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 within) quality types (sweet/bitter/umami vs 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 ncluding sugars, bitter compounds, NaCl, and sour.

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

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

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

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

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

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

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

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

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

17 more yellow, rubbery and smooth, have a less sour and lingering aftertaste and are also harder to for

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

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

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

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

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

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

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

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

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

27 and high-concentration tastes (salty, sweet, sour, and bitter) in two fMRI experiments on two differe

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

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

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

31 and female participants tasted sweet, salty, sour, and tasteless liquids, delivered via a custom-buil

32 he basic tastes, i.e., sweet, salty, bitter, sour, and umami (separately and jointly in a "taste scor

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

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

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

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

37 The sour beers had several times higher antioxidative potent

38 especially those called Black, Immature and Sour (BIS).

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

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

41 kely to respond to innately aversive stimuli-sour, bitter, and high salt concentrations-as compared w

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

43 g to one of the primary tastes: salt, sweet, sour, bitter, and umami.

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

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

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

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

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

49 th a specific taste (e.g., sweet, salty, and sour) can also be decoded from these same regions, and i

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

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

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

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

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

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

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

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

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

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

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

61 yrus communis), sweet cherry (Prunus avium), sour cherry (Prunus cerasus), apricots (Prunus armeniaca

62 entation reactions involving anthocyanins of sour cherry (Prunus cerasusL.) were investigated with ta

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

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

65 FTL of apple, sour cherry and apricot were identified as the best sour

66 while whey selectively improved retention in sour cherry and pomegranate.

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

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

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

70 egrees C.The presence of anthocyanins in the sour cherry extract was confirmed with the Fourier-trans

71 at 100 C.The presence of anthocyanins in the sour cherry extract was confirmed with the Fourier-trans

72 Sour cherry extracts and selected anthocyanins inhibited

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

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

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

76 nic acids) and volatile aroma compounds, and sour cherry is ideal for vinegar production.

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

78 d cyanidin-3-O-rutinoside were isolated from sour cherry juice concentrate (SCJC).

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

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

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

82 4.5 mg/100 g dw, respectively) and sweet and sour cherry leaves as the best sources of carotenoids (8

83 nthocyanin content, colour, and turbidity in sour cherry nectar (SCN), sweetened with sucrose (SCNS),

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

85 Encapsulated sour cherry pomace bioactives have positively influenced

86 for the green extraction of polyphenols from sour cherry pomace were explored.

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

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

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

90 herry stem (CSE), pomegranate rind (PRE) and sour cherry stem (SCSE)] on anthocyanins and colour in s

91 Within this study, a new way for sour cherry usage, independently of the season were prop

92 And, aromatic and functional aspects of sour cherry vinegar were revealed for the first time.

93 ompounds and volatile aroma compounds of the sour cherry vinegar, and to investigate the usability of

94 And, two sour cherry vinegars were produced using juices preparet

95 Sweet cherry, the fruticosa subgenome of sour cherry, and cherry organellar genomes were targeted

96 Here, anthocyanins from black carrot, sour cherry, and pomegranate copigmented with gallic aci

97 sian maple exhibited clustered patterns, and sour cherry, ash, and oak exhibited random patterns.

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

99 cterize 35 sweet cherry cultivars and one of sour cherry, by analyzing values of different pomologica

100 nd the avium and the fruticosa subgenomes of sour cherry, respectively.

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

102 plum, sweet cherry, sweet cherry-wild type, sour cherry, steppe cherry, mahaleb cherry, blackthorn,

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

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

105 16mbar were established for vacuum drying of sour cherry.

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

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

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

109 epted as an alternative drying technique for sour cherry.

110 Both sour citric acid and salty NaCl increased NPY secretion

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

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

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

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

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

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

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

118 esponses in Snap25 cKO mice, which concludes sour-dependent synapse transmission in type III cells.

119 ation into the elusive mechanisms underlying sour detection.

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

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

122 growth, explaining observations of reservoir souring following cold seawater injection.

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

124 ulfide accumulation in oil reservoir fluids (souring) from the activity of sulfate-reducing microorga

125 100 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

126 , dihydrogen sulfide (H(2)S) is removed from sour gas and oxidized to elemental sulfur (S(8)) by sulf

127 Under ternary mixed sour gas feeds, controlling polymer chain packing and pl

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

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

130 of organosulfur compounds from high pressure sour gases.

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

132 structure of carboxylic acids contribute to sour GRN activation.

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

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

135 All sour GRNs prominently express two Ionotropic Receptor (I

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

137 Microbial souring in oil reservoirs produces toxic, corrosive hydr

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

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

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

141 perceived umami intensity and decreased the sour intensity.

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

143 omologs, CitPH1 and CitPH5, are expressed in sour lemon, orange, pummelo and rangpur lime fruits, whi

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

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

146 des a potential strategy to directly utilize sour natural gas for the production of CO(x)-free H(2) a

147 re attractive for industrial applications in sour natural gas purification.

148 r guidance for next generation membranes for sour natural gas separation.

149 Sour non-alcoholic beers were brewed with the addition o

150 Recipes for traditional and sour non-alcoholic beers were developed in this study em

151 aditional non-alcoholic beers to 0.43%v/v in sour non-alcoholic beers.

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

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

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

155 ate-tungstate formulation for application to soured oil reservoirs.

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

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

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

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

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

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

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

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

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

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

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

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

168 How birds retuned sour perception to eat fruits.

169 The ability to sense sour provides an important sensory signal to prevent the

170 aste leading up to the identification of the sour receptor as the proton channel OTOP1.

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

172 xpressed in type III TRCs and is a candidate sour receptor.

173 ic acid, for bitter, salt, sweet, umami, and sour, respectively).

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

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

176 citrus tristeza virus, citrus sudden death, sour rot, anthracnose, and citrus black spot.

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

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

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

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

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

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

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

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

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

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

187 others to cope with an increasingly hot and sour sea.

188 tastants, confirming the role of SNAP25 for sour sensation.

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

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

191 y in the vestibular system, is essential for sour sensing in the taste system.

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

193 kout of Otop1 eliminates acid responses from sour-sensing taste receptor cells (TRCs).

194 for possible delirium (cutpoint of 4) on the Sour Seven and 67.0% (95% CI, 62.0-72.0%) for delirium (

195 g the Family Confusion Assessment Method and Sour Seven to the Intensive Care Delirium Screening Chec

196 ng the Family Confusion Assessment Method or Sour Seven with the Intensive Care Delirium Screening Ch

197 ents (Family Confusion Assessment Method and Sour Seven) were completed once daily.

198 0-72.0%) for delirium (cutpoint of 9) on the Sour Seven.

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

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

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

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

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

204 are completely devoid of taste responses to sour stimuli.

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

206 t TRCs have sweet cells that also respond to sour stimuli.

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

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

209 o represent a unique taste quality, and the "sour" stimulus citric acid; NaCl was also included as a

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

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

212 lusters that we named: "neutral," "sweet and sour," "sweet and fat," "fat," and "salt, umami and fat.

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

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

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

216 ibit a significantly higher lick response to sour tastants, confirming the role of SNAP25 for sour se

217 In a short-term lick test, Snap25 cKO (sour taste absent) and Snap25/ transient receptor potent

218 ariety, which are characterized by naturally sour taste and aroma.

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

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

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

222 nt receptor potential vanilloid 1 double KO (sour taste and somatosensory absent) mice exhibit a sign

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

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

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

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

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

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

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

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

231 use aversive responses to salty, bitter, and sour taste compounds.

232 Sour taste detection functions as an important sensory i

233 C) as a thickening agent, subjects conducted sour taste evaluation, with and without maltose and/or H

234 sample oral processing during time-intensity sour taste evaluation.

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

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

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

238 Sour taste is detected by taste receptor cells that resp

239 Sour taste is elicited by acids.

240 Here, we review classical studies of sour taste leading up to the identification of the sour

241 The sour taste of Citrus fruits is due to the extreme acidif

242 the effect of sweet tastants on the dynamic sour taste perception in thickened fluids and its underp

243 ially sensitive to sweet, salty, bitter, and sour taste qualities.

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

245 tory system, evidence that it is a bona fide sour taste receptor.

246 otoconia formation and a candidate mammalian sour taste receptor.

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

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

249 i nerve reveal nearly abolished ammonium and sour taste responses in Snap25 cKO mice, which concludes

250 A sour taste sensation may be produced when acidic stimuli

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

252 nt results suggest that TRPV4 contributes to sour taste sensing by regulating type III taste cell dif

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

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

255 ngue, which were previously suggested as the sour taste sensors, also mediate taste responses to wate

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

257 The first step in sour taste transduction is believed to be entry of proto

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

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

260 e basic taste qualities and demonstrate that sour taste uses its own dedicated labeled line from TRCs

261 A perceived sour taste was notably associated with higher homogalact

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

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

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

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

266 Due to the high organic acid content and sour taste, the fruits are rarely used in juice producti

267 tibular system and it forms the receptor for sour taste, while the functions of OTOP2 and OTOP3 are n

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

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

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

271 (DJ) are a gourmet bushfood with a sweet and sour taste.

272 ions, blood-fleshed peaches typically have a sour taste.

273 and were positively associated with dill and sour taste.

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

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

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

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

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

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

280 y humans as "sweet," "bitter," "umami," and "sour." TBCs that detect metallic ions, described by huma

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

282 Of the five basic tastes, sour, the taste of acids, had remained among the most my

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

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

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

286 , we found that neurons contacting primarily sour transducing cells were more heavily branched than t

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

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

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

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

291 atively assessed the selectivity of putative souring treatments.

292 a proton-selective ion channel expressed in sour (Type III) taste receptor cells (TRCs), functions a

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

294 The standard oxygen uptake rate (SOUR) was reduced to 0.49 +/- 0.03 mgO(2)/gVS/h, compare

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

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

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

298 However, all beverages were intensely sour, which can be a significant challenge in the develo

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

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