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got it! Credit: Journal of Agriculture and Food Chemistry (2024). DOI: 10.1021/acs.jafc.3c09085
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Credit: Journal of Agriculture and Food Chemistry (2024). DOI: 10.1021/acs.jafc.3c09085
In the stomach, parietal cells are responsible for acid production. They react not only to the body's own messenger molecules, but also to bitter food ingredients such as caffeine.
A research team from the Leibniz Institute for Food Systems Biology at the Technical University of Munich conducted a study on human gastric cell lines. Their results help elucidate the molecular regulatory mechanisms by which bitter substances influence gastric acid production.
The findings are published in the Journal of Agriculture and Food Chemistry.
Taste receptors for bitter substances are known to exist not only on the tongue but also on the surfaces of other tissues and cells. These include the parietal cells of the stomach, which secrete protons into the stomach and thus produce gastric acid.
Recent studies have already shown that bitter taste receptors found in parietal cells are involved in regulating gastric acid release. However, the underlying molecular signaling pathways are still not completely understood.
Gastric cells as a testing system
To further elucidate the molecular interactions between bitter tastants, bitter taste receptors and gastric acid production, a research team led by Veronica Somoza, director of the Leibniz Institute in Freising, carried out a study on a cell testing system. This involves human parietal HGT-1 cells, which can secrete protons and, like taste cells, have bitter taste receptors.
Veronika Somoza's team initially developed a working hypothesis based on the results of previous studies and discoveries about signaling pathways in taste cells.
According to this hypothesis, bitter food components stimulate bitter taste receptors embedded in cell membranes. This releases calcium ions within the cell and opens ion channels. This allows sodium ions to flow into the gastric cells from the outside, ultimately contributing to the release of protons.
hypothesis confirmed
Lead author Phil Richter said: “We successfully tested this mechanism using two bitter tastants, caffeine and L-arginine. As expected from previous results, both “Food ingredients were shown to stimulate gastric cell proton secretion in our test system.”
The PhD student went on to demonstrate for the first time that “transient receptor potential channels M4 and M5 are involved in the signaling cascade of gastric cells as well as taste cells, ensuring the influx of sodium ions into the cells. is completed.”
Senior scientist Gaby Andersen said: “By using knockout experiments that specifically turn off one type of bitter taste receptor in cells, we were able to demonstrate that there is a link between bitter taste receptors. We were also able to demonstrate this for the first time.” Activation of ion channels. ”
The scientists stressed that the findings not only contribute to the understanding of the role of taste receptors in the stomach, but also may indicate that HGT-1 cells may be suitable as an alternative model for taste cells. are doing.
The research team agrees that the results provide new insights into the control of gastric acid production and could lead to innovative approaches in the treatment of long-term gastric diseases. However, further studies are required to deepen our knowledge of the molecular regulatory mechanisms and intracellular signaling pathways.
Further information: Phil Richter et al, Sodium-permeable ion channels TRPM4 and TRPM5 function in human gastric parietal cells in culture and modulate cellular responses to bitter food components, Journal of Agriculture and Food Chemistry (2024). DOI: 10.1021/acs.jafc.3c09085
Magazine information: Journal of Agriculture and Food Chemistry