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TAS2R4
Taste receptor type 2 member 4 is a protein that in humans is encoded by the ''TAS2R4'' gene. Function This gene encodes a member of a family of candidate taste receptors that are members of the G protein-coupled receptor superfamily and that are specifically expressed by taste receptor cells of the tongue and palate epithelia. These apparently intronless genes encode a 7-transmembrane receptor protein, functioning as a bitter taste receptor. This gene is clustered with another 3 candidate taste receptor genes in chromosome 7 and is genetically linked to loci that influence bitter perception. The geographic distribution of TAS2R4 and TAS2R5 missense allele variants which prevent expression of the receptors is aligned with the distributions of tannin sorghum and the destructive agricultural bird pest in Africa, indicating the role of human taste in developing agroecosystems fitting local environments. Ligands Ligands listed in BitterDB include quinine, parthenolide, denaton ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taste Receptor
A taste receptor or tastant is a type of cellular receptor which facilitates the sensation of taste. When food or other substances enter the mouth, molecules interact with saliva and are bound to taste receptors in the oral cavity and other locations. Molecules which give a sensation of taste are considered "sapid". Vertebrate taste receptors are divided into two families: * Type 1, sweet, first characterized in 2001: – * Type 2, bitter, first characterized in 2000: In humans there are 25 known different bitter receptors, in cats there are 12, in chickens there are three, and in mice there are 35 known different bitter receptors. Visual, olfactive, "sapictive" (the perception of tastes), trigeminal (hot, cool), mechanical, all contribute to the perception of ''taste''. Of these, transient receptor potential cation channel subfamily V member 1 (TRPV1) vanilloid receptors are responsible for the perception of heat from some molecules such as capsaicin, and a CMR1 receptor is r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taste Receptor
A taste receptor or tastant is a type of cellular receptor which facilitates the sensation of taste. When food or other substances enter the mouth, molecules interact with saliva and are bound to taste receptors in the oral cavity and other locations. Molecules which give a sensation of taste are considered "sapid". Vertebrate taste receptors are divided into two families: * Type 1, sweet, first characterized in 2001: – * Type 2, bitter, first characterized in 2000: In humans there are 25 known different bitter receptors, in cats there are 12, in chickens there are three, and in mice there are 35 known different bitter receptors. Visual, olfactive, "sapictive" (the perception of tastes), trigeminal (hot, cool), mechanical, all contribute to the perception of ''taste''. Of these, transient receptor potential cation channel subfamily V member 1 (TRPV1) vanilloid receptors are responsible for the perception of heat from some molecules such as capsaicin, and a CMR1 receptor is r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denatonium
Denatonium, usually available as denatonium benzoate (under trade names such as Denatrol, BITTERANT-b, BITTER+PLUS, ''Bitrex'', and ''Aversion'') and as denatonium saccharide (BITTERANT-s), is the most bitter chemical compound known, with bitterness thresholds of 0.05 ppm for the benzoate and 0.01 ppm for the saccharide. It was discovered in 1958 during research on local anesthetics by MacFarlan Smith of Edinburgh, Scotland, and registered under the trademark ''Bitrex''. Dilutions of as little as 10 ppm are unbearably bitter to most humans. Denatonium salts are usually colorless and odorless solids but are often traded as solutions. They are used as aversive agents (bitterants) to prevent inappropriate ingestion. Denatonium is used in denatured alcohol, antifreeze, preventive nail biting preparations, respirator mask fit-testing, animal repellents, liquid soaps, shampoos, and Nintendo Switch game cards to prevent accidental swallowing or choking by children. It is not known to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid residue ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gene
In biology, the word gene (from , ; "...Wilhelm Johannsen coined the word gene to describe the Mendelian units of heredity..." meaning ''generation'' or ''birth'' or ''gender'') can have several different meanings. The Mendelian gene is a basic unit of heredity and the molecular gene is a sequence of nucleotides in DNA that is transcribed to produce a functional RNA. There are two types of molecular genes: protein-coding genes and noncoding genes. During gene expression, the DNA is first copied into RNA. The RNA can be directly functional or be the intermediate template for a protein that performs a function. The transmission of genes to an organism's offspring is the basis of the inheritance of phenotypic traits. These genes make up different DNA sequences called genotypes. Genotypes along with environmental and developmental factors determine what the phenotypes will be. Most biological traits are under the influence of polygenes (many different genes) as well as gen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
G Protein-coupled Receptor
G protein-coupled receptors (GPCRs), also known as seven-(pass)-transmembrane domain receptors, 7TM receptors, heptahelical receptors, serpentine receptors, and G protein-linked receptors (GPLR), form a large group of evolutionarily-related proteins that are cell surface receptors that detect molecules outside the cell and activate cellular responses. Coupling with G proteins, they are called seven-transmembrane receptors because they pass through the cell membrane seven times. Text was copied from this source, which is available under Attribution 2.5 Generic (CC BY 2.5) license. Ligands can bind either to extracellular N-terminus and loops (e.g. glutamate receptors) or to the binding site within transmembrane helices (Rhodopsin-like family). They are all activated by agonists although a spontaneous auto-activation of an empty receptor can also be observed. G protein-coupled receptors are found only in eukaryotes, including yeast, choanoflagellates, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
TAS2R5
Taste receptor type 2 member 5 is a protein that in humans is encoded by the ''TAS2R5'' gene. Function This gene encodes a bitter taste receptor; bitter taste receptors are members of the G protein-coupled receptor superfamily and are specifically expressed by taste receptor cells of the tongue and palate epithelia. Each of these apparently intronless taste receptor genes encodes a 7-transmembrane receptor protein, functioning as a bitter taste receptor. This gene is clustered with another 3 candidate taste receptor genes on chromosome 7 and is genetically linked to loci that influence bitter perception. See also * Taste receptor A taste receptor or tastant is a type of cellular receptor which facilitates the sensation of taste. When food or other substances enter the mouth, molecules interact with saliva and are bound to taste receptors in the oral cavity and other locat ... References Further reading * * * * * * * * * * * * Human taste receptors {{transmembran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
BitterDB
The BitterDB is a database of compounds that were reported to taste bitter to humans. The aim of the BitterDB database is to gather information about bitter-tasting natural and synthetic compounds, and their cognate bitter taste receptors (T2Rs or TAS2Rs). Summary The BitterDB includes over 670 compounds that were reported to taste bitter to humans. The compounds can be searched by name, chemical structure, similarity to other bitter compounds, association with a particular human bitter taste receptor, and by other properties as well. The database also contains information on mutations in bitter taste receptors that were shown to influence receptor activation by bitter compounds. Database overview Bitter compounds BitterDB currently contains more than 670 compounds that were cited in the literature as bitter. For each compound, the database offers information regarding its molecular properties, references for the compound’s bitterness, including additional information about ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quinine
Quinine is a medication used to treat malaria and babesiosis. This includes the treatment of malaria due to ''Plasmodium falciparum'' that is resistant to chloroquine when artesunate is not available. While sometimes used for nocturnal leg cramps, quinine is not recommended for this purpose due to the risk of serious side effects. It can be taken by mouth or intravenously. Malaria resistance to quinine occurs in certain areas of the world. Quinine is also used as an ingredient in tonic water to impart a bitter taste. Common side effects include headache, ringing in the ears, vision issues, and sweating. More severe side effects include deafness, low blood platelets, and an irregular heartbeat. Use can make one more prone to sunburn. While it is unclear if use during pregnancy causes harm to the baby, treating malaria during pregnancy with quinine when appropriate is still recommended. Quinine is an alkaloid, a naturally occurring chemical compound. How it works as a medicin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parthenolide
Parthenolide is a sesquiterpene lactone of the germacranolide class which occurs naturally in the plant feverfew (''Tanacetum parthenium''), after which it is named, and in the closely related tansy (''Tanacetum vulgare''). It is found in highest concentration in the flowers and fruit. Parthenolide's molecular structure depiction is often incorrect regarding the stereochemistry of the epoxide, although X-ray single crystal structures are available. Lack of solubility in water and bioavailability limits the potential of parthenolide as a drug. ''In vitro'' research Parthenolide has a variety of reported ''in vitro'' biological activities, including: *Inhibition of HDAC1 protein without affecting other class I/II HDACs, which leads to sustained DNA damage response in certain cells (required for apoptosis). *Modulation of the NF-κB-mediated inflammatory responses in experimental atherosclerosis. *Inducing apoptosis in acute myelogenous leukemia (AML) cells, leaving normal bone marr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sucralose
Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose, selectively replacing three of the hydroxy groups in the C1, C4, and C6 positions to give a 1,6-dichloro-1,6-dideoxyfructose– 4-chloro-4-deoxygalactose disaccharide. Sucralose is about 320 to 1,000 times sweeter than sucrose,Michael A. Friedman, Lead Deputy Commissioner for the FDAFood Additives Permitted for Direct Addition to Food for Human Consumption; SucraloseFederal Register: 21 CFR Part 172, Docket No. 87F-0086, 3 April 1998 three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. While sucralose is largely considered shelf-stable and safe for use at elevated temperatures (such as in baked goods), there is some evidence that it begins to break down at temperatures above . ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stevioside
Stevioside is a glycoside derived from the stevia plant, which can be used as a sweetener. Evidence of benefit is lacking for long-term effects on weight loss and heart disease risks. Origin Stevioside is the main sweetener (along with rebaudioside A) found in the leaves of ''Stevia rebaudiana'', a plant originating in South America. Dried leaves, as well as aqueous extracts, have been used for decades as a sweetener in many countries, notably in Latin America and Asia (Japan, China). Stevioside was discovered in 1931 by French chemists who gave it its name. The sweetening power of stevioside was estimated to be about 300 times stronger than cane sugar. See also * Steviol glycoside Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant '' Stevia rebaudiana'' (Asteraceae) and the main ingredients (or precursors) of many sweeteners marketed under the generic na ... References {{authority control Gluco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
