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TASTE:
ACETYLCHOLINE AND NEUROTRANSMITTERS,
ANALOGY WITH AROMAS AND BIOGENIC AMINES
(DRAFT STUDY)
Draft of study project by
Alessandro Careglio
Doctor of Herbal Sciences
Mail: alessandrocareglio@gmail.com
INTRODUCTION
●I GROW AROMATIC AND OFFICINAL PLANTS
FOR PASSION AND FOR WORK AND I HAVE
NOTED THAT THE SPECIES OF WHICH I
PERCEIVE THE PERFUME MORE, RELIEVE
ME MORE THAN OTHER SYMPTOMS OF
HEALTH PROBLEMS
●HERE THE NEED TO UNDERSTAND THE LINK
BETWEEN FLAVORS AND BIOLOGICAL
ACTIVITIES OF PLANTS
●GOING TO DEEPEN THE MECHANISMS OF
THE PERCEPTION OF TASTE ACCORDING TO
SOME NEUROTRANSMITTERS STUDIES
SUCH AS ACETYLCHOLINE, GLUTAMATE,
SEROTONIN AND NORADRENALINE IMPROVE
THE PERCEPTION OF TASTE
REFERENCE STUDIES
●Acetylcholine is released from taste
cells, enhancing taste signalling
●Robin Dando and Stephen D. Roper
●J Physiol590.13 (2012) pp 3009–3017
●Human Taste Thresholds Are Modulated by
Serotonin and Noradrenaline
●Tom P. Heath, Jan K. Melichar, David J. Nutt and Lucy F. Donaldson
●Journal of Neuroscience 6 December 2006, 26 (49) 12664-12671;
DOI: https://doi.org/10.1523/JNEUROSCI.3459-06.2006
●THERE ARE RECEPTORS OF COMMON
NEUROTRANSMITTERS ON CELLS THAT
PERCEIVE TASTE AND PERFUME, called
AUTOCEPTORS, SENSITIVE TO THE
NEUROTRANSMITTER PRODUCED BY THE
CELL SAME OR THE ANALOGS PRESENT IN
THE FOOD.
TASTE IMPROVEMENT
MECHANISM
●WHEN A BITE IS SWALLOWED, A REAL SCREENING ON
THE BIOLOGICAL ACTIVITY OF FOOD IS DONE, THE
AGONISTS OF THE ACH DEPOLARIZE PARTIALLY THE
TYPE 1 GLIAL CELLS FOR THE OPENING OF THE IONIC
CHANNELS OF CALCIUM
●A NEUROTRANSMITTER IS EMITTED THAT GOES TO
INFLUENCE TYPE 2 AND 3 CELLS (by lowering the signal
activation threshold) BY INCREASING THE PERCEPTION
OF FLAVOR, WHILE THE ACETYLCHOLINE
ANTAGONISTS SUPPRESS THE PERCEPTION,
DISCOURING THE ADMINITION OF FOOD
The cell biology of taste
Nirupa Chaudhari , Stephen D. Roper
J Cell Biol . 9 agosto 2010; 190 (3): 285–296. doi: 10.1083 / jcb.201003144
PMCID: PMC2922655 PMID: 20696704
HOP
●The volatile compounds of hops enhance the
perfume and aroma: from some of my tests, if the
distillate of hop extract is added to food as a
preservative, the perception of flavors increases,
or the distillate added in a mixture with water to
the hop to be pelleted for getting to the right
humidity enhances the perception of the perfume
and unfortunately also the unpleasant notes
HOP
●Determination of Volatile Compounds in
Different Hop Varieties by Headspace-Trap
GC/MS In Comparison with Conventional
Hop Essential Oil Analysis
●Anita Aberl and Mehmet Coelhan
●dx.doi.org/10.1021/jf205002p| J. Agric. Food Chem.2012, 60, 2785−2792
VOLATILE HOP'S COMPOUNDS
●Alfa-pinene Beta-pinene Myrcene Limonene
Beta-caryophyllene Alfa-humulene Linalool
Isobutylisobutyrate methylhexanoate
Methylheptanoate 2-nonanone Damascenone
caryophyllene oxide
●Isoamyl-acetato,compound that is formed during
the fermentation of beer and wine, present in
some fruits: banana
Alignment of acetylcholine and
volatile hop compounds in order of
similarity
Alignment acetylcholine
isoamylacetate, first place
Alignment acetylcholine isoamyl
acetate separated
Volatile compounds of beer and the
olfactory threshold
Alignment of volatile compounds of
beer and acetylcholine
Correlation between similarity to the
ACH and organoleptic threshold
List of wikipedia with foods and
molecules that characterize the
flavor
https://it.wikipedia.org/wiki/Aroma 3/5
●eugenol (cloves), estragole, linalool, cineol, methyl eugenols (basil) geraniol (geranium) menthol (mint)
●eucalyptol (eucalyptus) thymol (thyme) cyanide (bitter almonds) diacetilee butyric acid C4 (butter) L-carvone (peppermint)
●vanillin or ethylvanillin (vanilla) bismethylthiomethane (truffle) ethyl 2-methylbutyrate (apple ethyl butanoate ethyl acetate acetate (kiwi)
●amyl acetate (banana) fencone (fennel) apiolo (parsley) 2-furylmetantiol, or α-furfurilmercaptano (coffee)
●β-damascenone, or 2,3,5,6-tetramethylpyrazine (tea) phenylacetic acid, ethyl phenylacetate (honey) γ-undecalactone (peach)
●allyl capronate (pineapple) frambinoneo "raspberry ketone" (raspberry) ethyl cinnamate (cherry)
●cinnamic aldehyde (cinnamor cinnamomum essential oil)
●Ethyl 2-methylbutanoate (red fruits) 3-methyl-thio-propanol (boiled potatoes) diallyl disulfide (garlic allylpropyl disulfide (onion)
●2-methoxy-5-methylpyrazine (2-heptanol pepper, 1-oct-3-ol (mushrooms) valerianic acid, isobutyric acid (cheese)
●2-heptanone, 2-methylthiobutyrate (gorgonzola)
Analogy between acetylcholine and
compounds that characterize the
aroma of food
●HAVING REGARD TO THE HIGH
ANALOGUE OF AROMAS GORGONZOLA,
MINT AND COCONUT TOWARDS
ACETYLCHOLINE A DIET CONTAINING
THESE FOODS COULD BE USEFUL IN
ACH DEPLEECTION PATHOLOGIES
(PARKINSON ...)
Possible use of 2-heptanone
safety:
●https://www.sciencedirect.com/science/article/pii/S0278691519304168?via%3Dihub
●Evaluation of the safety of the ingredients of the RIFM fragrances, 2-heptanone, register
number CAS 110-43-0
●The perfume safety expert group * concludes that this material is safe as described in
this safety assessment.
●This safety assessment is based on the document on RIFM criteria (Api et al., 2015),
which should be consulted for clarification.
SwissTargetPrediction
ACETYLCHOLINE ANALOGUE
AND COCOA COMPOUNDS
COMPOUNDS PRESENT IN CANCAO
FROM THE TEXT OF CHEMISTRY OF FOOD CABRAS
AMONG THE COMPOUNDS CONTAINED IN COCOA, HISTAMINE IS THE ONE WITH A GREATER ANALOGY, THEN A COCOA WITH A LARGER CONTENT OF HI
COCOA COMPOUNDS
ANALOGUE E
SEROTONIN
ALLINEAMENTO SEROTONINA TETRAIDROCARBOLINA(SECONDO IN PUNTEGGIO)
MORE ANALOGY FOR
tryptamine
IN COCOA COMPOUNDS THERE ARE MANY
ANALOGUE COMPOUNDS OF SEROTONIN
AND WITH A VERY HIGH ANALOGY
IN THE HEAT ET AL STUDY, 5-HT3 RECEPTORS ARE PRESENT IN THE CELLS RELATED TO THE SENSORY CELLS AND ANALOGS OF SEROTONIN SHOULD B
NORADRENALINE ALIGNMENT
AND COCOA COMPOUNDS (REF
PDB 2QEO)
●CAFFEIC ACID RESULTED IN THE
COMPOUND WITH THE GREATER ANALOGY
WITH NOREPINEFRINE, THE MOLECULE WITH
A GREATER AFTER EFFECT IN COCOA
COMPOUNDS, EVEN OF
PHENYLETHYLAMINE; dopant because there is
a transporter for low affinity norepinephrine that
transports the neurotransmitter analogues inside
the nerve cell
The study project is self-financed
Computational calculations and images of
molecule alignments were performed with
Cresset's FORGE
Thanks to Cresset for the Forge academic
license
The graphs were done with microsoft excell