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OR1D2 is a broadly tuned human olfactory receptor
... Recently, the interaction between ORs and flavor compounds has become a research hotspot. Among numerous ORs, OR1A1, OR1D2, OR1G1, and OR2W1 belong to the intriguing category of broadly tuned receptors, which can respond to aromatic compounds such as geraniol, 3-methyl-2,4-nonanedione, 1-octen-3-ol [11][12][13]. Similarly, OR52D1 has broad-spectrum interactions with aroma compounds and is an important receptor for studying the pairing properties of aroma compounds [12,14]. ...
The aromas of Longjing tea samples (Qiantang, Yuezhou, and Shifeng) of different grades and origins were comparatively analyzed by gas chromatography–mass spectrometry–olfactometry (GC–MS–O) using stir bar sorptive extraction combined with thin film-microextraction (SBSE-TF-SPME). Key aroma compounds in Longjing tea were identified, including (Z)-jasmone, geraniol, 2-methylbutanal, 2-methylpropanal, 3-methylbutanal, dimethyl sulfide, dimethyl sulfoxide, etc. Furthermore, molecular docking was used to reveal the active region and active site of olfactory receptors (OR1A1, OR1D2, OR1G1, OR2W1 and OR52D1), and clarify the interactions of hydrogen bond, hydrophobic force with characteristic aroma compounds (geraniol, 2-methylbutanal, dimethyl sulfide, 3-methyl-2,4-nonanedione, and 1-octen-3-ol) of Longjing tea. The average binding energy of geraniol, 3-methyl-2,4-nonanedione, 1-octen-3-ol, dimethyl sulfide, and 3-methylbutanal on the five receptors was – 4.53 kcal/mol, – 4.21 kcal/mol, – 3.36 kcal/mol, – 2.27 kcal/mol, and – 3.43 kcal/mol, respectively. The Tyr178/Tyr276 (OR1A1), Asn109 (OR1D2), His56 (OR1G1), Lys186 (OR2W1) are key amino acid residues in the interactions. The presence of hydrogen bonding and hydrophobic interactions are important drivers of the formation of characteristic aroma compounds. The results are helpful to reveal the reasons behind the formation of characteristic aroma of Longjing tea, and provide a theoretical basis for the regulation of Longjing tea’s characteristic flavor.
... From the literature, some of these potential associations have been confirmed. Triller 66 . In our study, in addition to these odor notes, high relation with lactonic, rose and peach are also observed. ...
Deciphering the relationship between molecules, olfactory receptors (ORs) and corresponding odors remains a challenging task. It requires a comprehensive identification of ORs responding to a given odorant. With the recent advances in artificial intelligence and the growing research in decoding the human olfactory perception from chemical features of odorant molecules, the applications of advanced machine learning have been revived. In this study, Convolutional Neural Network (CNN) and Graphical Convolutional Network (GCN) models have been developed on odorant molecules-odors and odorant molecules-olfactory receptors using a large set of 5955 molecules, 160 odors and 106 olfactory receptors. The performance of such models is promising with a Precision/Recall Area Under Curve of 0.66 for the odorant-odor and 0.91 for the odorant-olfactory receptor GCN models respectively. Furthermore, based on the correspondence of odors and ORs associated for a set of 389 compounds, an odor-olfactory receptor pairwise score was computed for each odor-OR combination allowing to suggest a combinatorial relationship between olfactory receptors and odors. Overall, this analysis demonstrate that artificial intelligence may pave the way in the identification of the smell perception and the full repertoire of receptors for a given odorant molecule.
... It is far from simple to determine if a molecule's odor can be predicted using one or more molecular properties or structures. Several structure-odor relationships (SORs) based studies in mammals and insects have attempted to link odorant physicochemical properties to specific olfactory perception [2,[8][9][10][11][12][13][14][15][16]. Structural similarities can be used to predict the odor of a given molecule in some cases, and they are not 100% correct. ...
Background: The odors we perceive are primarily the result of a mixture of odorants. There can be one or multiple odors associated with an odorant. Several studies have attempted to link odorant physicochemical properties to specific olfactory perception; however, no universal rule that can determine how and to what extent molecular properties affect odor perception exists.
Objective: This study aims to identify important and common features of odorants with seven basic odors (floral, fruity, minty, nutty, pungent, sweet, woody) to comprehend the complex topic of odors better.
Methods: We adopted an in-silico approach to study key and common odorants features with seven fundamental odors (floral, fruity, minty, nutty, pungent, sweet, and woody). A dataset of 1136 odorants having one of the odors was built and studied.
Results: A set of nineteen structural features has been proposed to identify seven fundamental odors rapidly. The findings also indicated associations between odors, and specific molecular features associated with each group of odorants and shared spatial distribution of odor features.
Most of the odors that humans perceive daily are complex odors. It is believed that the modulation, enhancement, and suppression of overall complex odors are caused by interactions between odor molecules. In this study, to understand the interaction between odor molecules at the level of human olfactory receptor responses, the effects of 3-octen-2-one, which has been shown to modulate vanilla flavors, were analyzed using a human olfactory receptor sensor that uses all human olfactory receptors (388 types) as sensing molecules. As a result, the response intensity of 1 common receptor (OR1D2) was synergistically enhanced in vanilla flavor with 3-octen-2-one compared with vanilla flavor, and the response of 1 receptor (OR5K1) to vanilla flavor was completely suppressed. These results strongly suggested that the response of human olfactory receptors to complex odors is enhanced or suppressed by relatively few other odor molecules.
Prompted by the ground-breaking discovery of the rodent odorant receptor (OR) gene family within the olfactory epithelium nearly 30 years ago, followed by that of OR genes in cells of the mammalian germ line, and potentiated by the identification of ORs throughout the body, our appreciation for ORs as general chemoreceptors responding to odorant compounds in the regulation of physiological or pathophysiological processes continues to expand. Ectopic ORs are now activated by a diversity of flavor compounds and are involved in diverse physiological phenomena varying from adipogenesis to myogenesis to hepatic lipid accumulation to serotonin secretion. In this review, we outline the key biological functions of the ectopic ORs responding to flavor compounds and the underlying molecular mechanisms. We also discuss research opportunities for utilizing ectopic ORs as therapeutic strategies in the treatment of human disease as well as challenges to be overcome in the future. The recognition of the potent function, signaling pathway, and pharmacology of ectopic ORs in diverse tissues and cell types, coupled with the fact that they belong to G protein-coupled receptors, a highly druggable protein family, unequivocally highlight the potential of ectopic ORs responding to flavor compounds, especially food-derived odorant compounds, as a promising therapeutic strategy for various diseases.
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