Identification and quantification of bitter and spiciness-related tastants using human taste receptor-based nanodiscs and baculovirus particles

Abstract

The aversion to bitter and pungent flavors poses challenges in the formulation of palatable food products and the development of pharmaceuticals aimed at improving medication adherence. This study employs innovative strategies at the molecular level to elucidate the agonism and antagonism of taste receptors, offering insights into effective flavor-masking techniques. First, a state-of-the-art bioelectronic tongue, utilizing hTAS2R16 and hTAS2R31 bitter taste receptors on graphene FETs, demonstrated high sensitivity, detecting bitter agonists salicin and saccharin in real-time at 100 fM concentrations. The observed dose-dependent shifts and K value reduction by antagonists showcased the potential of this platform for evaluating bitterness masking. In a complementary approach, a baculovirus expressing TRPV1, a pungent taste receptor, on its envelope membrane was engineered. This biosensor biomaterial exhibited stable expression and concentration-dependent responses to agonists, offering a versatile solution for ligand recognition in selective biosensing applications. Together, these findings provide a molecular understanding of bitter and pungent taste receptor interactions, introducing effective strategies for flavor modulation in the food and pharmaceutical industries. The integration of bioelectronic tongue technology and engineered baculovirus-based biosensors holds promise for advancing flavor science and sensory biosensing, paving the way for enhanced palatability and targeted ligand recognition in therapeutic contexts.