Scientists working at the Leibniz Food Systems Biology Institute in Germany have made an important discovery that can illuminate the mysteries of bitter taste.
Researchers produced three chemical compounds from the shelf mushroom called Amaropostia Stippica. The effect of these substances on the painful taste receptors in human language was examined.
According to Independent, Oligoporin D, one of these three compounds, can trigger the taste of pain even in quite low amounts. So much so that only 1 gram is mixed with 106 tubs of water, even if it is still painful.
Not poisonous, extremely painful
According to the research, these compounds are not poisonous; But their tastes are extremely painful. This finding provides important information about how our Tat perception works.
Scientists say that such natural pain compounds can affect not only in the mouth, but also in the stomach, intestine, heart and lungs. However, the role of these sensors in other parts of the body is still unknown.
The joint author of the research. Maik Behrens says that thanks to such studies, more clear information about how bitter taste receptors work and why evolved.
Dr. Behrens made the following statement:
“The more painful compound and receptor data, the easier it is to describe new substances and to predict their effects.”
Scientists remind you that not every bitter matter is poisonous, and that not every poisonous substance is painful.
For example, the taste of some extremely poisonous species such as Koygöçüren mushrooms is almost no pain.
