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The molecular world of bitter compounds has so far only been partially explored. Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich in Freising and the Leibniz Institute of Plant Biochemistry in Halle (Saale) have now isolated three new bitter compounds from the mushroom Amaropostia stiptica and investigated their effect on human bitter taste receptors. In doing so, they discovered one of the potentially most bitter substances known to date. The study results expand our knowledge of natural bitter compounds and their receptors, thus making an important contribution to food and health research.
A joint press release of the Leibniz Institute for Food Systems Biology at the Technical University of Munich and the Leibniz Institute of Plant Biochemistry
The molecular world of bitter compounds has so far only been partially explored. Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich in Freising and the Leibniz Institute of Plant Biochemistry in Halle (Saale) have now isolated three new bitter compounds from the mushroom Amaropostia stiptica and investigated their effect on human bitter taste receptors. In doing so, they discovered one of the potentially most bitter substances known to date. The study results expand our knowledge of natural bitter compounds and their receptors, thus making an important contribution to food and health research.
The BitterDB database currently contains over 2,400 bitter molecules. For about 800 of these chemically very diverse substances, at least one bitter taste receptor is specified. However, the bitter compounds recorded are mainly from flowering plants or synthetic sources. Bitter compounds of animal, bacterial or fungal origin, on the other hand, are still rarely represented in the database.
Researchers assume that bitter taste receptors have developed to warn against the consumption of potentially harmful substances. However, not all bitter compounds are toxic or harmful, and not every toxin tastes bitter, as the example of the death cap mushroom toxin shows. But why is that the case? Studies have also shown that the sensors for bitter substances are not only found in the mouth, but also in organs such as the stomach, intestines, heart and lungs, as well as on certain blood cells. Since we do not “taste” with these organs and cells, the question arises as to the physiological significance of the receptors there.
Comprehensive data collections as a research basis
“Comprehensive data collections on bitter compounds and their receptors could help us to find answers to these open questions,” says Maik Behrens, who heads a research group at the Leibniz Institute in Freising. “The more well-founded data we have on the various bitter compound classes, taste receptor types and variants, the better we can develop predictive models using systems biology methods to identify new bitter compounds and predict bitter taste receptor-mediated effects. This applies to both food constituents and endogenous substances that activate extraoral bitter taste receptors.”
The team led by Maik Behrens and Norbert Arnold from the Institute in Halle (Saale) has therefore examined the Bitter Bracket (Amaropostia stiptica) as part of a collaborative project funded by the Leibniz Research Alliance “Bioactive compounds and Biotechnology”. The mushroom is non-toxic, but tastes extremely bitter.
Highly effective bitter substance identified
Using modern analytical methods, the research group led by Norbert Arnold has succeeded in isolating three previously unknown compounds and elucidating their structures. Using a cellular test system, the researchers in Freising then showed that the compounds activate at least one of the approximately 25 human bitter taste receptor types. Particularly noteworthy is the newly discovered bitter compound oligoporin D, which stimulates the bitter taste receptor type TAS2R46 even at the lowest concentrations (approx. 63 millionths of a gram/liter). To illustrate: the concentration corresponds to one gram of oligoporin D dissolved in about 106 bathtubs of water, where one gram corresponds approximately to the weight of a knife tip of baking soda.
“Our results contribute to expanding our knowledge of the molecular diversity and mode of action of natural bitter compounds,” explains Maik Behrens, adding: ”In the long term, insights in this area could enable new applications in food and health research, for example in the development of sensorially appealing foods that positively influence digestion and satiety.”
Publication: Schmitz, L.M., Lang, T., Steuer, A., Koppelmann, L., Di Pizio, A., Arnold, N., and Behrens, M. (2025). Taste-Guided Isolation of Bitter Compounds from the Mushroom Amaropostia stiptica Activates a Subset of Human Bitter Taste Receptors. J. Agric. Food Chem. 73(8): 4850-4858. https://doi.org/10.1021/acs.jafc.4c12651
Funding: This work was financially supported by the Leibniz Research Alliance “Bioactive Compounds and Biotechnology”.
https://www.leibniz-gemeinschaft.de/en/research/leibniz-research-networks/bioact...
More information:
On bitter compounds from mushrooms
According to the research team, fungal compounds are probably among the strongest natural bitter compounds. From a biological point of view, it may seem a little strange that the mushroom analyzed in the study, like the gall fungus (Tylopilus felleus), is considered to taste extremely bitter but is not poisonous and is therefore edible, while the deadly poisonous death cap (Amanita phalloides) tastes rather pleasant and nutty. However, humans are not the main predators of mushrooms; numerous other vertebrates and invertebrates consume them, and their receptors may be better adapted to distinguish toxic from non-toxic mushrooms. Indeed, significant species-specific differences in the profiles of bitter taste receptor activators have been observed.
Bitter compounds and evolution
From an evolutionary point of view, most of the bitter compounds recorded in the BitterDB are relatively young. This is because flowering plants have only existed for about 200 million years and synthetic bitter compounds have only been created by modern humans. Bitter taste receptors, on the other hand, had already developed 500 million years ago.
Link to BitterDB: bitterdb.agri.huji.ac.il/dbbitter.php
Also read:
Not Everything that Tastes Bitter is Potentially Harmful. But Why?
https://www.leibniz-lsb.de/en/press-public-relations/pm-20240722-press-release-b...
New Role for Taste Receptors: Bitter Taste Receptors Could Serve as Endogenous Sensors for Bile Acids
https://www.leibniz-lsb.de/en/press-public-relations/translate-to-englisch-press...
Tracking Down Satiety Mechanisms in the Stomach−Bitter Protein Fragments Stimulate Gastric Acid Secretion
https://www.leibniz-lsb.de/presse-oeffentlichkeit/pressemitteilungen/pm-20221011...
Pilze: Von Goldschimmel, Hautköpfen und Scheinbuchen - Interview with Dr. Norbert Arnold
https://www.wirkstoffradio.de/2023/10/08/wsr070-pilze-von-goldschimmel-hautkoepf... (podcast only available in German)
Contacts:
Expert contacts:
PD Dr. Maik Behrens
Head of the research group Taste & Odor Systems Reception
Leibniz Institute for Food Systems Biology
at the Technical University of Munich (Leibniz-LSB@TUM)
Lise-Meitner-Str. 34
85354 Freising / Germany
Phone: +49 8161 71-2987
Email: m.behrens.leibniz-lsb(at)tum.de
Dr. Norbert Arnold
Head of the research group Natural Products & Metabolomics
Leibniz Institute of Plant Biochemistry (IPB), Dept. Bioorganic Chemistry
Weinberg 3
06120 Halle (Saale) / Germany
Phone: +49 345 5582-1310
Email: Norbert.Arnold(at)ipb-halle.de
Press contact at Leibniz-LSB@TUM:
Dr. Gisela Olias
Knowledge Transfer, Press and Public Relations
Phone: +49 8161 71-2980
Email: g.olias.leibniz-lsb(at)tum.de
https://www.leibniz-lsb.de
Press contact at IPB:
Sylvia Pieplow
Press and Public Relations
Phone: +49 345 5582-1110
Email:Sylvia.Pieplow(at)ipb-halle.de
https://www.ipb-halle.de/
Information about the Institute:
The Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM) comprises a new, unique research profile at the interface of Food Chemistry & Biology, Chemosensors & Technology, and Bioinformatics & Machine Learning. As this profile has grown far beyond the previous core discipline of classical food chemistry, the institute spearheads the development of a food systems biology. Its aim is to develop new approaches for the sustainable production of sufficient quantities of food whose biologically active effector molecule profiles are geared to health and nutritional needs, but also to the sensory preferences of consumers. To do so, the institute explores the complex networks of sensorically relevant effector molecules along the entire food production chain with a focus on making their effects systemically understandable and predictable in the long term.
The Leibniz-LSB@TUM is a member of the Leibniz Association, which connects 96 independent research institutions. Their orientation ranges from the natural sciences, engineering and environmental sciences through economics, spatial and social sciences to the humanities. Leibniz Institutes address issues of social, economic and ecological relevance.They conduct basic and applied research, including in the interdisciplinary Leibniz Research Alliances, maintain scientific infrastructure, and provide research-based services. The Leibniz Association identifies focus areas for knowledge transfer, particularly with the Leibniz research museums. It advises and informs policymakers, science, industry and the general public.
Leibniz institutions collaborate intensively with universities – including in the form of Leibniz ScienceCampi – as well as with industry and other partners at home and abroad. They are subject to a transparent, independent evaluation procedure. Because of their importance for the country as a whole, the Leibniz Association Institutes are funded jointly by Germany’s central and regional governments. The Leibniz Institutes employ around 21,300 people, including 12,200 researchers. The financial volume amounts to 2,2 billion euros.
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PD Dr. Maik Behrens
Head of the research group Taste & Odor Systems Reception
Leibniz Institute for Food Systems Biology
at the Technical University of Munich (Leibniz-LSB@TUM)
Lise-Meitner-Str. 34
85354 Freising / Germany
Phone: +49 8161 71-2987
Email: m.behrens.leibniz-lsb@tum.de
Dr. Norbert Arnold
Head of the research group Natural Products & Metabolomics
Leibniz Institute of Plant Biochemistry (IPB), Dept. Bioorganic Chemistry
Weinberg 3
06120 Halle (Saale) / Germany
Phone: +49 345 5582-1310
Email: Norbert.Arnold@ipb-halle.de
Schmitz, L.M., Lang, T., Steuer, A., Koppelmann, L., Di Pizio, A., Arnold, N., and Behrens, M. (2025). Taste-Guided Isolation of Bitter Compounds from the Mushroom Amaropostia stiptica Activates a Subset of Human Bitter Taste Receptors. J. Agric. Food Chem. 73(8): 4850-4858. https://doi.org/10.1021/acs.jafc.4c12651
https://www.leibniz-lsb.de/en/press-public-relations/pm-20240722-press-release-b... Not Everything that Tastes Bitter is Potentially Harmful. But Why?
https://www.wirkstoffradio.de/2023/10/08/wsr070-pilze-von-goldschimmel-hautkoepf... (podcast only available in German) Pilze: Von Goldschimmel, Hautköpfen und Scheinbuchen - Interview with Dr. Norbert Arnold
Dr. Norbert Arnold in his office
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PD Dr. Maik Behrens in his office
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G. Olias / Leibniz-LSB@TUM
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Dr. Norbert Arnold in his office
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