Research

G protein-coupled receptors (GPCRs) constitute the largest known family of cell surface receptors. GPCRs are involved in fundamental biological processes such as sensing taste, light, odor, and in various other physiological functions. Research in our laboratory involves these receptors and is focused in the broad areas of Taste & Chemosensory Biology, Host-microbe interactions and Oral microbiome. As needed, we use different biological and computational techniques in our research.

 

Humans can sense five basic tastes, which are sweet, bitter, umami, salt and sour. Of these basic tastes, the cellular signals for sweet, bitter and umami tastes are transduced by GPCRs. Bitter taste is the most diverse and bitter taste signaling in humans is mediated by 25 bitter taste receptors (T2Rs).

 

In our lab, the three major thrust areas are:

 

1. TASTE RECEPTORS, ORAL MICROBIOME and ORAL HEALTH. We are making forays into personalized dentistry by investigating how taste genetics influence oral health. We are pursuing a holistic approach to investigate how taste receptors influence the oral microbiome and oral innate immunity in chronic conditions.

 

This work is supported in part by two CIHR project grants.

 

2. BITTER TASTE RECEPTORS, CYSTIC FIBROSIS. This involves characterzing the role of T2Rs in mediating innate immunity in Cystic Fibrosis.

 

This work is supported by Cystic Fibrosis Foundation (CFF), USA.

 

3. FOOD CHEMOSENSATION and T2R SIGNALING MECHANISMS. Discovery of novel bitter taste modifiers and assay methods. It includes T2R structure-function analysis, biased signaling mechanisms, and chemosensory analysis.

 

This work is supported in part by NSERC-DG program.

 

UNIVERSITY OF MANITOBA

DENTISTRY

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ORAL BIOLOGY

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