Combining In Vivo and In Vitro Approaches To Identify Human Odorant Receptors Responsive to Food Odorants
Armelin-Correa, Lucia M. [UNIFESP]
Trabalho apresentado em evento
Is part ofJournal Of Agricultural And Food Chemistry
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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.
CitationJournal Of Agricultural And Food Chemistry. Washington, v. 66, n. 10, p. 2214-2218, 2018.
olfactory sensory neurons
key food odorants
SponsorshipFundacao de Amparo a Pesquisa do Estado de Sao Paulo
Conselho Nacional de Desenvolvimento Cientifico e Tecnologico
Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior
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