Chemistry Of Taste Research Articles

Machine learning and topological data analysis identify unique features of human papillae in 3D scans

The tongue surface houses a range of papillae that are integral to the mechanics and chemistry of taste and textural sensation. Although gustatory function of papillae is well investigated, the uniqueness of papillae within and across individuals remains elusive. Here, we present the first machine learning framework on 3D microscopic scans of human papillae (n=2092\\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts} \\usepackage{amssymb} \\usepackage{amsbsy} \\usepackage{mathrsfs} \\usepackage{upgreek} \\setlength{\\oddsidemargin}{-69pt} \\begin{document}$$n=2092$$\\end{document}), uncovering the uniqueness of geometric and topological features of papillae. The finer differences in shapes of papillae are investigated computationally based on a number of features derived from discrete differential geometry and computational topology. Interpretable machine learning techniques show that persistent homology features of the papillae shape are the most effective in predicting the biological variables. Models trained on these features with small volumes of data samples predict the type of papillae with an accuracy of 85%. The papillae type classification models can map the spatial arrangement of filiform and fungiform papillae on a surface. Remarkably, the papillae are found to be distinctive across individuals and an individual can be identified with an accuracy of 48% among the 15 participants from a single papillae. Collectively, this is the first evidence demonstrating that tongue papillae can serve as a unique identifier, and inspires a new research direction for food preferences and oral diagnostics.

Current Status and Future Perspectives in Flavor Research: Highlights of the 11th Wartburg Symposium on Flavor Chemistry & Biology.

The 11th Wartburg Symposium on Flavor Chemistry & Biology, held at the hotel "Auf der Wartburg" in Eisenach, Germany, from June 21 to 24 in 2016, offered a venue for global exchange on cutting-edge research in chemistry and biology of odor and taste. The focus areas were (1) functional flavor genomics and biotechnology, (2) flavor generation and precursors, (3) new approaches and precursors, (4) new approaches and technologies, (5) new molecules and structure/activity relationships, (6) food-borne bioactives and chemosensory health prevention, and (7) chemosensory reception, processing, and perception. Selected from more than 250 applicants, 160 distinguished scientists and rising stars from academia and industry from 24 countries participated in this multidisciplinary event. This special issue comprises a selection of 33 papers from oral presentations and poster contributions and is prefaced by this symposium introduction to carve out essential achievements in odor and taste chemistry and to share future research perspectives.

Challenges in Taste Chemistry and Biology Edited by Thomas Hofmann (Universität Münster), Chi-Tang Ho (Rutgers, The State University of New Jersey), and Wilhelm Pickenhagen (Dragoco Gerberding and Company). American Chemical Society (distributed by Oxford University Press): Washington, DC. 2004. xiv + 290 pp. $135.00. ISBN 0-8412-3852-9.

ADVERTISEMENT RETURN TO ISSUEPREVBook ReviewNEXTChallenges in Taste Chemistry and Biology Edited by Thomas Hofmann (Universität Münster), Chi-Tang Ho (Rutgers, The State University of New Jersey), and Wilhelm Pickenhagen (Dragoco Gerberding and Company). American Chemical Society (distributed by Oxford University Press): Washington, DC. 2004. xiv + 290 pp. $135.00. ISBN 0-8412-3852-9.Cite this: J. Am. Chem. Soc. 2004, 126, 20, 6499Publication Date (Web):March 9, 2004Publication History Published online9 March 2004Published inissue 1 May 2004https://doi.org/10.1021/ja033680pCopyright © 2004 American Chemical SocietyRIGHTS & PERMISSIONSArticle Views103Altmetric-Citations-LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit Read OnlinePDF (31 KB) Get e-AlertsSUBJECTS:Biology,Genetics,Neurophysiology,Peptides and proteins,Physiology Get e-Alerts

Recognition of superpotent sweetener ligands by a library of monoclonal antibodies.

Monoclonal antibodies (mAb) made to the superpotent guanidino sweet tasting ligand, N-(p-cyanophenyl)-N'-(diphenylmethyl)-guanidineacetic acid were examined for their molecular recognition specificities using 14 different sweetener analogues in a competitive radioimmunoassay. The effects of variations in pH on ligand binding was also examined by radioimmunoassay. Photoaffinity labelling of the binding site was accomplished using a radiolabelled azido-derivative of the parent ligand, and L-chain or H-chain labelling was easily identified in several different mAb. For two of the mAb examined in this study (NC6.8 and NC10.14), the analogue binding studies are in agreement with the known Fab-ligand crystal structures. Monoclonal antibodies to this family of sweet tasting compounds may be useful probes for the study of sweet taste chemistry and identification of novel sweet taste ligands from combinatorial chemical libraries.

The AH,B glycophore and general taste chemistry

When considered jointly, all tastes (sweet, salt, bitter, sour) are variations on a common electrostatic mechanism, and the primary distinction among them can be traced to the symmetrical nature of the interaction between the substance and the taste receptor. Sourness is a dissymmetric interaction between the hydronium ion (an acidophore) and the taste receptor, whereas saltiness is a concerted symmetrical electrostatic interaction betwen the Na + and Cl − ions (the halophore) and the receptor. Sweetness is elicited through a bilaterally symmetrical and concerted dipolar interaction between a glycophore and the receptor, while bitterness can be traced to either dissymmetric ionic or dipolar interactions between a picrophore and the receptor. As no products are ever formed, taste phenomena are collectively grouped as being due to electrostatic recognition interactions that can occur between a substance and the receptor without the need for chemical binding.

Molecular probes for sweeteners: immunorecognition of superpotent guanidinium compounds.

Monoclonal antibodies (MAb) were made to two different superpotent guanidino sweet tasting ligands, N-(p-cyanophenyl)-N'-(diphenylmethyl)-guanidineacetic acid and N-(p-cyanophenyl)-N'-(cyclooctyl)-guanidineacetic acid. In the present study we examined the binding specificity of three MAb clones (denoted as NC10.7, NC10.13, and NC37.3). The isotypes of these MAb were determined to be IgG1 kappa for NC10.7 and NC37.3, while NC10.13 was IgG2b, kappa. The dissociation constants for the MAb were 19 nM (NC10.7), 28 nM (NC10.13), and 16 nM (NC37.3). The binding specificity of each MAb was characterized by a competitive inhibition radioimmunoassay using related sweetener analogues. Antibodies to this family of sweet tasting compounds may be useful probes for the study of sweet taste chemistry and identification of novel sweet taste ligands.

Structural theories applied to taste chemistry

Structural theories applied to taste chemistry

BOOK REVIEWS

Food Taste Chemistry. James C. Boudreau, ed. Chocolate, Cocoa and Confectionery. Science and Technology. 2nd Ed. Fundamentals of Food Process Engineering. R. T. Toledo.

Taste receptor proteins

The chemistry of taste has eluded widespread investigation until only recently. Of the four basic taste qualities — sweet, salty, sour and bitter, only sweet and to some lesser extent — bitter — have had inroads made on the molecular level. Carbon-14 labeled sugars are preferently bound to taste bud proteins versus other non-sensory proteins. The binding of the sugars is in good agreement with their relative sweetness and graded conformational changes in protein molecules are seen, by a number of methods, upon these interactions. The protein may occur in two forms — soluble and membrane bound, and the bound form can be solubilized. Unique proteins are present in taste buds and would thus differentiate them from other non-sensory proteins. The sweet-sensitive protein activity has been studied in a number of animals, but purification and characterization in all has not proceeded to the point wherein comparisons can be made. Bitter reception has been suggested as the property of a protein from pig tongues, and an enzyme — phosphodiesterase has been found to be both activated and inhibited by bitter compounds. Lipids from gustatory tissue have been suggested as candidates for receptors for salty, sour and bitter, but not sweet stimulants.

The Chemistry of Taste

The Chemistry of Taste Get access SMELL, TASTE, AND ALLIED SENSES IN THE VERTEBRATES, by G.H. PARKER, Professor of Zoology, Harvard University, 192 pages. In series of Monographs on Experimental Biology. J. B. Lippincott Co., Philadelphia and London, 1922. S.W. S.W. Search for other works by this author on: Oxford Academic PubMed Google Scholar Journal of Heredity, Volume 13, Issue 5, May 1922, Page 206, https://doi.org/10.1093/oxfordjournals.jhered.a102205 Published: 01 May 1922