Activation Spectra of Human Bitter Taste Receptors Stimulated with Cyclolinopeptides Corresponding to Fresh and Aged Linseed Oil
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Agricultural and Food Chemistry"
DOI: 10.1021/acs.jafc.2c00976
Abstract: Linseed oil is rich in unsaturated fatty acids, and its increased consumption could aid in health-promoting nutrition. However, rapid oxidation of linseed oil and concomitant development of bitterness impair consumers’ acceptance. Previous research revealed that… read more here.
Keywords: oil; human bitter; bitterness; taste receptors ... See more keywords
Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols.
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DOI: 10.1021/acs.jafc.8b03569
Abstract: Polyphenols may contribute directly to plant-based foodstuffs flavor, in particular to astringency and bitterness. In this work, the bitterness of a small library of polyphenols from different classes [procyanidin dimers type B, ellagitannins (punicalagin, castalagin,… read more here.
Keywords: taste; taste receptors; different classes; receptors activated ... See more keywords
Structural basis for strychnine activation of human bitter taste receptor TAS2R46
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DOI: 10.1126/science.abo1633
Abstract: Taste sensing is a sophisticated chemosensory process, and bitter taste perception is mediated by type 2 taste receptors (TAS2Rs), or class T G protein–coupled receptors. Understanding the detailed molecular mechanisms behind taste sensation is hindered… read more here.
Keywords: taste; human bitter; bitter taste; taste receptor ... See more keywords