In vivo high-throughput identification of olfactory receptor repertoire coding for a blending mixture

International audience

Evidence of interactions between aroma compounds and the CB1 receptor opens new routes for regulation of food intake

Increasing knowledge of odors and molecular structures linkages of smell compounds by comparing UMAP method to other classification approaches

International audience; The olfactory perception begins at the olfactory epithelium level with the activation of olfactory receptors (ORs) by the binding of odorants1. The olfactory system can discriminate a huge number of odors that would reach 1 trillion2. Odor structure relationships in olfaction is a challenging area and a key element in understanding the olfactory system3-5. This study aims to highlight the relationships between the structure of smell compounds and their odors. For this purpose, 6038 odorant compounds and their known associated odors (162 odor notes) were compiled. We assessed four dimensional reduction techniques (PCA, MDS, t-SNE and UMAP6) and two clustering methods …

Chemo-biological analysis applied to the olfaction field

Human are surrounded by numerous molecules in the air from a limited number of olfactory receptors [1], and one odor is not caused by only one compound but by a mixture of molecules [2]. Two different perceptions exist, the first being the heterogeneous perception which is the distinction between the odor components of the mixture. The second perception is homogeneous and consists in a mixture of molecules resulting in a single odor which is not possible to distinguish between odor components of the mixture. There are two types of homogeneous perceptions:1-When one of the mixture components covers the other constituents and we can only smell the odor of one of the mixture components: it is …

Multidisciplinary approach to explore interactions in odor mixture perception

Odors and aromas perceived in food and in the environment result from the processing of complex chemical mixtures of volatile compounds that should be efficiently processed by the olfactory system. It is known for decades that this processing generates perceptual interactions, such as masking, synergy, or perceptual blending, which contribute to elaborating a synthetic brain representation of the chemical information. Nevertheless, the perceptual processes underlying these interactions are still poorly known. In this project, we set out a multidisciplinary approach to identify the characteristics of odorants and olfactory receptors (ORs) that could support perceptual interactions. We hypoth…

Disease sytems chemical biology of flavors

International audience

Identification of aroma compounds as novel CB1 receptor ligands via in silico approaches

National audience