Human TAS2 receptors (hTAS2Rs) perceive bitter tastants, but few studies have explored the structure-function relationships of these receptors. In this paper, we report our trials on the large-scale preparations of hTAS2Rs for structural analysis. Twenty-five hTAS2Rs were expressed using a GFP-fusion yeast system in which the constructs and the culture conditions (e.g., the signal sequence, incubation time and temperature after induction) were optimized by measuring GFP fluorescence. After optimization, five hTAS2Rs (hTAS2R7, hTAS2R8, hTAS2R16, hTAS2R41, and hTAS2R48) were expressed at levels greater than 1mg protein/L of culture, which is a preferable level for purification and crystallization. Among these five bitter taste receptors, hTAS2R41 exhibited the highest detergent solubilization efficiency of 87.1% in n-dodecyl-beta-d-maltopyranoside (DDM)/cholesteryl hemisuccinate (CHS). Fluorescence size-exclusion chromatography showed that hTAS2R41 exhibited monodispersity in DDM/CHS without aggregates, suggesting that hTAS2R41 is a good target for future crystallization trials.
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http://dx.doi.org/10.1016/j.bbrc.2009.03.089 | DOI Listing |
Physiol Rev
January 2025
Department of Physiology and Membrane Biology, University of California, Davis, School of Medicine, Davis CA, 95616, USA.
Biology uses many signaling mechanisms. Among them, calcium and membrane potential are two prominent mediators for cellular signaling. TRPM4 and TRPM5, two calcium-activated monovalent cation-conducting ion channels, offer a direct linkage between these two signals.
View Article and Find Full Text PDFZhongguo Zhong Yao Za Zhi
December 2024
Anhui University of Chinese Medicine Hefei 230012, China Anhui Province Key Laboratory of Application and Transformation of Traditional Chinese Medicine in Prevention and Treatment of Major Pulmonary Diseases Hefei 230031, China Key Laboratory of Xin'an Medicine, Ministry of Education Hefei 230038, China.
This study aimed to investigate the mechanism by which Shegan Mahuang Decoction(SGMH) and its bitter Chinese herbs(BCHs) regulated the lung-gut axis through the bitter taste receptor 14(TAS2R14)/secretory immunoglobulin A(SIgA)/thymic stromal lymphopoietin(TSLP) to intervene in the epithelial cell barrier of cold asthma rats. Fifty SD rats were randomly divided into the following five groups: normal group, model group, dexamethasone group, SGMH group, and BCHs group. A 10% ovalbumin(OVA) solution was used to sensitize the rats via subcutaneous injection on both sides of the abdomen and groin, combined with 2% OVA atomization and cold(2-4 ℃) stimulation to induce a cold asthma model in rats.
View Article and Find Full Text PDFJ Food Sci
January 2025
Department of Crop and Soil Science, Oregon State University, Corvallis, Oregon, USA.
This research explores consumer preferences and emotional reactions to beverages made from roasted barley and examines the possibility of launching a new product line featuring Streaker barley grown in the Pacific Northwest. Utilizing hedonic scales, just-about-right scales, and check-all-that-apply questions, a sensory evaluation was conducted. The study reveals two distinct consumer clusters, each exhibiting contrasting preferences and responses to novel beverages incorporating Streaker barley.
View Article and Find Full Text PDFTannase, as a type of tannin-degrading enzyme, can catalyze the hydrolysis of ester and depside bonds in gallotannins, thereby releasing gallic acid and glucose. Based on this reaction mechanism, Tannase can effectively improve the problems of bitter taste, weak aroma, and tea cheese in tea infusion, and is therefore widely used in the tea industry. However, due to high production costs, difficulties in purification and recovery, and insufficient understanding of Tannase properties, the large-scale application of Tannase is severely limited.
View Article and Find Full Text PDFPLoS One
January 2025
Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.
The objective of this study was the develop of fortified cookies enriched with oats flour and bitter gourd powder and monitoring the effects of these enrichments on the physicochemical, antioxidant, antimicrobial, and sensory attributes. This study was subjected to four treatments: control (0% oats flour and bitter gourd powder), T1 (10% oats flour), T2 (3% bitter gourd powder), and T3 (7% oats flour and 3% bitter gourd powder). Various physical properties of the cookies, including weight, thickness, diameter, spread ratio, baking loss, pH, and color values (L*, a*, and b*), were measured.
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