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The binding of known odorant molecules to the human odorant-binding protein (hOBP) was evaluated Docking experiments elucidate the preferable binding site and binding affinity of odorant molecules to hOBP. The physicochemical properties molecular weight (MW), vapor pressure (Vp), hydrophobicity level (logP), number of double bonds (NºDB), degree of unsaturation (DoU) and the chemical classification, were selected for the study of odorant modulation. Here, these properties were analyzed concerning 30 pleasant and 30 unpleasant odorants, chosen to represent a wide variety of compounds and to determine their influence on the binding energy to hOBP. Our findings indicate that MW, logP and Vp are the most important odorant variables, directly correlated to odorant-binding energies (DG) towards hOBP. Understanding how the odorants behave when complexed with the OBP in human olfaction opens new possibilities for the development of future biotechnological applications, including sensory devices, medical diagnosis, among others.
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http://dx.doi.org/10.3390/biom11020145 | DOI Listing |
BMC Genomics
September 2025
Laboratorio de Neurobiología de Insectos, Centro Regional de Estudios Genómicos, Centro de Endocrinología Experimental y Aplicada, Facultad de Ciencias Exactas-Facultad de Ciencias Médicas, Universidad Nacional de La Plata, Consejo Nacional de Investigaciones Científicas y Técnicas. La Plata,
Background: Plasticity in sensory perception and tolerance to xenobiotics contributes to insects' adaptive capacity and evolutionary success, by enabling them to cope with potentially toxic molecules from the environment or internal milieu. Odorant-binding proteins (OBPs) and chemosensory proteins (CSPs) have traditionally been studied in the context of chemoreception. However, accumulating evidence over the past few years indicates that these protein families can also sequester insecticide molecules.
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September 2025
Laboratory of Quantum and Statistical Physics LR 18 ES 18, Faculty of Sciences of Monastir, University of Monastir, Environnement Street, 5019, Monastir, Tunisia.
A new finite multi-layer model coupled with real gas law is successfully established using statistical physics theory and applied to theoretically characterize the docking process of vanillin key food odorant on human hOR8H1, chimpanzee cOR8H1, and horse hoOR8H1 olfactory receptors. To deeply comprehend and analyze the mechanism of adsorption involved in the sense of smell, stereographic, van der Waals, and energetic metrics are interpreted. Indeed, modeling findings reveal that the vanillin molecules are non-parallelly docked on the binding sites of the three mammalian olfactory receptors.
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August 2025
Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China.
To investigate the impact of microencapsulation on the volatile organic compounds (VOCs) in oil, this study compared unencapsulated Zanthoxylum oil (ZO) with microencapsulated Zanthoxylum oil (MZO) using physicochemical analysis, sensory evaluation, and molecular sensory analysis. Sensory evaluation revealed significant differences in aroma attributes between ZO and MZO, whereas no notable differences were observed in numbing intensity or overall acceptability. Colorimetric analysis indicated significant distinctions between the two samples.
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August 2025
College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China.
Rice wine is a beverage rich in flavor, but the flavor difference caused by rice raw materials has received little attention. To determine the key aroma compounds in rice wine, four types of samples were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and sensory evaluation. Thirty-eight aroma compounds were detected in the experiment, thirteen of which were identified and quantified using the internal standard method.
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August 2025
Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, CA, Italy.
In humans, food choice, nutrient intake, and meal size are strongly influenced by sense of smell. It is known that individuals differ in their olfactory abilities and may show a normal, reduced, or absent sense of smell. Previous findings have also suggested that males are more deficient than females in their olfactory performance.
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