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BP: Fachverband Biologische Physik

BP 7: Single Molecule Biophysics

BP 7.4: Vortrag

Montag, 17. März 2025, 16:15–16:30, H44

Maximizing Flavor: Leveraging Nano-biophysical Methods in Food Perception and Formulation Research — •Melanie Koehler — Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise Meitner-Straße 34, 85354 Freising, Germany — TUM Junior Fellow at the Chair of Nutritional Systems Biology, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany

The food industry faces the challenge of creating healthier products with less salt, sugar, fat, and calories while maintaining flavor and consumer satisfaction. Flavor perception, influenced by taste, smell, texture, and individual factors, requires a deeper understanding to drive innovation. This research highlights the use of nano-biophysical techniques, particularly bio atomic force microscopy (AFM), to explore taste and texture at the molecular level. AFM provides nanoscale insights into food components' interactions with sensory receptors (taste- and mechanoreceptors), and their role in flavor release. For instance, AFM revealed the binding of a bitter peptide (VAPFPEVF) to its receptor (TAS2R16) without triggering downstream signaling. It also sheds light on oral texture perception, which remains underexplored at the biomolecular level [1]. By combining AFM with biochemical assays, molecular simulations, and human sensory evaluations, this research bridges objective measurements and subjective flavor experiences. These findings offer new approaches to designing healthier, sensory-appealing foods, addressing critical health and nutrition challenges. [1] Koehler, M, et al. Nature Food (2024): 1-7.

Keywords: Atomic force microscopy; Flavor reserach; Mechanoreceptors; Receptor-ligand interactions; Nanomechanics