ライフサイエンスコーパス: bitter

1 ns can be detected without all foods tasting bitter.

2 t of saponins, the grains were classified as bitter.

3 diversity of toxins, which are perceived as bitter.

4 iflophenone glucosides, was perceived as not bitter.

5 ounds have on the perceived sensory aroma of bitters.

6 cial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents.

7 es and sugars inferred reduced perception of bitter aftereffects.

8 vacuum oven drying in order to minimise the bitter aftertaste of the SGs, as well as to improve thei

9 s yielded additional loci: (i) four loci for bitter alcoholic beverages (GCKR, KLB, ADH1B and AGBL2);

10 A non-bitter allele, arising in the progenitor of sweet waterm

11 d robust method for discriminating sweet and bitter almonds (Prunus amygdalus) by the in situ measure

12 s and C. cibarius had the highest content of bitter amino acids.

13 derivation of nonbitter cucurbits from their bitter ancestors.

14 ributes (except for caramel-like in SDIT and bitter and after taste in DCIT) were not significantly d

15 Highly colored fruits often have bitter and astringent components that may make them unde

16 Due to its bitter and astringent flavour, propolis is hardly accept

17 component analysis (PCA) confirmed decreased bitter and beany off-flavors of fermented samples compar

18 Cucurbitacins, a group of bitter and highly oxygenated tetracyclic triterpenes, ar

19 Most wild cucurbit fruits are bitter and nonpalatable to humans, and nonbitterness of

20 From a sensory point of view, more intense bitter and pungent tastes were perceived when the infusi

21 Whether each taste quality (sweet, bitter and so on) is encoded by separate neurons ('label

22 de association study (GWAS) of self-reported bitter and sweet beverage consumption among ~370 000 par

23 obesity were primary genetic determinants of bitter and sweet beverage consumption.

24 where obesity reduced the expression of most bitter and sweet receptors.

25 nd sweet TRCs provide instructive signals to bitter and sweet target neurons via different guidance m

26 (sour) stimuli and indirectly in response to bitter and sweet tasting stimuli.

27 Here we show that bitter and sweet TRCs provide instructive signals to bit

28 d by type II taste bud cells to sense sweet, bitter and umami compounds.

29 rate that genetic transsynaptic tracing from bitter and umami receptor cells does not selectively lab

30 asic taste qualities (salt, sour, sweet, and bitter) and found that certain taste qualities are perce

31 he five primary flavors (sweet, salty, sour, bitter, and savory) has been extensively studied, pathwa

32 ty differentially sensitive to sweet, salty, bitter, and sour taste qualities.

33 basic taste categories such as sweet, salty, bitter, and sour.

34 These studies reveal that sweet, bitter, and water sensory cells activate different cell

35 Consumption of several bitter- and sweet-tasting beverages has been implicated

36 nt imaging studies have shown that sweet and bitter are represented in the primary gustatory cortex b

37 Sweet and bitter are two of the most salient sensory percepts for

38 Previously, we demonstrated that Angostura bitters are characterized by complex aroma attributes de

39 Aromatic cocktail bitters are derived from the alcoholic extraction of a v

40 Bitters are the concentrated alcoholic extract of flavor

41 ed during the brewing process into important bittering, aromatising and preservative components with

42 Bitter, astringent, and herbaceous perceptions were sign

43 Five loci associated with total bitter beverage consumption were replicated (in/near GCK

44 Bitter beverages included coffee, tea, grapefruit juice,

45 itter properties, is often used in alcoholic bitter beverages, food products and traditional medicine

46 However, only five antagonists or bitter blockers are known.

47 higher concentration of furfural, assuming a bitter/burned almond aroma.

48 tivity to salts (NaCl and KCl) and quinine ("bitter") but not to sucrose ("sweet").

49 man arms treated with high concentrations of bitters, but rapidly avoided DEET-treated skin and did n

50 attributes such as after taste, astringency, bitter, caramel-like, floral/sweet, green/grassy, hay-li

51 ron disorder affecting children dependent on bitter cassava for food.

52 tent; (ii) the co-domestication of sweet and bitter cassava major alleles are dependent upon geograph

53 evidence for the domestication of sweet and bitter cassava.

54 ipheral taste systems with miswired sweet or bitter cells.

55 ncluding sodium, electrolyte, appetitive, or bitter cells.

56 In flies and humans, bitter chemicals are known to inhibit sugar detection, b

57 e receptor repertoires match the profiles of bitter chemicals that the species encounter in their die

58 ebrates (Euteleostomi) to recognize numerous bitter chemicals.

59 We then examined bitter coding in three other Drosophila species.

60 This work shows how the complex logic of bitter coding provides the capacity to detect innumerabl

61 concentrations of alpha/beta-thujone and the bitter components of Artemisia absinthium were quantifie

62 This multimodal neuron is essential for bitter compound avoidance, and its artificial activation

63 e of 2.8, but the chemical hydrolysis of the bitter compound is slow at the common range of pH for th

64 neuron or feeding responses to either sugar/bitter compound mixtures or sugar/bitter compound/acid m

65 centrations, enhance the perception of sugar/bitter compound mixtures.

66 contrast, responses to higher levels of the bitter compound were mediated through direct activation

67 tions of denatonium benzoate, a prototypical bitter compound, and the limit of detection is deduced t

68 ry receptor neurons to sense a plant-derived bitter compound, aristolochic acid (ARI).

69 The prototypical bitter compound, denatonium, a well-established activato

70 ther sugar/bitter compound mixtures or sugar/bitter compound/acid mixtures, suggesting that there are

71 observations, behavioral analyses show that bitter-compound-mediated inhibition on feeding behavior

72 there are two independent pathways by which bitter compounds are sensed.

73 In HGT-1 cells, various bitter compounds as well as caffeine stimulated proton s

74 Bitter compounds elicit an aversive response.

75 Sensory recombination experiments of the bitter compounds formulated at the concentrations determ

76 However, they suppress responses to bitter compounds in bitter-sensing neurons.

77 In this study, bitter compounds in whole wheat bread crumb were investi

78 ine if liking is influenced by perception of bitter compounds such as glucosinolates (GSLs) and isoth

79 The main bitter compounds were reported to be L-tryptophan, Wesse

80 a wide range of tastants, including sugars, bitter compounds, NaCl, and sour.

81 ains receptor cells that respond strongly to bitter compounds, was cross-reinnervated by the chorda t

82 where receptor cells are less responsive to bitter compounds, was cross-reinnervated by the glossoph

83 ained diverse concentrations of the analysed bitter compounds.

84 s gustatory system is investigated to detect bitter compounds.

85 rasites, and bacteria, many of which produce bitter compounds.

86 not require further processing to remove the bitter compounds.

87 6-O-beta-D-glucopyranoside were found as key bitter contributors after cooking.

88 reduced with SO2 by 45% and 39% in sweet and bitter cultivar with 150 mg/kg starch, respectively.

89 ches with DS of 1.66% and 3.25% in sweet and bitter cultivars.

90 Topical treatment with bitter denatonium to activate gSCCs upregulates the expr

91 opposing valence, such as sweet sucrose and bitter denatonium, reliant on different sensory receptor

92 ngredient in beer, are valued as a source of bitter flavour and biologically active polyphenols.

93 whole wheat foods is challenged by negative bitter flavour attributes.

94 tasters have lower liking and consumption of bitter foods, such as cruciferous vegetables.

95 anscription factors Bl (Bitter leaf) and Bt (Bitter fruit) that regulate this pathway in leaves and f

96 Debittered bitter gourd juice was subjected to gamma irradiation do

97 f pasteurization on antidiabetic activity of bitter gourd juice.

98 an lead to induction of selected proteins in bitter gourd.

99 oteome profiles of raw and thermally treated bitter gourds was performed using 2D-DIGE.

100 eceptor (GPCTR) subunits (T1R2 and T1R3) and bitter GPCTRs (T2R116, T2R118, T2R138 and T2R104), as we

101 netic and phenotypic evidences that a single bitter GR is a major factor affecting the insect feeding

102 rhodopsin, Rh6, is expressed and required in bitter GRNs for cool-induced suppression of sugar appeal

103 hrough IR25a/IR76b independent activation of bitter GRNs.

104 Ectopic or overexpression of bitter Grs increased endogenous responses or conferred n

105 The results support a model in which bitter Grs interact, exhibiting competition, inhibition,

106 ribe the gene GR66, which encodes a putative bitter gustatory receptor (GR) that is responsible for t

107 hysiological recordings, we demonstrate that bitter gustatory receptor neurons (GRNs) and mechanosens

108 We deleted each of six commonly expressed bitter gustatory receptors (Grs) from Drosophila melanog

109 intensities of crude phenolic fractions of a bitter hot water extract of C. genistoides were determin

110 termined for the first time to determine the bitter impact of the individual saponins.

111 ication-transcription conflict is especially bitter in bacterial chromosomes, explaining why actively

112 oncentration tastes (salty, sweet, sour, and bitter) in two fMRI experiments on two different days to

113 d that the volatile composition of Angostura bitters is predominantly composed of terpenoids.

114 We discovered transcription factors Bl (Bitter leaf) and Bt (Bitter fruit) that regulate this pa

115 r, East Kent Goldings, Zeus) to achieve equi-bitter levels.

116 ity eliciting a persistent sweet taste and a bitter, liquorice flavor.

117 AS and (ii) suggest that bitter tastants and bitter-masking compounds could be potentially useful the

118 te profile and bioactivity of two commercial bitter melon (Momordica charantia Linn.) genotypes.

119 15 phenolic and 46 triterpenoids in various bitter melon extracts.

120 se results suggest that consumption of whole bitter melon may have potential health benefits to manag

121 bserved in chloroform extract of the Chinese bitter melon pericarp (75.73 mg +/- 4.67 diosgenin equiv

122 tural compound that exists in edible plants (bitter melons, cucumbers, pumpkins and zucchini), agains

123 hysiological recordings, we established that bitter molecules differ in their potency to inhibit sucr

124 Indeed, we engineered mice with bitter neurons that now responded to sweet tastants, swe

125 Cs connects to sweet neurons, bitter TRCs to bitter neurons, sour to sour, and so on), we examined ho

126 R, KLB, ADH1B and AGBL2); (ii) five loci for bitter non-alcoholic beverages (ANXA9, AHR, POR, CYP1A1/

127 'overall intensity', 'roasted' flavour and 'bitter' notes.

128 (NNS) acesulfame potassium (Ace-K) elicits a bitter off-taste that varies among adults due to polymor

129 et tastants, sweet neurons that responded to bitter or sweet neurons responding to sour stimuli.

130 ept for drinking water, most beverages taste bitter or sweet.

131 ng a transsynaptic tracer from transgenes in bitter or sweet/umami-sensing taste receptor cells.

132 neurons, whereas others are coexpressed with bitter- or sugar-sensing Gustatory receptor (Gr) genes.

133 products and intestinal dysbiosis treatment, bitter orange is more preferred.

134 ife with better organoleptic attributes than bitter orange.

135 Sweet and bitter oranges are two of the most commercially-importan

136 pathway as well as suppressing the aversive bitter pathway.

137 Bitter perception did not significantly influence liking

138 f the labdane diterpene andrographolide, the bitter principle of the herb Andrographis paniculata (kn

139 he root of Gentiana lutea L., famous for its bitter properties, is often used in alcoholic bitter bev

140 changed the taste from lemon/grass to a more bitter/pungent dill-related taste.

141 sed aversive 'disgust' reactions elicited by bitter quinine at all NAc shell sites.

142 ay activation failed to alter TR to innately bitter quinine in either sex.

143 150 min after breakfast, containing quinine (bitter), rebaudioside A (sweet), monosodium glutamate (u

144 d mouse genomes contain pairs of orthologous bitter receptor genes that have been conserved throughou

145 compound that activates several taste type 2 bitter receptors (TAS2Rs).

146 and that gustatory neurons expressing Gr66a bitter receptors mediate avoidance of LPS in feeding and

147 henylalanine with a specific group of TAS2Rs bitter receptors, confirming and improving the results r

148 s since the contents and compositions of the bitter resins and essential oils in them depend on the e

149 Coexpression of four Grs conferred several bitter responses to a sugar neuron.

150 ssion of Grs also suppressed many endogenous bitter responses.

151 Apple bitter rot caused by Colletotrichum species is a growing

152 eated with encapsulated essential oil showed bitter rot lesions three times smaller than the ones tre

153 t functional classes, which transduce sweet, bitter, salt, sour and umami (the taste of glutamate) si

154 onopotassium glutamate, and citric acid, for bitter, salt, sweet, umami, and sour, respectively).

155 the five basic taste qualities: sweet, sour, bitter, salty and umami.

156 nting all five basic qualities: sweet, sour, bitter, salty and umami.

157 Five fundamental taste qualities (sweet, bitter, salty, sour, umami) are sensed by dedicated tast

158 sition varied significantly with the type of bitters sample evaluated.

159 over-threshold factors to be the predominant bitter saponin in raw asparagus spears, 3-O-[alpha-L-rha

160 etic activation of different combinations of bitter-sensing gustatory neurons.

161 ch acids modulate these effects, we silenced bitter-sensing gustatory neurons.

162 ssion of Gr8a and Gr98b in Gr66a-expressing, bitter-sensing gustatory receptor neurons (GRNs) confers

163 ey suppress responses to bitter compounds in bitter-sensing neurons.

164 ent classes of taste neurons, the sugar- and bitter-sensing neurons.

165 ammonia depend at least in part on Gr66a(+) bitter-sensing taste neurons, which activate a circuit t

166 crose mixed with strychnine (which activates bitter-sensitive cells and inhibits sugar detection) or

167 As expected, flies with ablated bitter-sensitive cells failed to detect L-canavanine mix

168 the direct pathway that involves activating bitter-sensitive cells versus the indirect pathway repre

169 ) or with L-canavanine (which only activates bitter-sensitive cells).

170 ectively ablate or inactivate populations of bitter-sensitive cells, we assessed the behavioral respo

171 In Drosophila, bitter-sensitive taste neurons coexpress many members of

172 t-level manipulations to show that sweet and bitter sensitivity are independently and reciprocally re

173 flies exhibit increased sugar and decreased bitter sensitivity.

174 gar sensitivity changes, and that this masks bitter sensitivity.

175 from 897 to 1645mug/kg oil), responsible for bitter sensory notes.

176 has been thoroughly studied in regard to its bitter sesquiterpene lactones content.

177 table, consumed across the world, containing bitter sesquiterpenoid lactone (SL) compounds that may n

178 However, the molecular logic of bitter signaling is unknown.

179 ct five basic taste qualities: sweet, umami, bitter, sour and salty.

180 ion of the basic tastes, i.e., sweet, salty, bitter, sour, and umami (separately and jointly in a "ta

181 Ma, probably contemporaneous to the global "Bitter Springs stage" delta(13)C negative excursion; (3)

182 neurons and respond selectively to sweet or bitter stimuli, demonstrating segregated processing of d

183 n = 39) were more sensitive toward a lingual bitter stimulus (P = 0.005) than men (n = 26).

184 ions have enabled further diversification of bitter substance recognition spectra.

185 bitter taste receptors with 128 prototypical bitter substances in a heterologous expression system, w

186 gh this nerve typically responds robustly to bitter substances.

187 an the mangiferin solution alone, indicating bitter suppression by isomangiferin.

188 We find that SGs potentiate perception of bitter, sweet and umami taste, and enhance glucose-induc

189 e effect of intraduodenal tastant infusions (bitter, sweet, and umami) on food intake, hunger and ful

190 Five canonical tastes, bitter, sweet, umami (amino acid), salty, and sour (acid

191 g absolute abundance and different ratios of bitter:sweet compounds by analysing recombinant inbred l

192 We found that the ratio of bitter:sweet compounds was a key determinant of bitterne

193 (SCCs) are epithelial sentinels that utilize bitter Tas2r receptors and coupled taste transduction el

194 ingle mouse myometrial cells, a phenotypical bitter tastant (chloroquine, ChQ) reverses the rise in i

195 sufficient for the reinforcing properties of bitter tastant to the MBs.

196 the regulation of GAS and (ii) suggest that bitter tastants and bitter-masking compounds could be po

197 Bitter tastants can completely relax myometrium precontr

198 Like bitter tastants, DEET is a feeding deterrent when ingest

199 ated with responding to behaviorally avoided bitter tastants.

200 excipients, and nutraceuticals, impart their bitter taste (or in part) through TAS2R8 activation.

201 the GWASs, the highest associations were for bitter taste (rs1726866-TAS2R38, with P = 7.74 x 10-18 f

202 es the chemosensory receptor subfamilies for bitter taste (TAS2R) and pheromones (Vomeronasal, VN1R)

203 particularly after US treatment, reduced the bitter taste and enhanced the antioxidant capacities of

204 n as a food ingredient is limited due to its bitter taste and hard texture.

205 cessing and storage, imparting objectionable bitter taste and rancid flavour to roe products.

206 as safe under conditions of intended use as bitter taste blockers.

207 We show that ACh-release from BC via the bitter taste cascade leads to immediate paracrine protec

208 Bitter taste guides avoidance of ingestion of toxins whi

209 ucurbitacins are triterpenoids that confer a bitter taste in cucurbits such as cucumber, melon, water

210 ents for improving bioactivities and masking bitter taste in foods.

211 Bitter taste intensities of crude phenolic fractions of

212 In humans, bitter taste is mediated by 25 TAS2Rs.

213 e show that acids activate neither sweet nor bitter taste neurons in tarsal taste sensilla.

214 er flies, and this repellency is mediated by bitter taste neurons in the proboscis [9].

215 Further, nociceptive activity in PbN bitter taste neurons was suppressed during optogenetic-a

216 hibited nociceptive activity in parabrachial bitter taste neurons.

217 considered the primary determinants for the bitter taste of cooked asparagus.

218 The bitter taste of Cyclopia genistoides infusions is unacce

219 irst time to be the major contributor to the bitter taste of fresh asparagus spears, while the bidesm

220 The bitter taste of olives is mainly caused by the phenolic

221 The starter culture reduced the bitter taste of the final product.

222 repels on contact by activating an aversive bitter taste pathway [10].

223 rry introgressed mouflon alleles involved in bitter taste perception and/or innate immunity.

224 A significant reduction of bitter taste perception was documented in individuals ha

225 tor cells that coincide with sweet/umami and bitter taste reception to modulate local inflammatory re

226 as established the bronchodilatory effect of bitter taste receptor (TAS2R) agonists in various models

227 ssynaptic tracing originating from umami and bitter taste receptor cells does not selectively label t

228 as related to common variants of the TAS2R31 bitter taste receptor gene and to NNS intake.

229 hypothesis through cross-mammal analyses of bitter taste receptor gene repertoires.

230 a polymorphic trait mediated by the TAS2R38 bitter taste receptor gene.

231 aries among adults due to polymorphisms in a bitter taste receptor gene.

232 It is assumed that the orthologous bitter taste receptor genes mediate the recognition of b

233 lineages generated species-specific sets of bitter taste receptor genes.

234 table to smaller surviving mammals with more bitter taste receptor genes.

235 It is believed that the receptive ranges of bitter taste receptor repertoires match the profiles of

236 lactoferrin and deficient functioning of the bitter taste receptor TAS2R38.

237 Bitter taste receptor-14 (TAS2R14) is a GPCR also expres

238 Bitter taste receptors (T2Rs) in the human airway detect

239 yometrial cells from human and mouse express bitter taste receptors (TAS2Rs) and their canonical sign

240 Bitter taste receptors (TAS2Rs) are G-protein-coupled re

241 Although bitter taste receptors (TAS2Rs) are important for human

242 We recently identified bitter taste receptors (taste family type 2 receptors, o

243 Bitter taste receptors as targets for tocolytics in pret

244 have demonstrated that sequence-orthologous bitter taste receptors have distinct agonist profiles.

245 These findings (i) demonstrate that bitter taste receptors in the stomach and the oral cavit

246 of the TAS2R16 gene, encoding for one of the bitter taste receptors that selectively binds to salicin

247 By challenging 34 mouse bitter taste receptors with 128 prototypical bitter subs

248 Based on quantitative data and bitter taste recognition thresholds, dose-over-threshold

249 , obesity influences components of sweet and bitter taste sensing in the duodenum as well as regions

250 nd food intake in healthy volunteers.Lingual bitter taste sensitivity was tested with the use of 6 co

251 ed high expression levels of cholinergic and bitter taste signaling transcripts (Tas2r108, Gnat3, Trp

252 expression approach to analyze the logic of bitter taste signaling.

253 onal anatomy of neural circuits activated by bitter taste stimulation.

254 uch cells, a subpopulation responsive to the bitter taste stimuli quinine and cycloheximide, and aver

255 s GWAS; none was involved in known sweet and bitter taste transduction pathways.

256 ength using different compounds of sweet and bitter taste types, suggesting taste sensation specifici

257 A significant predictive model for bitter taste was built by means of PLSR.

258 Bitter taste was highly correlated with the in-mouth per

259 ting the brain fields representing sweet and bitter taste we directly control an animal's internal re

260 ctyol (HED), a known inhibitor of caffeine's bitter taste.

261 ce of potentially harmful compounds by their bitter taste.

262 yllactucin-8-sulphate does not contribute to bitter taste.

263 more artificial fruit and citrus aromas, and bitter taste.

264 tions associated with optogenetically evoked bitter taste.

265 entify the fraction contributing most to the bitter taste.

266 four times more likely than the presence of bitter taste.

267 atory reflexes to locally released bacterial bitter "taste" substances are most probably initiated by

268 ere, we first demonstrate that, unlike other bitter-taste receptor agonists, absinthin alone (1 mum)

269 Polymorphisms in the bitter-taste receptor TAS2R38 explain the majority of ph

270 t have investigated the relationship between bitter-taste response and dietary behaviors and chronic

271 Pathways for sweet and bitter tastes are segregated from sensory input to motor

272 quences, we infer that the sweet, umami, and bitter tastes have been lost in all penguins, an order o

273 luding the ability to modulate the salty and bitter tastes of sodium and potassium salts.

274 and salty tastes and reject lower levels of bitter tastes than do adults.

275 sourness but not to sweet, umami, salty, and bitter tastes.

276 Quinoa surface borne saponins are bitter tasting anti-nutritional compounds that must be r

277 evaluation revealed that the astringent- and bitter-tasting (-)-epigallocatechin gallate, bitter-tast

278 bitter-tasting (-)-epigallocatechin gallate, bitter-tasting caffeine, and the umami-tasting l-glutami

279 ral acids but does not respond to sweet- and bitter-tasting chemicals or salt.

280 mulant of gastric acid secretion (GAS), is a bitter-tasting compound that activates several taste typ

281 e receptors (TAS2Rs), which are activated by bitter-tasting compounds such as those found in many foo

282 indicate that TAS2Rs couple the detection of bitter-tasting compounds to changes in thyrocyte functio

283 enabling the simultaneous quantification of bitter-tasting mono- and bidesmosidic saponins in fresh

284 chemistry: caffeine, a naturally occurring, bitter-tasting, pharmacologically active secondary compo

285 whereas the other triterpenoids are non- or bitter-tasting.

286 angiferin, was significantly (p < 0.05) more bitter than its regio-isomer, isomangiferin, at equal co

287 their IECs was significantly (p < 0.05) less bitter than the mangiferin solution alone, indicating bi

288 sory panel and were found significantly less bitter than the untreated samples.

289 s were also more floral, buttery, acidic and bitter than those made from mono- and multi-varietal jui

290 The ability to taste bitter thiourea compounds, such as phenylthiocarbamide (

291 mpounds on the aroma attributes of Angostura bitters, through masking, additive, and synergistic inte

292 y achieving high specificity so that diverse bitter toxins can be detected without all foods tasting

293 te receptor genes mediate the recognition of bitter toxins relevant for both species, whereas the lin

294 e from sweet TRCs connects to sweet neurons, bitter TRCs to bitter neurons, sour to sour, and so on),

295 luding support cells and detectors of sweet, bitter, umami, salt and sour, and recapitulate the molec

296 t molecules described by humans as "sweet," "bitter," "umami," and "sour." TBCs that detect metallic

297 ntification of energy-rich nutrients whereas bitter warns against the intake of potentially noxious c

298 b Andrographis paniculata (known as "King of Bitters"), was accomplished in 14 steps (LLS).

299 In this study sixteen commercial bitters were analyzed using volatile (GC-MS) and sensory

300 nnin level was described as less astringent, bitter, woody, and smoky/toasty.