ライフサイエンスコーパス: sour

1 " "fruit," "burnt," "spices," "flower," and "sour").

2 qualities (sweet, bitter, umami, salty, and sour).

3 ncluding sugars, bitter compounds, NaCl, and sour.

4 y traits classified as sweet, sweet-sour and sour.

5 categories such as sweet, salty, bitter, and sour.

6 ted to the subset of taste cells that detect sour.

7 e identity of cells that respond directly to sour (acid) tastants has only been inferred from recordi

8 ith KCl or stimulated with bitter, sweet, or sour (acid) tastants, serotonin was released.

9 itter, sweet, umami (amino acid), salty, and sour (acid), are detected by animals as diverse as fruit

10 otonin (5-HT) in response to the presence of sour (acidic) tastants and this released 5-HT activates

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

12 sweet and salty tastes, and the rejection of sour and bitter tastes.

13 ing different taste qualities (sweet, salty, sour and bitter).

14 thresholds for detection of salt, sweet, and sour and for recognition of bitter, salt, sweet, and sou

15 vity, the degree of inhibition inferred from sOUR and gene transcription is different.

16 mami compounds, whereas their recognition of sour and salty tastes remains mostly normal.

17 responded to all taste qualities, including sour and salty.

18 basic taste qualities: sweet, umami, bitter, sour and salty.

19 in juice qualities in different sweet, sweet-sour and sour cultivars, grown in California, compared w

20 Wonderful generally clustered with sweet-sour and sour cultivars.

21 th quality traits classified as sweet, sweet-sour and sour.

22 lasses, which transduce sweet, bitter, salt, sour and umami (the taste of glutamate) signals.

23 d produce sulfide, contributing to reservoir souring and infrastructure corrosion.

24 Defective (black, immature and sour) and non-defective Arabica coffee beans were submit

25 detectors of sweet, bitter, umami, salt and sour, and recapitulate the molecular differentiation pro

26 rmulas (HCFs), which have pronounced bitter, sour, and savory tastes compared with breast milk (BM) a

27 rons, bitter TRCs to bitter neurons, sour to sour, and so on), we examined how new connections are sp

28 ry aversive taste pathways by activating the sour- and bitter-taste-sensing cells.

29 acetic acid, which gives vinegar its strong, sour aroma and flavour.

30 ic taste qualities, bitter, sweet, salty and sour, as well as umami, the taste of glutamate.

31 scription of functional genes may supplement sOUR based assays as early warning indicators of upsets

32 bility to taste; that is, to perceive sweet, sour, bitter and salty sensations via CN VII, IX, and X.

33 our of the five basic taste qualities-sweet, sour, bitter and umami-are mediated by separate taste-re

34 g of the five primary flavors (sweet, salty, sour, bitter, and savory) has been extensively studied,

35 detect each of the five basic tastes: sweet, sour, bitter, salty and umami.

36 epresenting all five basic qualities: sweet, sour, bitter, salty and umami.

37 ng to the five basic taste qualities: sweet, sour, bitter, salty and umami.

38 r cells detect the five basic tastes; sweet, sour, bitter, sodium salt and umami.

39 central integration of taste (salty, sweet, sour, bitter, umami), retronasal olfaction (i.e. smellin

40 ctic, acetic, propionic and butyric acids in sour cassava starch wastewater using reversed-phase high

41 e created genetically modified mice in which sour cells were marked by expression of YFP under the co

42 entify acid-sensitive conductances unique to sour cells, we created genetically modified mice in whic

43 ut nonetheless serves as a useful marker for sour cells.

44 was to optimize the vacuum-drying of frozen sour cherries in order to preserve health-beneficial phy

45 Sour cherries were dried by convectional (CD) at 50, 60,

46 y juice obtained from different varieties of sour cherries were investigated.

47 gnificant effect on the quality of the dried sour cherries.

48 Genistein compounds in twelve commercial sour cherry (Prunus cerasus L.) cultivars grown in Hunga

49 Tetraploid sour cherry (Prunus cerasus) exhibits a genotype-depende

50 l transporter genes (PcSOT1 and PcSOT2) from sour cherry (Prunus cerasus) fruit tissues that accumula

51 Genetic analyses of six natural sour cherry (Rosaceae, Prunus cerasus) selections identi

52 tural pollen-part and stylar-part mutants in sour cherry along with other natural S-haplotype mutants

53 prevalence of non-functional S-haplotypes in sour cherry but not in sweet cherry (a diploid) suggests

54 etected in black and green tea, sour cherry, sour cherry concentrate, kefir (a fermented milk drink)

55 Five Hungarian sour cherry cultivars were studied to determine their an

56 Sour cherry extracts and selected anthocyanins inhibited

57 e in sorbitol and dry matter accumulation in sour cherry fruits.

58 Genetic studies using diverse sour cherry germplasm identified non-functional S-haplot

59 el demonstrating that the breakdown of SI in sour cherry is due to the accumulation of a minimum of t

60 Our finding that sour cherry is SI when only one nonfunctional S-haplotyp

61 E) and green tea extract (GTE) were added to sour cherry juice concentrates (SCJCs) to enhance the co

62 meric anthocyanin content of eleven types of sour cherry juice obtained from different varieties of s

63 The main anthocyanin compound in sour cherry juice was cyanidin-3-glucosylrutinoside at c

64 rthermore, we demonstrate that heteroallelic sour cherry pollen is self-incompatible, which is counte

65 Encapsulated sour cherry pomace bioactives have positively influenced

66 lic compounds were assessed in the following sour cherry puree by LC-MS-QTof analysis, before and aft

67 ompounds, antioxidant activity and colour of sour cherry puree supplemented with different natural sw

68 d 67.0 +/- 4.5% for beer, walnut, tomato and sour cherry samples, respectively.

69 of strawberry, American cranberry, bilberry, sour cherry, black grape, orange, and apple, were analys

70 in could be detected in black and green tea, sour cherry, sour cherry concentrate, kefir (a fermented

71 epted as an alternative drying technique for sour cherry.

72 16mbar were established for vacuum drying of sour cherry.

73 ess were used as quality indicators of dried sour cherry.

74 s and the emergence of self-compatibility in sour cherry.

75 erry (Prunus avium), a diploid progenitor of sour cherry.

76 ueous ethanol liquor, namely sloe berries or sour cherry.

77 y, raspberry, mahonia, sloe, strawberry, and sour cherry.

78 Both sour citric acid and salty NaCl increased NPY secretion

79 lbit and two conventional crude oils, medium sour composite and mixed sweet blend, to developing zebr

80 the texture related attributes and the sweet-sour contrast were the most discriminatory factors.

81 h soft and semi-hard cheeses, butter, cream, sour cream, buttermilk, yoghurt and low-fat milk always

82 ethods were applied to different foodstuffs, sour cream, egg, egg yolk and chicken nuggets.

83 Previous relationships noted in sweet and sour cultivar attributes were observed.

84 qualities in different sweet, sweet-sour and sour cultivars, grown in California, compared with Wonde

85 rful generally clustered with sweet-sour and sour cultivars.

86 umami elicit positive responses; bitter and sour elicit negative responses.

87 The cells that detect sour express the protein PKD2L1, which is not the sour r

88 onjunction with specific oxygen uptake rate (sOUR) for nitrifying enrichment cultures exposed to diff

89 100 g(-1) of edible portion of the sweet and sour fruits, and 84.8+/-0.2 to 87.2+/-0.2 g 100 g(-1) fo

90 For sour gas fields, selective and energy-efficient removal

91 austively compile the existing literature on sour gas sweetening and to identify promising areas for

92 of organosulfur compounds from high pressure sour gases.

93 g and testing our understanding of reservoir-souring generation, prevention, and remediation processe

94 structure of carboxylic acids contribute to sour GRN activation.

95 We find that most tarsal sensilla harbor a sour GRN that is specifically activated by carboxylic an

96 ablish that IR25a and IR76b are essential in sour GRNs of females for oviposition preference on acid-

97 All sour GRNs prominently express two Ionotropic Receptor (I

98 Here we identify sour gustatory receptor neurons (GRNs) in tarsal taste s

99 Microbial souring in oil reservoirs produces toxic, corrosive hydr

100 Souring in the Medicine Hat Glauconitic C field, which h

101 changes to the specific oxygen uptake rate (sOUR) in the absence and presence of Cu ions and CuNPs.

102 The reduction in sour intensity was attributed to the degradation of d-ch

103 perceived umami intensity and decreased the sour intensity.

104 c ablation experiments have established that sour is detected by a subset of taste cells that express

105 have been reported to be raised (bitter and sour), lowered (salt), or unchanged (sweet) in obese adu

106 eas no evidence was shown for consumption of sour milk products and cheese.

107 eatures such as consistency, stale odor, and sour odor, increased their intensity during storage.

108 very, from biodegradation of hydrocarbons to souring of wells and corrosion of equipment.

109 Desulfovibrio vulgaris Hildenborough, cause "souring" of petroleum reservoirs through produced sulfid

110 itter, sweet, or umami stimuli but rarely to sour or salty stimuli.

111 nd bitter taste reception, but do not impact sour or salty tastes.

112 ere seen in responses to prototypical salty, sour, or bitter stimuli.

113 hlorophyllous cells within an oil gland on a sour orange (Citrus aurantium) leaf.

114 PI analysis of rat brain tissue sections and sour orange (Citrus aurantium) leaves.

115 p33 gene was required to systemically infect sour orange and lemon trees, whereas either the p33 or t

116 pring of previously admixed individuals, but sour orange is an F1 hybrid of pure C. maxima and C. ret

117 Thus, CTV in sour orange represents a pattern of systemic infection i

118 ntial citrus species, Citrus macrophylla and sour orange, revealed that in the more-susceptible host

119 nome and mandarin, pummelo, sweet-orange and sour-orange genomes--and show that cultivated types deri

120 , salty (p < 0.005), bitter (p < 0.005), and sour (p< 0.001) during radiation therapy that were resto

121 ed the pheromone system of the gonochoristic sour paste nematode Panagrellus redivivus, which produce

122 express the protein PKD2L1, which is not the sour receptor but nonetheless serves as a useful marker

123 aste transduction have been hindered because sour responsive cells represent only a small fraction of

124 Inclusion of 2 mM nitrate to decrease souring results in zones of nitrate-reduction, sulfate-r

125 ently unknown transducer elements underlying sour, salt, and other taste qualities, given the staged

126 stes (ie, taste threshold for sweet, bitter, sour, salt, and umami) and body mass.

127 Sweet, sour, salty and bitter solutions were applied onto discr

128 n taste modalities in humans: sweet, bitter, sour, salty and umami (the taste of monosodium glutamate

129 five basic taste modalities: sweet, bitter, sour, salty and umami (the taste of monosodium glutamate

130 ptual qualities (e.g., sweet, umami, bitter, sour, salty) are detected by dedicated subpopulations of

131 to each of the basic taste qualities (sweet, sour, salty, and bitter).

132 east five distinct qualities: sweet, bitter, sour, salty, and umami, the taste of glutamate.

133 rs of the five basic taste qualities (sweet, sour, salty, bitter, umami).

134 Pomegranate wine, vinegar, and sour sauce obtained directly from pomegranate juice are

135 d, and numerous ion channels with no role in sour sensing are sensitive to acidic pH.

136 The sour sensing cells, Type III cells, release serotonin (5

137 ste receptor cells, we demonstrated that the sour-sensing cells act as the taste sensors for carbonat

138 ose (sweet), caffeine (bitter), citric acid (sour), sodium chloride (salty) and monosodium glutamate

139 Among these qualities, bitter and sour stimuli are innately aversive, whereas sweet and um

140 g these methods, we report that responses to sour stimuli are not mediated by Na(+) permeable channel

141 To measure responses to sour stimuli we developed a method in which suction elec

142 sponding to sweet, bitter, umami, salty, and sour stimuli.

143 are completely devoid of taste responses to sour stimuli.

144 ype controls in their responses to salty and sour stimuli.

145 ded to bitter or sweet neurons responding to sour stimuli.

146 release 5-HT directly in response to acidic (sour) stimuli and indirectly in response to bitter and s

147 miraculin, a flavorless protein that causes sour substances to be perceived as sweet.

148 n times to four basic taste qualities (salt, sour, sweet, and bitter) and found that certain taste qu

149 robial control, which is usually required in sour systems, may be counterproductive under these condi

150 ased c-Fos expression upon presentation of a sour tastant (30 mM citric acid).

151 ctivity maps generated by stimulation with a sour tastant, 30 mM citric acid.

152 ulated to function as receptors for salt and sour taste and for touch.

153 el suggests a mechanism for amplification of sour taste and may explain why weak acids that produce i

154 rumb, with coarse grain and well-perceivable sour taste and odor.

155 samples were prepared to resemble the sweet/sour taste balance of juice from mandarin oranges in whi

156 singly, acid sensitivity is not conferred on sour taste cells by the specific expression of Kir2.1, b

157 rescent protein, we previously reported that sour taste cells from circumvallate papillae in the post

158 itive proton conductance that is specific to sour taste cells has been shown to be the initial event

159 that is constitutively open, the cytosol of sour taste cells is acidified.

160 The identification in sour taste cells of an acid-sensitive K(+) channel sugge

161 KIR2.1 as the acid-sensitive K(+) channel in sour taste cells using pharmacological and RNA expressio

162 dification generates excitatory responses in sour taste cells, which can be attributed to block of a

163 Sour taste detection functions as an important sensory i

164 these findings suggest that transmission of sour taste information involves communication between Ty

165 How taste cells transduce sour taste is controversial because acids (specifically

166 Sour taste is detected by a subset of taste cells on the

167 Sour taste is detected by taste receptor cells that resp

168 Sour taste is elicited by acids.

169 responds to low pH and was proposed to be a sour taste receptor candidate.

170 PKD1L3 and PKD2L1 heteromers may function as sour taste receptors.

171 The primary transducer protein(s) for sour taste remain undiscovered.

172 A sour taste sensation may be produced when acidic stimuli

173 is essential, molecular receptors underlying sour taste sensation remain unclear.

174 e-like ion channel, as a candidate mammalian sour taste sensor.

175 (TRCs) that were previously suggested as the sour taste sensors also mediate taste responses to water

176 Previous efforts to understand sour taste transduction have been hindered because sour

177 t to differentiate between events related to sour taste transduction per se and unrelated effects of

178 ls has been shown to be the initial event in sour taste transduction.

179 on profiling and confirm its contribution to sour taste with tissue-specific knockout of the Kcnj2 ge

180 rception of gentle touch, harsh touch, heat, sour taste, and pain.

181 ique set of taste cells largely dedicated to sour taste, and they indicate that both pH/proton concen

182 With our previous report on sour taste, our studies suggest that IR-based receptors

183 or cool at the chin site, for touch, and for sour taste.

184 s-salt and glutamate-and very little work on sour taste.

185 helial Na+ channels, respectively, transduce sour taste.

186 hts into the cellular and molecular basis of sour taste.

187 s widely believed to be a receptor for acid (sour) taste in mammals on the basis of its physiological

188 endent in a range consistent with them being sour-taste responses.

189 Salty and sour tastes are still poorly characterized in genetic te

190 n contrast, gustatory detection of salty and sour tastes may involve direct gating of sodium channels

191 ate significantly more savory-, bitter-, and sour-tasting and plain cereals than did the BM or MF gro

192 idification, such as acetic acid, taste more sour than strong acids.

193 weet neurons, bitter TRCs to bitter neurons, sour to sour, and so on), we examined how new connection

194 The flavour notes of 'sour', 'tobacco' and 'sweet' were mostly associated with

195 for recognition of bitter, salt, sweet, and sour, together with a higher overall median gustatory sc

196 The possible role of the PA channels in sour transduction is discussed.

197 tudies, and from immunostaining for putative sour transduction molecules.

198 We conclude that, during sour transduction, protons enter through an apical proto

199 blish a correlation between this current and sour transduction, we examined its distribution by patch

200 atively assessed the selectivity of putative souring treatments.

201 ental taste qualities (sweet, bitter, salty, sour, umami) are sensed by dedicated taste cells (TCs) t

202 The effect of oxygen ingress into sour water containing dissolved sulfide on the productio

203 However, no considerable changes in sOUR were observed with Pb(II) (1-100 mg/L), except at a

204 in transducing stimuli reported as salty or sour, whereas the second messenger systems cyclic AMP an

205 Of these sour, which is associated with acid stimuli, is the leas

206 There was significant decrease in sOUR with increasing concentrations for Ni(II) (0.03-3 m