A yeast single-cell mucus layer for exploring the activity of sensory receptors in an olfactory mucus model

Aroma compounds are detected in the nose by olfactory receptors immersed in a mucus layer. The mucus is a complex saline water solution containing various proteins that forms a protective barrier. The aroma compounds need to diffuse through the mucus layer to reach the receptors. It is not well understood how the mucus composition is affecting sensory receptors and the diffusion of aroma compounds. I suggest that the composition of the mucus layer is central to the transfer of aroma compounds and the activation of the sensory receptors. In order to provide evidence, I will recreate the 10-15 µm deep mucus layer of the olfactory epithelium using a microfluidic chip. Yeast cells will be immobilized to the bottom of the chip. The yeast cells will contain a biosensor for human sensory receptors that becomes fluorescent when the cells are stimulated with aroma compounds. With this system, we can test how genetic variation of sensory receptors and mucus chemical composition are affecting the diffusion and biding of the aroma compounds to the receptors. If successful, I will be able to predict how physiological and genetic factors impact the sense of smell.