Objectives: To identify the alternative splicing isoform of mouse sweet taste receptor T1R2, and investigate the effect of lipopolysaccharide (LPS) local injection on T1R2 alternative splicing and the function of sweet taste receptor as one of the bacterial virulence factors.
Methods: After mouse taste bud tissue isolation was conducted, RNA extraction and reverse transcription polymerase chain reaction (PCR) were performed to identify the splicing isoform of T1R2. Heterologous expression experiments were utilized to detect how the T1R2 isoform regulated the function of sweet taste receptors. The effect of local LPS injection on the expression of the T1R2 isoform was measured by real-time fluorescent quantitative PCR.
Results: T1R2 splicing isoform T1R2_Δe3p formed sweet taste receptors with T1R3, which could not be activated by sweet taste stimuli and significantly downregulated the function of canonical T1R2/T1R3. Local LPS injection significantly increased the expression ratio of T1R2_Δe3p in mouse taste buds.
Conclusions: LPS stimulation affects the alternative splicing of mouse sweet taste receptor T1R2 and significantly upregulates the expression of non-functional isoform T1R2_Δe3p, suggesting that T1R2 alternative splicing regulation may be one of the mechanisms by which microbial infection affects host taste perception.
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http://dx.doi.org/10.7518/hxkq.2021.04.015 | DOI Listing |
Curr Res Food Sci
January 2025
Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy.
In recent years, research on taste perception has increasingly focused on its influence on food consumption, preferences, and long-term health. While bitter and sweet tastes have been well-studied, less is known about salty and umami tastes and their effects on dietary habits. This study aimed to address this gap by exploring sensory-hedonic patterns for 'savory' stimuli, encompassing both umami and salty tastes, in a representative sample of Italian adults, with a focus on gender-specific differences.
View Article and Find Full Text PDFJ Ginseng Res
January 2025
Department of Food Science & Biotechnology, Sejong University, Seoul, Republic of Korea.
Background: Subcritical water (SW) is regarded as an effective conversion technology for lignocellulosic biomass. The effect of SW on ginseng are limited to evaluate the ginsenoside composition of red ginseng, and there is little information on the effects of SW on fresh ginseng.
Methods: The general characteristics of ginseng extracts (GE) prepared with SW were evaluated in terms of brix, reducing sugar and residual solid content, and compositions of GE was estimated using chromatography.
Nutrients
January 2025
Department of Medical Sciences, University of Trieste, 34100 Trieste, Italy.
Background/objectives: The SNP has previously been associated with sweet taste, diet, and health status, although never comprehensively in a single study. Also, associations between and sweet taste might be body mass index (BMI)-dependent. Therefore, this study aimed to conduct a comprehensive investigation of and sweet taste intensity and liking, food liking, and diet and health status whilst considering BMI.
View Article and Find Full Text PDFMolecules
January 2025
National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, China.
Lichuan black tea (LBT) is a well-known congou black tea in China, but there is relatively little research on its processing technology. Echa No. 10 is the main tea tree variety for producing LBT.
View Article and Find Full Text PDFAppetite
January 2025
School of Sport, Exercise and Nutrition, Massey University, Auckland, New Zealand. Electronic address:
Gymnema sylvestre (GS) contains gymnemic acids which can reversibly suppress sweet taste responses. This randomised crossover study aimed to investigate whether supplemental GS use can reduce sugar cravings, sweet food desire and consumption among adults that identify as high sweet food consumers (having a 'sweet tooth'). Participants were told three different mints were trialled to avoid bias.
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