Combining In Vivo and In Vitro Approaches To Identify Human Odorant Receptors Responsive to Food Odorants

Date
2018Author
Armelin-Correa, Lucia M. [UNIFESP]
Malnic, Bettina
Type
ArtigoTrabalho apresentado em evento
ISSN
0021-8561Is part of
Journal Of Agricultural And Food ChemistryDOI
10.1021/acs.jafc.6b04998Metadata
Show full item recordAbstract
Olfactory perception plays an important role in food flavor. Humans have around 400 odorant receptors (ORs), which can be activated by an enormous number of odorants in a combinatorial fashion. To date, only a few odorant receptors have been linked to their respective odorants, due to the difficulties in expressing these receptor proteins in heterologous cell systems. In vivo approaches allow for the analysis of odorant-receptor interactions in their native environment and have the advantage that the complete OR repertoire is simultaneously tested. Once mouse odorant receptor pairs are defined, one can search for the corresponding human orthologues, which can be validated against the odorants in heterologous cells. Thus, the combination of in vivo and in vitro methods should contribute to the identification of human ORs that recognize odorants of interest, such as key food odorants.
Citation
Journal Of Agricultural And Food Chemistry. Washington, v. 66, n. 10, p. 2214-2218, 2018.Keywords
odorant receptorsodorants
olfactory sensory neurons
receptor deorphanization
key food odorants
Sponsorship
Fundacao de Amparo a Pesquisa do Estado de Sao PauloConselho Nacional de Desenvolvimento Cientifico e Tecnologico
Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior
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