Monell discovers genetic technology to unlock genes in taste cells
Monell Center has announced a technological advancement that allows scientists to identify the complete set of genes in any type of taste receptor cell.
Monell Center has announced a technological advancement that allows scientists to identify the complete set of genes in any type of taste receptor cell. The technology provides taste researchers with a treasure trove of information that will help identify precisely how each type of taste receptor cell carries out its specific function.
Taste buds contain between 50 and 100 tightly-packed cells and are surprisingly diverse. Each of these onion-shaped sensory structures contains several different types and subtypes of taste receptor cells, each with a specialized function. Scientists know that some so-called “type II” taste cells respond to sweet or umami (savory) taste compounds, while other type II subtypes respond to bitter. Likewise, “type III” cells can respond to salty or sour or sometimes both.
In the study, published in Scientific Reports, the Monell researchers first identified individual type II umami/sweet sensing cells using one technique and type III salty/sour cells with a method called calcium imaging. They then used a powerful genetic technology known as RNA-seq on the single cells to identify all the genes expressed in each of these taste cell types.
With regard to taste, the findings will allow researchers to create a complete map of all the genes expressed in every type of taste cell within a taste bud, leading to a better understanding of how the taste system works.
“We still have much to learn about salt, sour, and fat taste detection,” said Sunil Sukumaran, Monell molecular biologist who co-led the research. “We now can formulate more informed hypotheses to answer these open questions and better understand how diet, age and numerous other factors influence the taste system.”