Soy isoflavones and other isoflavonoids activate the human bitter taste receptors hTAS2R14 and hTAS2R39

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 21, 2011, Pages 11764-11771

  Roland, Wibke S U ^a   Vincken, Jean Paul ^a   Gouka, Robin J ^b   Van Buren, Leo ^b   Gruppen, Harry ^a   Smit, Gerrit ^a,b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

bitterness; coumestrol; daidzein; equol; genistein; hTAS2R; soy; T2R; TAS2R

Indexed keywords

BITTERNESS; COUMESTROL; DAIDZEIN; EQUOL; GENISTEIN; HTAS2R; SOY; T2R; TAS2R;

CELL SURFACE RECEPTOR; FLAVONOID; G PROTEIN COUPLED RECEPTOR; GENISTEIN; PLANT EXTRACT; TAS2R39 PROTEIN, HUMAN; TASTE RECEPTORS, TYPE 2;

ARTICLE; CELL LINE; CHEMISTRY; GENETICS; HUMAN; KINETICS; METABOLISM; PROTEIN BINDING; SOYBEAN; TRANSCRIPTION INITIATION;

CELL LINE; FLAVONOIDS; GENISTEIN; HUMANS; KINETICS; PLANT EXTRACTS; PROTEIN BINDING; RECEPTORS, CELL SURFACE; RECEPTORS, G-PROTEIN-COUPLED; SOYBEANS; TRANSCRIPTIONAL ACTIVATION;

EID: 80455162686     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202816u     Document Type: Article

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