The food flavor perception innovation team of Shanghai Jiaotong University reveals the coding logic of umami receptors

The food flavor perception innovation team of Shanghai Jiaotong University published a research paper titled "Study on the distribution of umami receptors on the tongue and its signal coding logic based on taste bud biosensor" in Biosensors & Bioelectronics (Top 1 of the Chinese Academy of Sciences).
The biosensor reveals the coding logic of rabbit tongue umami taste receptors
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Dr.

Umami senses the "nitrogen" source information in food, and the components responsible for identifying and sensing umami signals include dimers T1R1/T1R3 and taste-type metabolizing glutamate receptors (mGluRs)
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Studies have shown that umami taste receptors not only exist in taste bud cells, but are also expressed in almost all tissues and cells, but only receptors on the tongue can transmit umami taste signals to the taste center of the brain

In this study, the method of segmenting the tongue was used to simplify the signal source, and a biosensor for the taste bud tissue of rabbit tongue was constructed in different regions
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Through the optimization and analysis of the sensor, the signal responses of different regions to the typical umami substances (MSG and IMP) were obtained.
Combined with the analysis methods of receptor dynamics and Shannon information theory, the interaction of different receptors and ligands was quantitatively analyzed.
And the difference in information coding ability

Intelligent perception is an important part of artificial intelligence.

This research proposes and clarifies a new method for studying the coding logic of umami taste receptors, which more accurately describes the sensing and signal coding of the three receptors stimulated by typical umami taste substances.

Corresponding author introduction

Professor Liu Yuan

Dean of the Department of Food Science and Engineering, Shanghai Jiaotong University

Liu Yuan, male, born in March 1979, member of the Communist Party of China, doctor of engineering, professor, doctoral supervisor, head of the Department of Food Science and Engineering
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Winner of the National Outstanding Youth Fund (2016), Visiting Scientist of the Australian Commonwealth Science and Industry Organization (CSIRO)

Graduated from Nanjing Agricultural University in 2006 with a doctorate in food science engineering; from 2006 to 2017, lecturer, associate professor and professor (doctoral supervisor) at the School of Food Science and Technology of Shanghai Ocean University, including the Australian Commonwealth Science and Industry Organization (CSIRO) from 2010 to 2011 Visiting scientist, from 2014 to 2015, he served as assistant to the dean of the School of Food Science and Technology, Shanghai Ocean University; since 2017, he has been a professor and doctoral supervisor in the School of Agriculture and Biology, Shanghai Jiaotong University
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The main research direction is food flavor and quality evaluation, and the "First China Youth Forum on Food Flavor Science" was organized
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Has presided over 6 National Natural Science Foundation of China projects, presided over the completion of more than 10 scientific research projects, the first author/corresponding author published more than 40 SCI papers

Editor: Yuan Yi; Editor in charge: Zhang Ruimei

The article and the introduction of the corresponding author are from the official website of Shanghai Jiaotong University.

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