Can We Taste Fats?

Researchers are close to finding a receptor directly triggered by fatty acids.

By | December 1, 2011

Infographic: Can We Taste Fats?
View full size PDF
LUCY READING-IKKANDA

Although gustin and TAS2R38 contribute to the supertaster phenotype and may contribute to the perception of fat texture, researchers are still looking for a receptor directly triggered by fat. One promising candidate is the protein CD36, which binds long-chain fatty acids in mice, and is expressed on taste buds.  The mechanism by which the CD36 carrier protein initiates a neural signal is poorly understood.  CD36 may serve as a carrier protein that transfers the fatty acid to another receptor or it may activate an ion channel that alters the excitability of taste cells.

Read the full story.

Advertisement

Add a Comment

Avatar of: You

You

Processing...
Processing...

Sign In with your LabX Media Group Passport to leave a comment

Not a member? Register Now!

LabX Media Group Passport Logo

Comments

Avatar of: Ed M.

Ed M.

Posts: 45

November 22, 2012

It may be more a tactile than a taste sensation.

"Mouth feel" was the ad men's definition.

Fats may tickle the tongue in an enticing way that lack of fats do not.

Popular Now

  1. Next Generation: Nanotube Scaffolds Reconnect Spinal Neurons
  2. Mapping the Human Connectome
    Daily News Mapping the Human Connectome

    A new map of human cortex combines data from multiple imaging modalities and comprises 180 distinct regions.

  3. Stroke Alters Gut Microbiome, Impacting Recovery
  4. Your Office Has a Distinct Microbiome
RayBiotech