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Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich have for the first time investigated how protein structures derived from fava beans affect a cellular model of human oral tactile cells. These sensory cells respond to mechanical stimuli such as pressure and play a key role in the perception of texture and mouthfeel of food and beverages. The new findings could help improve our understanding and ultimately optimize the sensory acceptance of plant-based foods, promoting a more sustainable and healthier diet.
For many consumers, aspects of environmental sustainability, health and/or animal welfare are important reasons to increasingly choose a plant-based diet. According to Statista, global sales of plant-based foods already reached 29.4 billion US dollars in 2020. By 2030, this figure is expected to rise to as much as 161.9 billion US dollars.
“It is therefore not surprising that there is a strong demand for biomaterials that can improve the mouthfeel of plant-based food alternatives,” says Sanjai Karanth, first author and research associate in the Mechanoreceptors junior research group at the Leibniz Institute. Protein nanofibrils derived from fava beans are one such biomaterial.
Special protein molecules
Protein nanofibrils are special protein molecules organized into tiny structures. They have unique physicochemical properties that can have a lasting effect on the texture and thus the mouthfeel of foods.
While much is known about their formation and physical properties in liquid media, little research has been done on how these fibrils affect cells under physiological conditions. For example, there is a lack of studies on cellular model systems that would allow future conclusions to be drawn about the texture perception of protein nanofibrils.
This is exactly where the research of the Leibniz team, led by junior research group leader Melanie Köhler, comes in. Her team focuses on the mouthfeel of food. Using state-of-the-art technologies, the research group has for the first time investigated how protein nanofibrils from fava beans affect cells of a human cell line of so-called mechanoreceptor cells.
Investigated under physiological conditions
When studying the model cells under physiological conditions, the researchers first found using atomic force microscopy that the nanofibrils roughened the surface structure of the cells without changing their overall elasticity. “Since the biophysical effect was not very pronounced, we further investigated what was happening at the molecular level,” explains principal investigator Melanie Köhler.
The tests showed that adding the nanofibrils to the cells' culture medium altered the activity of receptor genes that play a role in the perception of food texture. These included mechanosensitive ion channels such as piezo receptors, as well as receptors that detect fatty acids. Further studies on artificial cell membranes also showed that the fibrils interact with the membranes via lipids, which affects membrane elasticity in this test system.
“Although our research is still in its early stages, our biophysical and biochemical results already suggest how nanofibrils can influence the perception of texture and fat,” says Melanie Köhler. “Therefore, we want to deepen our new findings in future experiments and sensory studies. In the long run, we want to find new applications for plant-based nanofibrils to develop sensorially appealing foods with improved texture.”
Publication: Karanth, S., Wiesenfarth, M., Benthin, J., and Koehler, M. (2024). Fava Bean Protein Nanofibrils Modulate Cell Membrane Interfaces for Biomolecular Interactions as Unveiled by Atomic Force Microscopy. Foods 13, 3411. 10.3390/foods13213411. https://www.mdpi.com/2304-8158/13/21/3411
Funding: This research was funded by the Leibniz Association as part of the Leibniz Program “Best Minds” (M.K., grant number J112/2021).
Contact:
Scientific Contact:
Dr. Melanie Köhler
Head of the Junior Research Group Mechanoreceptors
Leibniz Institute for Food Systems Biology
at the Technical University of Munich (Leibniz-LSB@TUM)
Lise-Meitner-Str. 34
85354 Freising
Phone: +49 8161 71-2745
E-mail: m.koehler.leibniz-lsb(at)tum.de
Dr. Sanjai Karanth
Junior Research Group Mechanoreceptors (Leibniz-LSB@TUM)
Phone: +49 8161 71-2985
E-mail: s.karanth.leibniz-lsb@tum.de
Press Contact at the Leibniz-LSB@TUM:
Dr. Gisela Olias
Knowledge Transfer, Press and Public Relations
Phone: +49 8161 71-2980
E-mail: g.olias.leibniz-lsb(at)tum.de
www.leibniz-lsb.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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Dr. Melanie Köhler
Head of the Junior Research Group Mechanoreceptors
Leibniz Institute for Food Systems Biology
at the Technical University of Munich (Leibniz-LSB@TUM)
Lise-Meitner-Str. 34
85354 Freising
Phone: +49 8161 71-2745
E-mail: m.koehler.leibniz-lsb@tum.de
Dr. Sanjai Karanth
Junior Research Group Mechanoreceptors (Leibniz-LSB@TUM)
Phone: +49 8161 71-2985
E-mail: s.karanth.leibniz-lsb@tum.de
Karanth, S., Wiesenfarth, M., Benthin, J., and Koehler, M. (2024). Fava Bean Protein Nanofibrils Modulate Cell Membrane Interfaces for Biomolecular Interactions as Unveiled by Atomic Force Microscopy. Foods 13, 3411. 10.3390/foods13213411. https://www.mdpi.com/2304-8158/13/21/3411
https://www.leibniz-lsb.de/en/institute/staff/profile-dr-melanie-koehler Profile of Dr. Melanie Köhler, including a link to an interview with her
Dr. Sanjai Karanth working with the atomic force microscope
G. Olias
G. Olias / Leibniz-LSB@TUM
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