Abstract：
:Bitter sensation is mediated by various bitter taste receptors (T2Rs), thus T2R antagonists are actively explored. Our objective was to look for novel T2R blockers in hen protein hydrolysate (HPH). We screened the least bitter HPH fractions using electronic tongue, and analyzed their peptide sequences and calcium mobilization in HEK293T cells expressing T2Rs. The results showed that the HPH fractions with higher bitterness intensity had higher hydrophobicity, more hydrophobic amino acids, and more positively charged peptides, but fewer known umami peptides. The peptide fractions from the least bitter HPH fraction significantly inhibited quinine bitterness (P < 0.05), and also significantly inhibited quinine- or diphenhydramine-dependent calcium mobilization of HEK293T cells expressing human T2R4, T2R7, or T2R14 (P < 0.05). Among them, the first eluted (least bitter) peptide fraction showed the strongest bitter-inhibitory effect. In conclusion, HPH peptides are the blockers of T2R4, T2R7, and T2R14.
journal_name
Food Chemjournal_title
Food chemistryauthors
Xu Q,Singh N,Hong H,Yan X,Yu W,Jiang X,Chelikani P,Wu Jdoi
10.1016/j.foodchem.2019.01.059subject
Has Abstractpub_date
2019-06-15 00:00:00pages
621-627eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30127-Xjournal_volume
283pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Chitosaccharides (CS) of varied size were prepared from shrimp shell through sequential catalysis, using crude protease and chitinase enzymes immobilized on agar beads. In the optimized state, immobilization yield and activity yield for protease were 84% and 62%, and for chitinase were 75% and 57%, respectively. Immob...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.02.115
更新日期：2014-09-01 00:00:00
abstract：:Total polyphenols and flavonoids content, phenolics profile by HPLC, and antioxidant activity of ten fruit beer produced adding fruits during the fermentation process were analyzed. The fruits were: cherry, raspberry, peach, apricot, grape, plum, orange and apple. Antioxidant activity, total polyphenols and flavonoids...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125437
更新日期：2020-02-01 00:00:00
abstract：:The process and the kinetics of the electrochemical oxidation of morin in an anhydrous electrolyte have been investigated using cyclic and differential pulse voltammetry. The oxidation mechanism proceeds in sequential steps related to the hydroxyl groups in the three aromatic rings. The oxidation of the 2',4'dihydroxy...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.10.003
更新日期：2014-04-01 00:00:00
abstract：:The present study compared the accuracy of an OFFGEL electrophoresis and tandem mass spectrometry-based proteomic approach with a DNA-based method for meat species identification from raw and cooked ground meat mixes containing cattle, water buffalo and sheep meat. The proteomic approach involved the separation of myo...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.04.116
更新日期：2017-10-15 00:00:00
abstract：:Carbon dioxide (CO2), nutrient supply, and light quality are amongst the major controlling factors to improve the biomass production and nutritional outputs in plant factory. The present study employed CE-MS to investigate the effects of high CO2, nutrient formulation, and LED on the accumulation of primary metabolite...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.09.102
更新日期：2017-03-01 00:00:00
abstract：:Exogenous melatonin application at 0, 1, 10, 100, and 1000 µM retarded cap browning of button mushrooms (Agaricus bisporus) by 78.35, 31.40, 30.91, 27.17, and 32.50 %, respectively.Mushrooms treated with 100 µM melatonin also had lower weight loss and higher firmness. During the first 5 days of storage at 4 °C, higher...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2021.129074
更新日期：2021-01-19 00:00:00
abstract：:Maltogenic α-amylase from Bacillus stearothermophilus (BStA) is widely used as bread crumb anti-firming enzyme. A maltotetraose-forming α-amylase from Pseudomonas saccharophila (PSA) was recently proposed as alternative, hence the need to compare both exo-acting enzymes with some endo-action component. A purely exo-ac...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.05.031
更新日期：2012-11-15 00:00:00
abstract：:Glycoside hydrolase family 8 (GH8) includes endoglucanases, lichenases, chitosanases and xylanases, which are essential for polysaccharides breakdown. In this work, we studied a thermally stable GH8 from the cellulose synthase complex of Enterobacter sp. R1, for deconstruction of β-glucans. The biochemical characteriz...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.124999
更新日期：2019-11-15 00:00:00
abstract：:Immunochromatographic assays (ICAs) are most frequently used for on-site rapid screening of clenbuterol. To improve sensitivity, a novel probe with bacteria as signal carriers was developed. Bacteria can load a great deal of gold nanoparticles (AuNPs) on their surface, meaning much fewer antibodies are needed to produ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.04.085
更新日期：2018-10-01 00:00:00
abstract：:An endemic plant of Turkey Salvia halophila Hedge (Lamiaceae) was examined for its antioxidant activity and phenolic compositions. The aerial part of S. halophila was extracted with different solvents in an order of increasing polarity such as hexane, ethyl acetate, methanol, and 50% methanol using a Soxhlet apparatus...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.04.086
更新日期：2011-11-15 00:00:00
abstract：:Flakes are an assortment of grain products mainly consumed for breakfast. Most of them are important source of nutrients including minerals. Twenty commercial flakes from different raw materials were included in this study, both gluten (barley, rye, spelt, wheat) and gluten-free (amaranth, buckwheat, corn, quinoa, mil...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125452
更新日期：2020-02-01 00:00:00
abstract：:The presence of organochlorine pesticides (OCPs) in dairy products can lead to human exposure. This study investigated the behavior of OCP residues in milk during yogurt and cheese production. Gas chromatography with electron-capture detection (GC-ECD) was used to detect α-hexachlorocyclohexane (HCH), hexachlorobenzen...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.017
更新日期：2018-04-15 00:00:00
abstract：:Phenyllactic acid (PLA), a phenolic acid phytochemical, is considered to be a promising candidate for use as a chemical preservative due to its broad antimicrobial activity. The antibacterial target of PLA has rarely been reported, thus investigations were performed to elucidate the antibacterial mechanism of PLA agai...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.01.112
更新日期：2017-08-01 00:00:00
abstract：:The purpose of this study was to investigate the impact of temperature on the release of PET-bottle constituents into water and to assess the potential health hazard using in vitro bioassays with bacteria and human cell lines. Aldehydes, trace metals and other compounds found in plastic packaging were analysed in PET-...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.01.046
更新日期：2013-08-15 00:00:00
abstract：:Grape seed maturation involves the gradual oxidation of tannins, decreasing excessive bitterness and astringency in wine. In cool climates, this process is limited by the short growing season, affecting wine quality. A "freeze-thaw" treatment on seeds of red vinifera cultivars at veraison and harvest was used to evalu...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125571
更新日期：2020-03-05 00:00:00
abstract：:Botanical origin of the nectar predominantly affects the chemical composition of honey. Analytical techniques used for reliable honey authentication are mostly time consuming and expensive. Additionally, they cannot provide 100% efficiency in accurate authentication. Therefore, alternatives for the determination of fl...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.08.040
更新日期：2015-03-01 00:00:00
abstract：:Apple pieces were vacuum-impregnated with either a pectin methylesterase (PME) and calcium solution or with water prior to pasteurization. Pasteurized apple pieces impregnated with PME and calcium showed a significantly higher firmness. Moreover, solid state (13)C NMR spectroscopy of apple cell wall residues revealed ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2007.12.050
更新日期：2008-07-15 00:00:00
abstract：:The structural changes and aggregation properties of silver carp actomyosin acidified with d-gluconic acid-δ-lactone (GDL) were investigated. Results showed that silver carp actomyosin underwent aggregation and formation of precipitate as indicated by turbidity and centrifugation coupled electrophoresis analysis. Circ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.02.216
更新日期：2012-09-15 00:00:00
abstract：:Wine oligosaccharides were recently characterized and their concentrations, their composition and their roles on different wines remain to be determined. The concentration and composition of oligosaccharides in Cabernet Sauvignon, Syrah and Monastrell wines was studied. Oligosaccharide fractions were isolated by high ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.01.139
更新日期：2015-07-15 00:00:00
abstract：:The antioxidant effects of α-tocopherol (TOH) in combination with green tea extract (GTE), the green tea polyphenol (-)-epicatechin (EC) or the isomeric (+)-catechin (C), were investigated using different lipid systems based on high linoleic sunflower oil: bulk oil, o/w-emulsion and a phosphatidylcholine-based liposom...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.07.025
更新日期：2012-12-15 00:00:00
abstract：:The aim of the present study was to analyze sugar levels (namely maltose, maltotriose, glucose and fructose) and alcohols (ethanol and glycerol) during the fermentation process in wort samples by amperometric enzymatic biosensors developed by our research group for industrial application, HPLC and spectrophotometry, a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.10.039
更新日期：2013-05-01 00:00:00
abstract：:It has been claimed that consumptions of Abrus cantoniensis (AC) and Abrus mollis (AM) as folk beverages and soups are good to cleanse liver toxicants and prevent liver diseases. There is scant information on the phytochemical profiles and antioxidant activities of these two varieties. Five major phytochemicals in the...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.01.054
更新日期：2015-06-15 00:00:00
abstract：:Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples were subjected to thermal treatment (roasted) and ground to a standardis...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.07.226
更新日期：2019-01-30 00:00:00
abstract：:Tomato ketchup, barbeque sauce, sweet chili sauce, and spaghetti sauce were gamma irradiated at 0, 1, 5, and 10 kGy. Electron spin resonance (ESR) technique was used to characterize the irradiated sauces, targeting radiation-induced cellulose radicals and using a modified sample pretreatment method. The samples were f...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.11.044
更新日期：2013-06-01 00:00:00
abstract：:Proton transverse magnetization decay curves of rice flour starch-water samples were measured and analysed for the presence of four components in the relaxation curve. T2 values were interpreted on the basis of the diffusive and chemical exchange model that provided evidence for extra granular bulk water and three mor...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2008.01.048
更新日期：2008-09-01 00:00:00
abstract：:High-amylose cereal starch has a great benefit on human health. Acid modification is very helpful for application of high-amylose starch in food and non-food industries. In this study, the ordered structure of acid-modified high-amylose rice starch was investigated by GPC, HPAEC, (13)C CP/MAS NMR and XRD. Acid prefere...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.04.100
更新日期：2012-10-15 00:00:00
abstract：:A preconcentration method was developed by using a new aminothioazole-containing sulfonamide resin in solid phase extraction for the determination of lead and nickel in milk and yoghurt samples. The optimisation of experimental conditions was performed. The optimum parameters for Pb and Ni were found to be 3.5, 30 min...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.10.013
更新日期：2013-04-15 00:00:00
abstract：:In this study, the cypermethrin binding characteristics of lactic acid bacteria were investigated for the first time. Two strains, Lactobacillus plantarum RS60 and Pediococcus acidilactici D15, possessed the highest cypermethrin removal capacity and good tolerance to simulated digestive juices. They were employed for ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2021.129000
更新日期：2021-01-08 00:00:00
abstract：:β-Glucan as a component of grain cell walls is consumed daily. However, little is known about whether β-glucan is influenced by the gastrointestinal environment. In this study, we aim to investigate the integrated metabolic process of cereal β-glucan. In vitro simulated digestion and fermentation combined with microbi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2021.129116
更新日期：2021-01-16 00:00:00
abstract：:The evolution of volatile sulfur compounds (VSCs) in Cabernet Sauvignon wines from seven regions of China during maturation in oak barrels was investigated. The barrels were made of different wood grains (fine and medium) and toasting levels (light and medium). Twelve VSCs were quantified by GC/FPD, with dimethyl sulf...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.01.139
更新日期：2016-07-01 00:00:00
