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Biomolecular Recognition Lab
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A lab that seeks to understand how organisms perceive the external world through the structure and function of proteins.
AboutAbout the lab
Reading organisms' perception of the external world from structure.
The Biomolecular Recognition Lab aims to understand how organisms perceive the external world, based on the structure and function of protein molecules.
The lab's website reports that results of joint research on taste receptors have been published in multiple academic journals.
Prof. Yamashita took part in joint research on sweet taste receptors with NARO (National Agriculture and Food Research Organization) and others, contributing from the perspective of receptor structure.
The lab opened in December 2024, and Assistant Professor Itoigawa joined in April 2025.
Key terms
- Sweet taste receptor
- A protein that acts like a sensor for sweetness. When a sweet substance binds to it, it produces a signal that is transmitted to the brain.
- Aroma compound
- A small, hydrophobic component contained in fruits and vegetables. In addition to scent, it also affects sensations in the mouth, such as pungency and a cooling feeling.
NewsLab news
Joint research on taste receptors with Institute of Science Tokyo and others published in PNAS
Joint research on taste receptors with Okayama University published in Journal of Oral Bioscience
Joint research on sweet taste receptors with NARO and others published in Scientific Reports
Lab opened
ResearchResearch themes
The lab aims to understand how organisms perceive the external world, based on the structure and function of protein molecules. The lab's website presents joint research on taste receptors as one of its results.
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MembersFaculty
- ProfessorAtsuko Yamashita
- Assistant ProfessorAkihiro Itoigawa
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Report an errorAbout the images
The top and research theme images are illustrative and were not taken at the lab. They are cropped from Wikimedia Commons images. Cropped CC BY-SA images are provided under the same CC BY-SA license as the original (version shown on each line).
- Top image: “Human tyrosyl-tRNA synthetase (interdomain interaction, TyrRS)” Oleksandr V. Savytskyi / CC BY 4.0 (cropped)
- How the sweet taste receptor senses sweetness: “Taste Receptor Activation and Sweetness Perception” Allen A. Lee and Chung Owyang / CC BY-SA 4.0 (cropped)
- Related lab (Biological Regulation Lab): “Fluorescence.microscope1” Bioguy10 / CC0 (cropped)
- Related lab (Protein Design Lab): “TMEM238 protein predicted folding via AlphaFold” Huntingrl / CC0 (cropped)
- Related lab (Interdisciplinary Group (Developmental Biology) Lab): “Fluorescence microscopy of stage 24 squid embryo with ZEISS Celldiscoverer )” ZEISS Microscopy from Germany / CC BY 2.0 (cropped)
- Related lab (Molecular Developmental Biology Lab): “Confocal Microscope” Mark from Edinburgh, United Kingdom / CC BY-SA 2.0 (cropped)
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