Can I Eat This? Cornell Decodes Food Shelf Life
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NO. 4, 2019 Can I Eat This? Cornell Decodes Food Shelf Life Also in This Issue: Scientists Discover Olfactory Receptors on the Tongue Regulations and PPE Help Make Farm Work Safer Engineered Bacteria Help Robots Detect Chemicals 3D Pill May Be Good Gut Check New Sensors Signal When Plants Need Water CONTENTS FEATURED ARTICLE 18 Can I Eat This? 18 Cornell Decodes Food Shelf Life 4 CHEMICALS 4 Scientists Discover Olfactory Receptors on the Tongue SAFETY 22 Regulations and PPE Help Make 30 Farm Work Safer 30 LAB EQUIPMENT Engineered Bacteria Help Robots 46 22 Detect Chemicals LIFE SCIENCES 46 3D Pill May Be Good Gut Check 52 CONSUMABLES New Sensors Signal When 52 Plants Need Water CONTACT US U.S.: 1-800-766-7000 fishersci.com Canada: 1-800-234-7437 fishersci.com Lab Reporter provides quick and easy access to today’s cutting-edge products and trusted solutions for all of your scientific research and applications. 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In every issue, you’ll receive: • Essential resources, current promotions, and special pricing from premium suppliers • Interesting and relevant editorial content that explores the latest headlines and leading scientific research Subscribe for free at fishersci.com/labreporter U.S./CAN. P: 1.800.766.7000/1.800.234.7437 F: 1.800.926.1166/1.800.463.2996 fishersci.com/fishersci.ca 3 CHEMICALS 4 LAB REPORTER A Fisher Scientific Publication Scientists Discover Olfactory Receptors on the Tongue By Rita Waimer Scientists from the Monell Chemical Senses Center in Philadelphia, that can lead to diet-related diseases like diabetes and obesity. “The Pennsylvania, have found that our senses of smell and taste may presence of olfactory receptors and taste receptors in the same cell be more closely related than was previously thought. Using genetic will provide us with exciting opportunities to study interactions and biochemical methods, the team discovered key molecules between odor and taste stimuli on the tongue,” Ozdener said. known to exist in olfactory receptors — the sensors that allow our noses to detect odors — in living cultures of taste cells kept The work could also help scientists better understand how the alive with methods developed at Monell. They then used calcium olfactory system detects odors. There are 400 different types imaging to show that olfactory receptor cells and the cultured of functional olfactory receptors, but we still don’t know what taste cells responded similarly to odor molecules. Their work was molecules activate the vast majority of them. These new cultured published in the journal Chemical Senses. taste cells respond to odors, so they could possibly be used as screening assays to help identify which molecules bind to specific The findings suggest that taste and smell begin to combine and human olfactory receptors. inform the flavor of food on the tongue, reinforcing the idea that food tastes like it smells. We’ve long known that the sense of taste lives in the tongue, where it detects sweet, salty, sour, bitter, “The presence of olfactory and savory molecules and helps gauge the nutritional value and receptors and taste receptors potential danger of food. Similarly, we’ve known that the sense of smell lives in the nose, where it provides detailed information in the same cell will provide about flavor and helps differentiate one food from another. But while we previously thought that our senses of smell and taste were us with exciting opportunities completely separate, combining to form the perception of flavor to study interactions between only once their information reached the brain, the scientists now believe that the two senses actually combine in the mouth. Their odor and taste stimuli on the new study reveals just how closely linked the two senses are. tongue.” However, this does not mean that humans can smell with their tongue, and it doesn’t undermine the importance of the nose’s ability to pick up smells and inform the flavor of the food we eat. The work provides the first demonstration of functional olfactory Modifying Flavor with Smell receptors in human taste cells. In the wake of their findings, the Monell scientists performed more experiments and found that The scientists, led by Monell cell biologist Mehmet Hakan Ozdener, a single taste cell can contain both taste and olfactory receptors. MD, PhD, MPH, believe their work can help explain how odor Now the scientists want to see if the olfactory receptors tend to be molecules modulate taste perception. It could eventually be helpful located with certain taste cells, such as those that detect sour or in developing odor-based taste modifiers that promote healthier savory tastes, and study the ways in which odor molecules modify eating and reduce consumption of sugar, salt, fat, and other foods taste cell responses and our perception of taste. 5 CHEMICALS Chemical Solutions for Laboratory & Production LabChem chemical solutions increase accuracy and consistency, reduce chemical handling, improve safety and are value priced. 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