Study reveals the effect of fava beans on sensory cells on mouth

Researchers at the Leibniz Institute at the Munich Technical University have explored for the first time how protein structures from FAVA beans affect a cell model of human oral cells. These sensory cells respond to mechanical stimuli, such as pressure and play a key role in the perception of texture and sense of food and drinks. The new findings could help improve understanding and ultimately optimize sensory acceptance of plant foods, promoting a more viable and healthier diet.

For many consumers, aspects of environmental sustainability, health and/or living of animals are important reasons for increasingly choosing a vegetable diet. According to Statista, worldwide vegetable sales have already reached US $ 29.4 billion in 2020. By 2030, that figure is expected to increase by up to $ 161.9 billion.

Therefore, it is not surprising that there is a strong demand for biomaterials that can improve the sense of plant -based alternative foods. “

Sanjai Karanth, First Author and Researcher Associate at Junior Research Mechanoceptors in the Leibniz Institute

Protein nanoinids derived from FAVA beans are such a biomaterial.

Special protein molecules

Protein naninids are specific protein molecules organized into tiny structures. They have unique physicochemical properties that can have a constant effect on texture and thus on the feeling of food.

While many are known for their formation and physical properties in liquids, few studies have been carried out on how these fibrils affect cells under normal conditions. For example, there is a shortage of studies on cellular model systems that would allow future conclusions about the perception of the texture of protein naninins.

This is exactly where the Leibniz team’s survey comes, led by team leader Junior Melanie Köhler. Her team focuses on the feeling of food. Using state -of -the -art technologies, the research team has for the first time explored how protein naninids from FAVA beans affect the cells of a human cell series of so -called cell cells.

Investigated under normal conditions

During the study of the model cells in normal conditions, the researchers found for the first time the use of individual power microscopy that nanophilia dug the structure of cell surface without changing their overall elasticity. “Since the biophysical effect was not very intense, we further researched what was happening at the molecular level,” explains main researcher Melanie Köhler.

Tests have shown that the addition of nanopins to the medium of cell cultivation changed the activity of receptors’ genes that play a role in the perception of food texture. These included mechanistic ion channels such as pirate electric receptors, as well as receptors that detect fatty acids. Further studies on artificial cell membranes have also shown that fibrils interact with lipid membranes, which affects the elasticity of the membrane in this test system.

“Although our research is still in its early stages, our biophysical and biochemical results are already suggesting how nanoinids can affect the perception of texture and fat,” says Melanie Köhler. “Therefore, we want to deepen our new findings in future experiments and sensory studies. In the long run, we want to find new applications for plant -based nanoinids for the growth of attractive foods with improved texture.”