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1 month agoon
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Scientists at UC San Francisco (UCSF) have achieved a groundbreaking advancement in olfaction by producing the first molecular-level, 3D image depicting how an odorant molecule activates a human odorant receptor. This breakthrough allows researchers to better understand the relationship between scent molecules and odorant receptors, potentially paving the way for the design of new aromas in fragrances and food science.
The study, published in Nature, highlights the complexity of the olfactory system, which involves approximately 400 unique receptors that work together to interpret various scents. The research specifically focused on the OR51E2 receptor, which responds to propionate, a molecule contributing to the scent of Swiss cheese. By using cryo-electron microscopy, the team overcame challenges in producing sufficient quantities of the receptor protein.
Findings revealed that propionate binds tightly to OR51E2, suggesting the receptor has evolved to help detect food freshness. The collaboration also simulated the receptor’s shape change upon binding to better understand the activation process. This work has far-reaching implications for designing new smells and understanding the biological roles of odorant receptors, opening the door to innovative applications in various fields.