1
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Richter P, Sebald K, Fischer K, Schnieke A, Jlilati M, Mittermeier-Klessinger V, Somoza V. Gastric digestion of the sweet-tasting plant protein thaumatin releases bitter peptides that reduce H. pylori induced pro-inflammatory IL-17A release via the TAS2R16 bitter taste receptor. Food Chem 2024; 448:139157. [PMID: 38569411 DOI: 10.1016/j.foodchem.2024.139157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 03/08/2024] [Accepted: 03/25/2024] [Indexed: 04/05/2024]
Abstract
About half of the world's population is infected with the bacterium Helicobacter pylori. For colonization, the bacterium neutralizes the low gastric pH and recruits immune cells to the stomach. The immune cells secrete cytokines, i.e., the pro-inflammatory IL-17A, which directly or indirectly damage surface epithelial cells. Since (I) dietary proteins are known to be digested into bitter tasting peptides in the gastric lumen, and (II) bitter tasting compounds have been demonstrated to reduce the release of pro-inflammatory cytokines through functional involvement of bitter taste receptors (TAS2Rs), we hypothesized that the sweet-tasting plant protein thaumatin would be cleaved into anti-inflammatory bitter peptides during gastric digestion. Using immortalized human parietal cells (HGT-1 cells), we demonstrated a bitter taste receptor TAS2R16-dependent reduction of a H. pylori-evoked IL-17A release by up to 89.7 ± 21.9% (p ≤ 0.01). Functional involvement of TAS2R16 was demonstrated by the study of specific antagonists and siRNA knock-down experiments.
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Affiliation(s)
- Phil Richter
- TUM School of Life Sciences Weihenstephan, Technical University of Munich, Alte Akademie 8, 85354 Freising, Germany; Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
| | - Karin Sebald
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
| | - Konrad Fischer
- Livestock Biotechnology, TUM School of Life Sciences, Technical University of Munich, Liesel-Beckmann-Str. 1, 85,354 Freising, Germany.
| | - Angelika Schnieke
- Livestock Biotechnology, TUM School of Life Sciences, Technical University of Munich, Liesel-Beckmann-Str. 1, 85,354 Freising, Germany.
| | - Malek Jlilati
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Verena Mittermeier-Klessinger
- Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
| | - Veronika Somoza
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany; Nutritional Systems Biology, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, 85,354 Freising, Germany; Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Josef-Holaubek-Platz 2 (UZA II), 1090 Wien, Austria.
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2
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Hu Y, Badar IH, Zhang L, Yang L, Xu B. Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review. Crit Rev Food Sci Nutr 2024:1-19. [PMID: 39012297 DOI: 10.1080/10408398.2024.2377292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
Fermentation is a critical technological process for flavor development in fermented foods. The combination of odor and taste, known as flavor, is crucial in enhancing people's perception and psychology toward fermented foods, thereby increasing their acceptance among consumers. This review summarized the determination and key flavor compound screening methods in fermented foods and analyzed the flavor perception, perceptual interactions, and evaluation methods. The flavor compounds in fermented foods could be separated, purified, and identified by instrument techniques, and a molecular sensory science approach could identify the key flavor compounds. How flavor compounds bind to their respective receptors determines flavor perception, which is influenced by their perceptual interactions, including odor-odor, taste-taste, and odor-taste. Evaluation methods of flavor perception mainly include human sensory evaluation, electronic sensors and biosensors, and neuroimaging techniques. Among them, the biosensor-based evaluation methods could facilitate the investigation of the flavor transduction mechanism and the neuroimaging technique could explain the brain's signals that relate to the perception of flavor and how they compare to signals from other senses. This review aims to elucidate the flavor profile of fermented foods and highlight the significance of comprehending the interactions between various flavor compounds, thus improving the healthiness and sensory attributes.
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Affiliation(s)
- Yingying Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, China
| | - Iftikhar Hussain Badar
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Lang Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Linwei Yang
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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3
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Choi Y, Wong RR, Cha YK, Park TH, Kim Y, Chung SJ. Sweet-bitter taste interactions in binary mixtures of sweeteners: Relationship between taste receptor activities and sensory perception. Food Chem 2024; 459:140343. [PMID: 39018621 DOI: 10.1016/j.foodchem.2024.140343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 06/28/2024] [Accepted: 07/03/2024] [Indexed: 07/19/2024]
Abstract
This study investigated the effects of various binary sweetener mixtures on sweetness enhancement and their interactions with sweet or bitter taste receptors, focusing on sensory perception and receptor activity. Acesulfame K or saccharin was mixed with allulose, aspartame, erythritol, fructose, glucose, or sucrose to match a target sucrose sweetness. The effects of the mixtures on sweet and bitter taste receptors (in the human embryonic kidney -293 cells) and sensory taste intensities were evaluated. Sweetness enhancement at the sweet taste receptor level was observed in some cases, with several monosaccharides reducing the acesulfame K- or saccharin-induced bitter taste receptor activity. Combining acesulfame K or saccharin with any of the six sweeteners perceptually enhanced sweetness (60% ∼ 100% in 50:50 ratio), correlating with a reduction in inherent bitterness (-35% ∼ -63% in 50:50 ratio). This finding suggests that sweetness perception likely increased because the monosaccharides mitigate the activation of bitter receptors caused by high-potency sweeteners.
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Affiliation(s)
- Yoonha Choi
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea.
| | - Run Rou Wong
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea.
| | - Yeon Kyung Cha
- Interdisciplinary Program in Bioengineering, Seoul National University, Seoul 08826, Republic of Korea.
| | - Tai Hyun Park
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea; Interdisciplinary Program in Bioengineering, Seoul National University, Seoul 08826, Republic of Korea.
| | - Yuri Kim
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea; Graduate Program in System Health Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea.
| | - Seo-Jin Chung
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea.
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4
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Chu X, Zhu W, Li X, Su E, Wang J. Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques. Food Res Int 2024; 183:114234. [PMID: 38760147 DOI: 10.1016/j.foodres.2024.114234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 03/09/2024] [Accepted: 03/12/2024] [Indexed: 05/19/2024]
Abstract
Bitterness is one of the five basic tastes generally considered undesirable. The widespread presence of bitter compounds can negatively affect the palatability of foods. The classification and sensory evaluation of bitter compounds have been the focus in recent research. However, the rigorous identification of bitter tastes and further studies to effectively mask or remove them have not been thoroughly evaluated. The present paper focuses on identification of bitter compounds in foods, structural-based activation of bitter receptors, and strategies to reduce bitter compounds in foods. It also discusses the roles of metabolomics and virtual screening analysis in bitter taste. The identification of bitter compounds has seen greater success through metabolomics with multivariate statistical analysis compared to conventional chromatography, HPLC, LC-MS, and NMR techniques. However, to avoid false positives, sensory recognition should be combined. Bitter perception involves the structural activation of bitter taste receptors (TAS2Rs). Only 25 human TAS2Rs have been identified as responsible for recognizing numerous bitter compounds, showcasing their high structural diversity to bitter agonists. Thus, reducing bitterness can be achieved through several methods. Traditionally, the removal or degradation of bitter substances has been used for debittering, while the masking of bitterness presents a new effective approach to improving food flavor. Future research in food bitterness should focus on identifying unknown bitter compounds in food, elucidating the mechanisms of activation of different receptors, and developing debittering techniques based on the entire food matrix.
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Affiliation(s)
- Xinyu Chu
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Wangsheng Zhu
- Engineering Technology Research Center for Plant Cell of Anhui Province, West Anhui University, Anhui 237012, China
| | - Xue Li
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Erzheng Su
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Procession of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Jiahong Wang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Procession of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
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5
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Şeref B, Yıldıran H. A new perspective on obesity: perception of fat taste and its relationship with obesity. Nutr Rev 2024:nuae028. [PMID: 38497969 DOI: 10.1093/nutrit/nuae028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2024] Open
Abstract
BACKGROUND Obesity, which results from a long-term positive energy balance, is affected by many factors, especially nutrition. The sensory properties of foods are associated with increased food intake through hedonic appetite. Taste perception, a component of flavor, is also responsible for increased consumption, through reward and hedonic mechanisms. Foods with high fat and energy content are among the foods that create the reward perception. The perception of fat taste, the primary taste that has recently entered the literature, may also be associated with increased food consumption and body weight. Therefore, in this review, the relationship between fat taste and obesity is examined, using the latest literature. RESULTS Different hypotheses have been proposed regarding the mechanism of the relationship between fat-taste perception and obesity, such as hedonic appetite, microbiota, decreased taste perception, and increased taste threshold level. In addition, some studies examining this relationship reported significant associations between the level of fat-taste perception and obesity, whereas others did not find a significant difference. CONCLUSION Considering the prevalence and contribution to obesity of Western-style nutrition, characterized by high amounts of fat and sugar consumption, elucidating this relationship may be an essential solution for preventing and treating obesity.
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Affiliation(s)
- Betül Şeref
- Department of Nutrition and Dietetics, Karamanoğlu Mehmetbey University, Karaman, Türkiye
| | - Hilal Yıldıran
- Department of Nutrition and Dietetics, Gazi University, Ankara, Türkiye
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6
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An JP, Wang Y, Munger SD, Tang X. A review on natural sweeteners, sweet taste modulators and bitter masking compounds: structure-activity strategies for the discovery of novel taste molecules. Crit Rev Food Sci Nutr 2024:1-24. [PMID: 38494695 DOI: 10.1080/10408398.2024.2326012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2024]
Abstract
Growing demand for the tasty and healthy food has driven the development of low-calorie sweeteners, sweet taste modulators, and bitter masking compounds originated from natural sources. With the discovery of human taste receptors, increasing numbers of sweet taste modulators have been identified through human taste response and molecular docking techniques. However, the discovery of novel taste-active molecules in nature can be accelerated by using advanced spectrometry technologies based on structure-activity relationships (SARs). SARs explain why structurally similar compounds can elicit similar taste qualities. Given the characterization of structural information from reported data, strategies employing SAR techniques to find structurally similar compounds become an innovative approach to expand knowledge of sweeteners. This review aims to summarize the structural patterns of known natural non-nutritive sweeteners, sweet taste enhancers, and bitter masking compounds. Innovative SAR-based approaches to explore sweetener derivatives are also discussed. Most sweet-tasting flavonoids belong to either the flavanonols or the dihydrochalcones and known bitter masking molecules are flavanones. Based on SAR findings that structural similarities are related to the sensory properties, innovative methodologies described in this paper can be applied to screen and discover the derivatives of taste-active compounds or potential taste modulators.
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Affiliation(s)
- Jin-Pyo An
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
| | - Yu Wang
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
| | - Steven D Munger
- Center for Smell and Taste, Department of Pharmacology and Therapeutics, Department of Otolaryngology, College of Medicine, University of Florida, Gainesville, FL, USA
| | - Xixuan Tang
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
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7
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Ravuri SC, Martingano AJ, Persky S. Evaluating eating behavior traits of virtual targets: Attitudes and empathy. Eat Behav 2023; 51:101808. [PMID: 37699308 DOI: 10.1016/j.eatbeh.2023.101808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/14/2023]
Abstract
There are many common stereotypes related to food consumption and eating behaviors that are considered indicative of one's personal character. Negative evaluations of an individual based on their eating behaviors may lead to stigmatization and other harmful psychosocial outcomes. Using vignette scenarios, we examined 582 participants' attitudes towards two target characters who exhibited bitter food dislike and high reward-based eating drive respectively. In open-ended text responses, participants were more likely to respond negatively and use stigmatizing language when describing the character with high reward-based eating drive versus the character with bitter food dislike. In addition, empathic responses depended on whether participants believed they, themselves, exhibited reward-based eating drive. Participants tended to be more empathetic and more positive towards the target who shared their own reward-based eating behaviors. Interestingly, the same was not true for those who shared bitter food distaste. These results suggest that eating behaviors that are perceived as more controllable and unusual may be more negatively perceived. Targeted education or support to reduce negative attitudes about such traits may be beneficial.
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Affiliation(s)
- Siri C Ravuri
- Social and Behavioral Research Branch, National Human Genome Research Institute, National Institutes of Health, Bethesda, MD, United States
| | - Alison Jane Martingano
- Social and Behavioral Research Branch, National Human Genome Research Institute, National Institutes of Health, Bethesda, MD, United States
| | - Susan Persky
- Social and Behavioral Research Branch, National Human Genome Research Institute, National Institutes of Health, Bethesda, MD, United States.
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8
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Zhou Y, Zhang Y, Hong H, Luo Y, Li B, Tan Y. Mastering the art of taming: Reducing bitterness in fish by-products derived peptides. Food Res Int 2023; 173:113241. [PMID: 37803554 DOI: 10.1016/j.foodres.2023.113241] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 10/08/2023]
Abstract
Processed fish by-products are valuable sources of peptides due to their high protein content. However, the bitterness of these peptides can limit their use. This review outlines the most recent advancements and information regarding the reduction of bitterness in fish by-products derived peptides. The sources and factors influencing bitterness, the transduction mechanisms involved, and strategies for reducing bitterness are highlighted. Bitterness in peptides is mainly influenced by the source, preparation method, presence of hydrophobic amino acid groups, binding to bitter receptors, and amino acid sequence. The most widely utilized techniques for eliminating bitterness or enhancing taste include the Maillard reaction, encapsulation, seperating undesirable components, and bitter-blockers. Finally, a summary of the current challenges and future prospects in the domain of fish by-products derived peptides is given. Despite some limitations, such as residual bitterness and limited industrial application, there is a need for further research to reduce the bitterness of fish by-products derived peptides. To achieve this goal, future studies should focus on the technology of fish by-products derived peptide bitterness diminishment, with the aim of producing high-quality products that meet consumer expectations.
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Affiliation(s)
- Yongjie Zhou
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Zhang
- Experimental Seafood Processing Laboratory, Coastal Research and Extension Center, Mississippi State University, Pascagoula, MS 39567, USA
| | - Hui Hong
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Luo
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Bo Li
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuqing Tan
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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9
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Karolkowski A, Belloir C, Briand L, Salles C. Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review. Molecules 2023; 28:molecules28083298. [PMID: 37110532 PMCID: PMC10141849 DOI: 10.3390/molecules28083298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/31/2023] [Accepted: 04/05/2023] [Indexed: 04/29/2023] Open
Abstract
Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions of pulses. Several hypotheses have assumed that non-volatile compounds, including saponins, phenolic compounds, and alkaloids, are responsible for pulse bitterness and astringency. This review aims to provide an overview highlighting the non-volatile compounds identified in pulses and their bitter and/or astringent characteristics to suggest their potential involvement in pulse off-flavours. Sensorial analyses are mainly used to describe the bitterness and astringency of molecules. However, in vitro cellular assays have shown the activation of bitter taste receptors by many phenolic compounds, suggesting their potential involvement in pulse bitterness. A better knowledge of the non-volatile compounds involved in the off-flavours should enable the creation of efficient strategies to limit their impact on overall perception and increase consumer acceptability.
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Affiliation(s)
- Adeline Karolkowski
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
- Groupe Soufflet (Ets J. Soufflet), 10400 Nogent-sur-Seine, France
| | - Christine Belloir
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
| | - Christian Salles
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
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10
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Talmon M, Pollastro F, Fresu LG. The Complex Journey of the Calcium Regulation Downstream of TAS2R Activation. Cells 2022; 11:cells11223638. [PMID: 36429066 PMCID: PMC9688576 DOI: 10.3390/cells11223638] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 11/07/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
Bitter taste receptors (TAS2Rs) have recently arisen as a potential drug target for asthma due to their localization in airway cells. These receptors are expressed in all cell types of the respiratory system comprising epithelial, smooth muscle and immune cells; however, the expression pattern of the subtypes is different in each cell type and, accordingly, so is their role, for example, anti-inflammatory or bronchodilator. The most challenging aspect in studying TAS2Rs has been the identification of the downstream signaling cascades. Indeed, TAS2R activation leads to canonical IP3-dependent calcium release from the ER, but, alongside, there are other mechanisms that differ according to the histological localization. In this review, we summarize the current knowledge on the cytosolic calcium modulation downstream of TAS2R activation in the epithelial, smooth muscle and immune cells of the airway system.
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Affiliation(s)
- Maria Talmon
- Department of Health Sciences, School of Medicine, University of Piemonte Orientale, Via Solaroli 17, 28100 Novara, Italy
- Correspondence: (M.T.); (L.G.F.); Tel.: +39-0321-660589 (M.T.); +39-0321-660687 (L.G.F.)
| | - Federica Pollastro
- Department of Pharmaceutical Sciences, University of Piemonte Orientale, Largo Donegani 2/3, 28100 Novara, Italy
| | - Luigia Grazia Fresu
- Department of Health Sciences, School of Medicine, University of Piemonte Orientale, Via Solaroli 17, 28100 Novara, Italy
- Correspondence: (M.T.); (L.G.F.); Tel.: +39-0321-660589 (M.T.); +39-0321-660687 (L.G.F.)
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11
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Carey RM, Kim T, Cohen NA, Lee RJ, Nead KT. Impact of sweet, umami, and bitter taste receptor (TAS1R and TAS2R) genomic and expression alterations in solid tumors on survival. Sci Rep 2022; 12:8937. [PMID: 35624283 PMCID: PMC9142493 DOI: 10.1038/s41598-022-12788-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Accepted: 05/16/2022] [Indexed: 11/18/2022] Open
Abstract
Originally identified on the tongue for their chemosensory role, the receptors for sweet, umami, and bitter taste are expressed in some cancers where they regulate important cellular processes including apoptosis and proliferation. We examined DNA mutations (n = 5103), structural variation (n = 7545), and expression (n = 6224) of genes encoding sweet or umami receptors (TAS1Rs) and bitter receptors (TAS2Rs) in 45 solid tumors subtypes compared to corresponding normal tissue using The Cancer Genome Atlas and the Genotype Tissue Expression Project databases. Expression of TAS1R and TAS2R genes differed between normal and cancer tissue, and nonsilent mutations occurred in many solid tumor taste receptor genes (~ 1-7%). Expression levels of certain TAS1Rs/TAS2Rs were associated with survival differences in 12 solid tumor subtypes. Increased TAS1R1 expression was associated with improved survival in lung adenocarcinoma (mean survival difference + 1185 days, p = 0.0191). Increased TAS2R14 expression was associated with worse survival in adrenocortical carcinoma (-1757 days, p < 0.001) and esophageal adenocarcinoma (-640 days, p = 0.0041), but improved survival in non-papillary bladder cancer (+ 343 days, p = 0.0436). Certain taste receptor genes may be associated with important oncologic pathways and could serve as biomarkers for disease outcomes.
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Affiliation(s)
- Ryan M Carey
- Department of Otorhinolaryngology - Head and Neck Surgery, Hospital of the University of Pennsylvania, 3400 Spruce Street, 5th floor Ravdin Suite A, Philadelphia, PA, 19104, USA.
| | - TaeBeom Kim
- Department of Epidemiology, The University of Texas MD Anderson Cancer Center, Houston, TX, USA
| | - Noam A Cohen
- Department of Otorhinolaryngology - Head and Neck Surgery, Hospital of the University of Pennsylvania, 3400 Spruce Street, 5th floor Ravdin Suite A, Philadelphia, PA, 19104, USA
- Philadelphia Veterans Affairs Medical Center, Philadelphia, PA, USA
| | - Robert J Lee
- Department of Otorhinolaryngology - Head and Neck Surgery, Hospital of the University of Pennsylvania, 3400 Spruce Street, 5th floor Ravdin Suite A, Philadelphia, PA, 19104, USA
- Department of Physiology, University of Pennsylvania Perelman School of Medicine, Philadelphia, PA, USA
| | - Kevin T Nead
- Department of Epidemiology, The University of Texas MD Anderson Cancer Center, Houston, TX, USA
- Department of Radiation Oncology, The University of Texas MD Anderson Cancer Center, Houston, TX, USA
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12
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On the human taste perception: Molecular-level understanding empowered by computational methods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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13
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Gutierrez R, Simon SA. Physiology of Taste Processing in the Tongue, Gut, and Brain. Compr Physiol 2021; 11:2489-2523. [PMID: 34558667 DOI: 10.1002/cphy.c210002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The gustatory system detects and informs us about the nature of various chemicals we put in our mouth. Some of these have nutritive value (sugars, amino acids, salts, and fats) and are appetitive and avidly ingested, whereas others (atropine, quinine, nicotine) are aversive and rapidly rejected. However, the gustatory system is mainly responsible for evoking the perception of a limited number of qualities that humans taste as sweet, umami, bitter, sour, salty, and perhaps fat [free fatty acids (FFA)] and starch (malto-oligosaccharides). The complex flavors and mouthfeel that we experience while eating food result from the integration of taste, odor, texture, pungency, and temperature. The latter three arise primarily from the somatosensory (trigeminal) system. The sensory organs used for detecting and transducing many chemicals are found in taste buds (TBs) located throughout the tongue, soft palate esophagus, and epiglottis. In parallel with the taste system, the trigeminal nerve innervates the peri-gemmal epithelium to transmit temperature, mechanical stimuli, and painful or cooling sensations such as those produced by changes in temperature as well as from chemicals like capsaicin and menthol, respectively. This article gives an overview of the current knowledge about these TB cells' anatomy and physiology and their trigeminal induced sensations. We then discuss how taste is represented across gustatory cortices using an intermingled and spatially distributed population code. Finally, we review postingestion processing (interoception) and central integration of the tongue-gut-brain interaction, ultimately determining our sensations as well as preferences toward the wholesomeness of nutritious foods. © 2021 American Physiological Society. Compr Physiol 11:1-35, 2021.
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Affiliation(s)
- Ranier Gutierrez
- Laboratory of Neurobiology of Appetite, Department of Pharmacology, CINVESTAV, Mexico City, Mexico
| | - Sidney A Simon
- Department of Neurobiology, Duke University Medical Center, Durham, North Carolina, USA
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14
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Sung WW, Tu JH, Yu JS, Ulfa MZ, Chang JH, Cheng HL. Bacillus amyloliquefaciens exopolysaccharide preparation induces glucagon-like peptide 1 secretion through the activation of bitter taste receptors. Int J Biol Macromol 2021; 185:562-571. [PMID: 34216658 DOI: 10.1016/j.ijbiomac.2021.06.187] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 06/24/2021] [Accepted: 06/28/2021] [Indexed: 12/23/2022]
Abstract
The exopolysaccharide preparation of Bacillus amyloliquefaciens amy-1 (EPS) regulates glycemic levels and promotes glucagon-like peptide 1 (GLP-1) secretion in vivo and in vitro. This study aimed to identify the molecular mechanism underlying EPS-induced GLP-1 secretion. HEK293T cells stably expressing human Gα-gustducin were used as a heterologous system for expressing the genes of human bitter taste receptor (T2R) 10, 14, 30, 38 (PAV), 38 (AVI), 43, and 46, which were expressed as recombinant proteins with an N-terminal tag composed of a Lucy peptide and a human somatostatin receptor subtype 3 fragment for membrane targeting and a C-terminal red fluorescent protein for expression monitoring. EPS induced a dose-dependent calcium response from the human NCI-H716 enteroendocrine cell line revealed by fluorescent calcium imaging, but inhibitors of the G protein-coupled receptor pathway suppressed the response. EPS activated heterologously expressed T2R14 and T2R38 (PAV). shRNAs of T2R14 effectively inhibited EPS-induced calcium response and GLP-1 secretion in NCI-H716 cells, suggesting the involvement of T2R14 in these effects. The involvement of T2R38 was not characterized because NCI-H716 cells express T2R38 (AVI). In conclusion, the activation of T2Rs mediates EPS-induced GLP-1 secretion from enteroendocrine cells, and T2R14 is a critical target activated by EPS in these cells.
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Affiliation(s)
- Wei-Wen Sung
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, No. 1, Shuehfu Rd., Neipu Township, Pingtung 912301, Taiwan
| | - Jing-Hong Tu
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, No. 1, Shuehfu Rd., Neipu Township, Pingtung 912301, Taiwan
| | - Jyun-Sian Yu
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, No. 1, Shuehfu Rd., Neipu Township, Pingtung 912301, Taiwan
| | - Marisa Zakiya Ulfa
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, No. 1, Shuehfu Rd., Neipu Township, Pingtung 912301, Taiwan; Department of Agroindustrial Biotechnology, Brawijaya University, Jalan Veteran, Malang 65145, Indonesia
| | - Jia-Hong Chang
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, No. 1, Shuehfu Rd., Neipu Township, Pingtung 912301, Taiwan
| | - Hsueh-Ling Cheng
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, No. 1, Shuehfu Rd., Neipu Township, Pingtung 912301, Taiwan.
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15
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Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oil. Sci Rep 2021; 11:11851. [PMID: 34088913 PMCID: PMC8178302 DOI: 10.1038/s41598-021-91046-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Accepted: 05/17/2021] [Indexed: 11/08/2022] Open
Abstract
The Mediterranean diet, considered one of the healthiest in the world, is characterized in part by the major source of its fat, which is extra virgin olive oil (EVOO). Among the health benefits of consuming EVOOs is the presence of phenolic compounds, which have been shown to lower the incidence of coronary heart disease and are suspected of providing many other health benefits. These phenolic compounds also contribute to the flavor of EVOO, adding both specific pungency in the throat and bitter notes that are valued by connoisseurs but reported to be unpleasant by naïve consumers. Here, we demonstrate that some food-derived proteins, specifically from egg yolks and whey, when added to pungent and bitter EVOOs, reduce or even eliminate both the throat pungency and bitterness. The sensory loss is proportional to the food protein additions. Thus, when used in various foods recipes (e.g. mayonnaise), pungent and bitter EVOOs may lose their pungent and bitter characteristics thereby rendering them more palatable to many consumers. This sensory reduction might also indicate interaction between the proteins and the phenolic compounds, which, if confirmed, would raise the question of whether the bioactivities of EVOO phenolics remain unchanged when consumed with and without protein-containing foods.
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16
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Taha MA, Hall CA, Shortess CJ, Rathbone RF, Barham HP. Treatment Protocol for COVID-19 Based on T2R Phenotype. Viruses 2021; 13:v13030503. [PMID: 33803811 PMCID: PMC8003114 DOI: 10.3390/v13030503] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 03/12/2021] [Accepted: 03/16/2021] [Indexed: 11/16/2022] Open
Abstract
COVID-19 has become a global pandemic of the highest priority. Multiple treatment protocols have been proposed worldwide with no definitive answer for acure. A prior retrospective study showed association between bitter taste receptor 38 (T2R38) phenotypes and the severity of COVID-19. Based on this, we proposed assessing the different T2R38 phenotypes response towards a targeted treatment protocol. Starting July 2020 till December 2020, we tested subjects for T2R38 phenotypic expression (supertasters, tasters, and nontasters). Subjects who were subsequently infected with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) (diagnosed via PCR) were included. Based on their taster status, supertasters were given dexamethasone for 4 days; tasters were given azithromycin and dexamethasone +/− hydroxychloroquine for 7 days; and nontasters were given azithromycin and dexamethasone for 12 days. Subjects were followed prospectively and their outcomes were documented. Seven hundred forty-seven COVID-19 patients were included, with 184 (24.7%) supertasters, 371 (49.6%) tasters, and192 (25.7%) nontasters. The average duration of symptoms with the treatment protocol was 5 days for supertasters, 8.1 days for tasters, and 16.2 days for nontasters. Only three subjects (0.4%) required hospitalization (3/3 nontasters). Targeted treatment protocol showed significant correlation (p < 0.05) based on patients’ T2R38 phenotypic expression. Assessing treatment protocols for COVID-19 patients according to their T2R38 phenotype could provide insight into the inconsistent results obtained from the different studies worldwide. Further study is warranted on the categorization of patients based on their T2R38 phenotype.
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Affiliation(s)
- Mohamed A. Taha
- Rhinology and Skull Base Research Group, Baton Rouge General Medical Center, 8585 Picardy Ave., Suite 210, Baton Rouge, LA 70809, USA; (C.A.H.); (C.J.S.); (R.F.R.); (H.P.B.)
- Department of Otorhinolaryngology, Cairo University, Cairo 11451, Egypt
- Correspondence: ; Tel.: +1-225-819-1181; Fax: +1-225-246-8333
| | - Christian A. Hall
- Rhinology and Skull Base Research Group, Baton Rouge General Medical Center, 8585 Picardy Ave., Suite 210, Baton Rouge, LA 70809, USA; (C.A.H.); (C.J.S.); (R.F.R.); (H.P.B.)
- Sinus and Nasal Specialists of Louisiana, Baton Rouge, LA 70809, USA
| | - Colin J. Shortess
- Rhinology and Skull Base Research Group, Baton Rouge General Medical Center, 8585 Picardy Ave., Suite 210, Baton Rouge, LA 70809, USA; (C.A.H.); (C.J.S.); (R.F.R.); (H.P.B.)
| | - Richard F. Rathbone
- Rhinology and Skull Base Research Group, Baton Rouge General Medical Center, 8585 Picardy Ave., Suite 210, Baton Rouge, LA 70809, USA; (C.A.H.); (C.J.S.); (R.F.R.); (H.P.B.)
| | - Henry P. Barham
- Rhinology and Skull Base Research Group, Baton Rouge General Medical Center, 8585 Picardy Ave., Suite 210, Baton Rouge, LA 70809, USA; (C.A.H.); (C.J.S.); (R.F.R.); (H.P.B.)
- Sinus and Nasal Specialists of Louisiana, Baton Rouge, LA 70809, USA
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17
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Behrens M. Pharmacology of TAS1R2/TAS1R3 Receptors and Sweet Taste. Handb Exp Pharmacol 2021; 275:155-175. [PMID: 33582884 DOI: 10.1007/164_2021_438] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The detection of energy-rich sweet food items has been important for our survival during evolution, however, in light of the changing lifestyles in industrialized and developing countries our natural sweet preference is causing considerable problems. Hence, it is even more important to understand how our sense of sweetness works, and perhaps even, how we may deceive it for our own benefit. This chapter summarizes current knowledge about sweet tastants and sweet taste modulators on the compound side as well as insights into the structure and function of the sweet taste receptor and the transduction of sweet signals. Moreover, methods to assess the activity of sweet substances in vivo and in vitro are compared and discussed.
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Affiliation(s)
- Maik Behrens
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany.
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18
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Liang Q, Shu F, Dong X, Feng P. The evolution of a bitter taste receptor gene in primates. Chem Senses 2021; 46:6449468. [PMID: 34864939 DOI: 10.1093/chemse/bjab049] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Bitter taste perception is critical to prevent animals from ingesting potentially harmful substances. The aim of this study was to characterize the evolution of T2R4 and test the hypothesis that different regions of the T2R gene are subject to disparate selective pressures, with extracellular regions (ECs) being erratic while transmembrane (TMs) and intracellular regions (ICs) being constrained. Thus, we examined the selective pressures acting on T2R4 and its different regions in 37 primates, and discovered that T2R4 and ECs were subject to neutral evolution and purifying selection, respectively, whereas both TMs and ICs showed purifying selection, as suggested by the hypothesis. We attribute this result to the relatively conservative property of T2R4 gene and the limited number of bitter tastants that T2R4 can respond to. Furthermore, we found that positive selection had acted on the first loop of extracellular regions (EL1). In contrast, the second loop (EL2) and transmembrane region-3, -6, -7 (TM367) were subject to purifying selection, and the third loop (EL3) was subject to neutral evolution. This discovery is probably because EL2, EL3, and TMs play a crucial role in the ligand-binding process, and EL1 is involved in the tastant recognition process. We further tested whether the ω of T2R4 differs among species with different diets and found that a specialized diet affected the evolution of T2R4. Feeding habits, fewer T2Rs, and a dietary shift may account for the results. This study can help to uncover the evolution of T2Rs during the primate evolutionary course.
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Affiliation(s)
- Qiufang Liang
- Key Laboratory of Ecology of Rare and Endangered Species and Environmental Protection (Guangxi Normal University), Ministry of Education, Guilin, Guangxi, China.,Guangxi Key Laboratory of Rare and Endangered Animal Ecology, Guangxi Normal University, Guilin, Guangxi, China
| | - Fanglan Shu
- Key Laboratory of Ecology of Rare and Endangered Species and Environmental Protection (Guangxi Normal University), Ministry of Education, Guilin, Guangxi, China.,Guangxi Key Laboratory of Rare and Endangered Animal Ecology, Guangxi Normal University, Guilin, Guangxi, China
| | - Xiaoyan Dong
- Key Laboratory of Ecology of Rare and Endangered Species and Environmental Protection (Guangxi Normal University), Ministry of Education, Guilin, Guangxi, China.,Guangxi Key Laboratory of Rare and Endangered Animal Ecology, Guangxi Normal University, Guilin, Guangxi, China
| | - Ping Feng
- Key Laboratory of Ecology of Rare and Endangered Species and Environmental Protection (Guangxi Normal University), Ministry of Education, Guilin, Guangxi, China.,Guangxi Key Laboratory of Rare and Endangered Animal Ecology, Guangxi Normal University, Guilin, Guangxi, China
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19
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Chang CI, Cheng SY, Nurlatifah AO, Sung WW, Tu JH, Lee LL, Cheng HL. Bitter Melon Extract Yields Multiple Effects on Intestinal Epithelial Cells and Likely Contributes to Anti-diabetic Functions. Int J Med Sci 2021; 18:1848-1856. [PMID: 33746602 PMCID: PMC7976585 DOI: 10.7150/ijms.55866] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Accepted: 01/04/2021] [Indexed: 12/16/2022] Open
Abstract
The intestines have been recognized as important tissues for metabolic regulation, including glycemic control, but their vital role in promoting the anti-diabetic effects of bitter melon, the fruit of Momordica charantia L, has seldom been characterized, nor acknowledged. Evidence suggests that bitter melon constituents can have substantial interactions with the intestinal epithelial cells before circulating to other tissues. We therefore characterized the effects of bitter melon extract (BME) on intestinal epithelial cells. BME was found to contain substantial amounts of carbohydrates, proteins, and triterpenoids. TNF-α induced insulin resistance in an enterocyte cell line of IEC-18 cells, and BME promoted glucose utilization of the insulin-resistant cells. Further analysis suggested that the increased glucose consumption was a result of the combined effects of insulin sensitizing and insulin substitution functions of BME. The functions of insulin substitution were likely generated due to the activation of AMP-activated protein kinase. Meanwhile, BME acted as a glucagon-like peptide 1 (GLP-1) secretagogue on enteroendocrine cells, which may be mediated by the activation of bitter-taste receptors. Therefore, BME possesses insulin sensitizing, insulin substitution, and GLP-1 secretagogue functions upon intestinal cells. These effects of BME on intestinal cells likely play a significant part in the anti-diabetic action of bitter melon.
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Affiliation(s)
- Chi-I Chang
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
| | - Shi-Yie Cheng
- Department of Life Sciences, National University of Kaohsiung, Kaohsiung 811, Taiwan
| | - Annisa Oktafianti Nurlatifah
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan.,Department of Agroindustrial Biotechnology, Brawijaya University, Jalan, Veteran Malang 65145, Indonesia
| | - Wei-Wen Sung
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
| | - Jing-Hong Tu
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
| | - Lin-Lee Lee
- Department of English, National Kaohsiung Normal University, Kaohsiung 80201, Taiwan
| | - Hsueh-Ling Cheng
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
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20
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Behrens M, Di Pizio A, Redel U, Meyerhof W, Korsching SI. At the Root of T2R Gene Evolution: Recognition Profiles of Coelacanth and Zebrafish Bitter Receptors. Genome Biol Evol 2020; 13:6045956. [PMID: 33355666 PMCID: PMC7851594 DOI: 10.1093/gbe/evaa264] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/11/2020] [Indexed: 12/22/2022] Open
Abstract
The careful evaluation of food is important for survival throughout the animal kingdom, and specialized chemoreceptors have evolved to recognize nutrients, minerals, acids, and many toxins. Vertebrate bitter taste, mediated by the taste receptor type 2 (T2R) family, warns against potentially toxic compounds. During evolution T2R receptors appear first in bony fish, but the functional properties of bony fish T2R receptors are mostly unknown. We performed a phylogenetic analysis showing the “living fossil” coelacanth (Latimeria chalumnae) and zebrafish (Danio rerio) to possess T2R repertoires typical for early-diverged species in the lobe-finned and the ray-finned clade, respectively. Receptors from these two species were selected for heterologous expression assays using a diverse panel of bitter substances. Remarkably, the ligand profile of the most basal coelacanth receptor, T2R01, is identical to that of its ortholog in zebrafish, consistent with functional conservation across >400 Myr of separate evolution. The second coelacanth receptor deorphaned, T2R02, is activated by steroid hormones and bile acids, evolutionary old molecules that are potentially endogenously synthesized agonists for extraoral T2Rs. For zebrafish, we report the presence of both specialized and promiscuous T2R receptors. Moreover, we identified an antagonist for one of the zebrafish receptors suggesting that bitter antagonism contributed to shape this receptor family throughout evolution.
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Affiliation(s)
- Maik Behrens
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany.,Department of Molecular Genetics, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Antonella Di Pizio
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Ulrike Redel
- Department of Molecular Genetics, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Wolfgang Meyerhof
- Department of Molecular Genetics, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany.,Center for Integrative Physiology and Molecular Medicine, Saarland University, Homburg, Germany
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21
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Ahmad R, Dalziel JE. G Protein-Coupled Receptors in Taste Physiology and Pharmacology. Front Pharmacol 2020; 11:587664. [PMID: 33390961 PMCID: PMC7774309 DOI: 10.3389/fphar.2020.587664] [Citation(s) in RCA: 87] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Accepted: 10/09/2020] [Indexed: 12/14/2022] Open
Abstract
Heterotrimeric G protein-coupled receptors (GPCRs) comprise the largest receptor family in mammals and are responsible for the regulation of most physiological functions. Besides mediating the sensory modalities of olfaction and vision, GPCRs also transduce signals for three basic taste qualities of sweet, umami (savory taste), and bitter, as well as the flavor sensation kokumi. Taste GPCRs reside in specialised taste receptor cells (TRCs) within taste buds. Type I taste GPCRs (TAS1R) form heterodimeric complexes that function as sweet (TAS1R2/TAS1R3) or umami (TAS1R1/TAS1R3) taste receptors, whereas Type II are monomeric bitter taste receptors or kokumi/calcium-sensing receptors. Sweet, umami and kokumi receptors share structural similarities in containing multiple agonist binding sites with pronounced selectivity while most bitter receptors contain a single binding site that is broadly tuned to a diverse array of bitter ligands in a non-selective manner. Tastant binding to the receptor activates downstream secondary messenger pathways leading to depolarization and increased intracellular calcium in TRCs, that in turn innervate the gustatory cortex in the brain. Despite recent advances in our understanding of the relationship between agonist binding and the conformational changes required for receptor activation, several major challenges and questions remain in taste GPCR biology that are discussed in the present review. In recent years, intensive integrative approaches combining heterologous expression, mutagenesis and homology modeling have together provided insight regarding agonist binding site locations and molecular mechanisms of orthosteric and allosteric modulation. In addition, studies based on transgenic mice, utilizing either global or conditional knock out strategies have provided insights to taste receptor signal transduction mechanisms and their roles in physiology. However, the need for more functional studies in a physiological context is apparent and would be enhanced by a crystallized structure of taste receptors for a more complete picture of their pharmacological mechanisms.
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Affiliation(s)
- Raise Ahmad
- Food Nutrition and Health Team, Food and Bio-based Products Group, AgResearch, Palmerston North, New Zealand
| | - Julie E Dalziel
- Food Nutrition and Health Team, Food and Bio-based Products Group, AgResearch, Palmerston North, New Zealand
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22
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Pullicin AJ, Kim H, Brinkman MC, Buehler SS, Clark PI, Lim J. Impacts of Nicotine and Flavoring on the Sensory Perception of E-Cigarette Aerosol. Nicotine Tob Res 2020; 22:806-813. [PMID: 30997500 DOI: 10.1093/ntr/ntz058] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2019] [Accepted: 04/12/2019] [Indexed: 12/29/2022]
Abstract
INTRODUCTION To examine the interaction between an added flavoring (cherry) and nicotine on the perception of electronic cigarette (e-cigarette) aerosol and how this impacts the appeal of flavored liquids for e-cigarette (e-liquids). METHODS A total of 19 subjects (13 male, 6 female) vaped six commercially available e-liquids with varying contents of nicotine (0, 6, 12 mg/mL) and cherry flavor (4.7% or 9.3% vol/vol). For each e-liquid, subjects first rated overall liking/disliking of the aerosol using the Labeled Hedonic Scale, followed by perceived intensities of sweetness, bitterness, harshness (irritation), and cherry flavor of the aerosol using the general version of Labeled Magnitude Scale. RESULTS The main findings were that (1) added nicotine increased perceived irritation and bitterness, and decreased the perceived sweetness of the e-cigarette aerosol; (2) cherry flavoring added a characteristic "cherry flavor" and an increase in the flavoring concentration from 4.7% to 9.3% tended to increase perceived intensities of sweetness, harshness, and bitterness; and (3) hedonic ratings of the e-cigarette aerosol decreased as nicotine level increased, but were not affected by flavor level. CONCLUSIONS Our findings indicate that the appeal of the e-cigarette aerosol decreases as nicotine concentration increases. Conversely, perceived sweetness improved liking. An increase in the concentration of cherry flavoring did not appear to impact any of the measured attributes to a significant degree. IMPLICATIONS This work demonstrates that the perception of specific sensory attributes of e-cigarettes and their overall appeal are affected by the e-liquid constituents. Most significantly, the results suggest that nicotine decreases the sensory appeal of e-cigarettes by contributing to the perceived irritation and bitterness of the aerosol. These data have implications for the role that nicotine plays in the sensory perception and appeal of e-cigarettes aerosol and further how these sensory factors can be modulated by sweet flavoring.
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Affiliation(s)
- Alexa J Pullicin
- Department of Food Science and Technology, Oregon State University, Corvallis, OR
| | - Hyoshin Kim
- Battelle Public Health Center for Tobacco Research, Battelle Memorial Institute, Seattle, WA
| | | | - Stephanie S Buehler
- Battelle Public Health Center for Tobacco Research, Battelle Memorial Institute, Columbus, OH
| | - Pamela I Clark
- School of Public Health, University of Maryland, College Park, MD
| | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR
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23
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Structure-Function Analyses of Human Bitter Taste Receptors-Where Do We Stand? Molecules 2020; 25:molecules25194423. [PMID: 32993119 PMCID: PMC7582848 DOI: 10.3390/molecules25194423] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/21/2020] [Accepted: 09/22/2020] [Indexed: 02/07/2023] Open
Abstract
The finding that bitter taste receptors are expressed in numerous tissues outside the oral cavity and fulfill important roles in metabolic regulation, innate immunity and respiratory control, have made these receptors important targets for drug discovery. Efficient drug discovery depends heavily on detailed knowledge on structure-function-relationships of the target receptors. Unfortunately, experimental structures of bitter taste receptors are still lacking, and hence, the field relies mostly on structures obtained by molecular modeling combined with functional experiments and point mutageneses. The present article summarizes the current knowledge on the structure–function relationships of human bitter taste receptors. Although these receptors are difficult to express in heterologous systems and their homology with other G protein-coupled receptors is very low, detailed information are available at least for some of these receptors.
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24
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The Effects of Caffeine Mouth Rinsing on Exercise Performance: A Systematic Review. Int J Sport Nutr Exerc Metab 2020; 30:362-373. [DOI: 10.1123/ijsnem.2020-0083] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 05/13/2020] [Accepted: 06/05/2020] [Indexed: 11/18/2022]
Abstract
Caffeine ingestion can improve performance across a variety of exercise modalities but can also elicit negative side effects in some individuals. Thus, there is a growing interest in the use of caffeine mouth rinse solutions to improve sport and exercise performance while minimizing caffeine’s potentially adverse effects. Mouth rinse protocols involve swilling a solution within the oral cavity for a short time (e.g., 5–10 s) before expectorating it to avoid systemic absorption. This is believed to improve performance via activation of taste receptors and stimulation of the central nervous system. Although reviews of the literature indicate that carbohydrate mouth rinsing can improve exercise performance in some situations, there has been no attempt to systematically review the available literature on caffeine mouth rinsing and its effects on exercise performance. To fill this gap, a systematic literature search of three databases (PubMed, SPORTDiscus, and Web of Science) was conducted by two independent reviewers. The search resulted in 11 randomized crossover studies that were appraised and reviewed. Three studies found significant positive effects of caffeine mouth rinsing on exercise performance, whereas the remaining eight found no improvements or only suggestive benefits. The mixed results may be due to heterogeneity in the methods across studies, interindividual differences in bitter tasting, and differences in the concentrations of caffeine solutions. Future studies should evaluate how manipulating the concentration of caffeine solutions, habitual caffeine intake, and genetic modifiers of bitter taste influence the efficacy of caffeine mouth rinsing as an ergogenic strategy.
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25
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Salvestrini V, Ciciarello M, Pensato V, Simonetti G, Laginestra MA, Bruno S, Pazzaglia M, De Marchi E, Forte D, Orecchioni S, Martinelli G, Bertolini F, Méndez-Ferrer S, Adinolfi E, Di Virgilio F, Cavo M, Curti A. Denatonium as a Bitter Taste Receptor Agonist Modifies Transcriptomic Profile and Functions of Acute Myeloid Leukemia Cells. Front Oncol 2020; 10:1225. [PMID: 32793492 PMCID: PMC7393209 DOI: 10.3389/fonc.2020.01225] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Accepted: 06/15/2020] [Indexed: 12/17/2022] Open
Abstract
The contribution of cell-extrinsic factors in Acute Myeloid Leukemia (AML) generation and persistence has gained interest. Bitter taste receptors (TAS2Rs) are G protein-coupled receptors known for their primary role as a central warning signal to induce aversion toward noxious or harmful substances. Nevertheless, the increasing amount of evidence about their extra-oral localization has suggested a wider function in sensing microenvironment, also in cancer settings. In this study, we found that AML cells express functional TAS2Rs. We also highlighted a significant association between the modulation of some TAS2Rs and the poor-prognosis AML groups, i.e., TP53- and TET2-mutated, supporting a potential role of TAS2Rs in AML cell biology. Gene expression profile analysis showed that TAS2R activation with the prototypical agonist, denatonium benzoate, significantly modulated a number of genes involved in relevant AML cellular processes. Functional assay substantiated molecular data and indicated that denatonium reduced AML cell proliferation by inducing cell cycle arrest in G0/G1 phase or induced apoptosis via caspase cascade activation. Moreover, denatonium exposure impaired AML cell motility and migratory capacity, and inhibited cellular respiration by decreasing glucose uptake and oxidative phosphorylation. In conclusion, our results in AML cells expand the observation of cancer TAS2R expression to the setting of hematological neoplasms and shed light on a role of TAS2Rs in the extrinsic regulation of leukemia cell functions.
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Affiliation(s)
- Valentina Salvestrini
- Department of Experimental, Diagnostic and Specialty Medicine, Policlinico S. Orsola-Malpighi University Hospital, University of Bologna, Bologna, Italy
| | - Marilena Ciciarello
- Department of Experimental, Diagnostic and Specialty Medicine, Policlinico S. Orsola-Malpighi University Hospital, University of Bologna, Bologna, Italy
| | - Valentina Pensato
- Department of Experimental, Diagnostic and Specialty Medicine, Policlinico S. Orsola-Malpighi University Hospital, University of Bologna, Bologna, Italy
| | - Giorgia Simonetti
- Istituto Scientifico Romagnolo per lo Studio e la Cura dei Tumori IRCCS, Meldola, Italy
| | - Maria Antonella Laginestra
- Department of Experimental, Diagnostic and Specialty Medicine, Policlinico S. Orsola-Malpighi University Hospital, University of Bologna, Bologna, Italy
- Laboratory of Experimental Oncology, IRCCS Istituto Ortopedico Rizzoli, Bologna, Italy
| | - Samantha Bruno
- Department of Experimental, Diagnostic and Specialty Medicine, Policlinico S. Orsola-Malpighi University Hospital, University of Bologna, Bologna, Italy
| | - Martina Pazzaglia
- Department of Experimental, Diagnostic and Specialty Medicine, Policlinico S. Orsola-Malpighi University Hospital, University of Bologna, Bologna, Italy
| | - Elena De Marchi
- Department of Morphology, Surgery and Experimental Medicine, Section of Pathology, Oncology and Experimental Biology, University of Ferrara, Ferrara, Italy
| | - Dorian Forte
- Department of Experimental, Diagnostic and Specialty Medicine, Policlinico S. Orsola-Malpighi University Hospital, University of Bologna, Bologna, Italy
| | - Stefania Orecchioni
- Laboratory of Hematology-Oncology, IRCCS European Institute of Oncology, Milan, Italy
| | - Giovanni Martinelli
- Istituto Scientifico Romagnolo per lo Studio e la Cura dei Tumori IRCCS, Meldola, Italy
| | - Francesco Bertolini
- Laboratory of Hematology-Oncology, IRCCS European Institute of Oncology, Milan, Italy
| | - Simon Méndez-Ferrer
- Laboratory of Hematology-Oncology, IRCCS European Institute of Oncology, Milan, Italy
- Department of Haematology, Wellcome Trust-Medical Research Council Cambridge Stem Cell Institute, University of Cambridge, Cambridge, United Kingdom
- Centro Nacional de Investigaciones Cardiovasculares, Madrid, Spain
| | - Elena Adinolfi
- Department of Morphology, Surgery and Experimental Medicine, Section of Pathology, Oncology and Experimental Biology, University of Ferrara, Ferrara, Italy
| | - Francesco Di Virgilio
- Department of Morphology, Surgery and Experimental Medicine, Section of Pathology, Oncology and Experimental Biology, University of Ferrara, Ferrara, Italy
| | - Michele Cavo
- Department of Experimental, Diagnostic and Specialty Medicine, Policlinico S. Orsola-Malpighi University Hospital, University of Bologna, Bologna, Italy
| | - Antonio Curti
- Department of Oncology and Hematology, Institute of Hematology “L. and A. Seràgnoli”, University-Hospital S.Orsola-Malpighi, Bologna, Italy
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26
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Li X, Zhang C, Liu L, Gu M. Existing bitter medicines for fighting 2019-nCoV-associated infectious diseases. FASEB J 2020; 34:6008-6016. [PMID: 32281695 PMCID: PMC7262065 DOI: 10.1096/fj.202000502] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Accepted: 03/18/2020] [Indexed: 12/11/2022]
Abstract
The sudden outbreak of COVID-19 has led to more than seven thousand deaths. Unfortunately, there are no specific drugs available to cure this disease. Type 2 taste receptors (TAS2Rs) may play an important role in host defense mechanisms. Based on the idea of host-directed therapy (HDT), we performed a negative co-expression analysis using big data of 60 000 Affymetrix expression arrays and 5000 TCGA data sets to determine the functions of TAS2R10, which can be activated by numerous bitter substances. Excitingly, we found that the main functions of TAS2R10 involved controlling infectious diseases caused by bacteria, viruses, and parasites, suggesting that TAS2R10 is a key trigger of host defense pathways. To quickly guide the clinical treatment of 2019-nCoV, we searched currently available drugs that are agonists of TAS2Rs. We identified many cheap, available, and safe medicines, such as diphenidol, quinine, chloroquine, artemisinin, chlorpheniramine, yohimbine, and dextromethorphan, which may target the most common symptoms caused by 2019-nCoV. We suggest that a cocktail-like recipe of existing bitter drugs may help doctors to fight this catastrophic disease and that the general public may drink or eat bitter substances, such as coffee, tea, or bitter vegetables, to reduce the risk of infection.
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Affiliation(s)
- Xiangqi Li
- Department of EndocrinologyShanghai Gongli Hospital, The Second Military Medical UniversityShanghaiChina
| | - Chaobao Zhang
- State Key Laboratory of Molecular Biology, CAS Center for Excellence in Molecular Cell Science, Shanghai Institute of Biochemistry and Cell BiologyChinese Academy of Sciences, University of Chinese Academy of SciencesShanghaiChina
| | - Lianyong Liu
- Department of EndocrinologyPunan Hospital of Pudong New DistrictShanghaiChina
| | - Mingjun Gu
- Department of EndocrinologyShanghai Gongli Hospital, The Second Military Medical UniversityShanghaiChina
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Stoeger V, Holik AK, Hölz K, Dingjan T, Hans J, Ley JP, Krammer GE, Niv MY, Somoza MM, Somoza V. Bitter-Tasting Amino Acids l-Arginine and l-Isoleucine Differentially Regulate Proton Secretion via T2R1 Signaling in Human Parietal Cells in Culture. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3434-3444. [PMID: 31891507 DOI: 10.1021/acs.jafc.9b06285] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This study aimed at identifying whether the bitter-tasting amino acids l-arginine (l-ARG) and l-isoleucine (l-ILE) differentially regulate mechanisms of gastric acid secretion in human parietal cells (HGT-1 cells) via activation of bitter taste sensing receptors (T2Rs). In a first set of experiments, involvement of T2Rs in l-ARG and l-ILE-modulated proton secretion was demonstrated by co-treatment of HGT-1 cells with T2R antagonists. Subsequent whole genome screenings by means of cDNA arrays revealed T2R1 as a prominent target for both amino acids. Next, the functional role of T2R1 was verified by means of a T2R1 CRISPR-Cas9 knock-out approach. Here, the effect of l-ARG on proton secretion decreased by 65.7 ± 21.9% and the effect of l-ILE increased by 93.2 ± 24.1% in HGT-1 T2R1 ko versus HGT-1 wt cells (p < 0.05). Overall, our results indicate differential effects of l-ARG and l-ILE on proton secretion in HGT-1 cells and our molecular docking studies predict distinct binding for these amino acids in the binding site of T2R1. Further studies will elucidate whether the mechanism of differential effects involves structure-specific ligand-biased signaling of T2R1 or additional cellular targets.
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Affiliation(s)
| | | | | | - Tamir Dingjan
- Institute of Biochemistry, Food Science and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 7610001, Israel
| | - Joachim Hans
- Symrise AG Global Innovation Cosmetic Ingredient Research, Research & Technology Flavors Division, P.O. Box 1253, Holzminden 37603, Germany
| | - Jakob P Ley
- Symrise AG Global Innovation Cosmetic Ingredient Research, Research & Technology Flavors Division, P.O. Box 1253, Holzminden 37603, Germany
| | - Gerhard E Krammer
- Symrise AG Global Innovation Cosmetic Ingredient Research, Research & Technology Flavors Division, P.O. Box 1253, Holzminden 37603, Germany
| | - Masha Y Niv
- Institute of Biochemistry, Food Science and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 7610001, Israel
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Okuno T, Morimoto S, Nishikawa H, Haraguchi T, Kojima H, Tsujino H, Arisawa M, Yamashita T, Nishikawa J, Yoshida M, Habara M, Ikezaki H, Uchida T. Bitterness-Suppressing Effect of Umami Dipeptides and Their Constituent Amino Acids on Diphenhydramine: Evaluation by Gustatory Sensation and Taste Sensor Testing. Chem Pharm Bull (Tokyo) 2020; 68:234-243. [DOI: 10.1248/cpb.c19-00736] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Takayoshi Okuno
- School of Pharmaceutical Sciences, Mukogawa Women’s University
| | - Shiori Morimoto
- School of Pharmaceutical Sciences, Mukogawa Women’s University
| | | | | | - Honami Kojima
- School of Pharmaceutical Sciences, Mukogawa Women’s University
| | | | | | - Taku Yamashita
- School of Pharmaceutical Sciences, Mukogawa Women’s University
| | | | - Miyako Yoshida
- School of Pharmaceutical Sciences, Mukogawa Women’s University
| | | | | | - Takahiro Uchida
- School of Pharmaceutical Sciences, Mukogawa Women’s University
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29
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Zhu H, Liu L, Ren L, Ma J, Hu S, Zhu Z, Zhao X, Shi C, Wang X, Zhang C, Gu M, Li X. Systematic prediction of the biological functions of TAS2R10 using positive co-expression analysis. Exp Ther Med 2020; 19:1733-1738. [PMID: 32104227 PMCID: PMC7027137 DOI: 10.3892/etm.2019.8397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Accepted: 11/07/2019] [Indexed: 11/06/2022] Open
Abstract
Type 2 taste receptor 10 (TAS2R10), belonging to the TAS2R family of bitter receptors, is widely expressed in extra-oral tissues. However, its biological roles beyond bitterness sensing in the tongue have remained largely elusive. The present study aimed to perform a positive co-expression analysis using 60,000 Affymetrix expression arrays and 5,000 The Cancer Genome Atlas datasets to uncover such roles. Based on the functional enrichment analysis, it was indicated that in the Gene Ontology (GO) category biological process, TAS2R10 was mostly involved in 'cellular protein metabolic process', 'protein modification process', 'cellular protein modification process' and 'cellular component assembly'. In the GO category cellular component, the co-expressed genes were accumulated in 'Spt-Ada-Gcn5 acetyltransferase (SAGA)-type complex' and 'SAGA complex', and in the category molecular function, they were concentrated in 'hexosaminidase activity', 'cytoskeletal adaptor activity', 'cyclin binding' and 'β-N-acetylhexosaminidase activity'. Of note, it was indicated that TAS2R10 may be involved in 'ubiquitin-mediated proteolysis', which may provide a starting point to fully investigate the detailed functions of TAS2R10 in the future. TAS2R10 was also indicated to be associated with human diseases, i.e. 'Salmonella infection'. Overall, the present study was the first to perform a comprehensive bioinformatics analysis of the functions of TAS2R10 and provide insight regarding the notion that this gene may have crucial roles beyond bitterness sensing.
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Affiliation(s)
- Hongling Zhu
- Department of Endocrinology, Shanghai Gongli Hospital, The Second Military Medical University, Shanghai 200135, P.R. China
| | - Lianyong Liu
- Department of Endocrinology, Punan Hospital of Pudong New District, Shanghai 200125, P.R. China
| | - Li Ren
- Department of Endocrinology, Shanghai Gongli Hospital, The Second Military Medical University, Shanghai 200135, P.R. China
| | - Junhua Ma
- Department of Endocrinology, Shanghai Gongli Hospital, The Second Military Medical University, Shanghai 200135, P.R. China
| | - Shuanggang Hu
- Shanghai Key Laboratory for Assisted Reproduction and Reproductive Genetics, Center for Reproductive Medicine, Renji Hospital, School of Medicine, Shanghai Jiao Tong University, Shanghai 200135, P.R. China
| | - Zhaohui Zhu
- Department of Endocrinology, Shanghai Gongli Hospital, The Second Military Medical University, Shanghai 200135, P.R. China
| | - Xuemei Zhao
- Department of Endocrinology, Shanghai Gongli Hospital, The Second Military Medical University, Shanghai 200135, P.R. China
| | - Chao Shi
- Department of Endocrinology, Shanghai Gongli Hospital, The Second Military Medical University, Shanghai 200135, P.R. China
| | - Xing Wang
- Department of Endocrinology, Shanghai Gongli Hospital, The Second Military Medical University, Shanghai 200135, P.R. China
| | - Chaobao Zhang
- State Key Laboratory of Molecular Biology, CAS Center for Excellence in Molecular Cell Science, Shanghai Institute of Biochemistry and Cell Biology, Chinese Academy of Sciences, University of Chinese Academy of Sciences, Shanghai 200031, P.R. China
| | - Mingjun Gu
- Department of Endocrinology, Shanghai Gongli Hospital, The Second Military Medical University, Shanghai 200135, P.R. China
| | - Xiangqi Li
- Department of Endocrinology, Shanghai Gongli Hospital, The Second Military Medical University, Shanghai 200135, P.R. China
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30
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Nolden AA, Feeney EL. Genetic Differences in Taste Receptors: Implications for the Food Industry. Annu Rev Food Sci Technol 2020; 11:183-204. [PMID: 31922882 DOI: 10.1146/annurev-food-032519-051653] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Inborn genetic differences in chemosensory receptors can lead to differences in perception and preference for foods and beverages. These differences can drive market segmentation for food products as well as contribute to nutritional status. This knowledge may be essential in the development of foods and beverages because the sensory profiles may not be experienced in the same way across individuals. Rather, distinct consumer groups may exist with different underlying genetic variations. Identifying genetic factors associated with individual variability can help better meet consumer needs through an enhanced understanding of perception and preferences. This review provides an overview of taste and chemesthetic sensations and their receptors, highlighting recent advances linking genetic variations in chemosensory genes to perception, food preference and intake, and health. With growing interest in personalized foods, this information is useful for both food product developers and nutrition health professionals alike.
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Affiliation(s)
- Alissa A Nolden
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA;
| | - Emma L Feeney
- Institute of Food and Health, University College Dublin, Dublin 4, Ireland
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31
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The function and allosteric control of the human sweet taste receptor. FROM STRUCTURE TO CLINICAL DEVELOPMENT: ALLOSTERIC MODULATION OF G PROTEIN-COUPLED RECEPTORS 2020; 88:59-82. [DOI: 10.1016/bs.apha.2020.01.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Hämäläinen L, Mappes J, Thorogood R, Valkonen JK, Karttunen K, Salmi T, Rowland HM. Predators’ consumption of unpalatable prey does not vary as a function of bitter taste perception. Behav Ecol 2019. [DOI: 10.1093/beheco/arz199] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Abstract
Many prey species contain defensive chemicals that are described as tasting bitter. Bitter taste perception is, therefore, assumed to be important when predators are learning about prey defenses. However, it is not known how individuals differ in their response to bitter taste, and how this influences their foraging decisions. We conducted taste perception assays in which wild-caught great tits (Parus major) were given water with increasing concentrations of bitter-tasting chloroquine diphosphate until they showed an aversive response to bitter taste. This response threshold was found to vary considerably among individuals, ranging from chloroquine concentrations of 0.01 mmol/L to 8 mmol/L. We next investigated whether the response threshold influenced the consumption of defended prey during avoidance learning by presenting birds with novel palatable and defended prey in a random sequence until they refused to attack defended prey. We predicted that individuals with taste response thresholds at lower concentrations would consume fewer defended prey before rejecting them, but found that the response threshold had no effect on the birds’ foraging choices. Instead, willingness to consume defended prey was influenced by the birds’ body condition. This effect was age- and sex-dependent, with adult males attacking more of the defended prey when their body condition was poor, whereas body condition did not have an effect on the foraging choices of juveniles and females. Together, our results suggest that even though taste perception might be important for recognizing prey toxicity, other factors, such as predators’ energetic state, drive the decisions to consume chemically defended prey.
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Affiliation(s)
- Liisa Hämäläinen
- Department of Zoology, University of Cambridge, Cambridge, UK
- Department of Biological and Environmental Sciences, University of Jyväskylä, Jyväskylä, Finland
| | - Johanna Mappes
- Department of Biological and Environmental Sciences, University of Jyväskylä, Jyväskylä, Finland
| | - Rose Thorogood
- Department of Zoology, University of Cambridge, Cambridge, UK
- HiLIFE Helsinki Institute of Life Science, University of Helsinki, Helsinki, Finland
- Research Programme in Organismal & Evolutionary Biology, Faculty of Biological and Environmental Sciences, University of Helsinki, Helsinki, Finland
| | - Janne K Valkonen
- Department of Biological and Environmental Sciences, University of Jyväskylä, Jyväskylä, Finland
| | - Kaijamari Karttunen
- Department of Biological and Environmental Sciences, University of Jyväskylä, Jyväskylä, Finland
| | - Tuuli Salmi
- Department of Biological and Environmental Sciences, University of Jyväskylä, Jyväskylä, Finland
| | - Hannah M Rowland
- Department of Zoology, University of Cambridge, Cambridge, UK
- Institute of Zoology, Zoological Society of London, Regent’s Park, London, UK
- Max Planck Institute for Chemical Ecology, Jena, Germany
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33
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Wasilewski T, Kamysz W, Gębicki J. Bioelectronic tongue: Current status and perspectives. Biosens Bioelectron 2019; 150:111923. [PMID: 31787451 DOI: 10.1016/j.bios.2019.111923] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 11/20/2019] [Accepted: 11/25/2019] [Indexed: 12/15/2022]
Abstract
In the course of evolution, nature has endowed humans with systems for the recognition of a wide range of tastes with a sensitivity and selectivity which are indispensable for the evaluation of edibility and flavour attributes. Inspiration by a biological sense of taste has become a basis for the design of instruments, operation principles and parameters enabling to mimic the unique properties of their biological precursors. In response to the demand for fast, sensitive and selective techniques of flavouring analysis, devices belonging to the group of bioelectronic tongues (B-ETs) have been designed. They combine achievements of chemometric analysis employed for many years in electronic tongues (ETs), with unique properties of bio-inspired materials, such as natural taste receptors (TRs) regarding receptor/ligand affinity. Investigations of the efficiency of the prototype devices create new application possibilities and suggest successful implementation in real applications. With advances in the field of biotechnology, microfluidics and nanotechnologies, many exciting developments have been made in the design of B-ETs in the last five years or so. The presented characteristics of the recent design solutions, application possibilities, critical evaluation of potentialities and limitations as well as the outline of further development prospects related to B-ETs should contribute to the systematisation and expansion of our knowledge.
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Affiliation(s)
- Tomasz Wasilewski
- Medical University of Gdansk, Department of Inorganic Chemistry, Faculty of Pharmacy, Medical University of Gdansk, Poland, Hallera 107, 80-416, Gdansk, Poland.
| | - Wojciech Kamysz
- Medical University of Gdansk, Department of Inorganic Chemistry, Faculty of Pharmacy, Medical University of Gdansk, Poland, Hallera 107, 80-416, Gdansk, Poland
| | - Jacek Gębicki
- Gdańsk University of Technology, Department of Process Engineering and Chemical Technology, Faculty of Chemistry, Narutowicza 11/12, 80-233, Gdańsk, Poland
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Canivenc-Lavier MC, Neiers F, Briand L. Plant polyphenols, chemoreception, taste receptors and taste management. Curr Opin Clin Nutr Metab Care 2019; 22:472-478. [PMID: 31490201 DOI: 10.1097/mco.0000000000000595] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
PURPOSE OF REVIEW Polyphenols display beneficial health effects through chemopreventive actions on numerous chronic diseases including cancers, metabolic disorders, reproductive disorders and eating behaviour disorders. According to the principle of chemoreception, polyphenols bind cellular targets capable of accepting their stereochemistry, namely metabolizing enzymes and protein receptors, including taste receptors. The extraoral expression of taste receptors and their pharmacological interest in terms of novel drug therapies open up new perspectives on the potential use of these compounds and their interactions with other chemicals in cells. These new perspectives suggest the need to examine these phytochemicals further. However, most polyphenols have a bitterness property that may disrupt the acceptability of healthy foods or dietary supplements. RECENT FINDINGS Polyphenols bind to oral and extraoral bitter type 2 taste receptors, which modulate the signalling pathways involved in anti-inflammatory processes and metabolic and dietary regulations. Depending on their chemical nature, polyphenols may act as activators or inhibitors of taste receptors, and combinations of polyphenols (or herbal mixtures) may be used to modulate the acceptability of bitterness. SUMMARY The current review summarizes recent findings on polyphenol chemoreception and highlights the evidence of healthy effects through type 2 taste receptor mediation in signalling pathways, such as new targets, with promising perspectives.
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Affiliation(s)
- Marie-Chantal Canivenc-Lavier
- Centre des Sciences du GoÛt et de l'Alimentation (CSGA), INRA, Université de Bourgogne Franche-Comté, AgroSup, CNRS, Dijon, France
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35
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Grassin-Delyle S, Salvator H, Mantov N, Abrial C, Brollo M, Faisy C, Naline E, Couderc LJ, Devillier P. Bitter Taste Receptors (TAS2Rs) in Human Lung Macrophages: Receptor Expression and Inhibitory Effects of TAS2R Agonists. Front Physiol 2019; 10:1267. [PMID: 31632299 PMCID: PMC6783802 DOI: 10.3389/fphys.2019.01267] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Accepted: 09/19/2019] [Indexed: 12/16/2022] Open
Abstract
BACKGROUND Bitter-taste receptors (TAS2Rs) are involved in airway relaxation but are also expressed in human blood leukocytes. We studied TAS2R expression and the effects of TAS2R agonists on the lipopolysaccharide (LPS)-induced cytokine release in human lung macrophages (LMs). METHODS Lung macrophages were isolated from patients undergoing surgery for carcinoma. We used RT-qPCR to measure transcripts of 16 TAS2Rs (TAS2Rs 3/4/5/7/8/9/10/14/19/20/31/38/39/43/45 and 46) in unstimulated and LPS-stimulated (10 ng.mL-1) LMs. The macrophages were also incubated with TAS2R agonists for 24 h. Supernatant levels of the cytokines TNF-α, CCL3, CXCL8 and IL-10 were measured using ELISAs. RESULTS The transcripts of all 16 TAS2Rs were detected in macrophages. The addition of LPS led to an increase in the expression of most TAS2Rs, which was significant for TAS2R7 and 38. Although the promiscuous TAS2R agonists, quinine and denatonium, inhibited the LPS-induced release of TNF-α, CCL3 and CXCL8, diphenidol was inactive. Partially selective agonists (dapsone, colchicine, strychnine, and chloroquine) and selective agonists [erythromycin (TAS2R10), phenanthroline (TAS2R5), ofloxacin (TAS2R9), and carisoprodol (TAS2R14)] also suppressed the LPS-induced cytokine release. In contrast, two other agonists [sodium cromoglycate (TAS2R20) and saccharin (TAS2R31 and 43)] were inactive. TAS2R agonists suppressed IL-10 production - suggesting that this anti-inflammatory cytokine is not involved in the inhibition of cytokine production. CONCLUSION Human LMs expressed TAS2Rs. Experiments with TAS2R agonists' suggested the involvement of TAS2Rs 3, 4, 5, 9, 10, 14, 30, 39 and 40 in the inhibition of cytokine production. TAS2Rs may constitute new drug targets in inflammatory obstructive lung disease.
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Affiliation(s)
- Stanislas Grassin-Delyle
- Department of Airway Diseases, Foch Hospital, Suresnes, France
- INSERM UMR 1173, UFR Simone Veil - Santé, University Versailles Saint-Quentin, University of Paris-Saclay, Montigny-le-Bretonneux, France
| | - Hélène Salvator
- Department of Airway Diseases, Foch Hospital, Suresnes, France
- Laboratory of Research in Respiratory Pharmacology–UPRES EA 220, Foch Hospital, University Versailles Saint-Quentin, University of Paris-Saclay, Suresnes, France
| | - Nikola Mantov
- Laboratory of Research in Respiratory Pharmacology–UPRES EA 220, Foch Hospital, University Versailles Saint-Quentin, University of Paris-Saclay, Suresnes, France
| | - Charlotte Abrial
- Laboratory of Research in Respiratory Pharmacology–UPRES EA 220, Foch Hospital, University Versailles Saint-Quentin, University of Paris-Saclay, Suresnes, France
| | - Marion Brollo
- Laboratory of Research in Respiratory Pharmacology–UPRES EA 220, Foch Hospital, University Versailles Saint-Quentin, University of Paris-Saclay, Suresnes, France
| | - Christophe Faisy
- Laboratory of Research in Respiratory Pharmacology–UPRES EA 220, Foch Hospital, University Versailles Saint-Quentin, University of Paris-Saclay, Suresnes, France
| | - Emmanuel Naline
- Department of Airway Diseases, Foch Hospital, Suresnes, France
- Laboratory of Research in Respiratory Pharmacology–UPRES EA 220, Foch Hospital, University Versailles Saint-Quentin, University of Paris-Saclay, Suresnes, France
| | - Louis-Jean Couderc
- Department of Airway Diseases, Foch Hospital, Suresnes, France
- Laboratory of Research in Respiratory Pharmacology–UPRES EA 220, Foch Hospital, University Versailles Saint-Quentin, University of Paris-Saclay, Suresnes, France
| | - Philippe Devillier
- Department of Airway Diseases, Foch Hospital, Suresnes, France
- Laboratory of Research in Respiratory Pharmacology–UPRES EA 220, Foch Hospital, University Versailles Saint-Quentin, University of Paris-Saclay, Suresnes, France
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36
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Are caffeine’s performance-enhancing effects partially driven by its bitter taste? Med Hypotheses 2019; 131:109301. [DOI: 10.1016/j.mehy.2019.109301] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 06/19/2019] [Accepted: 07/03/2019] [Indexed: 02/07/2023]
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37
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Roelse M, Wehrens R, Henquet MG, Witkamp RF, Hall RD, Jongsma MA. The Effect of Calcium Buffering and Calcium Sensor Type on the Sensitivity of an Array-Based Bitter Receptor Screening Assay. Chem Senses 2019; 44:497-505. [PMID: 31278864 PMCID: PMC7357244 DOI: 10.1093/chemse/bjz044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The genetically encoded calcium sensor protein Cameleon YC3.6 has previously been applied for functional G protein-coupled receptor screening using receptor cell arrays. However, different types of sensors are available, with a wide range in [Ca2+] sensitivity, Hill coefficients, calcium binding domains, and fluorophores, which could potentially improve the performance of the assay. Here, we compared the responses of 3 structurally different calcium sensor proteins (Cameleon YC3.6, Nano140, and Twitch2B) simultaneously, on a single chip, at different cytosolic expression levels and in combination with 2 different bitter receptors, TAS2R8 and TAS2R14. Sensor concentrations were modified by varying the amount of calcium sensor DNA that was printed on the DNA arrays prior to reverse transfection. We found that ~2-fold lower concentrations of calcium sensor protein, by transfecting 4 times less sensor-coding DNA, resulted in more sensitive bitter responses. The best results were obtained with Twitch2B, where, relative to YC3.6 at the default DNA concentration, a 4-fold lower DNA concentration increased sensitivity 60-fold and signal strength 5- to 10-fold. Next, we compared the performance of YC3.6 and Twitch2B against an array with 11 different bitter taste receptors. We observed a 2- to 8-fold increase in sensitivity using Twitch2B compared with YC3.6. The bitter receptor arrays contained 300 spots and could be exposed to a series of 18 injections within 1 h resulting in 5400 measurements. These optimized sensor conditions provide a basis for enhancing receptomics calcium assays for receptors with poor Ca2+ signaling and will benefit future high-throughput receptomics experiments.
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Affiliation(s)
- Margriet Roelse
- BU Bioscience, Wageningen University and Research, Droevendaalsesteeg, PB Wageningen, The Netherlands.,Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg, PB Wageningen.,Nutritional Biology and Health, Wageningen University and Research, Stippeneng, WE Wageningen, The Netherlandsand
| | - Ron Wehrens
- BU Bioscience, Wageningen University and Research, Droevendaalsesteeg, PB Wageningen, The Netherlands.,BU Biometris, Wageningen University and Research, Droevendaalsesteeg, PB Wageningen
| | - Maurice Gl Henquet
- BU Bioscience, Wageningen University and Research, Droevendaalsesteeg, PB Wageningen, The Netherlands
| | - Renger F Witkamp
- Nutritional Biology and Health, Wageningen University and Research, Stippeneng, WE Wageningen, The Netherlandsand
| | - Robert D Hall
- BU Bioscience, Wageningen University and Research, Droevendaalsesteeg, PB Wageningen, The Netherlands.,Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg, PB Wageningen
| | - Maarten A Jongsma
- BU Bioscience, Wageningen University and Research, Droevendaalsesteeg, PB Wageningen, The Netherlands
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38
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Hamdard E, Lv Z, Jiang J, Wei Q, Shi Z, Malyar RM, Yu D, Shi F. Responsiveness Expressions of Bitter Taste Receptors Against Denatonium Benzoate and Genistein in the Heart, Spleen, Lung, Kidney, and Bursa Fabricius of Chinese Fast Yellow Chicken. Animals (Basel) 2019; 9:E532. [PMID: 31390726 PMCID: PMC6719124 DOI: 10.3390/ani9080532] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 07/28/2019] [Accepted: 07/29/2019] [Indexed: 01/24/2023] Open
Abstract
The present study was conducted to investigate the responsiveness expressions of ggTas2Rs against denatonium benzoate (DB) and genistein (GEN) in several organs of the Chinese Fast Yellow Chicken. A total of 300 one-day-old chicks that weighed an average of 32 g were randomly allocated into five groups with five replicates for 56 consecutive days. The dietary treatments consisted of basal diet, denatonium benzoate (5 mg/kg, 20 mg/kg, and 100 mg/kg), and genistein 25 mg/kg. The results of qRT-PCR indicated significantly (p < 0.05) high-level expressions in the heart, spleen, and lungs in the starter and grower stages except for in bursa Fabricius. The responsiveness expressions of ggTas2Rs against DB 100 mg/kg and GEN 25 mg/kg were highly dose-dependent in the heart, spleen, lungs, and kidneys in the starter and grower stages, but dose-independent in the bursa Fabricius in the finisher stage. The ggTas2Rs were highly expressed in lungs and the spleen, but lower in the bursa Fabricius among the organs. However, the organ growth performance significantly (p < 0.05) increased in the groups administered DB 5 mg/kg and GEN 25 mg/kg; meanwhile, the DB 20 mg/kg and DB 100 mg/kg treatments significantly reduced the growth of all the organs, respectively. These findings indicate that responsiveness expressions are dose-dependent, and bitterness sensitivity consequently decreases in aged chickens. Therefore, these findings may improve the production of new feedstuffs for chickens according to their growing stages.
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Affiliation(s)
- Enayatullah Hamdard
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zengpeng Lv
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jingle Jiang
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Quanwei Wei
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhicheng Shi
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Rahmani Mohammad Malyar
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Debing Yu
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Fangxiong Shi
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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39
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Luo M, Ni K, Jin Y, Yu Z, Deng L. Toward the Identification of Extra-Oral TAS2R Agonists as Drug Agents for Muscle Relaxation Therapies via Bioinformatics-Aided Screening of Bitter Compounds in Traditional Chinese Medicine. Front Physiol 2019; 10:861. [PMID: 31379593 PMCID: PMC6647893 DOI: 10.3389/fphys.2019.00861] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Accepted: 06/20/2019] [Indexed: 12/29/2022] Open
Abstract
Significant advances have been made in the past decade in mapping the distributions and the physiological functions of extra-oral bitter taste receptors (TAS2Rs) in non-gustatory tissues. In particular, it has been found that TAS2Rs are expressed in various muscle tissues and activation of TAS2Rs can lead to muscle cell relaxation, which suggests that TAS2Rs may be important new targets in muscle relaxation therapy for various muscle-related diseases. So far, however, there is a lack of potent extra-oral TAS2R agonists that can be used as novel drug agents in muscle relaxation therapies. Interestingly, traditional Chinese medicine (TCM) often characterizes a drug’s property in terms of five distinct flavors (bitter, sweet, sour, salty, and pungent) according to its taste and function, and commonly regards “bitterness” as an intrinsic property of “good medicine.” In addition, many bitter flavored TCM are known in practice to cause muscle relaxation after long term use, and in lab experiments the compounds identified from some bitter flavored TCM do activate TAS2Rs and thus relax muscle cells. Therefore, it is highly possible to discover very useful extra-oral TAS2R agonists for muscle relaxation therapies among the abundant bitter compounds used in bitter flavored TCM. With this perspective, we reviewed in literature the distribution of TAS2Rs in different muscle systems with a focus on the map of bitter flavored TCM which can regulate muscle contractility and related functional chemical components. We also reviewed the recently established databases of TCM chemical components and the bioinformatics software which can be used for high-throughput screening and data mining of the chemical components associated with bitter flavored TCM. All together, we aim to present a knowledge-based approach and technological platform for identification or discovery of extra-oral TAS2R agonists that can be used as novel drug agents for muscle relaxation therapies through screening and evaluation of chemical compounds used in bitter flavored TCM.
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Affiliation(s)
- Mingzhi Luo
- Changzhou Key Laboratory of Respiratory Medical Engineering, Institute of Biomedical Engineering and Health Sciences, Changzhou University, Changzhou, China
| | - Kai Ni
- Changzhou Key Laboratory of Respiratory Medical Engineering, Institute of Biomedical Engineering and Health Sciences, Changzhou University, Changzhou, China
| | - Yang Jin
- Bioengineering College, Chongqing University, Chongqing, China
| | - Zifan Yu
- Changzhou Key Laboratory of Respiratory Medical Engineering, Institute of Biomedical Engineering and Health Sciences, Changzhou University, Changzhou, China
| | - Linhong Deng
- Changzhou Key Laboratory of Respiratory Medical Engineering, Institute of Biomedical Engineering and Health Sciences, Changzhou University, Changzhou, China
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40
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Abstract
This chapter summarizes the available data about taste receptor functions and their role in perception of food with emphasis on the human system. In addition we illuminate the widespread presence of these receptors throughout the body and discuss some of their extraoral functions. Finally, we describe clinical aspects where taste receptor signaling could be relevant.
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Affiliation(s)
- Jonas C Töle
- Department of Molecular Genetics, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Maik Behrens
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Wolfgang Meyerhof
- Center for Integrative Physiology and Molecular Medicine, Saarland University, Homburg, Germany.
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41
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Carpenter G, Cleaver L, Blakeley M, Hasbullah N, Houghton J, Gardner A. Wine astringency reduces flavor intensity of Brussels sprouts. J Texture Stud 2018; 50:71-74. [PMID: 30387878 DOI: 10.1111/jtxs.12378] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Revised: 10/15/2018] [Accepted: 10/17/2018] [Indexed: 11/28/2022]
Abstract
The bitterness of vegetables is a leading reason why they are avoided by children and some adults. Bitterness is perceived via TAS2R receptors located on the tongue. In contrast, astringency is a mouthfeel rather than a taste, and is perceived as a dry, puckering sensation. To date few reports have suggested any interactions between the two processes even though they often occur simultaneously in many real foods. In this study, we have used Brussels sprouts as an exemplar bitter vegetable and examined the influence of a number of different interventions on perceived intensity. Subjects rated the intensity of Brussels sprouts before and after three interventions: gravy, red wine, and water. Only red wine caused a significant (p < .0001) decrease in VAS scale, from 5.5 to 3.5 on a 10-point labeled magnitude scale. The results suggest the astringency of the red wine affected the perception of bitter in the Brussels sprout. Some possible mechanisms are discussed. PRACTICAL APPLICATIONS: This report reveals a possible insight into how bitterness is perceived in humans. By using astringency to affect salivary proteins, we suggest they may play a role in the detection of bitterness. This may be by helping to transport bitterness compounds to the taste bud receptors or a separate mechanism. Potentially this also opens up new ways to block bitterness.
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Affiliation(s)
- Guy Carpenter
- Salivary Research, Mucosal and Salivary Biology Division, King's College London Dental Institute, Guy's Hospital, London, United Kingdom
| | - Leanne Cleaver
- Salivary Research, Mucosal and Salivary Biology Division, King's College London Dental Institute, Guy's Hospital, London, United Kingdom
| | - Matthew Blakeley
- Salivary Research, Mucosal and Salivary Biology Division, King's College London Dental Institute, Guy's Hospital, London, United Kingdom
| | - Nurulezah Hasbullah
- Salivary Research, Mucosal and Salivary Biology Division, King's College London Dental Institute, Guy's Hospital, London, United Kingdom
| | - Jack Houghton
- Salivary Research, Mucosal and Salivary Biology Division, King's College London Dental Institute, Guy's Hospital, London, United Kingdom
| | - Alex Gardner
- Salivary Research, Mucosal and Salivary Biology Division, King's College London Dental Institute, Guy's Hospital, London, United Kingdom
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42
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Nowak S, Di Pizio A, Levit A, Niv MY, Meyerhof W, Behrens M. Reengineering the ligand sensitivity of the broadly tuned human bitter taste receptor TAS2R14. Biochim Biophys Acta Gen Subj 2018; 1862:2162-2173. [PMID: 30009876 DOI: 10.1016/j.bbagen.2018.07.009] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 07/10/2018] [Accepted: 07/11/2018] [Indexed: 02/06/2023]
Abstract
BACKGROUND In humans, bitterness perception is mediated by ~25 bitter taste receptors present in the oral cavity. Among these receptors three, TAS2R10, TAS2R14 and TAS2R46, exhibit extraordinary wide agonist profiles and hence contribute disproportionally high to the perception of bitterness. Perhaps the most broadly tuned receptor is the TAS2R14, which may represent, because of its prominent expression in extraoral tissues, a receptor of particular importance for the physiological actions of bitter compounds beyond taste. METHODS To investigate how the architecture and composition of the TAS2R14 binding pocket enables specific interactions with a complex array of chemically diverse bitter agonists, we carried out homology modeling and ligand docking experiments, subjected the receptor to point-mutagenesis of binding site residues and performed functional calcium mobilization assays. RESULTS In total, 40 point-mutated receptor constructs were generated to investigate the contribution of 19 positions presumably located in the receptor's binding pocket to activation by 7 different TAS2R14 agonists. All investigated positions exhibited moderate to pronounced agonist selectivity. CONCLUSIONS Since numerous modifications of the TAS2R14 binding pocket resulted in improved responses to individual agonists, we conclude that this bitter taste receptor might represent a suitable template for the engineering of the agonist profile of a chemoreceptive receptor. GENERAL SIGNIFICANCE The detailed structure-function analysis of the highly promiscuous and widely expressed TAS2R14 suggests that this receptor must be considered as potentially frequent target for known and novel drugs including undesired off-effects.
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Affiliation(s)
- Stefanie Nowak
- German Institute of Human Nutrition Potsdam-Rehbruecke, Dept. Molecular Genetics, 14558 Nuthetal, Germany
| | - Antonella Di Pizio
- The Institute of Biochemistry, Food and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University, 76100 Rehovot, Israel; The Fritz Haber Center for Molecular Dynamics, The Hebrew University, Jerusalem 91904, Israel
| | - Anat Levit
- The Institute of Biochemistry, Food and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University, 76100 Rehovot, Israel; The Fritz Haber Center for Molecular Dynamics, The Hebrew University, Jerusalem 91904, Israel; Department of Pharmaceutical Chemistry, University of California, San Francisco, San Francisco, CA 94158-2280, USA
| | - Masha Y Niv
- The Institute of Biochemistry, Food and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University, 76100 Rehovot, Israel; The Fritz Haber Center for Molecular Dynamics, The Hebrew University, Jerusalem 91904, Israel
| | - Wolfgang Meyerhof
- German Institute of Human Nutrition Potsdam-Rehbruecke, Dept. Molecular Genetics, 14558 Nuthetal, Germany; Center for Integrative Physiology and Molecular Medicine, Saarland University, 66421 Homburg, Germany
| | - Maik Behrens
- German Institute of Human Nutrition Potsdam-Rehbruecke, Dept. Molecular Genetics, 14558 Nuthetal, Germany; Leibniz-Institute for Food Systems Biology, Technical University of Munich, 85354 Freising, Germany.
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43
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Zheng S, Jiang M, Zhao C, Zhu R, Hu Z, Xu Y, Lin F. e-Bitter: Bitterant Prediction by the Consensus Voting From the Machine-Learning Methods. Front Chem 2018; 6:82. [PMID: 29651416 PMCID: PMC5885771 DOI: 10.3389/fchem.2018.00082] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2017] [Accepted: 03/12/2018] [Indexed: 11/25/2022] Open
Abstract
In-silico bitterant prediction received the considerable attention due to the expensive and laborious experimental-screening of the bitterant. In this work, we collect the fully experimental dataset containing 707 bitterants and 592 non-bitterants, which is distinct from the fully or partially hypothetical non-bitterant dataset used in the previous works. Based on this experimental dataset, we harness the consensus votes from the multiple machine-learning methods (e.g., deep learning etc.) combined with the molecular fingerprint to build the bitter/bitterless classification models with five-fold cross-validation, which are further inspected by the Y-randomization test and applicability domain analysis. One of the best consensus models affords the accuracy, precision, specificity, sensitivity, F1-score, and Matthews correlation coefficient (MCC) of 0.929, 0.918, 0.898, 0.954, 0.936, and 0.856 respectively on our test set. For the automatic prediction of bitterant, a graphic program “e-Bitter” is developed for the convenience of users via the simple mouse click. To our best knowledge, it is for the first time to adopt the consensus model for the bitterant prediction and develop the first free stand-alone software for the experimental food scientist.
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Affiliation(s)
- Suqing Zheng
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou, China.,Chemical Biology Research Center, Wenzhou Medical University, Wenzhou, China
| | - Mengying Jiang
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou, China
| | - Chengwei Zhao
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou, China
| | - Rui Zhu
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou, China
| | - Zhicheng Hu
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou, China
| | - Yong Xu
- Center of Chemical Biology, Guangzhou Institutes of Biomedicine and Health, Chinese Academy of Sciences, Guangzhou, China
| | - Fu Lin
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou, China
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44
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Suess B, Brockhoff A, Meyerhof W, Hofmann T. The Odorant ( R)-Citronellal Attenuates Caffeine Bitterness by Inhibiting the Bitter Receptors TAS2R43 and TAS2R46. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2301-2311. [PMID: 27569025 DOI: 10.1021/acs.jafc.6b03554] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Sensory studies showed the volatile fraction of lemon grass and its main constituent, the odor-active citronellal, to significantly decrease the perceived bitterness of a black tea infusion as well as caffeine solutions. Seven citronellal-related derivatives were synthesized and shown to inhibit the perceived bitterness of caffeine in a structure-dependent manner. The aldehyde function at carbon 1, the ( R)-configuration of the methyl-branched carbon 3, and a hydrophobic carbon chain were found to favor the bitter inhibitory activity of citronellal; for example, even low concentrations of 25 ppm were observed to reduce bitterness perception of caffeine solution (6 mmol/L) by 32%, whereas ( R)-citronellic acid (100 pm) showed a reduction of only 21% and ( R)-citronellol (100 pm) was completely inactive. Cell-based functional experiments, conducted with the human bitter taste receptors TAS2R7, TAS2R10, TAS2R14, TAS2R43, and TAS2R46 reported to be sensitive to caffeine, revealed ( R)-citronellal to completely block caffeine-induced calcium signals in TAS2R43-expressing cells, and, to a lesser extent, in TAS2R46-expressing cells. Stimulation of TAS2R43-expressing cells with structurally different bitter agonists identified ( R)-citronellal as a general allosteric inhibitor of TAS2R43. Further structure/activity studies indicated 3-methyl-branched aliphatic aldehydes with a carbon chain of ≥4 C atoms as best TAS2R43 antagonists. Whereas odor-taste interactions have been mainly interpreted in the literature to be caused by a central neuronal integration of odors and tastes, rather than by peripheral events at the level of reception, the findings of this study open up a new dimension regarding the interaction of the two chemical senses.
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Affiliation(s)
- Barbara Suess
- Chair of Food Chemistry and Molecular Sensory Science , Technische Universität München , Lise-Meitner-Straße 34 , D-85354 Freising-Weihenstephan , Germany
| | - Anne Brockhoff
- Department of Molecular Genetics , German Institute of Human Nutrition (DIFE) Potsdam-Rehbrücke , Arthur-Scheunert-Allee 114-116 , 14558 Nuthetal , Germany
| | - Wolfgang Meyerhof
- Department of Molecular Genetics , German Institute of Human Nutrition (DIFE) Potsdam-Rehbrücke , Arthur-Scheunert-Allee 114-116 , 14558 Nuthetal , Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science , Technische Universität München , Lise-Meitner-Straße 34 , D-85354 Freising-Weihenstephan , Germany
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45
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Behrens M, Meyerhof W. Vertebrate Bitter Taste Receptors: Keys for Survival in Changing Environments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2204-2213. [PMID: 28013542 DOI: 10.1021/acs.jafc.6b04835] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Research on bitter taste receptors has made enormous progress during recent years. Although in the early period after the discovery of this highly interesting receptor family special emphasis was placed on the deorphanization of mainly human bitter taste receptors, the research focus has shifted to sophisticated structure-function analyses, the discovery of small-molecule interactors, and the pharmacological profiling of nonhuman bitter taste receptors. These findings allowed novel perspectives on, for example, evolutionary and ecological questions that have arisen and that are discussed.
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Affiliation(s)
- Maik Behrens
- Department of Molecular Genetics , German Institute of Human Nutrition Potsdam-Rehbruecke , Arthur-Scheunert-Allee 114-116 , 14558 Nuthetal , Germany
| | - Wolfgang Meyerhof
- Department of Molecular Genetics , German Institute of Human Nutrition Potsdam-Rehbruecke , Arthur-Scheunert-Allee 114-116 , 14558 Nuthetal , Germany
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46
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Stern L, Giese N, Hackert T, Strobel O, Schirmacher P, Felix K, Gaida MM. Overcoming chemoresistance in pancreatic cancer cells: role of the bitter taste receptor T2R10. J Cancer 2018; 9:711-725. [PMID: 29556329 PMCID: PMC5858493 DOI: 10.7150/jca.21803] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Accepted: 11/26/2017] [Indexed: 12/14/2022] Open
Abstract
Bitter taste receptors (T2Rs) are G-protein coupled transmembrane proteins initially identified in the gustatory system as sensors for the taste of bitter. Recent evidence on expression of these receptors outside gustatory tissues suggested alternative functions, and there is growing interest of their potential role in cancer biology. In this study, we report for the first time, expression and functionality of the bitter receptor family member T2R10 in both human pancreatic ductal adenocarcinoma (PDAC) tissue and PDAC derived cell lines. Caffeine, a known ligand for T2R10, rendered the tumor cells more susceptible to two standard chemotherapeutics, Gemcitabine and 5-Fluoruracil. Knocking down T2R10 in the cell line BxPC-3 reduced the caffeine-induced effect. As possible underlying mechanism, we found that caffeine via triggering T2R10 inhibited Akt phosphorylation and subsequently downregulated expression of ABCG2, the so-called multi-drug resistance protein that participates in rendering cells resistant to a variety of chemotherapeutics. In conclusion, T2R10 is expressed in pancreatic cancer and it downmodulates the chemoresistance of the tumor cells.
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Affiliation(s)
- Louisa Stern
- Department of General, Visceral and Transplantation Surgery, University Hospital Heidelberg, Heidelberg, Germany
| | - Nathalia Giese
- Department of General, Visceral and Transplantation Surgery, University Hospital Heidelberg, Heidelberg, Germany
| | - Thilo Hackert
- Department of General, Visceral and Transplantation Surgery, University Hospital Heidelberg, Heidelberg, Germany
| | - Oliver Strobel
- Department of General, Visceral and Transplantation Surgery, University Hospital Heidelberg, Heidelberg, Germany
| | - Peter Schirmacher
- Institute of Pathology, University Hospital Heidelberg, Heidelberg, Germany
| | - Klaus Felix
- Department of General, Visceral and Transplantation Surgery, University Hospital Heidelberg, Heidelberg, Germany
| | - Matthias M Gaida
- Institute of Pathology, University Hospital Heidelberg, Heidelberg, Germany
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47
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Soni BK, Langan JP. Mutagenicity and genotoxicity of ClearTaste. Toxicol Rep 2018; 5:196-206. [PMID: 29854589 PMCID: PMC5977158 DOI: 10.1016/j.toxrep.2017.12.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 06/21/2017] [Accepted: 12/13/2017] [Indexed: 11/30/2022] Open
Abstract
ClearTaste is a novel taste modulator isolated from the culturing of the fungus Cordyceps sinensis. ClearTaste was used as a test article in Bacterial Reverse Mutation (Ames) and Micronucleus assays to test for any mutagenic/genotoxic effect. ClearTaste was shown to be not mutagenic according to the Ames assay. ClearTaste was shown to be not genotoxic according to the Micronucleus assay.
The present study investigates whether ClearTaste is mutagenic/genotoxic by employing it as a test article in bacterial reverse mutation (Ames test) and in vitro human peripheral blood lymphocyte micronucleus assays conducted by a Good Laboratory Practice certified third party as parameterized by the United States Food and Drug Administration. ClearTaste is a taste modulator derived from the filtrate of submerged Cordyceps sinensis and is typically processed into a powder. It functions as a bitter, sour, astringency, metallic and lingering aftertaste mitigator/blocker. The Ames test includes revertant colony counts almost exclusively less than 100/plate and significantly fewer ClearTaste counts as opposed to known mutagen counts. The micronucleus assay reported cytotoxicity exclusively < 25% for doses up to 2,000 μg/L with Cytokinesis Block Proliferation Indices less than water and statistically significant differences between micronucelated cells post dosing compared to cyclophosphamide and vinblastine controls. The conclusion of these data is that ClearTaste is neither muta- nor carcinogenic.
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Affiliation(s)
- B K Soni
- MycoTechnology, Inc., 3155 N Chambers Rd, Suite E, Aurora, CO, 80011, United States
| | - J P Langan
- MycoTechnology, Inc., 3155 N Chambers Rd, Suite E, Aurora, CO, 80011, United States
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48
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Haraguchi T, Uchida T, Yoshida M, Kojima H, Habara M, Ikezaki H. The Utility of the Artificial Taste Sensor in Evaluating the Bitterness of Drugs: Correlation with Responses of Human TASTE2 Receptors (hTAS2Rs). Chem Pharm Bull (Tokyo) 2018; 66:71-77. [DOI: 10.1248/cpb.c17-00619] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Takahiro Uchida
- Faculty of Pharmaceutical Science, Mukogawa Women’s University
| | - Miyako Yoshida
- Faculty of Pharmaceutical Science, Mukogawa Women’s University
| | - Honami Kojima
- Faculty of Pharmaceutical Science, Mukogawa Women’s University
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49
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Chen Z, Dong S, Meng F, Liang Y, Zhang S, Sun J. Insights into the binding of agonist and antagonist to TAS2R16 receptor: a molecular simulation study. MOLECULAR SIMULATION 2017. [DOI: 10.1080/08927022.2017.1376325] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Zhirong Chen
- Department of Pharmacology of Chinese Medicine, Beijing University of Chinese Medicine, Beijing, China
| | - Shifen Dong
- Department of Pharmacology of Chinese Medicine, Beijing University of Chinese Medicine, Beijing, China
| | - Fancui Meng
- Tianjin Key Laboratory of Molecular Design and Drug Discovery, Tianjin Institute of Pharmaceutical Research, Tianjin, China
| | - Yaoyue Liang
- Department of Pharmacology of Chinese Medicine, Beijing University of Chinese Medicine, Beijing, China
| | - Shuofeng Zhang
- Department of Pharmacology of Chinese Medicine, Beijing University of Chinese Medicine, Beijing, China
| | - Jianning Sun
- Department of Pharmacology of Chinese Medicine, Beijing University of Chinese Medicine, Beijing, China
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50
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Wieczorek MN, Walczak M, Skrzypczak-Zielińska M, Jeleń HH. Bitter taste of Brassica vegetables: The role of genetic factors, receptors, isothiocyanates, glucosinolates, and flavor context. Crit Rev Food Sci Nutr 2017; 58:3130-3140. [PMID: 28718657 DOI: 10.1080/10408398.2017.1353478] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
It is well known that consumption of Brassica vegetables has beneficial effect on human's health. The greatest interest is focused on glucosinolates and their hydrolysis products isothiocyanates, due to their potential as cancer preventing compounds. Brassica vegetables are also rich in flavor compounds belonging to many chemical groups. The main sensory sensation related to these vegetable is their characteristic sharp and bitter taste, and unique aroma. Because of these features this group of vegetables is often rejected by consumers. Interestingly, for some people unpleasant sensations are not perceived, suggesting a potential role of inter-individual variability in bitter taste perception and sensibility. Receptors responsible for bitter sensation with the emphasis on Brassica are reviewed, as well as genetic predisposition for bitterness perception by consumers. Also the role of glucosinolates and isothiocyanates as compounds responsible for bitter taste is discussed based on data from the field of food science and molecular biology. Isothiocyanates are shown in broaded context of flavor compounds also contributing to the aroma of Brassica vegetables.
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Affiliation(s)
- Martyna N Wieczorek
- a Faculty of Food Science and Nutrition , Poznan University of Life Sciences , Poznan , Poland
| | - Michał Walczak
- b Institute of Human Genetics , Polish Academy of Science , Poznan , Poland
| | | | - Henryk H Jeleń
- a Faculty of Food Science and Nutrition , Poznan University of Life Sciences , Poznan , Poland
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