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Qiuda Xu
- College of Biotechnology & Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Yulian Jin
- College of Biotechnology & Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Guangchang Pang
- College of Biotechnology & Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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Yu Y, Jiang S, Cui Z, Zhang N, Li M, Liu J, Meng H, Wang S, Zhang Y, Han J, Sun X, Zhao W, Liu Y. Bimetallic bionic taste sensor for perception of the synergistic effect of umami substances. Biosens Bioelectron 2023; 234:115357. [PMID: 37149968 DOI: 10.1016/j.bios.2023.115357] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 04/22/2023] [Accepted: 04/26/2023] [Indexed: 05/09/2023]
Abstract
Synergistic effect is one of the main properties of umami substances, elucidating the synergistic effect of umami is of great significance in the food industry. In this study, a bimetallic bionic taste sensor was developed to evaluate the synergistic effect of umami substances based on the perceptual mechanism of the human taste system. The Venus flytrap domain of T1R1 which is in charge of recognizing umami ligands was employed as the sensing element and self-assembled on the bimetallic nanomaterial (MoS2-PtPd) by Au-S bonding, the binding of receptors and ligands is characterized by changes of electrical signals. The sensor had good linearity (R2 > 0.99) and wide detection range in the detection of different kinds of umami substances (amino acids, nucleotides, organic acids, umami peptides) with detection limits as low as 0.03 pM. Comparing with electronic tongues, the sensor owned multiple characteristics of human taste system and could recognize the presence of synergistic effect of umami substances in a variety of real samples. Moreover, the differences in synergistic effect at different concentrations and ratios were also explored, the findings showed that the synergistic effect was more obvious at lower concentrations and balanced ratios of multiple umami substances added. The strategy would afford a promising platform for in-depth research on the mechanism of synergistic effect and multifunctional industrial applications.
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Affiliation(s)
- Yanyang Yu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China; School of Agricultural Engineering and Food Science, Shandong University of Technology, No.266 Xincun Xilu, Zibo, 255049, China
| | - Shui Jiang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
| | - Zhiyong Cui
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Ninglong Zhang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Mingyang Li
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Jing Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China; School of Agricultural Engineering and Food Science, Shandong University of Technology, No.266 Xincun Xilu, Zibo, 255049, China
| | - Hengli Meng
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Shengnan Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China
| | - Jie Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No.266 Xincun Xilu, Zibo, 255049, China
| | - Xia Sun
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No.266 Xincun Xilu, Zibo, 255049, China
| | - Wenping Zhao
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No.266 Xincun Xilu, Zibo, 255049, China.
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China; School of Agricultural Engineering and Food Science, Shandong University of Technology, No.266 Xincun Xilu, Zibo, 255049, China.
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Ohmoto M, Jyotaki M, Yee KK, Matsumoto I. A Transcription Factor Etv1/Er81 Is Involved in the Differentiation of Sweet, Umami, and Sodium Taste Cells. eNeuro 2023; 10:ENEURO.0236-22.2023. [PMID: 37045597 PMCID: PMC10131560 DOI: 10.1523/eneuro.0236-22.2023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 04/05/2023] [Accepted: 04/06/2023] [Indexed: 04/14/2023] Open
Abstract
Taste cells are maintained by continuous turnover throughout a lifetime, yet the mechanisms of taste cell differentiation, and how taste sensations remain constant despite this continuous turnover, remain poorly understood. Here, we report that a transcription factor Etv1 (also known as Er81) is involved in the differentiation of taste cells responsible for the preference for sweet, umami, and salty tastes. Molecular analyses revealed that Etv1 is expressed by a subset of taste cells that depend on Skn-1a (also known as Pou2f3) for their generation and express T1R genes (responsible for sweet and umami tastes) or Scnn1a (responsible for amiloride-sensitive salty taste). Etv1CreERT2/CreERT2 mice express Etv1 isoform(s) but not Etv1 in putative proprioceptive neurons as comparable to wild-type mice, yet lack expression of Etv1 or an isoform in taste cells. These Etv1CreERT2/CreERT2 mice have the same population of Skn-1a-dependent cells in taste buds as wild-type mice but have altered gene expression in taste cells, with regional differences. They have markedly decreased electrophysiological responses of chorda tympani nerves to sweet and umami tastes and to amiloride-sensitive salty taste evoked by sodium cation, but they have unchanged responses to bitter or sour tastes. Our data thus show that Etv1 is involved in the differentiation of the taste cells responsible for sweet, umami, and salty taste preferences.
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Affiliation(s)
- Makoto Ohmoto
- Monell Chemical Senses Center, Philadelphia, PA 19104
| | | | - Karen K Yee
- Monell Chemical Senses Center, Philadelphia, PA 19104
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Kondoh T. Enhanced preference for dried bonito dashi by prior experience with dashi and various taste substances in mice. Physiol Behav 2023; 261:114084. [PMID: 36640957 DOI: 10.1016/j.physbeh.2023.114084] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 01/09/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
Dried bonito dashi, a complex mixture of sour, bitter, and umami substances as well as over 400 odorants, is the most widely used Japanese fish broth that enhances palatability of various dishes. Recent studies have suggested that prior experience with dried bonito dashi produces strong enhancement of subsequent intake and preference for dried bonito dashi. The present study investigated taste substances in dried bonito dashi that enhance subsequent dashi preference by its prior exposure. Male C57BL/6N mice were initially exposed for 10 days to (1) dried bonito dashi, (2) a chemical mixture of taste substances identified in dried bonito dashi (artificially reconstituted dashi), or (3) individual chemical solutions such as NaCl, monosodium l-glutamate (MSG), inosine 5'-monophosphate (IMP), lactic acid, histidine, and glucose. Intakes of 0.01-100% dried bonito dashi with water were then measured using ascending concentration series of 2-day two-bottle choice tests. Prior exposure to 1-100% dashi enhanced subsequent dashi preference in a concentration-dependent manner and the greatest effects were attained with 10-100% dashi exposure. Exposure to the reconstituted dashi also enhanced subsequent dashi preference. Among individual chemical solutions, 0.1% IMP produced modest enhancement of subsequent dashi preference, but neither NaCl, MSG, histidine, lactic acid, nor glucose did. These results suggest that IMP is at least a key substance that produces experience-based enhancement of dried bonito dashi preference.
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Affiliation(s)
- Takashi Kondoh
- Laboratory of Food Chemistry, Department of Food Science and Nutrition, Faculty of Agriculture, Kindai University, 3327-204, Nakamachi, Nara 631-8505, Japan; AJINOMOTO Integrative Research for Advanced Dieting, Graduate School of Agriculture, Kyoto University, Kitashirakawaoiwake-cho, Sakyo-ku, Kyoto 606-8502, Japan.
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45
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Goda R, Watanabe S, Misaka T. Zebrafish and medaka T1R (taste receptor type 1) proteins mediate highly sensitive recognition of l-proline. FEBS Open Bio 2023; 13:468-477. [PMID: 36651084 PMCID: PMC9989926 DOI: 10.1002/2211-5463.13558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 01/10/2023] [Accepted: 01/13/2023] [Indexed: 01/19/2023] Open
Abstract
In vertebrates, nutritional tastants, such as amino acids and sugars, are recognized by G-protein-coupled receptors of the taste receptor type 1 (T1R) family. Previous studies have shown that fish T1Rs are functionally distinct from mammalian T1Rs in certain regards. Here, we report the existence of oral receptors with high sensitivity to amino acids in zebrafish and medaka fish. We describe the construction of multiple cell lines stably expressing functional T1Rs (from medaka fish or zebrafish) with a chimeric G-protein (G16gust44) using the Flp-In system. Through functional assays with these cell lines, medaka fish and zebrafish were confirmed to possess particular T1Rs highly sensitive to l-proline, possibly reflecting the physiological importance of l-proline in teleosts, in line with previous studies.
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Affiliation(s)
- Ryusei Goda
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Japan
| | - Soichi Watanabe
- Department of Aquatic Bioscience, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Japan
| | - Takumi Misaka
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Japan
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46
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Zani F, Blagih J, Gruber T, Buck MD, Jones N, Hennequart M, Newell CL, Pilley SE, Soro-Barrio P, Kelly G, Legrave NM, Cheung EC, Gilmore IS, Gould AP, Garcia-Caceres C, Vousden KH. The dietary sweetener sucralose is a negative modulator of T cell-mediated responses. Nature 2023; 615:705-711. [PMID: 36922598 PMCID: PMC10033444 DOI: 10.1038/s41586-023-05801-6] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Accepted: 02/06/2023] [Indexed: 03/17/2023]
Abstract
Artificial sweeteners are used as calorie-free sugar substitutes in many food products and their consumption has increased substantially over the past years1. Although generally regarded as safe, some concerns have been raised about the long-term safety of the consumption of certain sweeteners2-5. In this study, we show that the intake of high doses of sucralose in mice results in immunomodulatory effects by limiting T cell proliferation and T cell differentiation. Mechanistically, sucralose affects the membrane order of T cells, accompanied by a reduced efficiency of T cell receptor signalling and intracellular calcium mobilization. Mice given sucralose show decreased CD8+ T cell antigen-specific responses in subcutaneous cancer models and bacterial infection models, and reduced T cell function in models of T cell-mediated autoimmunity. Overall, these findings suggest that a high intake of sucralose can dampen T cell-mediated responses, an effect that could be used in therapy to mitigate T cell-dependent autoimmune disorders.
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Affiliation(s)
- Fabio Zani
- p53 and Metabolism Laboratory, The Francis Crick Institute, London, UK.
| | - Julianna Blagih
- p53 and Metabolism Laboratory, The Francis Crick Institute, London, UK.
- University of Montreal, Maisonneuve-Rosemont Hospital Research Centre, Montreal, Quebec, Canada.
| | - Tim Gruber
- Institute for Diabetes and Obesity, Helmholtz Diabetes Center, Helmholtz Zentrum München and German Center for Diabetes Research (DZD), Neuherberg, Germany
| | - Michael D Buck
- Immunobiology Laboratory, The Francis Crick Institute, London, UK
| | - Nicholas Jones
- Institute of Life Science, Swansea University Medical School, Swansea University, Swansea, UK
| | - Marc Hennequart
- p53 and Metabolism Laboratory, The Francis Crick Institute, London, UK
| | - Clare L Newell
- National Physical Laboratory, Teddington, UK
- Laboratory of Physiology and Metabolism, The Francis Crick Institute, London, UK
| | - Steven E Pilley
- p53 and Metabolism Laboratory, The Francis Crick Institute, London, UK
| | - Pablo Soro-Barrio
- Bioinformatics and Biostatistics Science Technology Platform, The Francis Crick Institute, London, UK
| | - Gavin Kelly
- Bioinformatics and Biostatistics Science Technology Platform, The Francis Crick Institute, London, UK
| | - Nathalie M Legrave
- Metabolomics Science Technology Platform, The Francis Crick Institute, London, UK
| | - Eric C Cheung
- p53 and Metabolism Laboratory, The Francis Crick Institute, London, UK
| | | | - Alex P Gould
- Laboratory of Physiology and Metabolism, The Francis Crick Institute, London, UK
| | - Cristina Garcia-Caceres
- Institute for Diabetes and Obesity, Helmholtz Diabetes Center, Helmholtz Zentrum München and German Center for Diabetes Research (DZD), Neuherberg, Germany
- Medizinische Klinik und Poliklinik IV, Klinikum der Universität, Ludwig-Maximilians-Universität München, Munich, Germany
| | - Karen H Vousden
- p53 and Metabolism Laboratory, The Francis Crick Institute, London, UK.
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Atsumi N, Yasumatsu K, Takashina Y, Ito C, Yasui N, Margolskee RF, Yamashita A. Chloride ions evoke taste sensations by binding to the extracellular ligand-binding domain of sweet/umami taste receptors. eLife 2023; 12:84291. [PMID: 36852482 PMCID: PMC9977269 DOI: 10.7554/elife.84291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Accepted: 01/31/2023] [Indexed: 03/01/2023] Open
Abstract
Salt taste sensation is multifaceted: NaCl at low or high concentrations is preferably or aversively perceived through distinct pathways. Cl- is thought to participate in taste sensation through an unknown mechanism. Here, we describe Cl- ion binding and the response of taste receptor type 1 (T1r), a receptor family composing sweet/umami receptors. The T1r2a/T1r3 heterodimer from the medaka fish, currently the sole T1r amenable to structural analyses, exhibited a specific Cl- binding in the vicinity of the amino-acid-binding site in the ligand-binding domain (LBD) of T1r3, which is likely conserved across species, including human T1r3. The Cl- binding induced a conformational change in T1r2a/T1r3LBD at sub- to low-mM concentrations, similar to canonical taste substances. Furthermore, oral Cl- application to mice increased impulse frequencies of taste nerves connected to T1r-expressing taste cells and promoted their behavioral preferences attenuated by a T1r-specific blocker or T1r3 knock-out. These results suggest that the Cl- evokes taste sensations by binding to T1r, thereby serving as another preferred salt taste pathway at a low concentration.
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Affiliation(s)
- Nanako Atsumi
- Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama UniversityOkayamaJapan
| | - Keiko Yasumatsu
- Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama UniversityOkayamaJapan
- Tokyo Dental Junior CollegeTokyoJapan
- Monell Chemical Senses CenterPhiladelphiaUnited States
| | - Yuriko Takashina
- School of Pharmaceutical Sciences, Okayama UniversityOkayamaJapan
| | - Chiaki Ito
- Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama UniversityOkayamaJapan
| | - Norihisa Yasui
- Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama UniversityOkayamaJapan
- School of Pharmaceutical Sciences, Okayama UniversityOkayamaJapan
| | | | - Atsuko Yamashita
- Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama UniversityOkayamaJapan
- School of Pharmaceutical Sciences, Okayama UniversityOkayamaJapan
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48
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Chirality: An inescapable concept for the pharmaceutical, bio‐pharmaceutical, food, and cosmetic industries. SEPARATION SCIENCE PLUS 2023. [DOI: 10.1002/sscp.202200131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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49
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Wang Y, Luan J, Tang X, Zhu W, Xu Y, Bu Y, Li J, Cui F, Li X. Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod ( Gadus morhua). Food Funct 2023; 14:1510-1519. [PMID: 36651848 DOI: 10.1039/d2fo03776a] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Umami peptides have currently become the research focus in the food umami science field and the key direction for umami agent development. This is because umami peptides have good processing characteristics, umami and nutritional values. We here used virtual screening (including online enzymolysis through ExPASy PeptideCutter, bioactivity screening using the PeptideRanker, toxicity and physicochemical property prediction using Innovagen and ToxinPred software), molecular docking, and electronic tongue analysis to identify umami peptides generated from Atlantic cod myosin. Twenty-three putative umami peptides were screened from the myosin. Molecular docking results suggested that these 23 peptides could enter the binding pocket in the T1R3 cavity, wherein Glu128 and Asp196 were the main amino acid residues, and that hydrogen bonding and electrostatic interactions were the main binding forces. Twelve synthetic peptides tested on the electronic tongue exhibited umami taste and a synergistic effect with monosodium glutamate (MSG). Among them, GGR, AGCD, and SGDAW had higher umami intensities than the other peptides, while SGDAW and NDDGW exhibited stronger umami-enhancing capabilities in 0.1% MSG solution. This study offers a method for the rapid screening of umami peptides from marine protein resources and places the foundation for their application in the food industry.
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Affiliation(s)
- Yuanyuan Wang
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China. .,School of Food Science and Engineering, Hainan University, Haikou, 570228, China
| | - Junjia Luan
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Xuhua Tang
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Fangchao Cui
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China. .,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning, 116034, China
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50
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Dong X, Wan C, Huang A, Xu H, Lei H. Novel Umami Peptides from Hypsizygus marmoreus and Interaction with Umami Receptor T1R1/T1R3. Foods 2023; 12:foods12040703. [PMID: 36832778 PMCID: PMC9955199 DOI: 10.3390/foods12040703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/18/2023] [Accepted: 01/31/2023] [Indexed: 02/09/2023] Open
Abstract
Umami peptides are important taste components of foods. In this study, umami peptides from Hypsizygus marmoreus hydrolysate were purified through ultrafiltration, gel filtration chromatography, and RP-HPLC, and then identified using LC-MS/MS. The binding mechanism of umami peptides with the receptor, T1R1/T1R3, was investigated using computational simulations. Five novel umami peptides were obtained: VYPFPGPL, YIHGGS, SGSLGGGSG, SGLAEGSG, and VEAGP. Molecular docking results demonstrated that all five umami peptides could enter the active pocket in T1R1; Arg277, Tyr220, and Glu301 were key binding sites; and hydrogen bonding and hydrophobic interaction were critical interaction forces. VL-8 had the highest affinity for T1R3. Molecular dynamics simulations demonstrated that VYPFPGPL (VL-8) could be steadily packed inside the binding pocket of T1R1 and the electrostatic interaction was the dominant driving force of the complex (VL-8-T1R1/T1R3) formation. Arg residues (151, 277, 307, and 365) were important contributors to binding affinities. These findings provide valuable insights for the development of umami peptides in edible mushrooms.
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Affiliation(s)
| | | | | | | | - Hongjie Lei
- Correspondence: ; Tel./Fax: +86-029-87092486
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