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Related Experiment Videos

Bitter and sweet tasting molecules: It's complicated.

Antonella Di Pizio1, Yaron Ben Shoshan-Galeczki1, John E Hayes2

  • 1The Institute of Biochemistry, Food and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University, 76100, Rehovot, Israel; The Fritz Haber Center for Molecular Dynamics, The Hebrew University, Jerusalem, 91904, Israel.

Neuroscience Letters
|April 22, 2018
PubMed
Summary

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Some molecules possess both bitter and sweet tastes, challenging their perceived opposition. Research explores the chemical properties distinguishing bitter and sweet compounds and their receptor interactions.

Area of Science:

  • Taste receptor research
  • Molecular pharmacology
  • Sensory science

Background:

  • Bitter and sweet tastes are typically viewed as opposing sensory experiences.
  • Some molecules exhibit both bitter and sweet properties, complicating this dichotomy.
  • Taste perception involves specific G-protein coupled receptors (GPCRs): TAS2Rs for bitter and TAS1R2/TAS1R3 for sweet.

Purpose of the Study:

  • To characterize the chemical space differentiating bitter and sweet molecules.
  • To investigate the complex interactions between tastant molecules and their receptors.
  • To explore the broader physiological roles of taste receptors and molecules beyond the oral cavity.

Main Methods:

  • Chemical analysis to compare hydrophobicity and size of bitter and sweet compounds.
Keywords:
Bitter compoundsBitter-sweetChemical spaceGPCRsPolypharmacologySweeteners

Related Experiment Videos

  • Review of existing evidence on TAS1R and TAS2R expression and function outside the oral cavity.
  • Examination of off-target interactions of bitterant molecules with other proteins.

    • Main Results:

    • Bitter compounds generally exhibit higher hydrophobicity than sweet compounds.
    • Sweet molecules display a wider range of molecular sizes compared to bitter ones.
    • TAS1Rs and TAS2Rs are found in locations beyond the oral cavity, and bitterants can interact with multiple targets (polypharmacology).

    Conclusions:

    • The chemical properties of bitter and sweet molecules are distinct, influencing their receptor binding.
    • The polypharmacology of bitterants suggests potential non-gustatory physiological functions.
    • Further research into polypharmacology could reveal novel roles for tastant molecules.