Section II: Metabolic Function, Chemoreception & Biosignals
Section II investigates how effector systems act on the human biosystem (ASSESSMENT). The section investigates the fundamental mechanisms of action and biosignal coding of food-relevant effector systems on the chemosensory systems of the sense of smell and taste, the orogastrointestinal tract, and metabolism, taking into account, among other things, the effects on food intake.
Research Group: Metabolic Function & Biosignals
The aim of the Metabolic Function & Biosignals research group (focus: effector-receptor interactions in human biological systems) is to elucidate the cellular and systemic mechanisms of action of food-relevant flavor-active effector systems and their metabolites, which are formed during metabolic processes in the context of digestion, metabolization by the microbiome, or endogenous processes. Based on the identified cellular mechanisms of action, the systemic effect is verified in “proof-of-concept” human studies with the aim of being able to predict the physiological effect of the effector systems on the human organism in the future in collaboration with Section III.
Research Group: Taste & Odor Systems Reception
The aim of the Taste & Odor System Reception research group (focus: effector-receptor interaction in heterologous expression systems) is to elucidate the mechanisms of action of food-relevant taste and odor substances on chemosensory receptors in the sensory cells. In addition to primary taste and odor substances, their degradation and conversion products as well as endogenous metabolites and metabolites of the microbiome are also taken into account.
Junior Research Group: Mechanoreceptors
The Leibniz Junior Research Group Mechanoreceptors (focus: effector-receptor interactions in oral texture perception) investigates the importance of texture on the perceived taste of a food by researching the molecular basis of oral texture perception (mechanoreceptors). Experimental biophysics is combined with food chemistry, food biology, and bioinformatics methods to establish a new experimental platform for food research.