Latest news with #LeibnizInstituteforFoodSystemsBiology
Scientific American
08-08-2025
- Science
- Scientific American
This Mushroom's Incredibly Bitter Taste Is New to Science
Ever bite into something so bitter that you had to spit it out? An ages-old genetic mutation helps you and other animals perceive bitterness and thus avoid toxins associated with it. But while most creatures instinctively spit first and ask questions later, molecular biologists have been trying to get a taste of what bitterness can tell us about sensory evolution and human physiology. A new study, published in the Journal of Agricultural and Food Chemistry, is the first analysis of how taste receptors respond to a mushroom's bitter compounds—which include some of the most potently bitter flavors currently known to science. The bitter bracket mushroom is nontoxic but considered inedible because of its taste. Researchers extracted its bitter compounds, finding two familiar ones—and three that were previously unknown. Instead of tasting these substances themselves, the scientists introduced them to an 'artificial tongue' that they made by inserting human taste receptors into fast-growing embryonic kidney cells. One of the newfound bitter substances activated the taste receptors even at the lowest concentration measured, 63.3 micrograms per liter. That's like sensing three quarters of a cup of sugar in an Olympic-sized swimming pool. Humans have about 25 kinds of bitter taste receptors lining our mouths and throats, but these same receptors also grow throughout the body —in the lungs, digestive tract and even brain. Despite their ubiquity, they have been only partially explored. Four of our bitter receptors have no known natural activator. Finding activating compounds could illuminate the interactions that might have shaped those taste receptors' evolution, says study lead author Maik Behrens, a molecular biologist at the Leibniz Institute for Food Systems Biology. On supporting science journalism If you're enjoying this article, consider supporting our award-winning journalism by subscribing. By purchasing a subscription you are helping to ensure the future of impactful stories about the discoveries and ideas shaping our world today. Previous research focused on bitter compounds from flowering plants, which evolved well after animals gained bitter taste receptors. Behrens thought that mushrooms, being older, might even activate one of the four mystery receptors. The bitter bracket mushroom didn't, but Behrens plans to keep looking—especially since this first chemical analysis of mushroom bitterness has already yielded previously unknown compounds. Such research can also unlock information about taste receptors' many functions in the human body. 'Taste in your mouth does so much more than just perception,' explains University of Miami physiologist Nirupa Chaudhari, who was not involved in the study. Taste can trigger physiological reflexes such as insulin release and stomach acid production, she says, so knowing what activates bitter taste receptors could improve our understanding of bodily processes and disease. Chaudhari considers the new study a good first step toward expanding bitter taste research. With the first analysis complete, researchers are now setting their sights on other mushrooms' bitter secrets—compounds and activated receptors you can't uncover by 'simply chewing on a mushroom,' Behrens says. It's Time to Stand Up for Science Before you close the page, we need to ask for your support. Scientific American has served as an advocate for science and industry for 180 years, and we think right now is the most critical moment in that two-century history. We're not asking for charity. If you become a Digital, Print or Unlimited subscriber to Scientific American, you can help ensure that our coverage is centered on meaningful research and discovery; that we have the resources to report on the decisions that threaten labs across the U.S.; and that we support both future and working scientists at a time when the value of science itself often goes unrecognized.
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.
