How bitter food constituents influence gastric acid production

Researchers at the Leibniz Institute for Food Systems Biology have discovered how bitter substances like caffeine affect gastric acid production through the activation of bitter taste receptors in parietal cells.

This finding not only deepens our understanding of digestive processes but also suggests potential new approaches for treating stomach-related ailments by targeting these specific receptors. 

"By using knock-out experiments, in which we specifically switched off one type of bitter taste receptor in the cells, we were also able to show for the first time that there is a link between bitter taste receptors and the activation of the ion channels," said Gaby Andersen, a senior scientist.

She added the results both contribute to a better understanding of the role of taste receptors in the stomach and show that HGT-1 cells, which are able to secrete proteins and have bitter taste receptors, could be suitable as a replacement model for taste cells. 

Read more: ScienceDaily

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