Related Experiment Video
Updated: Dec 20, 2025
09:31
Effects of Taste Signaling Protein Abolishment on Gut Inflammation in an Inflammatory Bowel Disease Mouse Model
Published on: November 9, 2018
9.0K
Fat taste signal transduction and its possible negative modulator components
Deepankumar Shanmugamprema1, Karthi Muthuswamy1, Gowtham Subramanian1
1Department of Biochemistry, Bharathiar University, Marudhamalai Road, Coimbatore, Tamil Nadu 641046, India.
Progress in Lipid Research
|May 22, 2020
Summary
Understanding oleogustus, the taste of fat, is crucial for combating obesity. This review analyzes fat taste signaling and explores modulators to develop taste modifiers for weight management.
Area of Science:
- Physiology
- Neuroscience
- Nutrition Science
Background:
- Obesity and associated diseases like diabetes and cardiovascular disease are increasing.
- Energy homeostasis, particularly fat intake, is key to body weight regulation.
- Dietary fatty acids act as signaling cues to the oro-gustatory system, influencing fat perception.
Purpose of the Study:
- To review recent advancements in oleogustus research.
- To analyze the downstream signaling mechanisms of fat taste in taste bud cells.
- To identify potential negative modulators of fat taste transduction.
Main Methods:
- Literature review of oleogustus and fat taste signaling.
- Analysis of signaling pathways within taste bud cells.
- Exploration of modulatory components affecting fat taste perception.
Main Results:
- Oleogustus plays a significant role in the perception of dietary fats.
- Downstream signaling pathways in taste bud cells are crucial for fat taste transduction.
- Potential negative modulators of fat taste signaling were identified.
Conclusions:
- Further research into oleogustus and its modulators is needed.
- Developing libraries of chemical and natural fat taste modifiers is essential.
- Targeting fat taste receptors could offer novel strategies for combating obesity.
Related Concept Videos
01:24The Physiology of Taste
6.7K
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...
6.7K
01:07Cell Signaling Feedback Loops
7.1K
Positive and negative feedback loops are crucial for regulating biological signaling systems. These feedback loops are processes that connect output signals to their inputs.
Negative feedback loops
Most signaling systems have negative feedback loops that can perform different functions such as output limiter, and adaptation.
Output limiter
Upon receiving an input signal, the cellular response rapidly increases until a threshold is reached. Beyond this threshold, a negative feedback loop...
Negative feedback loops
Most signaling systems have negative feedback loops that can perform different functions such as output limiter, and adaptation.
Output limiter
Upon receiving an input signal, the cellular response rapidly increases until a threshold is reached. Beyond this threshold, a negative feedback loop...
7.1K
01:21G-Protein Gated Ion Channels
5.4K
GPCRs are primarily responsible for our sense of smell, taste, and vision. The binding of a sensory stimulus activates GPCR to stimulate effector proteins, many of which are ion channels in the sensory organs. GPCRs modulate the opening and closing of the target ion channels either directly by binding them, or by releasing second messengers that activate these channels. As ions move across the membrane, the membrane potential is altered, which induces an appropriate response.
Sensory...
Sensory...
5.4K
01:43Gustation
51.6K
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.
51.6K
01:45Positive Regulator Molecules
133.0K
To consistently produce healthy cells, the cell cycle—the process that generates daughter cells—must be precisely regulated.
133.0K
01:16Calmodulin-dependent Signaling
5.8K
Calmodulin (CaM) is a calcium-binding protein in eukaryotes that controls various calcium-regulated cellular processes. It has four calcium-binding sites that bind calcium to form the calcium-calmodulin ( Ca2+-CaM) complex. GPCR stimulation increases the calcium levels in the cells that bind to CaM and induces a conformational change.
The Ca2+-CaM complex does not have enzymatic activity by itself. Instead, the complex binds downstream target proteins, including membrane proteins or enzymes,...
The Ca2+-CaM complex does not have enzymatic activity by itself. Instead, the complex binds downstream target proteins, including membrane proteins or enzymes,...
5.8K