Rezeptortestverfahren zum Auffinden von Geschmacksmodulatoren

Zusammenfassung

Ein richtungsweisendes Ergebnis der jüngeren Geschmacksforschung ist die Identifizierung, Isolierung und Charakterisierung der Gene für Geschmacksrezeptoren. Dadurch ist es jetzt möglich geworden, zellbasierte Rezeptortestverfahren zu entwickeln, wie sie die pharmazeutische Industrie seit vielen Jahren zur Wirkstoffsuche verwendet. Mit Rezeptortestverfahren werden in Hochdurchsatzverfahren Substanzbibliotheken mit dem Ziel durchmustert, geschmacksmodulierende Substanzen aufzufinden, die den Genusswert von Nahrungsmitteln steigern sollen. Das gegenwärtige Interesse konzentriert sich vorrangig auf Süßverstärker, Glutamatersatzstoffe bzw. Umamiverstärker sowie Bitterblocker. Die Vorteile der neuen Verfahren sind offensichtlich. Sie sind schnell, die Zahl testbarer Substanzen extrem hoch, der Aufwand herkömmlicher sensorischer Testung wird minimiert, die Zielverbindungen sind rezeptorspezifisch und daher nur mit einem mäßigen Risiko behaftet geschmackliche Fehlnoten aufzuweisen. Die ersten mit Rezeptortestverfahren entdeckten Substanzen sind bereits kommerzialisiert; weitere werden folgen.

Abstract

An influential finding of recent taste research was the discovery of the genes for gustatory receptors. This has enabled the development of cell-based receptor assays similar to those employed by pharmaceutical companies for drug discovery since many years. These receptor assays are being used in high throughput tests in order to identify taste-modulating substances that could increase the treat of food. Current activities focus on sweet enhancers, glutamate replacers or umami enhancing molecules as well as bitter blockers. The advantages of the new methodology are clear. Testing is fast, the number of testable substances huge, the effort for expensive sensory testing minimized, and the target compounds are receptor-specific with low risk of being associated with off-tastes. The first compounds found by means of taste receptor assays have been marketed; more will follow in the future.

Schlüsselwörter

Chemosensorik - bitter - süß

Keywords

chemosensation - bitter - sweet

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