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Related Concept Videos

The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...
Microbial Biosensors01:17

Microbial Biosensors

Microbial biosensors are analytical devices that utilize living microbes to detect specific substances through measurable signals. These devices consist of two main components: biosensing organisms and signal-transducing elements. Biosensing organisms, such as Escherichia coli or Saccharomyces cerevisiae, are typically housed in multiwell plates connected to transducers, enabling rapid, real-time detection of target analytes.Signal Generation MechanismWhen a target analyte—such as...
Gustation01:43

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Antibiotic Selection00:57

Antibiotic Selection

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Related Experiment Video

Updated: May 14, 2026

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

Sensing bacteria, without bitterness?

V K Viswanathan1

  • 1Veterinary Science and Microbiology, University of Arizona, Tucson, AZ USA. vkv@email.arizona.edu

Gut Microbes
|February 6, 2013
PubMed
Summary
This summary is machine-generated.

Mammalian bitter taste receptors may detect bacterial quorum sensing molecules, revealing a new layer of inter-kingdom communication. This finding opens avenues for understanding host-microbe interactions and potential therapeutic targets.

Keywords:
Acyl homoserine lactoneT2R38bitterquorum sensingtaste receptor

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Area of Science:

  • Microbiology
  • Molecular Biology
  • Physiology

Background:

  • Bacterial quorum sensing (QS) molecules regulate microbial communities and are increasingly recognized for roles in inter-kingdom signaling.
  • Inter-kingdom communication involves signaling between bacteria and host organisms, impacting health and disease.
  • Pseudomonas aeruginosa is a significant opportunistic pathogen known for its complex QS systems.

Purpose of the Study:

  • To investigate the potential for mammalian bitter taste receptors (T2Rs) to recognize bacterial QS molecules.
  • To explore the implications of T2R recognition of QS molecules for inter-kingdom communication.
  • To assess the presence of T2Rs in intestinal cells and their potential role in sensing bacterial signals.

Main Methods:

  • Utilized Pseudomonas aeruginosa as a model organism to study QS molecules.
  • Employed assays to test the interaction between bacterial QS molecules and mammalian T2Rs.
  • Investigated the expression and localization of T2Rs in intestinal cell models.

Main Results:

  • Evidence suggests that mammalian T2Rs can recognize specific bacterial QS molecules produced by Pseudomonas aeruginosa.
  • This recognition represents a novel mechanism of inter-kingdom communication, extending beyond previously known pathways.
  • Mammalian intestinal cells express T2Rs, indicating a potential site for sensing bacterial communication.

Conclusions:

  • Mammalian bitter taste receptors can detect bacterial quorum sensing molecules, establishing a direct link between host and microbe.
  • This discovery broadens the understanding of inter-kingdom signaling and its physiological relevance.
  • The presence of T2Rs in the gut suggests a role in monitoring the intestinal microbiota.