Taste receptor modifier molecules

It has been proposed " that the mechanism(s) of action of gymnemic acids and ziziphins is a biphasic, model-membrane penetration-process. The model suggested that the modifier molecules interact first with the receptor-cell plasma-membrane surface. It was postulated that this initial interaction involves a selective effect on taste perception, including the transduction and quality specification of the sweet stimuli, and selective depression of sweetness perception. Following the initial interaction, the modifier molecules interact with the membrane-lipid interior to produce a general disruption of membrane function and a nonselective effect on taste... 

Sodium dodecyl sulfate, the gymnemic acids and the ziziphins have all been termed "surface active" taste modifiers because they all possess detergent-like properties. These molecules all have a polar and a non-polar end and they are capable of penetrating the phospholipid membranes that are believed to be components of sweetness receptors. Any speculation about the mechanism of action of these substances must take into account the experimental observations concerning miraculin, monellin, and thaumatin, which were presented at the beginning of this article. Those observations suggested that transport of the modifier to the cell s interior was not occurring and the inhibition effect is manifested at the surface of the cell. 

Taste research has evolved considerably over the last years what will certainly result in new compounds and lead structures. The three approaches mentioned, i.e. TDA, receptor-based assays, and molecular modelling, are complementary methods (or tools) that may reveal new taste-active and taste-modifying compounds. The TDA method may especially help discovering taste modulators, because the corresponding receptors and processes are largely unknown. However, many other parameters must be checked, apart from technical taste testing, to evaluate the commercial potential of these new molecules, i.e. stability, safety, cost, availability, range of application, etc. Therefore, just a few molecules may succeed to be widely applied to culinary products. 

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