Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods

Foods, Journal Year: 2022, Volume and Issue: 11(21), P. 3408 - 3408

Published: Oct. 28, 2022

Organic acids could improve the food flavor, maintain nutritional value, and extend shelf life of food. This review summarizes detection methods concentrations organic in different foods, as well their taste characteristics properties. The composition varies Fruits vegetables often contain citric acid, creatine is a unique acid found meat, fermented foods have high content acetic seasonings wide range acids. Determination contents among matrices allows us to monitor sensory properties, origin identification, quality control further provides basis for formulation design. perception mechanisms made some progress, binary interaction key method decode multiple perception. Real solution models elucidated that has an asymmetric effect on other four basic attributes. In addition, terms nutrition health, can provide energy metabolism regulation protect human immune myocardial systems. Moreover, it also exhibited bacterial inhibition by disrupting internal balance bacteria inhibiting enzyme activity. It great significance clarify synergistic dose-effect relationship between sensations promote application salt reduction.

Language: Английский

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All-Electrical Ca2+-Independent Signal Transduction Mediates Attractive Sodium Taste in Taste Buds

Neuron, Journal Year: 2020, Volume and Issue: 106(5), P. 816 - 829.e6

Published: March 30, 2020

Language: Английский

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Taste transduction and channel synapses in taste buds

Pflügers Archiv - European Journal of Physiology, Journal Year: 2020, Volume and Issue: 473(1), P. 3 - 13

Published: Sept. 16, 2020

Language: Английский

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Sweet, umami and bitter taste receptors: State of the art of in silico molecular modeling approaches

Trends in Food Science & Technology, Journal Year: 2019, Volume and Issue: 96, P. 21 - 29

Published: Dec. 10, 2019

Language: Английский

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Recent advances in taste transduction and signaling

F1000Research, Journal Year: 2019, Volume and Issue: 8, P. 2117 - 2117

Published: Dec. 17, 2019

In the last few years, single-cell profiling of taste cells and ganglion has advanced our understanding transduction, encoding, transmission information from buds as relayed to central nervous system. This review focuses on new knowledge these molecular approaches attempts place this in context previous questions findings field. The individual within a bud are molecularly specialized for detection one primary qualities: salt, sour, sweet, umami, bitter. Transduction transmitter release mechanisms differ substantially transducing sour (Type III cells) compared with those qualities or bitter II cells), although ultimately all relies activation purinergic P2X receptors afferent nerves. providing innervation also appear divisible into functional subtypes, each cell is primarily but not exclusively responsive quality.

Language: Английский

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Possible Use of Phytochemicals for Recovery from COVID-19-Induced Anosmia and Ageusia

International Journal of Molecular Sciences, Journal Year: 2021, Volume and Issue: 22(16), P. 8912 - 8912

Published: Aug. 18, 2021

The year 2020 became the of outbreak coronavirus, SARS-CoV-2, which escalated into a worldwide pandemic and continued 2021. One unique symptoms SARS-CoV-2 disease, COVID-19, is loss chemical senses, i.e., smell taste. Smell training one methods used in facilitating recovery olfactory sense, it uses essential oils lemon, rose, clove, eucalyptus. These were not selected based on their constituents. Although scientific studies have shown that they improve recovery, there may be better combinations for recovery. Many phytochemicals bioactive properties with anti-inflammatory anti-viral effects. In this review, we describe compounds anti- inflammatory effects, list plants contain these compounds. We expand review from terpenes to less volatile flavonoids order propose combination diets can develop new taste method, as has been no so far. Finally, discuss possible use clinical settings.

Language: Английский

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Top-Down Control of Sweet and Bitter Taste in the Mammalian Brain

Cell, Journal Year: 2021, Volume and Issue: 184(1), P. 257 - 271.e16

Published: Jan. 1, 2021

Language: Английский

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Extra-Oral Taste Receptors—Function, Disease, and Perspectives

Frontiers in Nutrition, Journal Year: 2022, Volume and Issue: 9

Published: April 4, 2022

Taste perception is crucial for the critical evaluation of food constituents in human and other vertebrates. The five basic taste qualities salty, sour, sweet, umami (in humans mainly L-glutamic acid) bitter provide important information on energy content, concentration electrolytes presence potentially harmful components items. Detection various stimuli facilitated by specialized receptor proteins that are expressed buds distributed tongue oral cavity. Whereas, salty sour receptors represent ion channels, belong to G protein-coupled superfamily. In particular, have been located a growing number tissues outside cavity, where they mediate processes. This article will brief introduction into perception, corresponding receptive molecules their signal transduction. Then, we focus gastrointestinal tract, which participate variety processes including regulation metabolic functions, hunger/satiety as well digestion pathogen defense reactions. These non-gustatory functions suggest complex selective forces contributed shape during evolution.

Language: Английский

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Physiology of the tongue with emphasis on taste transduction

Physiological Reviews, Journal Year: 2022, Volume and Issue: 103(2), P. 1193 - 1246

Published: Nov. 24, 2022

The tongue is a complex multifunctional organ that interacts and senses both interoceptively exteroceptively. Although it easily visible to almost all of us, relatively understudied what in the literature often contradictory or not comprehensively reported. motor sensory organ: required for speech mastication, receives information be relayed central nervous system pertaining safety quality contents oral cavity. Additionally, its taste apparatus form part an innate immune surveillance system. For example, loss alteration perception can early indication infection as became evident during present global SARS-CoV-2 pandemic. Here, we particularly emphasize latest updates mechanisms perception, bud formation adult renewal, presence effects hormones on review lingual with specific reference SARS-CoV-2, discuss nascent work microbiome, well address effect systemic disease structure function, especially relation taste.

Language: Английский

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The proton channel OTOP1 is a sensor for the taste of ammonium chloride

Nature Communications, Journal Year: 2023, Volume and Issue: 14(1)

Published: Oct. 5, 2023

Abstract Ammonium (NH 4 + ), a breakdown product of amino acids that can be toxic at high levels, is detected by taste systems organisms ranging from C. elegans to humans and has been used for decades in vertebrate research. Here we report OTOP1, proton-selective ion channel expressed sour (Type III) receptor cells (TRCs), functions as sensor ammonium chloride Cl). Extracellular NH Cl evoked large dose-dependent inward currents HEK-293 expressing murine OTOP1 (mOTOP1), human other species variants correlated with its ability alkalinize the cell cytosol. Mutation conserved intracellular arginine residue (R292) mOTOP1 tm 6-tm 7 linker specifically decreased responses relative acid stimuli. Taste measured isolated Type III TRCs, or gustatory nerves were strongly attenuated eliminated an Otop1 −/− mouse strain. Behavioral aversion mice Cl, reduced Skn-1a lacking II was entirely abolished double knockout . These data together reveal unexpected role proton mediating major component previously undescribed activation mechanism.

Language: Английский

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