Scientists have recently identified the most bitter-tasting natural compound ever discovered: oligoporin D, a molecule extracted from the fungus Amaropostia stiptica, commonly known as the bitter bracket mushroom. This compound is so potent that a single gram could be detected by taste even when diluted in approximately 106 bathtubs of water.
The Discovery: Oligoporin D
Researchers from the Leibniz Institute for Food Systems Biology in Freising, Germany, isolated three new bitter compounds from Amaropostia stiptica. Among these, oligoporin D stood out for its extreme potency. It activates the human bitter taste receptor TAS2R46 at concentrations as low as 63 micrograms per liter, making it the most bitter natural substance identified to date.
🍄 The Bitter Bracket Mushroom: Amaropostia stiptica
Amaropostia stiptica is a wood-decaying fungus found in various parts of the world. While not toxic, it is known for its intensely bitter taste, which likely serves as a defense mechanism against predators. The discovery of oligoporin D in this mushroom highlights the vast chemical diversity present in fungi and their potential for yielding bioactive compounds.
Implications for Science and Industry
The identification of oligoporin D has several significant implications:
- Taste Research: Understanding how oligoporin D interacts with taste receptors can provide insights into human taste perception and the evolutionary role of bitterness.
- Food Industry: Knowledge of such potent bitter compounds can aid in developing better flavor masking techniques, improving the palatability of certain foods and beverages.
- Pharmaceuticals: Many medications have bitter tastes, leading to non-compliance. Insights from this discovery can help in formulating better-tasting drugs.
- Safety Measures: Extremely bitter compounds can be used as deterrents in products to prevent accidental ingestion, especially by children.