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

4 Four prenylflavonoids and nine hop bitter acids can be simultaneously separated in 29 min u

5 or determination of prenylflavonoids and hop bitter acids in beer lee, a by-product from beer brewing

6 ste masking is to reduce contact between the bitter Active Pharmaceutical Ingredient (API) and oral c

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

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

11 derivation of nonbitter cucurbits from their bitter ancestors.

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

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

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

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

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

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

18 hem into few basic categories such as sweet, bitter and salt taste.

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

20 : sweet and umami elicit positive responses; bitter and sour elicit negative responses.

21 Among these qualities, bitter and sour stimuli are innately aversive, whereas s

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

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

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

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

26 have severely impaired perceptions of sweet, bitter and umami compounds, whereas their recognition of

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

28 ated ATP-release channel required for sweet, bitter and umami taste perception.

29 Urethral brush cells express bitter and umami taste receptors and downstream componen

30 Recognition of sweet, bitter and umami tastes requires the non-vesicular relea

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

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

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 aste-stimuli-evoked ATP release from sweet-, bitter- and umami-sensing taste bud cells.

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

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

40 Bitter, astringent, and herbaceous perceptions were sign

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

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

43 cted mutagenesis confirms that the two novel bitter blockers share the same orthosteric site as the a

44 The novel bitter blockers will facilitate physiological studies fo

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

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

47 ipheral taste systems with miswired sweet or bitter cells.

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

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

50 ebrates (Euteleostomi) to recognize numerous bitter chemicals.

51 e basic tastants: sucrose (sweet), caffeine (bitter), citric acid (sour), sodium chloride (salty) and

52 less flavanone rutinosides common to the non-bitter citrus species.

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

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

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

56 or of desirable, nutritious sugars and sugar/bitter compound mixtures in Drosophila melanogaster.

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

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

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

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

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

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

63 euron, Jeong et al. show that in Drosophila, bitter compounds act through an extracellular odorant-bi

64 Bitter compounds are recognized by G-protein-coupled bit

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

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

67 s counteract the inhibitory effects of these bitter compounds during feeding.

68 Bitter compounds elicit an aversive response.

69 Moreover, acids reverse suppression of bitter compounds exerted on sweet-sensing neurons.

70 ation and 2-D offline RPLC revealed multiple bitter compounds existed.

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

72 oal of this project was to identify the main bitter compounds in a commercial whole wheat bread produ

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

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

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

76 Eight bitter compounds were identified: Acortatarins A, Acorta

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

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

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

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

81 cid sequence) form of TAS2R38 perceive these bitter compounds, whereas most with the AVI ("nontaster"

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

83 not require further processing to remove the bitter compounds.

84 ctivated by hundreds of structurally diverse bitter compounds.

85 ained diverse concentrations of the analysed bitter compounds.

86 s gustatory system is investigated to detect 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 d symplast in opposite patterns in sweet and bitter cultivars.

91 Bitter denatonium showed no effects on these peptides.

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

93 duction cascade; respond to stimulation with bitter (denatonium), umami (monosodium glutamate), and u

94 nsferase (encoded by Cm1,2RhaT) leads to the bitter flavanone-7-O-neohesperidosides whereas the 1,6-r

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

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

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

98 Animals tend to reject bitter foods.

99 reek, the highest antioxidant activities for bitter fruit were observed in the hexane (BME1) and meth

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

101 seeds (Trigonella foenum-graecum L.), green bitter gourd (Momordica charantia Descourt.), and potato

102 o investigate the changes in the proteome of bitter gourd prior to and after subjecting to boiling an

103 pinach, green beans, lettuce, egg plants and bitter gourd) food samples.

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

105 a role in heat-stress-mediated protection of bitter gourd.

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

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

108 hrough IR25a/IR76b independent activation of bitter GRNs.

109 in GA cockroaches, D-glucose also stimulated bitter-GRNs and suppressed the responses of sugar-GRNs.

110 ), whereas the deterrent caffeine stimulated bitter-GRNs.

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

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

113 ximately 100 ms) to several sampling cycles (bitter, >500 ms).

114 n of myrtle (Myrtus communis L.) berries and bitter honeys obtained from strawberry-tree flowers (Arb

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

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

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

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

119 romatic series prevailing predominantly over bitter-like, pungent-like and leaf series.

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

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

122 ugreek (Trigonella foenum-graecum) seeds and bitter melon (Momordica charantia) fruit were extracted

123 A further 5 fenugreek and 1 bitter melon compounds were identified in trace amounts

124 e the most abundant compounds in FGE3, while bitter melon extracts contained only small amounts of ma

125 henolic compounds from fenugreek and 13 from bitter melon in active crude extracts.

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

127 We propose that the 'co-opting' of sour and bitter neural pathways evolved as a means to ensure that

128 This is independent of bitter neuron firing, and allows the fly to avoid acid-l

129 astants act by the activation of a subset of bitter neurons and inhibition of sweet neurons.

130 Bitter neurons begin to respond at pH 5 and show an incr

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

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

133 od sources even in the absence of functional bitter neurons.

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

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

136 osyltransferases underlie the development of bitter or non-bitter species/varieties under domesticati

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

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

139 Adenosine had no effect on bitter or umami taste responses, and the nucleoside did

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

141 Bitter perception did not significantly influence liking

142 rozygotes (PAV/AVI) show the widest range of bitter perception.

143 tion of the samples, which were evaluated as bitter, persistent and slightly astringent.

144 sory-guided fractionation of the crust (most bitter portion of the bread sample) utilising liquid-liq

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

146 live oil to the sensory descriptors: tomato, bitter, pungent, rosemary, artichoke, sweet, grassy and

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

148 150 min after breakfast, containing quinine (bitter), rebaudioside A (sweet), monosodium glutamate (u

149 sively in the G-protein gustducin-expressing bitter receptor cells, while TNF was found in sweet and

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

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

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

153 on a cellular model overexpressing sweet and bitter receptors, and to analyse the correlation between

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

155 ssion of Grs also suppressed many endogenous bitter responses.

156 EN SPECIES IN THIS GROUP: S. aureitomentosum Bitter, S. campylacanthum A.Rich., S. cerasiferum Dunal,

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

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

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

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

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

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

163 vity, or including competitive inhibition of bitter sensation for example by using flavours or sweete

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

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

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

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

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

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

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

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

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

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

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

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

176 flies exhibit increased sugar and decreased bitter sensitivity.

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

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

179 nt correlates with individual differences in bitter sensory perception and diet.

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

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

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

183 s detect the five basic tastes; sweet, sour, bitter, sodium salt and umami.

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

185 nt perceptual qualities (e.g., sweet, umami, bitter, sour, salty) are detected by dedicated subpopula

186 es underlie the development of bitter or non-bitter species/varieties under domestication.

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

188 esponsiveness to a lipid emulsion but not to bitter stimuli and that this response is likely mediated

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

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

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

192 , and those that associate conspecifics with bitter substances actively avoid those flower colors whe

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

194 gh this nerve typically responds robustly to bitter substances.

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

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

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

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

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

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

201 BE cells confirmed that RGS21 acts to oppose bitter tastant signaling to cAMP and calcium second mess

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

203 s lowering of the [Ca(2+)]i is necessary for bitter tastant-induced ASM cell relaxation.

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

205 Bitter tastants can completely relax myometrium precontr

206 An influential hypothesis argues that bitter tastants generate localized Ca(2+) signals, as re

207 We further show that bitter tastants inhibit L-type voltage-dependent Ca(2+)

208 re we report that in mouse primary ASM cells bitter tastants neither evoke localized Ca(2+) events no

209 s from among the many thousands of available bitter tastants.

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

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

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

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

214 Sweet and bitter taste distinguishes good food sources from potent

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

216 Of the genotyped children, 45% were bitter taste insensitive individuals of the genotype AVI

217 Bitter taste is a basic taste modality, required to safe

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

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

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

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

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

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

224 are responsible in part for the variation in bitter taste perception of 6-n-propylthiouracil (PROP) a

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

226 pression accounts for the variation in human bitter taste perception, and to relate to dietary intake

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

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

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

230 We then show that expression of a bitter taste receptor confers sensitivity to selected av

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

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

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

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

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

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

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

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

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

240 A polymorphism in a bitter taste receptor was recently associated with refra

241 In humans, the 25 bitter taste receptors (T2Rs) are activated by hundreds

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

243 -protein coupled receptors (GPCRs) including bitter taste receptors (TAS2R) agonists and prostaglandi

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

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

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

247 Strikingly, activation of G-protein-coupled bitter taste receptors (TAS2Rs) in airway smooth muscle

248 ompounds are recognized by G-protein-coupled bitter taste receptors (TAS2Rs).

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

250 the remaining Gr genes are likely to encode bitter taste receptors [9-11], albeit some function as p

251 Bitter taste receptors as targets for tocolytics in pret

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

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

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

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

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

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

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

259 are mediated via activation of the canonical bitter taste signaling cascade (i.e., TAS2R-gustducin-ph

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

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

262 ntrations in nectar did not exceed the bees' bitter taste threshold, implying that pollinators impose

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

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

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

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

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

268 ce of potentially harmful compounds by their bitter taste.

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

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

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

272 e taste pathways by activating the sour- and bitter-taste-sensing cells.

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

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

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

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

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

278 Groups first learned to avoid the bitter-tasting alternative of two foods.

279 rception, and to relate to dietary intake of bitter-tasting beverages and foods.

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

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

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

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

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

285 ike peptide-1) in response to stimulation by bitter-tasting compounds.

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

287 at PYY signaling modulates responsiveness to bitter-tasting stimuli, as well as to lipid emulsions.

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

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

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

291 PPAG was shown to have a slightly bitter to astringent taste and a detection threshold of

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 e basic taste qualities (sweet, sour, salty, bitter, umami).

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

297 CALHM1 is expressed specifically in sweet/bitter/umami-sensing type II taste bud cells.

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

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.