Biological platform
Biological platforms
Humans monitor the chemical composition of food and environment with three different sensory pathways: the taste system, the olfactory system and the somatosensory system.
Taste is the sense that guides and helps organisms to identify and consume essential nutrients while avoiding toxins and indigestible materials. This means recognizing and distinguishing the five basic taste modalities: sweet, bitter, salty, sour and umami.
The molecular sensors for the different taste modalities are membrane proteins belonging to either the family of G protein-coupled receptors (bitter, sweet and umami) or the family of ion channels (salty and sour).
Besides the sensation of the classic taste modalities, we also experience sensations like cooling, pungency, astringency, and fattiness, that are also mediated by receptors.
OLFACTORY PLATFORM
To identify compounds providing new fragrances and compounds counteracting malodors.
The Olfactory Platform comprises all the human odorant receptor genes (hORs) expressed in specific recipient cell lines for functional analysis.
The platform is relevant for:
- deorphanization of hORs
- identification of specific hORs activated by a compound
- identification of compounds that positively or negatively interact with specific hORs.
SWEET PLATFORM
Identification of novel sweeteners and sweet taste modulating molecules.
The sweet platform comprises a functional assay for the human sweet taste receptor (TAS 1 R 2 TAS 1 R 3 and Sodium dependent Glucose Cotransporter 1 and 2 f or the identification of materials that modulate SGLT 1 2 activity).
BITTER PLATFORM
To identify compounds able to smoothen/mask the bitter taste of food
ingredients such as cocoa, high intensity sweeteners, whole grains, etc.
The Bitter Platform comprises all the 25 human bitter taste receptors (hTAS2Rs) expressed in specific recipient cell lines for functional analysis.
The platform is suitable for the identification of compounds that positively or negatively interact with specific TAS2R receptors and/or for the identification of specific TAS2Rs activated by a compound.
TRIGEMINAL PLATFORM
To identify novel compounds with direct or modulating cooling, tingling
and hot/spicy properties.
The Trigeminal Platform comprises a panel of cell-based assays for detectors responsible for the somatosensory perception of cool, hot, and tingling (TRPM8, TRPA1, TRPV1).
This platform allows for the identification of novel compounds with direct or modulating cooling, tingling and hot properties with the help of specific assays involving members of transient receptor potential (TRP) channels.
SALT PLATFORM
To identify compounds able to activate/enhance the functionality
of salt receptors.
The Salt Platform comprises functional cell-based assays for the known human salt receptors.
This platform allows the identification of novel ingredients that help reduce the use of salt in food and beverages.
FATTY ACID RECEPTOR PLATFORM
To test compounds able to improve satiety and tackle obesity.
The fat and metabolic receptor platform comprises functional assays for GPCRs involved in fatty acid detection and metabolism, like GPR 120 GPR 40 GPR 43 TGR 5 GPR 119 GLP 1 R, CCKA R and NPY 2 R.
KOKUMI PLATFORM
To identify taste modulating molecules.
he kokumi taste receptor platform comprises a functional assay for the human calcium sensing receptor CaSR.
UMAMI PLATFORM
To identify novel savory compounds and savory taste modulating molecules.
The umami taste receptor platform comprises functional assays for the human umami taste receptor (hTAS 1 R 1 /hTAS 1 R 3 or the chimeric rat/human umami taste receptor (hTAS 1 R 1 /rTas 1 r 3).
