Why does sweetness sometimes persist even when other tastes seem to vanish, like after an illness or following nerve damage? Scientists from Korea University College of Medicine may have the answer.
A new study in the International Journal of Oral Science identifies a protein called c-Kit as a crucial factor that helps sweet-sensing taste cells survive injury. These specialized cells, which detect sugars and other sweet compounds, appear to resist degeneration when nerves are damaged, unlike other taste cells that quickly fade.
Using mouse models and lab-grown taste bud organoids, researchers found that when they blocked c-Kit signaling with the cancer drug imatinib (Gleevec), the resilient sweet cells disappeared, and the regeneration of other taste cells stalled. That suggests c-Kit not only protects sweet cells but also helps coordinate the recovery of the entire taste bud.
“Our taste buds are made up of different cells for sweet, bitter, salty, sour and umami,” said senior author Professor Yong Taek Jeong. “It's long been known that these taste buds are closely connected to our taste nerves, as they are where the initial taste signals are formed before being sent to the brain.”
His team confirmed that when taste nerves are cut, the taste buds degenerate and later regenerate as the nerves regrow, a process that depends on the type of taste cell involved, with sweet-sensing cells proving more resilient than others.
The team also discovered that some neighboring taste cells, known as Type III cells, develop stem-like properties that help repair tissue surrounding the buds. Together, these findings reveal a more complex process of taste recovery than previously understood.
While the discovery is still early-stage, Jeong said the work lays a foundation for future research on restoring taste, whether for patients recovering from medical treatments, injuries or neurological disorders.
“By identifying c-Kit as a key factor in sweet cell survival, we now have a building block for more precise control over taste,” he said.
The findings may also help explain everyday experiences, such as why sweetness sometimes lingers when other flavors fade during a cold or after nerve damage.
This research was supported by national science and health programs in South Korea through the National Research Foundation and the Korea Health Industry Development Institute, as well as by a Korea University research grant. The team also thanked the Institute of Biomedical Science & Food Safety, CJ–Korea University Food Safety Hall and Dr. Peihua Jiang of the Monell Chemical Senses Institute for providing technical support and lab materials.