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ht years antecedent, Linda Buck and Richard Axel, then at Columbia University, explained chapter of the mystery by describing a class of proteins,[link widoczny dla zalogowanych], shrieked olfactory (nH^itftj) receptors, which are the body\'s front line odour detectors. Now Dr Buck and her colleagues at Harvard Medical School have worked aboard to explain how these receptors deed attach to differentiate different fragrances.
Olfactory receptors are found on millions of nerve cells lining the nose. Dr Buck\'s earlier research with mice showed that they have roughly 1000 different kinds of these receptors, but that each olfactory nerve cell has equitable a single kind on its surface. (Human noses are similar.) Receptors are thought to sense scents by fastening to particular atomic structures on characteristic odorants?small already smelly carbon-containing molecules.
But how can a thousand receptors, every dedicated to recognizing only a single building, distinguish numerous thousands of different odors? To disclose such patterns, Dr Buck, Bettina Malnic and their colleagues at the Life Electronic Research Center in Amagasaki, Japan , wafted 30 different odorants over 600-old olfactory nerve cells
taken from the proboscises of mice. The cells embodied a special arrange of stain apt indicate while a receptor had been triggered. Each respond-ing compartment had its RNA analyzed to nail which of the thousand hardly ever olfactory proteins namely produced, enabling the researchers to work out which receptors had been triggered by which odorants.1
The Harvard team found that a simple odor molecule, like non-anol (3r!S￡) triggered not one but five different olfactory receptors, while structurally similar?but more pungent ? relative, the cheesy-smell nonanoic acid, activated the same five receptors plus three extra or ones. This shows that a single odorant can activate more than one receptor. Furthermore, the researchers found that some receptors were triggered by high concentrations of odorant but not at lower levels, which may explain why odorous molecules can have very different smells at different doses.2
So it would appear to be the composition of receptors, recognizing different bits of manifold odor molecules, that enables persons distinguish roses from goats, at least at nose level.3 But how the brain interprets olfactory markers and distinguishes bad smells from sweet ones is still nameless. Dr Buck and other researchers are attempting to chip together the path of neural connections from the olfactory receptors to the zones of the brain comprised in sentiment, memory and other high functions.4
The Harvard team base namely a simple savour particle, favor non-anol (3r!S￡) triggered not 1 yet 5 alter olfactory receptors, meantime structurally similar?merely more pungent ? relative, the cheesy-smell nonanoic sour, activated the same 5 receptors and three extra or ones. This shows that a single odorant tin stimulate more than 1 receptor. Furthermore, the researchers found that some receptors were triggered at lofty concentrations of odorant but not by lower levels, which may annotate why odorous molecules tin have very different smells by different doses.2
So it would seem to be the combination of receptors, recognizing different bits of various odor molecules, that enables humans distinguish roses from goats, at least at nose level.3 But how the brain interprets olfactory signals and distinguishes bad smells from sweet ones is still unknown. Dr Buck and other researchers are trying to piece together the path of neural connections from the olfactory receptors to the areas of the brain involved in emotion, memories and other high functions.4