3D Imaging Reveals How a Taste Receptor Detects Coffee’s Bitter Compounds
Researchers at the University of North Carolina have used advanced imaging techniques to reveal how the TAS2R43 taste receptor detects bitter compounds in coffee. This discovery could lead to new therapeutic approaches and methods to reduce bitterness in food and medicine. The findings highlight the role of bitter taste receptors in gut function and immune responses.
- ▪The TAS2R43 receptor is responsible for detecting bitter compounds in coffee.
- ▪Researchers used cryogenic electron microscopy to create detailed images of the TAS2R43 receptor.
- ▪The study's findings could support the development of new therapies for various health conditions.
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Why does coffee taste bitter? It comes down to its molecular profile. Specifically, bitter tastants are detected by taste receptors like TAS2R43. Using advanced imaging techniques, a team of researchers at the University of North Carolina (UNC) School of Medicine has shown how the receptor binds to chemical compounds in your morning brew, a process that results in a bitter — sometimes acrid — flavor. “In this work, we solved the structures of TAS2R43 bound to bitter compounds and showed, in molecular detail, how this receptor detects bitter molecules,” first author Yoojoong Kim, a post-doctoral research associate at UNC, explained in a statement.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at Discover Magazine.
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