What Evolution Reveals About the Function of Bitter Receptors
Published:04 Feb.2021 Source:Leibniz-Institut für Lebensmittel-Systembiologie an der TU München
To evaluate the chemical composition of food from a physiological point of view, it is important to know the functions of the receptors that interact with food ingredients. These include receptors for bitter compounds, which first evolved during evolution in bony fishes such as the coelacanth. What 400 million years of evolutionary history reveal about the function of both fish and human bitter receptors was recently published in the journal Genome Biology and Evolution by a team of researchers led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich and the University of Cologne.
Evolutionarily, bitter receptors are a relatively recent invention of nature compared to other chemoreceptors, such as olfactory receptors. Their function of protecting vertebrates from consuming potentially toxic substances has long been scientifically recognized. More recent are observations that bitter receptors have other functions beyond taste perception. These include roles in defense against pathogenic bacteria, in metabolic regulation, and possibly also functions as sensors for endogenous metabolites and hormones.