Latest news with #LeibnizInstituteforFoodSystemsBiology
Yahoo
13-04-2025
- Health
- Yahoo
Scientists identify most bitter substance ever known
Food scientists have discovered a mushroom chemical they say is the most bitter substance known thus far, a finding that sheds light on how the tongue helps us perceive taste. Researchers at the Leibniz Institute for Food Systems Biology in Germany extracted three compounds from Amaropostia stiptica mushroom and studied their effect on human taste receptors. They found the chemicals to be the most bitter substances known to man, expanding our knowledge of natural bitter compounds and their effects on the tongue. Thousands of different chemical molecules are known to be bitter, mainly sourced from flowering plants or synthetic sources. But, scientists say, bitter compounds from animal, bacterial or fungal origins remain less studied. Expanding our understanding of such compounds, they say, may unravel the mystery of how the perception of bitterness evolved in humans. Bitter taste receptors are thought to have evolved to warn human beings against consuming potentially harmful substances. Not all bitter compounds are toxic or harmful, though, and not every toxic substance – like the death cap mushroom – tastes bitter. Previous studies have indicated that sensors for bitter substances are not only found in the mouth but also in the stomach, intestines, heart and lungs. Since these organs are not involved in helping us "taste", the physiological significance of these sensors remains a mystery. This is where their comprehensive collection of data on bitter compounds helps, the Leibniz Institute researchers say. 'The more well-founded data we have on the various bitter compound classes, taste receptor types and variants, the better we can develop predictive models to identify new bitter compounds and predict bitter taste receptor-mediated effects,' Maik Behrens, co-author of the study, says. 'Our results contribute to expanding our knowledge of the molecular diversity and mode of action of natural bitter compounds'. In the latest study, scientists assessed the non-toxic bitter bracket mushroom, which tastes 'extremely bitter'. They extracted and examined three previously unknown compounds from the mushroom and determined their chemical structures. Using lab-grown cell models, the researchers showed these chemicals were involved in activating at least one of the approximately 25 human bitter taste sensor types in the body. One compound discovered during the study, oligoporin D, stimulated the bitter taste receptor on the tongue, called TAS2R46, even at the lowest concentrations. Just a gram of oligoporin D dissolved in as much as '106 bathtubs of water' was found to be bitter. 'Oligoporin D activated TAS2R46 already at a submicromolar concentration and thus belongs to the family of most potent bitter agonists,' researchers note in the study.
BBC News
09-04-2025
- Health
- BBC News
Bitter bracket mushrooms: The most bitter tasting substance ever
Food scientists have discovered a chemical in a particular kind of mushroom found in the UK and Ireland which they say is the most bitter substance known to bracket mushrooms, also known as Postia stiptica, are commonly found in central and northern Europe. This research can help us better understand how the tongue helps us perceive part of the research experts at the Leibniz Institute for Food Systems Biology in Germany extracted three compounds from Amaropostia stiptica mushroom, and examined their chemical structures. A lot of research has already been done into how flowering plants can have a bitter taste, but less studies have been done looking at fungi - like mushrooms. This discovery can help them to research how humans evolved to be able to detect bitter tastes and is interesting because not all bitter compounds taste bitter, and not all that taste bitter are toxic or mushrooms are poisonous though so always check before eating any you find in nature. While to us it might seem strange that some mushrooms that taste extremely bitter aren't poisonous and are perfectly edible, while others that are deadly poisonous taste rather pleasant and nutty. But one thing we have to remember is that humans are not the only creatures to eat mushrooms - other animals and insects do too, and their receptors may be better adapted to distinguish toxic (poisonous) from non-toxic mushrooms. Previous studies have indicated that sensors for bitter substances are not only found in the mouth but also in the stomach, intestines, heart and these organs are not involved in helping us "taste", why we have sensors in these areas has remained a using lab-grown cell models, the researchers in this case showed that the chemicals found in the mushroom were involved in activating at least one of the approximately 25 human bitter taste sensor types in the body.
Iraqi News
09-04-2025
- Health
- Iraqi News
Scientists identify most bitter substance ever known
INA- sources Food scientists have discovered a mushroom chemical they say is the most bitter substance known thus far, a finding that sheds light on how the tongue helps us perceive taste. Researchers at the Leibniz Institute for Food Systems Biology in Germany extracted three compounds from Amaropostia stiptica mushroom and studied their effect on human taste receptors. They found the chemicals to be the most bitter substances known to man, expanding our knowledge of natural bitter compounds and their effects on the tongue. Thousands of different chemical molecules are known to be bitter, mainly sourced from flowering plants or synthetic sources. But, scientists say, bitter compounds from animal, bacterial or fungal origins remain less studied. Expanding our understanding of such compounds, they say, may unravel the mystery of how the perception of bitterness evolved in humans. Bitter taste receptors are thought to have evolved to warn human beings against consuming potentially harmful substances. Not all bitter compounds are toxic or harmful, though, and not every toxic substance – like the death cap mushroom – tastes bitter. Previous studies have indicated that sensors for bitter substances are not only found in the mouth but also in the stomach, intestines, heart and lungs. Since these organs are not involved in helping us "taste", the physiological significance of these sensors remains a mystery. This is where their comprehensive collection of data on bitter compounds helps, the Leibniz Institute researchers say. 'The more well-founded data we have on the various bitter compound classes, taste receptor types and variants, the better we can develop predictive models to identify new bitter compounds and predict bitter taste receptor-mediated effects,' Maik Behrens, co-author of the study, says. 'Our results contribute to expanding our knowledge of the molecular diversity and mode of action of natural bitter compounds'. In the latest study, scientists assessed the non-toxic bitter bracket mushroom, which tastes 'extremely bitter'. They extracted and examined three previously unknown compounds from the mushroom and determined their chemical structures. Using lab-grown cell models, the researchers showed these chemicals were involved in activating at least one of the approximately 25 human bitter taste sensor types in the body. One compound discovered during the study, oligoporin D, stimulated the bitter taste receptor on the tongue, called TAS2R46, even at the lowest concentrations. Just a gram of oligoporin D dissolved in as much as '106 bathtubs of water' was found to be bitter. 'Oligoporin D activated TAS2R46 already at a submicromolar concentration and thus belongs to the family of most potent bitter agonists,' researchers note in the study.
The Independent
08-04-2025
- Health
- The Independent
Scientists identify most bitter substance ever known
Food scientists have discovered a mushroom chemical they say is the most bitter substance known thus far, a finding that sheds light on how the tongue helps us perceive taste. Researchers at the Leibniz Institute for Food Systems Biology in Germany extracted three compounds from Amaropostia stiptica mushroom and studied their effect on human taste receptors. They found the chemicals to be the most bitter substances known to man, expanding our knowledge of natural bitter compounds and their effects on the tongue. Thousands of different chemical molecules are known to be bitter, mainly sourced from flowering plants or synthetic sources. But, scientists say, bitter compounds from animal, bacterial or fungal origins remain less studied. Expanding our understanding of such compounds, they say, may unravel the mystery of how the perception of bitterness evolved in humans. Bitter taste receptors are thought to have evolved to warn human beings against consuming potentially harmful substances. Not all bitter compounds are toxic or harmful, though, and not every toxic substance – like the death cap mushroom – tastes bitter. Previous studies have indicated that sensors for bitter substances are not only found in the mouth but also in the stomach, intestines, heart and lungs. Since these organs are not involved in helping us "taste", the physiological significance of these sensors remains a mystery. This is where their comprehensive collection of data on bitter compounds helps, the Leibniz Institute researchers say. 'The more well-founded data we have on the various bitter compound classes, taste receptor types and variants, the better we can develop predictive models to identify new bitter compounds and predict bitter taste receptor-mediated effects,' Maik Behrens, co-author of the study, says. 'Our results contribute to expanding our knowledge of the molecular diversity and mode of action of natural bitter compounds'. In the latest study, scientists assessed the non-toxic bitter bracket mushroom, which tastes 'extremely bitter'. They extracted and examined three previously unknown compounds from the mushroom and determined their chemical structures. Using lab-grown cell models, the researchers showed these chemicals were involved in activating at least one of the approximately 25 human bitter taste sensor types in the body. One compound discovered during the study, oligoporin D, stimulated the bitter taste receptor on the tongue, called TAS2R46, even at the lowest concentrations. Just a gram of oligoporin D dissolved in as much as '106 bathtubs of water' was found to be bitter. 'Oligoporin D activated TAS2R46 already at a submicromolar concentration and thus belongs to the family of most potent bitter agonists,' researchers note in the study.
Yahoo
03-03-2025
- Health
- Yahoo
Scientists make groundbreaking discovery that could transform how we eat: 'We want to deepen our new findings'
Scientists have potentially unlocked how to use fava beans to improve the texture and mouthfeel of meat alternatives. A recent study conducted at Germany's Leibniz Institute for Food Systems Biology (and published in Foods) marks the first time scientists have decoded how plant proteins interact with cells responsible for our perception of food texture, according to reporting at This development addresses one of the biggest challenges for plant-based food adoption — making meat alternatives feel more like the real thing. Many people want to reduce their meat consumption for environmental and health reasons, but texture has remained a key barrier. Nevertheless, the global plant-based food market, which reached $29.4 billion in sales in 2020, is projected to grow to $161.9 billion by 2030, per Why do you eat plant-based foods? The health benefits It's cheaper It's good for the planet I prefer the taste Click your choice to see results and speak your mind. The research team, led by Melanie Köhler, investigated special protein structures called nanofibrils derived from fava beans. Using state-of-the-art atomic force microscopy, they examined how these tiny protein molecules interact with human taste receptor cells. The team found that the fava bean proteins can influence both texture perception and the sensation of fattiness in foods, two crucial factors in creating satisfying meat alternatives. "Although our research is still in its early stages, our biophysical and biochemical results already suggest how nanofibrils can influence the perception of texture and fat," Köhler is quoted as saying in the article. "Therefore, we want to deepen our new findings in future experiments and sensory studies. In the long run, we want to find new applications for plant-based nanofibrils to develop sensorially appealing foods with improved texture." This innovation aligns with efforts from companies like Beyond Meat and Impossible Foods, which are working to make plant-based options more appealing to mainstream consumers. The technology could help reduce the environmental impact of food production while making it easier for people to choose climate-friendly options that taste great and are better for their health. While the research is still in the early stages, the team plans to conduct further experiments and sensory studies to refine their understanding. Food manufacturers could potentially begin incorporating these fava bean protein structures into their products within the next few years, offering consumers more satisfying plant-based alternatives that are better for both personal and planetary health. To explore more plant-based options and their benefits, be sure to check out The Cool Down's guide to eating more vegetables and less meat. Join our free newsletter for weekly updates on the latest innovations improving our lives and shaping our future, and don't miss this cool list of easy ways to help yourself while helping the planet.
