A previous study by the same research team found that another hormone, similar to glucagon, also plays a role in taste. The current study now shows that the actions of these hormones can be directly manipulated in the mouth. "When we blocked glucagon in this study, the mice were less sensitive to sugar," Dr. Munger says. "That leaves open the possibility that we could also enhance sensitivity to sugars by manipulating glucagon in the other direction. That could open doors for food additives to make what we eat taste sweeter without adding more sugar."

"The taste system plays a non-traditional role in glucose metabolism and brings a new perspective into the control of diabetes and obesity," says James F. Battey Jr., M.D., Ph.D., director of the NIDCD.

Dr. Munger and his colleagues now are pursuing the next step in their research, examining how glucagon works together with other hormones to regulate the tongue's sensitivity to sweet and savory tastes. They also are exploring how the hormones affect how much one eats - if a subject is less sensitive to sweet tastes, does that increase or decrease the size of their meal?

"Dr. Munger's findings could have great significance for patients who suffer from diabetes, metabolic disorders or obesity," says E. Albert Reece, M.D., Ph.D., M.B.A., acting president of the University of Maryland, Baltimore and John Z. and Akiko K. Bowers Distinguished Professor and dean, University of Maryland School of Medicine. "This is an example of how our world-class basic scientists are making groundbreaking discoveries that could directly impact human health down the line."

Source: University of Maryland Medical Center