CONCLUSIONI Lo studio ha permesso di:

- Mettere a punto una metodologia per misurare le variazioni di fluorescenza nelle cellule delle

gemme in risposta all’applicazione di stimoli gustativi . Questo protocollo potrà essere utilizzato in futuro per valutare la risposta delle cellule a stimoli gustativi complessi.

- Individuare un approccio alternativo per risolvere il problema dell’autofluorescenza delle

papille gustative di tipo filiformi.

- Valutare le Risposte ai vari stimoli:

 I risultati ottenuti mostrano come la risposta delle cellule gustative alla saccarina, quando presentata in associazione ad altri stimoli gustativi, non sia interpretabile sulla base dei modelli presenti in letteratura, elaborati a parire dalle risposte alla sola saccarina. In particolare vengono rivelate significative interazioni tra stimoli in grado di agire su siti diversi dello stesso recettore, alterando completamente la risposta alla saccarina.

 Capire il meccanismo dell’interazione della saccarina con altre molecole gustative ha importanti risvolti, considerando il suo largo utilizzo non solo nell’industria alimentare, ma anche in ambito farmaceutico per migliorare la palatabilità di formulati da assumere per via orale.

 Questi studi potranno inoltre contribuire ad una più profonda comprensione dei meccanismi fisiologici del sistema gustativo e, considerato il ruolo dei recettori gustativi in sede gastro-intestinale, anche in meccanismi di regolazione di tipo endocrina evocati dai nutrienti derivati dalla digestione degli alimenti.

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