Fat taste receptors and their methods of use

Abstract

Fat taste receptors and methods for using the receptors to screen compounds that mimic fat taste are disclosed. The receptors can include G-protein coupled receptor proteins, such as GPR40 or GPR120. New methods for preparing foods are also disclosed that involve testing compounds in the assay system and then incorporating into foods the identified nonfat compounds that have the taste of fat.

Description

Background of the invention [0001] The mouth's detection of fat has traditionally been thought to depend on its texture, viscosity and smell. However, some fat substitutes, while mimicking these qualities, do not quite mimic the mouthfeel and delicious taste of fat. [0002] Partly for this reason, a fatty taste is believed to be present. fMRI (functional magnetic resonance imaging) studies have shown that vegetable oils stimulate the gustatory areas of the human cortex, and neural recordings in rats have shown that application of free fatty acids (FFA) to the tongue stimulates the lingual branch of the glossopharyngeal nerve. This suggests that fat sensation has an outer trifurcated component. Isolated rat taste cells have also been observed to inhibit delayed rectifier potassium channels in response to medium- and long-chain FFAs. Thus, several lines of evidence suggest that medium- and long-chain FFAs are capable of eliciting a fatty taste. [0003] The food industry ur...

AI Technical Summary

Problems solved by technology

However, some fat substitutes, while mimicking these qualities, do not quite mimic the taste and taste of fat

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