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Over 20 scientists from the Monell Chemical Senses Center will present their latest research at the 47th Association for Chemoreception Sciences annual conference, which covers the latest advances in the fields of taste, smell, and related chemical senses. Monell researchers are chairing and participating in oral presentation sessions as well as sharing close to 20 posters over three days. Several Monellians will also receive annual awards from AChemS for their research achievements, highlighted below.

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Monell Center investigators identified that GLP-1R agonists, a class of drugs currently used to treat type-2 diabetes and obesity, as a promising therapeutic for managing the metabolic complications associated with Bardet-Biedl Syndrome (BBS), a rare genetic disorder characterized by early-onset obesity, compulsive eating, and cognitive impairments. They used a genetically engineered mouse model of BBS that displayed the hallmark features of the condition.

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A team from the Monell Chemical Senses Center and Rutgers University have published a study in the British Journal of Pharmacology that indicates anti-inflammatory medications like ibuprofen and naproxen could be another way to reduce the risk of metabolic diseases by inhibiting the sweet taste receptor throughout the body.

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In the next steps of the five-year research and education alliance between the Monell Chemical Senses Center and the Singapore Institute of Food and Biotechnology Innovation, a team of scientists from Singapore visited the Monell Center to learn more about Monell science and scientists and plan potential corporate and academic collaborations for the ongoing partnership.

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A global Monell Chemical Senses Center examined the bitterness intensity of five medicines and two bitter modifiers in 338 adults of European descent and recent US and Canadian immigrants from Asia, South Asia, and Africa. Bitterness ratings differed by ancestry for two of the five drugs and the effectiveness of some modifiers. Genetic variants also explained some population differences in reaction to bitter tastes.

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Kyle Burger will be the Monell Center's newest faculty later this month. His combined methods from sensory science, physiology, psychology, and neuroeconomics are at the forefront of sensory nutrition.

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A new collaborative research group, the Breakthrough Consortium for Olfactory Health (BeCOH), brings together charities, patient groups, research institutions, and clinicians, as well as pharmaceutical and diagnostic companies, with a common purpose: driving therapeutic and technical advances to ultimately bring benefit to those worldwide living with the life-changing impact of sensory impairments.

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A Monell Center team identified, for the first time, the brain鈥檚 food-specific memory system and its direct role in overeating and diet-induced obesity. They found a specific population of neurons in the mouse brain that encodes memories for sugar and fat, profoundly impacting food intake and body weight.

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Monell Center sensory scientists found that privet leaves yield significant amounts of both oleocanthal and its closely related compound oleacein.

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The Monell Chemical Senses Center and A*STAR Singapore Institute of Food and Biotechnology Innovation are about to sign a Memorandum of Understanding to promote academic cooperation and exchange in education and research, with the vision of creating a healthier world by unlocking the mysteries of our senses.

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Over the last four years since the start of the pandemic, the Monell Chemical Senses Center, has developed different iterations of a rapid screening tool for detecting new-onset loss of smell. Since its launch in late 2020, several studies have validated its accuracy in detecting smell dysfunction and value as a tool for testing in large populations of people.

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By teasing apart the therapeutic benefits from the adverse effects of new-generation obesity medications, researchers from the Monell Chemical Senses Center found a population of neurons in the brain that controls food intake without causing nausea in an animal model.

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in 2022 collaborators - patient groups, basic researchers, and clinicians - conducted a survey and listening sessions with patients, caregivers, and family members affected by impaired smell or taste. They asked about their individual perceptions of the effectiveness of treatments, among other topics.

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Strong bitterness is the main reason why people all over the world, especially children, avoid taking their medicines, putting their health, and sometimes, their lives at risk. Now, a group of scientists at the Monell Chemical Senses Center identified the first temporary, universal taste blocker that works in people.

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The sweet taste receptor, expressed in taste bud cells, conveys sweetness from the mouth when it is activated. Monell researchers delved into how the sweet-taste receptor might be the first stop in a metabolic surveillance system for sugar. They team found that stimulation and inhibition of the receptor demonstrates that it helps regulate glucose metabolism in humans and may have implications for managing such metabolic disorders as diabetes.

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The Monell Chemical Senses Center welcomes Juyun Lim, PhD, as the newest addition to the faculty at Monell, starting in August, 2024. She is currently a Professor of Sensory Science and the Chair of the Graduate Program in the Department of Food Science and Technology at Oregon State University.

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Over 20 scientists from the Monell Chemical Senses Center will present their latest research at the 46th Association for Chemoreception Sciences (AChemS) annual conference, which covers the latest advances in the fields of taste, smell, and related chemical senses.

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The bitter taste of certain drugs is a barrier to taking some medications as prescribed, especially for people who are particularly sensitive to bitter taste. A Monell team found that the diabetes drug rosiglitazone could partially block the bitter taste of some especially bad-tasting medications.

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The overall goal of the team is to discover fundamental rules and mechanisms that govern information storage, namely how memories are made and stored. The teams will be looking for and measuring changes in neural circuitry that correspond to memory formation.

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A new study in Cell Metabolism by a team from the Monell Chemical Senses Center unravels the internal neural wiring of separate fat and sugar craving pathways in a mouse model. However, combining these pathways overly triggers a desire to eat more than usual.