Method for screening a potential modulator compound of a taste receptor

A method for identifying a compound which modulates a taste receptor, wherein the method comprises the steps of:

• a) providing a cell expressing (i) a taste receptor fused to a luminescent protein and (ii) a fluorescent protein fused to a β-arrestin, wherein said taste receptor is functional such that a detectable BRET signal is present when a substance known to activate this taste receptor is added to said cell, and wherein the BRET signal is exclusively caused by specific activation of the taste receptor;
• b) contacting the cell with a complex sample solution comprising a potential modulator compound and determining the BRET signal;
• c) comparing the BRET signal obtained in step b) with a BRET signal obtained from the cell in the absence of the potential modulator compound, wherein a difference between the BRET signal as obtained in b) and the BRET signal obtained in the absence of the potential modulator compound, is indicative of said complex sample solution comprising a compound which modulates a taste receptor;
• wherein said taste receptor is a G Protein Coupled Receptor,
• wherein said complex sample solution an aqueous solution, and wherein said aqueous sample solution is a complex sample solution defined as comprising more than 10 chemically different organic molecules, and wherein the complex sample solution comprises at least one of
• (a) a food product;
• (b) an extract of a food product;
• and
• (c) an extract of edible biomass;
• and
• wherein the BRET signals are obtained in a BRET1 or BRET2 technique.