The bitter bracket fungus, known as Amaropostia stiptica, isn’t a common find at farmer’s markets. True to its name, it’s extremely bitter, and not in a good way. This unique fungus has sparked interest among scientists. Why? Because it’s so intensely bitter that researchers are investigating what makes it that way.
In their study, scientists discovered three new bitter compounds from the fungus, including oligoporin D, which they believe is one of the most bitter substances known. Just a tiny amount can activate human taste receptors responsible for detecting bitterness, potentially even in the vastness of an Olympic-sized swimming pool.
Taste receptors help our brains assess what we eat. They signal us to spit out bitter things, which can be harmful. This instinct is important, yet many exceptions challenge this theory. For example, while the bitter bracket fungus is non-toxic and undesirable to eat, the deathcap mushroom (Amanita phalloides) is delicious but deadly.
Interestingly, these bitter taste receptors aren’t just limited to our tongues. They are present in other parts of our bodies, like the stomach and skin, serving different roles. Researchers believe understanding these receptors better could lead to improvements in food science and health research. For instance, they might help create foods that enhance digestion and make us feel fuller.
Maik Behrens, a food systems biologist at the Technical University of Munich, emphasizes the importance of expanding our understanding of bitter compounds to help predict their effects. This could lead to new discoveries in how we experience food and flavor.
Historically, taste receptors evolved over 500 million years ago, while modern flowering plants and human-created chemicals are much newer. By studying ancient bitter substances, like those from fungi, we might uncover more about our taste experiences. The research highlights that we have much to learn about the diversity of bitter compounds beyond just plants and synthetic chemicals.
If you’re curious about trying Amaropostia stiptica, think twice. There may be poisonous look-alikes in the wild. It’s always best to play it safe with unknown fungi.
The findings from this study were published in the Journal of Agricultural and Food Chemistry.
Check out this related article: Unveiling Earth’s Transformation: How Our Planet Evolved from a ‘Green Marble’ to a Stunning Blue World
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