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Updated: May 9, 2026
08:46
Isolation and Culture of Human Fungiform Taste Papillae Cells
Published on: May 17, 2012
Development of a cultured cell-based human-taste evaluation system.
1Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo.
Bioscience, Biotechnology, and Biochemistry
|August 9, 2013
Summary
Objective taste quantification using cultured cells expressing human taste receptors offers valuable insights for the food industry. This approach aids in product development, quality control, and understanding taste perception and modulator effects.
Area of Science:
- Sensory science
- Molecular biology
- Food science
Background:
- Objective quantification of taste intensity is crucial for food product development and quality control.
- Cultured cells expressing human taste receptors show promise as biological indicators for gustatory intensity.
Purpose of the Study:
- To explore the utility of cultured cells expressing human taste receptors for objective taste intensity evaluation.
- To assess the potential of this system for characterizing taste modulators and understanding tastant-receptor interactions.
Main Methods:
- Utilizing cultured cells engineered to express specific human taste receptors.
- Measuring cellular responses as indicators of gustatory intensity.
- Analyzing the effects of taste modulators on cellular responses.
Main Results:
- Demonstrated the feasibility of using cellular responses to objectively quantify taste intensity.
- Showcased the system's capability in characterizing taste modulators relevant to commercial food products.
- Provided insights into the mechanisms of tastant recognition by human taste receptors.
Conclusions:
- Cultured cells expressing human taste receptors provide a robust platform for objective taste assessment.
- This methodology supports food industry applications, including product development and quality control.
- The system advances fundamental understanding of taste perception and chemosensory interactions.
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