Anti-HIV Drugs Lopinavir/Ritonavir Activate Bitter Taste Receptors
In this study, we utilized a calcium mobilization assay to characterize the activation of bitter taste receptors by lopinavir and ritonavir. We discovered that lopinavir activates TAS2R1 and TAS2R13, while ritonavir activates TAS2R1, TAS2R8, TAS2R13, and TAS2R14. The development of bitter taste blockers that target these receptors with a safe profile would be highly desirable in eliminating the unpleasant bitter taste of these anti-HIV drugs.PMID:37625013 | DOI:10.1093/chemse/bjad035 (Source: Chemical Senses)
Source: Chemical Senses - August 25, 2023 Category: Biochemistry Authors: Shurui Chen Xinyi Zhou Yongcheng Lu Keman Xu Jiao Wen Meng Cui Source Type: research
Anti-HIV Drugs Lopinavir/Ritonavir Activate Bitter Taste Receptors
In this study, we utilized a calcium mobilization assay to characterize the activation of bitter taste receptors by lopinavir and ritonavir. We discovered that lopinavir activates TAS2R1 and TAS2R13, while ritonavir activates TAS2R1, TAS2R8, TAS2R13, and TAS2R14. The development of bitter taste blockers that target these receptors with a safe profile would be highly desirable in eliminating the unpleasant bitter taste of these anti-HIV drugs.PMID:37625013 | DOI:10.1093/chemse/bjad035 (Source: Chemical Senses)
Source: Chemical Senses - August 25, 2023 Category: Biochemistry Authors: Shurui Chen Xinyi Zhou Yongcheng Lu Keman Xu Jiao Wen Meng Cui Source Type: research
Anti-HIV Drugs Lopinavir/Ritonavir Activate Bitter Taste Receptors
In this study, we utilized a calcium mobilization assay to characterize the activation of bitter taste receptors by lopinavir and ritonavir. We discovered that lopinavir activates TAS2R1 and TAS2R13, while ritonavir activates TAS2R1, TAS2R8, TAS2R13, and TAS2R14. The development of bitter taste blockers that target these receptors with a safe profile would be highly desirable in eliminating the unpleasant bitter taste of these anti-HIV drugs.PMID:37625013 | DOI:10.1093/chemse/bjad035 (Source: Chemical Senses)
Source: Chemical Senses - August 25, 2023 Category: Biochemistry Authors: Shurui Chen Xinyi Zhou Yongcheng Lu Keman Xu Jiao Wen Meng Cui Source Type: research
Taste perception of oligosaccharides derived from pullulan
This study investigated taste perception of pullulan-derived oligosaccharides (PDOS) that are structurally similar to MOS, but differ in that every third glycosidic linkage in PDOS is α-1,6, rather than α-1,4. Three food-grade PDOS stimuli were produced by limited-enzyme hydrolysis of pullulan. The resulting products were stimuli with degree of polymerization (DP) of 3, 6, and 9. Subjects discriminated all three stimuli from blanks at a significant level (p<0.00001) in the absence of lactisole, a sweet taste inhibitor. In the presence of lactisole, the subjects could not detect DP 3 at a significant level (p>0.05),...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Shashwat Damani Michael H Penner Juyun Lim Source Type: research
The T1R3 subunit of the sweet taste receptor is activated by D2O in transmembrane domain-dependent manner
Chem Senses. 2023 Aug 17:bjad032. doi: 10.1093/chemse/bjad032. Online ahead of print.ABSTRACTDeuterium oxide (D2O) is water in which the heavier and rare isotope deuterium replaces both hydrogens. We have previously shown that D2O has a distinctly sweet taste, mediated by the T1R2/T1R3 sweet taste receptor. Here, we explore the effect of heavy water on T1R2 and T1R3 subunits. We show that D2O activates T1R3 transfected HEK293T cells similarly to T1R2/T1R3 transfected cells. The response to glucose dissolved in D2O is higher than in water. Mutations of Phenylalanine at position 730 5.40 in the transmembrane domain of T1R3 t...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Natalie Ben Abu Yaron Ben Shoshan-Galeczki Einav Malach Masha Y Niv Source Type: research
Can non-volatile tastants be smelled during food oral processing?
Chem Senses. 2023 Aug 17:bjad028. doi: 10.1093/chemse/bjad028. Online ahead of print.ABSTRACTWhile accumulating evidence implied the involvement of retro-nasal sensation in the consumption of non-volatile taste compounds, it is still unclear whether it was caused by the taste compounds themselves, and if so, how can they migrate from the oral to nasal cavity. At first, we proposed aerosol particles as an alternative oral-nasal mass transfer mechanism. The high-speed camera approved that aerosol particles could be generated by the typical oral and pharynx actions during food oral processing; while the narrow-band imaging of...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Yue He Jianshe Chen Weiyao Shi Jingang Shi Tian Ma Xinmiao Wang Source Type: research
Taste perception of oligosaccharides derived from pullulan
This study investigated taste perception of pullulan-derived oligosaccharides (PDOS) that are structurally similar to MOS, but differ in that every third glycosidic linkage in PDOS is α-1,6, rather than α-1,4. Three food-grade PDOS stimuli were produced by limited-enzyme hydrolysis of pullulan. The resulting products were stimuli with degree of polymerization (DP) of 3, 6, and 9. Subjects discriminated all three stimuli from blanks at a significant level (p<0.00001) in the absence of lactisole, a sweet taste inhibitor. In the presence of lactisole, the subjects could not detect DP 3 at a significant level (p>0.05),...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Shashwat Damani Michael H Penner Juyun Lim Source Type: research
The T1R3 subunit of the sweet taste receptor is activated by D2O in transmembrane domain-dependent manner
Chem Senses. 2023 Aug 17:bjad032. doi: 10.1093/chemse/bjad032. Online ahead of print.ABSTRACTDeuterium oxide (D2O) is water in which the heavier and rare isotope deuterium replaces both hydrogens. We have previously shown that D2O has a distinctly sweet taste, mediated by the T1R2/T1R3 sweet taste receptor. Here, we explore the effect of heavy water on T1R2 and T1R3 subunits. We show that D2O activates T1R3 transfected HEK293T cells similarly to T1R2/T1R3 transfected cells. The response to glucose dissolved in D2O is higher than in water. Mutations of Phenylalanine at position 730 5.40 in the transmembrane domain of T1R3 t...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Natalie Ben Abu Yaron Ben Shoshan-Galeczki Einav Malach Masha Y Niv Source Type: research
Can non-volatile tastants be smelled during food oral processing?
Chem Senses. 2023 Aug 17:bjad028. doi: 10.1093/chemse/bjad028. Online ahead of print.ABSTRACTWhile accumulating evidence implied the involvement of retro-nasal sensation in the consumption of non-volatile taste compounds, it is still unclear whether it was caused by the taste compounds themselves, and if so, how can they migrate from the oral to nasal cavity. At first, we proposed aerosol particles as an alternative oral-nasal mass transfer mechanism. The high-speed camera approved that aerosol particles could be generated by the typical oral and pharynx actions during food oral processing; while the narrow-band imaging of...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Yue He Jianshe Chen Weiyao Shi Jingang Shi Tian Ma Xinmiao Wang Source Type: research
Taste perception of oligosaccharides derived from pullulan
This study investigated taste perception of pullulan-derived oligosaccharides (PDOS) that are structurally similar to MOS, but differ in that every third glycosidic linkage in PDOS is α-1,6, rather than α-1,4. Three food-grade PDOS stimuli were produced by limited-enzyme hydrolysis of pullulan. The resulting products were stimuli with degree of polymerization (DP) of 3, 6, and 9. Subjects discriminated all three stimuli from blanks at a significant level (p<0.00001) in the absence of lactisole, a sweet taste inhibitor. In the presence of lactisole, the subjects could not detect DP 3 at a significant level (p>0.05),...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Shashwat Damani Michael H Penner Juyun Lim Source Type: research
The T1R3 subunit of the sweet taste receptor is activated by D2O in transmembrane domain-dependent manner
Chem Senses. 2023 Aug 17:bjad032. doi: 10.1093/chemse/bjad032. Online ahead of print.ABSTRACTDeuterium oxide (D2O) is water in which the heavier and rare isotope deuterium replaces both hydrogens. We have previously shown that D2O has a distinctly sweet taste, mediated by the T1R2/T1R3 sweet taste receptor. Here, we explore the effect of heavy water on T1R2 and T1R3 subunits. We show that D2O activates T1R3 transfected HEK293T cells similarly to T1R2/T1R3 transfected cells. The response to glucose dissolved in D2O is higher than in water. Mutations of Phenylalanine at position 730 5.40 in the transmembrane domain of T1R3 t...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Natalie Ben Abu Yaron Ben Shoshan-Galeczki Einav Malach Masha Y Niv Source Type: research
Can non-volatile tastants be smelled during food oral processing?
Chem Senses. 2023 Aug 17:bjad028. doi: 10.1093/chemse/bjad028. Online ahead of print.ABSTRACTWhile accumulating evidence implied the involvement of retro-nasal sensation in the consumption of non-volatile taste compounds, it is still unclear whether it was caused by the taste compounds themselves, and if so, how can they migrate from the oral to nasal cavity. At first, we proposed aerosol particles as an alternative oral-nasal mass transfer mechanism. The high-speed camera approved that aerosol particles could be generated by the typical oral and pharynx actions during food oral processing; while the narrow-band imaging of...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Yue He Jianshe Chen Weiyao Shi Jingang Shi Tian Ma Xinmiao Wang Source Type: research
Taste perception of oligosaccharides derived from pullulan
This study investigated taste perception of pullulan-derived oligosaccharides (PDOS) that are structurally similar to MOS, but differ in that every third glycosidic linkage in PDOS is α-1,6, rather than α-1,4. Three food-grade PDOS stimuli were produced by limited-enzyme hydrolysis of pullulan. The resulting products were stimuli with degree of polymerization (DP) of 3, 6, and 9. Subjects discriminated all three stimuli from blanks at a significant level (p<0.00001) in the absence of lactisole, a sweet taste inhibitor. In the presence of lactisole, the subjects could not detect DP 3 at a significant level (p>0.05),...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Shashwat Damani Michael H Penner Juyun Lim Source Type: research
The T1R3 subunit of the sweet taste receptor is activated by D2O in transmembrane domain-dependent manner
Chem Senses. 2023 Aug 17:bjad032. doi: 10.1093/chemse/bjad032. Online ahead of print.ABSTRACTDeuterium oxide (D2O) is water in which the heavier and rare isotope deuterium replaces both hydrogens. We have previously shown that D2O has a distinctly sweet taste, mediated by the T1R2/T1R3 sweet taste receptor. Here, we explore the effect of heavy water on T1R2 and T1R3 subunits. We show that D2O activates T1R3 transfected HEK293T cells similarly to T1R2/T1R3 transfected cells. The response to glucose dissolved in D2O is higher than in water. Mutations of Phenylalanine at position 730 5.40 in the transmembrane domain of T1R3 t...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Natalie Ben Abu Yaron Ben Shoshan-Galeczki Einav Malach Masha Y Niv Source Type: research
Can non-volatile tastants be smelled during food oral processing?
Chem Senses. 2023 Aug 17:bjad028. doi: 10.1093/chemse/bjad028. Online ahead of print.ABSTRACTWhile accumulating evidence implied the involvement of retro-nasal sensation in the consumption of non-volatile taste compounds, it is still unclear whether it was caused by the taste compounds themselves, and if so, how can they migrate from the oral to nasal cavity. At first, we proposed aerosol particles as an alternative oral-nasal mass transfer mechanism. The high-speed camera approved that aerosol particles could be generated by the typical oral and pharynx actions during food oral processing; while the narrow-band imaging of...
Source: Chemical Senses - August 17, 2023 Category: Biochemistry Authors: Yue He Jianshe Chen Weiyao Shi Jingang Shi Tian Ma Xinmiao Wang Source Type: research
