Table 1.

Bacterial strains shown to produce human taste receptor-activating compounds.

Bacteria Species	Strain(s)	Molecule Detected by Taste Receptors	Effects
Pseudomonas aeruginosa	PAO1, Sad36 [159]	Acyl-homoserine lactones (AHLs)	T2R activation, increased nasal cell nitric oxide production, ciliary beating, bacterial killing [160]
	PAO1	Pseudomonas quinolone signal (PQS)	T2R activation, increased nasal cell nitric oxide production, ciliary beating [161]
Staphylococcus aureus	M2 [162]	D-amino acids	Activation of T1R2/3, suppression of solitary chemosensory cells [74]
	M2, clinical isolates	D-amino acids	Activation of T1R3, increased airway glucose transporter expression [163]
	M2	unknown	T2R activation, increased nasal cell nitric oxide production [163,164]
Streptococcus mutans	UA159	competence stimulating peptides	T2R activation, cytoskeletal remodeling, increased bacterial internalization in gingival keratinocytes [31]
Bacillus cereus	ATCC 14579	unknown	T2R activation, increased nasal cell nitric oxide production
Bacillus amyloliquefaciens	amy-1 [165]	exopolysaccharides	T2R activation, glucagon-like peptide 1 secretion [166]