In humans, bitter taste is mediated by 25 TAS2Rs. Many compounds, including certain active pharmaceutical ingredients, excipients, and nutraceuticals, impart their bitter taste (or in part) through TAS2R8 activation. However, effective TAS2R8 blockers that can either suppress or reduce the bitterness of these compounds have not been described. We are hereby reporting a series of novel 3-(pyrazol-4-yl) imidazolidine-2,4-diones as potent and selective TAS2R8 antagonists. In human sensory tests, and , two of the most potent analogues from the series, demonstrated efficacy in blocking TAS2R8-mediated bitterness and were selected for development. Following data evaluation by expert panels of a number of national and multinational regulatory bodies, including the US, the EU, and Japan, and were approved as safe under conditions of intended use as bitter taste blockers.
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http://dx.doi.org/10.1021/acs.jmedchem.0c00388 | DOI Listing |
Int J Sports Physiol Perform
December 2024
School of Health Sciences, Western Sydney University, Campbelltown, NSW, Australia.
Purpose: The present study investigated the effect of unpleasant salty or bitter tastes on cycling sprint performance and knee-extensor force characteristics in different fatigue states.
Methods: Following a familiarization session, 11 trained male cyclists completed 3 experimental trials (salty, bitter, and water) in a randomized crossover order. In each trial, participants cycled at 85% of the respiratory compensation point for 45 minutes and then, after a 5-minute rest, completed a 1-minute sprint.
Food Chem
December 2024
Dipartimento di Chimica; Centro Interdipartimentale SMART.
Plant metabolites known as cucurbitacins are known to impart an unpleasant bitter taste to edible fruits and even lead to severe health complications after the ingestion of relatively high amounts. In this study, an analytical method based on reversed phase liquid chromatography with combined detection by UV spectroscopy and atmospheric pressure chemical ionization high-resolution single/tandem mass spectrometry was applied to confirm the occurrence of four cucurbitacins (B, D, and R, and 23,24-dihydro cucurbitacin B) previously inferred in unexpectedly bitter-tasting fruits of an Italian variety (Scopatizzo) of unripe melon (Cucumis melo L.), known for the sweetness of its fruits.
View Article and Find Full Text PDFCureus
November 2024
School of Public Health, Loma Linda University, Loma Linda, USA.
Introduction: Variation in common taste receptor type 2 member 38 (TAS2R38) haplotypes is associated with bitter taste sensitivity, but there is not much or inconsistent evidence on association with food cravings and with chronic disease risk factors. We have conducted a cross-sectional study to assess whether genetically defined taster groups would differ in their sensitivity to bitter-tasting compounds, cravings for various food groups, and risk of chronic disease risk factors. Methodology: A total of 116 non-diabetic individuals were recruited from the Loma Linda University (LLU) campus.
View Article and Find Full Text PDFFood Chem
December 2024
Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany. Electronic address:
Roasting degrades the coffee compound mozambioside (1) into several products, including 17-O-β-D-glucosyl-11-hydroxycafestol-2-one (2), 11-O-β-D-glucosyl-16-desoxycafestol-2-one (3), 11-O-β-D-glucosyl-(S)-16-desoxy-17-oxocafestol-2-one (4), 11-O-β-D-glucosyl-15,16-dehydrocafestol-2-one (5), 11-O-β-D-glucosyl-(R)-16-desoxy-17-oxocafestol-2-one (6), bengalensol (7), and 11-hydroxycafestol-2-one (8). A UHPLC-MS/MS method was established to quantify 1-8 and monitor their formation during authentic coffee roasting. Concentrations of 1 and the dominant roasting products 4, 5, and 7 ranged from 21.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
School of Life Sciences, Hebei University, Baoding 071002, China. Electronic address:
Insect gustatory receptors play a critical role in modulating feeding behaviors by detecting external nutritional cues through complex biochemical pathways. Bitter taste receptors are essential for insects to identify and avoid toxins. However, the detailed molecular and cellular mechanisms by which these receptors influence insect feeding behavior remain poorly understood.
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