Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Food peptides activate bitter taste receptors

24.01.2008
Study opens doors to making bitter-tasting healthy foods taste better

Researchers from the Monell Center and Tokyo University of Agriculture have used a novel molecular method to identify chemical compounds from common foods that activate human bitter taste receptors.

The findings, published in the journal Biochemical and Biophysical Research Communications, provide a practical means to manipulate food flavor in general and bitter taste in particular.

“Identification of bitter taste compounds and their corresponding receptors opens doors to screening for specific bitter receptor inhibitors,” said senior author Liquan Huang, PhD, a molecular biologist at Monell. “Such inhibitors can be used to suppress unpleasantness and thereby increase palatability and acceptance of health-promoting bitter foods, such as green vegetables or soy products.”

... more about:
»activate »compounds »peptides »receptor

While a little bitterness is often considered a desirable component of a food’s flavor, extensive bitterness can limit food acceptance.

About 25 different human bitter receptors have been identified from human genome sequences. However, only a few of these bitter receptors can be activated by known chemical compounds. The remainders are ‘orphan receptors,’ meaning that the compounds that bind to and activate them have not been identified. Consequently, it is unclear how these orphan receptors contribute to bitter taste perception.

Huang and his collaborators ‘deorphanized’ several bitter receptors by demonstrating that peptides from fermented foods can specifically stimulate human bitter taste receptors expressed in a cell culture system.

Fermented foods, such as cheese or miso, are characterized by bitter off-tastes. These foods also contain abundant quantities of peptides, which are short chains of amino acids, the building blocks of proteins.

The results reveal the molecular identities of chemical food components responsible for the bitterness of fermented foods and demonstrate that bitter-tasting peptides are detected by human bitter receptors in an analogous manner to other bitter compounds.

“Information on how food constituents interact with receptors is needed to design and identify inhibitors and enhancers that can be targeted towards specific bitter compounds,” says Huang. “Our findings may help make health-promoting bitter foods such as broccoli more palatable for children and adults.”

Leslie Stein | EurekAlert!
Further information:
http://www.monell.org

Further reports about: activate compounds peptides receptor

More articles from Life Sciences:

nachricht Zebrafish's near 360 degree UV-vision knocks stripes off Google Street View
22.06.2018 | University of Sussex

nachricht New cellular pathway helps explain how inflammation leads to artery disease
22.06.2018 | Cedars-Sinai Medical Center

All articles from Life Sciences >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Temperature-controlled fiber-optic light source with liquid core

In a recent publication in the renowned journal Optica, scientists of Leibniz-Institute of Photonic Technology (Leibniz IPHT) in Jena showed that they can accurately control the optical properties of liquid-core fiber lasers and therefore their spectral band width by temperature and pressure tuning.

Already last year, the researchers provided experimental proof of a new dynamic of hybrid solitons– temporally and spectrally stationary light waves resulting...

Im Focus: Overdosing on Calcium

Nano crystals impact stem cell fate during bone formation

Scientists from the University of Freiburg and the University of Basel identified a master regulator for bone regeneration. Prasad Shastri, Professor of...

Im Focus: AchemAsia 2019 will take place in Shanghai

Moving into its fourth decade, AchemAsia is setting out for new horizons: The International Expo and Innovation Forum for Sustainable Chemical Production will take place from 21-23 May 2019 in Shanghai, China. With an updated event profile, the eleventh edition focusses on topics that are especially relevant for the Chinese process industry, putting a strong emphasis on sustainability and innovation.

Founded in 1989 as a spin-off of ACHEMA to cater to the needs of China’s then developing industry, AchemAsia has since grown into a platform where the latest...

Im Focus: First real-time test of Li-Fi utilization for the industrial Internet of Things

The BMBF-funded OWICELLS project was successfully completed with a final presentation at the BMW plant in Munich. The presentation demonstrated a Li-Fi communication with a mobile robot, while the robot carried out usual production processes (welding, moving and testing parts) in a 5x5m² production cell. The robust, optical wireless transmission is based on spatial diversity; in other words, data is sent and received simultaneously by several LEDs and several photodiodes. The system can transmit data at more than 100 Mbit/s and five milliseconds latency.

Modern production technologies in the automobile industry must become more flexible in order to fulfil individual customer requirements.

Im Focus: Sharp images with flexible fibers

An international team of scientists has discovered a new way to transfer image information through multimodal fibers with almost no distortion - even if the fiber is bent. The results of the study, to which scientist from the Leibniz-Institute of Photonic Technology Jena (Leibniz IPHT) contributed, were published on 6thJune in the highly-cited journal Physical Review Letters.

Endoscopes allow doctors to see into a patient’s body like through a keyhole. Typically, the images are transmitted via a bundle of several hundreds of optical...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

VideoLinks
Industry & Economy
Event News

Munich conference on asteroid detection, tracking and defense

13.06.2018 | Event News

2nd International Baltic Earth Conference in Denmark: “The Baltic Sea region in Transition”

08.06.2018 | Event News

ISEKI_Food 2018: Conference with Holistic View of Food Production

05.06.2018 | Event News

 
Latest News

Graphene assembled film shows higher thermal conductivity than graphite film

22.06.2018 | Materials Sciences

Fast rising bedrock below West Antarctica reveals an extremely fluid Earth mantle

22.06.2018 | Earth Sciences

Zebrafish's near 360 degree UV-vision knocks stripes off Google Street View

22.06.2018 | Life Sciences

VideoLinks
Science & Research
Overview of more VideoLinks >>>