Umami-bitter interactions: The suppression of bitterness by umami peptides via human bitter taste receptor

Biochemical and Biophysical Research Communications

Volumn 456, Issue 2, 2015, Pages 586-590

  Kim, Min Jung ^a   Son, Hee Jin ^a   Kim, Yiseul ^a   Misaka, Takumi ^b   Rhyu, Mee Ra ^a  

^a Korea Food Research Institute   (South Korea)

^b UNIVERSITY OF TOKYO   (Japan)

Author keywords

Bitter taste receptor; Bitterness suppressing effects; Glutamyl peptides; hTAS2R16; Umami bitter interaction

Indexed keywords

GLUTAMYL AMINOPEPTIDASE; PROBENECID; SALICIN; BENZYL ALCOHOL DERIVATIVE; CALCIUM; DIPEPTIDE; G PROTEIN COUPLED RECEPTOR; GAMMA-GLUTAMYLASPARTIC ACID; GLUCOSIDE; GLUTAMYL-GLUTAMIC ACID; OLIGOPEPTIDE; TASTE RECEPTORS, TYPE 2;

ARTICLE; BITTER TASTE; CALCIUM CELL LEVEL; HUMAN; HUMAN CELL; HUMAN CELL CULTURE; PLASMID; SENSORY EVALUATION; SOYBEAN; TASTE BUD; UMAMI; ANTAGONISTS AND INHIBITORS; CELL LINE; DRUG EFFECTS; METABOLISM; TASTE;

GLYCINE MAX;

BENZYL ALCOHOLS; CALCIUM; CELL LINE; DIPEPTIDES; GLUCOSIDES; HUMANS; OLIGOPEPTIDES; RECEPTORS, G-PROTEIN-COUPLED; TASTE;

EID: 84919907326     PISSN: 0006291X     EISSN: 10902104     Source Type: Journal    
DOI: 10.1016/j.bbrc.2014.11.114     Document Type: Article

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