Search Results (38)

We present a multiscale model of taste that is both biophysically faithful and computationally efficient, enabling end-to-end simulation from receptor transduction to network-level coding. The novelty lies in coupling Hodgkin–Huxley taste receptor cells with Goldman–Hodgkin–Katz ion currents and modality-specific receptors (T1R/T2R, ENaC), to an Izhikevich spiking network equipped with realistic glutamatergic synapses and spike-timing-dependent plasticity. Training combines spike synchrony and a genetic approach in order to reach both globally optimized network structure and biomorphic synaptic plasticity. This hybrid design yields distinct, sparse spiking “fingerprints” for taste qualities and mixtures, and provides a practical foundation for neuromorphic gustatory sensors that require real-time, energy-efficient operation. Full article

Sweet orange (Citrus sinensis) is recognized as one of the most significant citrus fruits globally. The sugar content of fruits is the most critical internal quality associated with taste in sweet oranges, serving as a vital determinant of fruit quality and commercial value. Therefore, a comprehensive exploration of the regulatory mechanisms governing sugar accumulation during fruit ripening holds substantial value for high-quality fruit breeding. In this study, we investigated citrus sugar accumulation using the flesh of the Newhall navel orange and its high-sugar-content mutant cultivar, Ganmi, as experimental materials. RNA sequencing of the flesh from both Ganmi and Newhall oranges at 180 and 200 days after flowering identified 642 and 493 differentially expressed genes (DEGs), respectively. Functional enrichment analysis indicated that DEGs were mainly enriched in the sugar metabolism pathways, sugar transporters, and plant hormone signal transduction. Important DEGs associated with fruit sugar accumulation in Ganmi included Cs_ont_2g004470 (CsNAC73) and Cs_ont_9g005250 (CsSTP13) involved in sugar accumulation. Weighted gene co-expression network analysis showed that 20 co-expression modules were obtained, and the brown1 module had the strongest correlations with sugar content. Based on gene functionality and gene expression analyses of 1189 genes in this module, three genes (Cs_ont_2g004470 (CsNAC73), Cs_ont_5g050360 (CsMYC2) and Cs_ont_3g002820 (CsBBX21)) were identified as key genes potentially related to sugar accumulation during the ripening. These findings may contribute to elucidating the mechanisms underlying sugar accumulation during ripening and provide insights for the molecular breeding of citrus varieties. Full article

Background: Sex differences in physiology have garnered significant interest of late; however, comparatively little is known about the effects of sex on the function of the peripheral taste system. Previously, we have shown that fat taste functions in a sexually dimorphic manner using molecular, cellular, and behavioral assays, and that a subtype of estrogen receptor (ER) proteins is highly expressed in Type II (receptor) cells. The underlying mechanisms of estrogen’s action, though, remain unknown. Objective: Here, we sought to better understand estrogen’s role in fat taste transduction at the molecular level by initially focusing on the transient receptor potential channel types M4 (Trpm4) and M5 (Trpm5), which we have shown to play roles in estrogen-sensitive fatty acid signaling in taste cells. Methods/Results: Using a multidisciplinary approach, using Trpm5-deficient mice, electrophysiological and calcium imaging assays revealed that there are significantly reduced FA responses in both males and females in the estrus phase, whereas females in the proestrus phase did not show this, suggesting that there may be E2-dependent TRPM5-independent FA signaling in Type II cells. During periods of high levels of circulating estrogen, there was no significant difference in cellular responses to fatty acid (FA) stimuli between Trpm5^−/− mice and their wild-type counterparts. Moreover, supplemental estradiol enhanced linoleic acid (LA)-induced TRPM5-mediated taste cell activation. Finally, while Type II cells depend on TRPM4 and TRPM5 for FA taste cell activation, proestrus (high-estrogen) females showed a greater dependence on a TRPM5-independent pathway for fatty acid responsiveness. Conclusions: Together, these results underscore the substantial regulatory role of estrogen in the taste system, particularly for fatty acid signaling. Given that the taste system guides food preferences and intake, these findings may have important implications for understanding sex-specific differences in diet and, ultimately, metabolic health. Full article

Food wanting in honeybees is closely associated with the neurotransmitter dopamine; however, the regulatory role of non-coding RNAs in this process remains unclear. In this study, using the honeybee (Apis mellifera) as a model organism, we systematically investigated the molecular network and functional mechanisms by which long non-coding RNAs (lncRNAs) regulate the dopaminergic signaling pathway to mediate food wanting. By establishing two appetite-state models, fed honeybees (FB) and starved honeybees (SB), and combining brain dopamine quantification with behavioral assays, we found that dopamine levels in the honeybee brain were significantly elevated during starvation. Using transcriptome sequencing, we identified 1146 lncRNAs in the honeybee brain, among which 174 were differentially expressed long noncoding RNAs (DElncRNAs) between the two states, predominantly upregulated. Cis- and trans-acting analyses revealed that these DElncRNAs could target multiple genes involved in neural signal transmission, synaptic function, and dopaminergic pathways. KEGG enrichment analysis showed that their target genes were significantly enriched in pathways such as taste transduction, dopaminergic synapse, and neuroactive ligand–receptor interaction. Furthermore, a ceRNA network revealed that several DElncRNAs may regulate dopamine synthesis genes, including DOPA decarboxylase (Ddc), by competing for dopamine-associated miRNAs such as miR-375-3p, influencing food wanting in honeybees. Overall, our findings provide a foundation for uncovering the potential regulatory mechanisms of DElncRNAs in honeybee food wanting and offer new insights into the connection between neural regulation and behavioral manifestation in insects. Full article

Lilium lancifolium Thunb., as a predominant variety of medicinal and edible lilies, has long been renowned in traditional medicine for “moistening the lungs, relieving coughs, and calming the mind to soothe the heart.” The bitter taste formation in L. lancifolium is predominantly attributed to secondary metabolites such as alkaloids, this study explores an alternative mechanism underlying taste divergence among Lilium brownii var. viridulum, and Lilium pumilum DC, proposing a foundational scientific question: Are peptides one of the important sources of bitterness in Lilium lancifolium Thunb.? Peptidomic analysis identified 8479 peptide sequences, with 46.27% upregulated in L. lancifolium flesh. Through high-throughput molecular docking with the bitter taste receptor TAS2R14, 214 candidate bitter peptides were identified, showing the strongest average binding affinity (−119.73 kcal/mol). Molecular dynamics simulations further demonstrated that four of these peptides formed stable interactions with key residues in TAS2R14. Cellular assays confirmed TAS2R14 activation by these peptides, as indicated by enhanced EGFP reporter fluorescence, upregulation of downstream signaling molecules (GNAT1, PLCB2, TRPM5), decreased cAMP levels, and increased IP₃ accumulation. Transcriptomic analysis further indicated that bitter peptides mediate taste transduction primarily through neuroactive receptor interaction pathways. These findings represent the first identification of bitter peptides as a key source of bitterness in L. lancifolium and elucidates their transduction mechanism combining peptidomics, computational simulation, and cellular validation. Our study provides a methodological framework for exploring flavor substances in other plant-derived foods. Full article

Background/Objectives: Quercetin is a bitter compound with demonstrated anticancer effects in preclinical models of head and neck squamous cell carcinoma (HNSCC). In taste transduction, bitter compounds activate bitter taste receptors (T2Rs), a group of G protein-coupled receptors with downstream signaling that includes cytosolic calcium (Ca²⁺) release. T2Rs are expressed in HNSCC cells, where their activation induces apoptosis in vitro. Increased T2R expression in HNSCC also correlates with improved patient survival. The objective of this study was to investigate the role of quercetin as an anticancer T2R agonist in HNSCC cells in vitro and ex vivo. Methods: Quercetin-mediated Ca²⁺ responses were assessed using live cell Ca²⁺ imaging in the presence of the T2R14 antagonist LF1 and G-protein inhibitor YM-254980 (YM) in UM-SCC-47 and FaDu HNSCC cell lines. Cell viability was evaluated using crystal violet assays in cell lines and MTS assays in patient-derived tumor slices. Mitochondrial depolarization was measured with TMRE in the presence and absence of T2R pathway inhibitors. Results: Quercetin induced a Ca²⁺ response in HNSCC cells, which was significantly reduced by LF1 and YM. Quercetin also decreased cell viability in vitro. Ex vivo experiments showed a decrease in viability that was not statistically significant. Finally, quercetin caused mitochondrial depolarization, which was reduced in the presence of LF1 but not by YM. Conclusions: In HNSCC cells, quercetin causes a Ca²⁺ response that is likely mediated by T2R14, although genetic knockdown or knockout models are needed to more definitively support this hypothesis. Additionally, quercetin decreases viability in vitro and causes mitochondrial depolarization. Full article

Background: Taste disorders in patients with type 2 diabetes mellitus (T2DM) have a negative impact on their quality of life and glycemic control, and treatment options are limited. Buzhong yiqi formula (BZYQF) improves T2DM symptoms but its effects on T2DM-induced taste disorders have not been sufficiently studied. Methods: Molecular docking was utilized to evaluate binding activity between the compounds in BZYQF and the sweet taste receptors (STRs). T2DM was induced in rats through the administration of high-fat diet and streptozotocin, and the rats were then treated with BZYQF for 8 weeks. Daily indicators and serum biochemical factors were monitored. Taste preferences for sweet, bitter, salty, and sour solutions were assessed using a two-bottle test. The morphology of lingual papillae and the numbers of taste buds were examined using HE staining. A high-glucose (HG) model of taste bud organoids was established to measure sucrose-evoked ATP release. The expression of signaling molecules in the sweet taste receptors (STRs) pathway was determined via RT-qPCR, Western blot, and immunofluorescence in lingual papillae and organoids. Results: A total of 508 compounds in BZYQF indicated good binding activity to T1R2, T1R3 or heterodimers of T1R2/T1R3, and 60 compounds had good binding activity to all three forms of STRs. BZYQF alleviated T2DM symptoms and improved taste perception for maltose (10 mM, 50 mM), quinine (0.03 mM, 0.1 mM), and citric acid (1 mM) solutions. BZYQF improved the morphological structure of lingual papillae and increased taste bud numbers in T2DM rats. BZYQF enhanced ATP release responses to sucrose solution in the taste bud organoids of the HG model. Gene expression determination showed that BZYQF upregulated the expression of signaling molecules in the STRs pathway (T1R2, T1R3, IP3R, α-gustducin, TRPM5) in the lingual papillae of the T2DM rats and in the taste bud organoids of the HG model. Conclusions: BZYQF alleviates T2DM-induced taste disorders by increasing the numbers of taste buds and upregulating STR signaling molecules, in which various compounds, especially flavonoids, exhibit a synergistic effect. Full article

Strawberry (Fragaria ananassa) is a widely grown horticultural crop, which exists in red, yellow, and white varieties. In recent years, the white-fleshed strawberry variety is gaining more attention from consumers for its unique taste and appearance, but a comprehensive understanding of the molecular processes governing the ripening of white-fleshed strawberry remains undisclosed. In this study, based on the joint analysis of physiology, metabolome, and transcriptome, we screened and identified the key metabolites that were highly correlated to the maturation of white-fleshed strawberry (cv. ‘snow white’, SW for short) fruits. In contrast to red-fleshed strawberries, SW fruits exhibited three main ripening stages during the maturation, accompanied by the increases in total soluble solid and total sugar and the declines in total anthocyanin and total acid. Metabolomic analysis identified 832 differential accumulated metabolites (DAMs) at the secondary level of LC-MS/MS, and further investigations suggested that the increase in sucrose, citric acid, and epicatechin levels potentially play a role in the ripening process of SW fruits. Furthermore, abscisic acid and methyl jasmonate were recognized as the primary phytohormones involved in the production of these metabolites. The enrichment analysis of RNA-Seq data revealed that the differential expressed genes (DEGs) were primarily attributed to the pathways of ‘Starch and sucrose metabolism’ and ‘Plant hormone signal transduction’ but were undetected in ‘Flavonoid biosynthesis’ at the late ripening stage. Moreover, the de novo biosynthesis pathway, WGCNA, and Pearson correlation analysis indicated a direct relationship between FaSPS1, FaSPP1, and FaSPP2 with sucrose, FaPEPC1, FaV-PPase2, and FaV-PPase3 with citric acid, and Fa4CL2, Fa4CL3, and FaANR1 with anthocyanin. Further analysis revealed a co-expression of MYBs, bHLHs, NACs, and WRKYs with the structural genes mentioned. Overall, our findings uncovered a molecular mechanism regulating the maturation of white-fleshed strawberry, providing valuable insights for enhancing the flavor of white-fleshed strawberry through the gene-editing technique. Full article

Processed foods, accounting for most consumable food categories today, contain considerable amounts of food additives. Food additives are substances added to food products to improve taste, consistency, appearance, or shelf life. Various food additives, such as phthalates, bisphenol A, tartrazine, erythrosine, artificial sweeteners, and parabens, have been identified as potential sources of endocrine-disrupting chemicals (EDCs) in processed foods. EDCs are substances that frequently interfere with the regular functioning of the endocrine system, creating an unusual environment in the biological system, which leads to adverse health effects such as the disruption of hormone synthesis, receptor binding, and signal transduction pathways, as well as energy metabolic homeostatic disorders which potentially increasing the risk of obesity, type-2 diabetes, cardiometabolic diseases and may also trigger allergic reactions. Consequently, they can also impact mammary gland development, and reproductive function, further leading to developmental abnormalities. This review aims to insights into the various food additives that act as potential endocrine-disrupting chemicals (EDCs) and to describe their applications in the food industry, as well as the failure of hormonal homeostatic mechanisms, which eventually result in hazardous health effects. It also outlines strategies to reduce the use of food additives and suggests alternative additives with minimal or no endocrine-disrupting properties, highlighting their importance for maintaining human health. Full article

The simulation of human sensory functions is a key trend in the field of sensor development. In taste sensing, taste biosensors emulate taste perception using biorecognition elements that participate in taste transduction, such as taste receptors, cells, tissues, etc. This approach obtains high selectivity and a wide detection range of human taste perception, making taste biosensors widely used in food analysis and taste perception studies. By combining biorecognition elements with suitable data processing and analysis techniques, the taste information generated during the process of taste transduction, obtained by the sensing elements of the sensor, can be accurately captured. In this paper, we explore current available solutions to stability and sensitivity, and other challenges in taste biosensors using taste receptors, cells, and tissues as sensing elements. We also outline the applied signal processing techniques based on the signal characteristics from different types of taste biosensors. Finally, it is proposed that the development of taste biosensing sensors will further promote the application of intelligent sensory evaluation and human perception analysis systems in food, medicine, and other fields. Full article

Chestnuts become sweetened with better tastes for fried products after cold storage, but the possible mechanism is not clear. The dynamics of sugar components and related physiological responses, as well as the possible molecular mechanism in chestnuts during cold storage, were investigated. Sucrose accumulation and starch degradation contributed to taste improvement. Sucrose content reached the peak after two months of cold storage, along with the accumulation of reducing sugars of maltose, fructose and glucose to a much lesser extent. Meanwhile, alpha-amylase and beta-amylase maintained high levels, and the activities of acid invertase and sucrose synthase increased. Transcriptome data demonstrated that differentially expressed genes (DEGs) were significantly enriched in the process of starch and sucrose metabolism pathway, revealing the conversion promotion of starch to sucrose. Furthermore, DEGs involved in multiple phytohormone biosynthesis and signal transduction, as well as the transcription regulators, indicated that sucrose accumulation might be interconnected with the dormancy release of chestnuts, with over 90% germinated after two months of cold storage. Altogether, the results indicated that cold storage improved the taste of chestnuts mainly due to sucrose accumulation induced by DEGs of starch and sucrose metabolism pathway in this period, and the sweetening process was interconnected with dormancy release. Full article

Transient receptor potential (TRP) channels, first identified in Drosophila in 1969, are multifunctional ion channels expressed in various cell types. Structurally, TRP channels consist of six membrane segments and are classified into seven subfamilies. Transient receptor potential ankyrin 1 (TRPA1), the first member of the TRPA family, is a calcium ion affinity non-selective cation channel involved in sensory transduction and responds to odors, tastes, and chemicals. It also regulates temperature and responses to stimuli. Recent studies have linked TRPA1 to several disorders, including chronic pain, inflammatory diseases, allergies, and respiratory problems, owing to its activation by environmental toxins. Mutations in TRPA1 can affect the sensory nerves and microvasculature, potentially causing nerve pain and vascular problems. Understanding the function of TRPA1 is important for the development of treatments for these diseases. Recent developments in nanomedicines that target various ion channels, including TRPA1, have had a significant impact on disease treatment, providing innovative alternatives to traditional disease treatments by overcoming various adverse effects. Full article

This study involved the design and synthesis of a series of novel 4-chromanone-derived compounds. Their in vivo anti-cucumber mosaic virus (CMV) activity in field trials against CMV disease in Passiflora spp. was then assessed. Bioassay results demonstrated that compounds 7c and 7g exhibited remarkable curative effects and protection against CMV, with inhibition rates of 57.69% and 51.73% and 56.13% and 52.39%, respectively, surpassing those of dufulin and comparable to ningnanmycin. Field trials results indicated that compound 7c displayed significant efficacy against CMV disease in Passiflora spp. (passion fruit) after the third spraying at a concentration of 200 mg/L, with a relative control efficiency of 47.49%, surpassing that of dufulin and comparable to ningnanmycin. Meanwhile, nutritional quality test results revealed that compound 7c effectively enhanced the disease resistance of Passiflora spp., as evidenced by significant increases in soluble protein, soluble sugar, total phenol, and chlorophyll contents in Passiflora spp. leaves as well as improved the flavor and taste of Passiflora spp. fruits, as demonstrated by notable increases in soluble protein, soluble sugar, soluble solid, and vitamin C contents in Passiflora spp. fruits. Additionally, a transcriptome analysis revealed that compound 7c primarily targeted the abscisic acid (ABA) signaling pathway, a crucial plant hormone signal transduction pathway, thereby augmenting resistance against CMV disease in Passiflora spp. Therefore, this study demonstrates the potential application of these novel 4-chromanone-derived compounds as effective inducers of plant immunity for controlling CMV disease in Passiflora spp. in the coming decades. Full article

A physiological disease of the pineapple fruit called pineapple translucency causes the pulp to become water-soaked, which affects the fruit’s taste, flavor, shelf life, and integrity. In the present study, we analyzed seven pineapple varieties, of which three were watery and four were non-watery. There were no apparent macronutritional (K, P, or N) differences in their pulp, but the non-watery pineapple varieties had higher dry matter and soluble sugar content. The metabolomic analysis found 641 metabolites and revealed differential expression of alkaloids, phenolic acids, nucleotide derivatives, lipids, and other metabolites among the seven species. Transcriptome analysis and further KEGG enrichment showed downregulation of ‘flavonoid biosynthesis’ pathways, differential expression of metabolic pathways, secondary metabolites biosynthesis, plant–pathogen interaction, and plant hormone signal transduction. We believe this study will provide critical molecular data supporting a deeper understanding of pineapple translucency formation and greatly benefit future research on this commercially important crop. Full article

This experiment was aimed to compare the effects of two diets with different protein content on the growth performance, immune indexes, rumen fermentation characteristics and plasma metabolomics of growing yak in the cold season. A total of 24, 2-year-old healthy yaks with similar body weight (142.9 ± 3.56 kg) were randomly allocated to two isoenergetic diets with different protein content (10 vs 14%) according to a non-paired experimental design, and the protein of the diets was increased by increasing soybean meal, rapeseed meal and cottonseed meal. The growth performance experiment lasted 56 days. Four days before the end of the growth experiment, the digestion trial was conducted, and the rumen fluid and plasma was collected for measurement. The results showed that the average daily feed intake (p < 0.001) and average daily gain (p = 0.006) of yak fed a high-protein diet was significantly greater, while the feed conversion ratio was lower (p = 0.021) than that of yaks fed a low-protein diet. Plasma aspartate aminotransferase (p = 0.002), alanine aminotransferase (p < 0.001), malondialdehyde (p = 0.001), tumor necrosis factor-α (p = 0.032) and interferon-γ (p = 0.017) of the high-protein group were significantly lesser, whereas superoxide dismutase (p = 0.004) and interleukin-2 (p = 0.007) was significantly greater than that of the low-protein group. The rumen microbial crude protein (p < 0.047) and crude protein digestibility (p = 0.015) of yak fed a high-protein diet was significantly greater than that of the low-protein group. The metabolomics results showed that yaks fed a high-protein diet were elevated in protein digestion and absorption, arginine and proline metabolism, tryptophan metabolism, purine metabolism, butanoate metabolism, taste transduction, pyrimidine metabolism, pantothenate and CoA biosynthesis, glutathione metabolism and renin secretion pathways. It is concluded that a high-protein diet in the cold season can promote rumen microbial crude protein synthesis, enhance antioxidant and immune function and promote growth performance of yaks. Full article