The world's most bitter substance discovered

A research team from the Leibniz Institute of Food Systems Biology at the Technical University of Munich has made an amazing discovery in the world of taste sensations. Scientists isolated three new bitter compounds from the fungus Amaropostia stiptica and conducted a detailed analysis of their effects on human taste receptors. The sensational result: one of the discovered substances turned out to be the absolute record holder in bitterness intensity among all compounds known to science. The study was published in the prestigious scientific journal Journal of Agricultural and Food Chemistry.

Modern science has information about more than 2400 bitter substances, for 800 of which corresponding receptors have been identified. However, the vast majority of these compounds are either of plant origin or created artificially. Bitter substances originating from animals, bacteria, or fungi have remained a little-studied area until now.

According to the scientific community, the evolutionary purpose of bitter taste receptors is to signal the body about the potential danger of substances. Interestingly, this connection is not absolute: not all bitter compounds are toxic, and not all toxins have a bitter taste. Notably, bitterness receptors have been found not only in the oral cavity but also in the stomach, intestines, heart, lungs, and even on some blood cells. Since these organs do not participate in the process of taste perception in the traditional sense, their role in this context remains a mystery to scientists.

The fungus Amaropostia stiptica, although not poisonous, is famous for its extremely bitter taste. Using modern analytical methods, researchers successfully isolated three previously unknown compounds and determined their molecular structure. Experiments showed that each of these substances activates at least one of the 25 types of human bitter taste receptors.

Scientists were particularly interested in oligoporin D - a compound capable of stimulating the TAS2R46 receptor at incredibly low concentrations: just about 63 millionths of a gram per liter. For clarity: this is equivalent to dissolving one gram of the substance in approximately 106 bathtubs of water, which is comparable to the amount of baking soda on the tip of a knife.

This discovery may become the key to a deeper understanding of the mechanisms of human taste perception and open new horizons in the development of food products with improved sensory characteristics that positively affect digestive processes and the feeling of satiety.