Company Filing History:
Years Active: 2010
Title: Innovations of Jie Cao in Taste Sensation
Introduction
Jie Cao is an accomplished inventor based in Upper Darby, PA (US). He has made significant contributions to the field of taste sensation through his innovative research and patents. His work focuses on understanding the molecular mechanisms behind taste perception, particularly in relation to sour tastes.
Latest Patents
Jie Cao holds a patent for a novel invention titled "Voltage-gated, pH-sensitive anion channel and its novel splice variant involved in taste sensation." This invention introduces a new splice variant of the ClC-4 protein, known as ClC-4A. ClC-4A is expressed in taste bud cells and plays a crucial role in sour taste perception. The patent encompasses ClC-4A polynucleotides and polypeptides, vectors, host cells, and ClC-4A specific antibodies. Additionally, it provides insights into designing high potency taste stimuli, determining taste preferences in animals, developing breed-specific foods, and modifying the taste of foods and medications. Jie Cao has 1 patent to his name.
Career Highlights
Jie Cao is affiliated with the Monell Chemical Senses Center, where he conducts research on taste and smell. His work has contributed to a deeper understanding of how taste sensations are processed at the molecular level. His innovative approaches have opened new avenues for research in the field of sensory science.
Collaborations
Jie Cao has collaborated with notable colleagues, including Liquan Huang and Hong Wang. These collaborations have further enriched his research and have led to advancements in the understanding of taste mechanisms.
Conclusion
Jie Cao's contributions to the field of taste sensation through his innovative patent and research at the Monell Chemical Senses Center highlight the importance of understanding sensory perception. His work not only advances scientific knowledge but also has practical applications in food and medication development.