Advances in seagrass&amp;rsquo; omics research

Li, Linglan; Jiang, Zhijian; Fang, Yang; He, Jialu; Liu, Songlin; Wu, Yunchao; Huang, Xiaoping

doi:10.1360/tb-2020-0788

Cited by 3 publications

(1 citation statement)

References 19 publications

(19 reference statements)

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“…Among them, α-sanshool and γ-sanshool can produce a burning sensation in the mouth, hydroxy-α-sanshool and hydroxy-β-sanshool can produce numbness, and β-sanshool can produce a bitter taste [ 61 ]. Hydroxy-α-sanshool is the most abundant irritant in prickly ash and is the main compound that causes a tingling sensation; the activation performance is lower than that of capsaicin and allyl isothiocyanate [ 62 ]. In addition to TRP channels, sanshools can interact with a variety of ion channels and receptors, such as the two-pore domain K + and G protein-coupled receptors (GPCRs).…”

Section: Common Pungent Ingredientsmentioning

confidence: 99%

Pungency Perception and the Interaction with Basic Taste Sensations: An Overview

Liang

Zhang

2023

Foods

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The perception of pungency can be attributed to the combination of pain and heat, and it has critical impacts on food flavor and food consumption preferences. Many studies have reported a variety of pungent ingredients with different Scoville heat units (SHU), and the mechanism of pungent perception was revealed in vivo and in vitro. The worldwide use of spices containing pungent ingredients has led to an increasing awareness of their effects on basic tastes. However, the interaction between basic tastes and pungency perception based on structure-activity relationship, taste perception mechanism and neurotransmission lacks review and summary, considering its brighter prospects in food flavor. Thus, in this review, common pungency substances and pungency evaluation methods, and the mechanism of pungency perception is presented, and the interaction between basic tastes and pungency perception and the possible factors of their interaction are reviewed in detail. Pungent stimuli are mainly transduced through transient receptor potential vanilloid 1 (TRPV1) and transient receptor potential fixed hormone isoform (TRPA1) activated by stimulants. Using modern detection techniques combined with sensory standards, different substances produce different degrees of pungent stimulation, ranging from 104 to 107 SHU/g. Pungent stimuli can affect taste receptor or channel protein conformation and regulate taste bud cell sensitivity by producing neurotransmission products. The products of neurotransmission and taste receptor cell activation in turn act on taste perception. When there are simultaneous effects of taste perception, pungency stimulation may enhance the perception of salty at a certain concentration, with a mutual inhibition effect with sour, sweet, and bitter taste, while its interaction with umami taste is not obvious. However, due to the complexity of perception and the uncertainty of many perceptual receptors or channels, the current studies of interactions are still controversial. Based on the understanding of the mechanism and influencing factors, the availability of pungency substances is proposed in the perspective of food industry in order to achieve new development.

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Section: Common Pungent Ingredientsmentioning

confidence: 99%

Pungency Perception and the Interaction with Basic Taste Sensations: An Overview

Liang

Zhang

2023

Foods

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Physiological and multi-omics analysis reveals the influence of copper on Halophila beccarii Asch

Chen,

Qiu

2024

Plant Physiology and Biochemistry

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Effects of nutrients on the utilization pattern of photosynthetic inorganic carbon of the tropical <italic>Thalassia hemprichii</italic>

Lin¹,

Jiang²,

Li³

et al. 2022

Chin. Sci. Bull.

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Advances in seagrass’ omics research

Cited by 3 publications

References 19 publications

Pungency Perception and the Interaction with Basic Taste Sensations: An Overview

Pungency Perception and the Interaction with Basic Taste Sensations: An Overview

Physiological and multi-omics analysis reveals the influence of copper on Halophila beccarii Asch

Effects of nutrients on the utilization pattern of photosynthetic inorganic carbon of the tropical <italic>Thalassia hemprichii</italic>

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Advances in seagrass&rsquo; omics research

Cited by 3 publications

References 19 publications

Pungency Perception and the Interaction with Basic Taste Sensations: An Overview

Pungency Perception and the Interaction with Basic Taste Sensations: An Overview

Physiological and multi-omics analysis reveals the influence of copper on Halophila beccarii Asch

Effects of nutrients on the utilization pattern of photosynthetic inorganic carbon of the tropical &lt;italic&gt;Thalassia hemprichii&lt;/italic&gt;

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Product

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About

Advances in seagrass’ omics research

Effects of nutrients on the utilization pattern of photosynthetic inorganic carbon of the tropical <italic>Thalassia hemprichii</italic>