Publications associées à Goût

Dietary L-Glu sensing by enteroendocrine cells adjusts food intake via modulating gut PYY/NPF secretion

Amino acid availability is monitored by animals to adapt to their nutritional environment. Beyond gustatory receptors and systemic amino acid sensors, enteroendocrine cells (EECs) are believed to directly percept dietary amino acids and secrete regulatory ...

Nature Portfolio2024

Computational modeling of the olfactory receptor Olfr73 suggests a molecular basis for low potency of olfactory receptor-activating compounds

Horst Vogel, Horst Pick, Shuguang Yuan, Thamani Dahoun, Marc Brugarolas Campillos

The mammalian olfactory system uses hundreds of specialized G-protein-coupled olfactory receptors (ORs) to discriminate a nearly unlimited number of odorants. Cognate agonists of most ORs have not yet been identified and potential non-olfactory processes m ...

Springer2019

Microstructured Fibers for the Production of Food

Véronique Michaud, Francesco Stellacci, Fabien Sorin, Yunpeng Qu, Federica Sordo, Emma-Rose Janecek

Food engineering faces the difficult challenge of combining taste, i.e., tailoring texture and rheology of food matrices with the balanced intake of healthy nutrients. In materials science, fiber suspensions and composites have been developed as a versatil ...

Wiley2019

The gram-negative sensing receptor PGRP-LC contributes to grooming induction in Drosophila

Bruno Lemaitre

Behavioral resistance protects insects from microbial infection. However, signals inducing insect hygiene behavior are still relatively unexplored. Our previous study demonstrated that olfactory signals from microbes enhance insect hygiene behavior, and gu ...

Public Library of Science2017

Multimodal stimulus coding by a gustatory sensory neuron in Drosophila larvae

Philippe Renaud

Accurate perception of taste information is crucial for animal survival. In adult Drosophila, gustatory receptor neurons (GRNs) perceive chemical stimuli of one specific gustatory modality associated with a stereotyped behavioural response, such as aversio ...

Nature Publishing Group2016

Subject-Independent Odor Pleasantness Classification Using Brain and Peripheral Signals

Touradj Ebrahimi, Jean-Marc Vesin, Eleni Kroupi

Enhanced sensation of reality from multimedia contents can be achieved by creating realistic multimedia environments, using visual, auditory, and olfactory information. Although the affective information from video and audio has been extensively studied, t ...

Ieee-Inst Electrical Electronics Engineers Inc2016

Restoring Natural Sensory Feedback in Real-Time Bidirectional Hand Prostheses

Silvestro Micera, Marco Capogrosso, Stanisa Raspopovic, Francesco Maria Petrini, Jacopo Rigosa, Marco Bonizzato

Hand loss is a highly disabling event that markedly affects the quality of life. To achieve a close to natural replacement for the lost hand, the user should be provided with the rich sensations that we naturally perceive when grasping or manipulating an o ...

American Association for the Advancement of Science2014

Indo-1 derivatives for local calcium sensing

Kai Johnsson, Annina Aebischer, Cindy Fellay

The role of calcium in signal transduction relies on the precise spatial and temporal control of its concentration. The existing means to detect fluctuations in Ca2+ concentrations with adequate temporal and spatial resolution are limited. We introduce her ...

American Chemical Society2009

Role and mechanism of transient receptor potential (TRP) channels in gustatory and chemesthetic sensations associated with dietary molecules

Céline Riera

"Chemosensory perception", the perception of food chemicals, relies on the complex cooperation of gustatory, olfactory and somatosensory detection systems. In the oral cavity, the taste buds and the lingual branch of the trigeminal nerve are the organs tha ...

EPFL2008

Differential spatial representation of taste modalities in the rat gustatory cortex

Carl Petersen, Brice Bathellier, Riccardo Accolla

Discrimination between foods is crucial for the nutrition and survival of animals. Remarkable progress has been made through molecular and genetic manipulations in the understanding of the coding of taste at the receptor level. However, much less is known ...

2007