Bitter Taste Receptors and Their Cells

Behrens, Maik; Reichling, Claudia; Batram, Claudia; Brockhoff, Anne; Meyerhof, Wolfgang

doi:10.1111/j.1749-6632.2009.03897.x

Cited by 17 publications

(11 citation statements)

References 31 publications

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“…Van Beek et al [90] indicates that bitterness, while influenced by the α-β-unsaturated-γ-lactone, is not governed by it, and places a greater importance on the dienone system; though does not supply evidence to support this assumption. Brockhoff [92] further indicated than the αMγL group is not essential to bitter detection (as it is in cytotoxicity) based on characterization of a wide range of compounds including compounds such as Denatonium benzoate and strychnine; which stimulate the same hTAS2R bitter receptor through varied means, Behrens et al [95] categorically stated that the agonistic responses of the sesquiterpenes tested are structure- and not class-specific. Steric inhibition is likely to be a major aspect determining a compound’s bitterness.…”

Section: Bitternessmentioning

confidence: 99%

Sesquiterpenoids Lactones: Benefits to Plants and People

Chadwick

Trewin

Gawthrop

et al. 2013

IJMS

554

375

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Sesquiterpenoids, and specifically sesquiterpene lactones from Asteraceae, may play a highly significant role in human health, both as part of a balanced diet and as pharmaceutical agents, due to their potential for the treatment of cardiovascular disease and cancer. This review highlights the role of sesquiterpene lactones endogenously in the plants that produce them, and explores mechanisms by which they interact in animal and human consumers of these plants. Several mechanisms are proposed for the reduction of inflammation and tumorigenesis at potentially achievable levels in humans. Plants can be classified by their specific array of produced sesquiterpene lactones, showing high levels of translational control. Studies of folk medicines implicate sesquiterpene lactones as the active ingredient in many treatments for other ailments such as diarrhea, burns, influenza, and neurodegradation. In addition to the anti-inflammatory response, sesquiterpene lactones have been found to sensitize tumor cells to conventional drug treatments. This review explores the varied ecological roles of sesquiterpenes in the plant producer, depending upon the plant and the compound. These include allelopathy with other plants, insects, and microbes, thereby causing behavioural or developmental modification to these secondary organisms to the benefit of the sesquiterpenoid producer. Some sesquiterpenoid lactones are antimicrobial, disrupting the cell wall of fungi and invasive bacteria, whereas others protect the plant from environmental stresses that would otherwise cause oxidative damage. Many of the compounds are effective due to their bitter flavor, which has obvious implications for human consumers. The implications of sesquiterpenoid lactone qualities for future crop production are discussed.

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Section: Bitternessmentioning

confidence: 99%

Sesquiterpenoids Lactones: Benefits to Plants and People

Chadwick

Trewin

Gawthrop

et al. 2013

IJMS

554

375

View full text Add to dashboard Cite

show abstract

“…25 T2Rs encoded by clusters of genes located on chromosomes 5p, 7q, and 12p [27]. T2Rs respond to a diversity of bitter taste molecules [28,29,30,31,32], but they exhibit different ranges of specificity: some are a highly-selective, responding to a limited number of compounds, while other are highly promiscuous, responding to numerous bitter compounds [32]. Type II cells also express voltage-gated Na + and K + channels as well as hemichannels (Panx1) involved in the generation of action potentials and in the taste-induced ATP secretion to excite specific ATP receptors in nervous fiber and taste cells.…”

Section: Physiological Overview Of Taste Sensitivitymentioning

confidence: 99%

Genetic Sensitivity to the Bitter Taste of 6-n-Propylthiouracil (PROP) and Its Association with Physiological Mechanisms Controlling Body Mass Index (BMI)

et al. 2014

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Taste sensitivity to the bitter compound 6-n-propylthiouracil (PROP) is considered a marker for individual differences in taste perception that may influence food preferences and eating behavior, and thereby energy metabolism. This review describes genetic factors that may contribute to PROP sensitivity including: (1) the variants of the TAS2R38 bitter receptor with their different affinities for the stimulus; (2) the gene that controls the gustin protein that acts as a salivary trophic factor for fungiform taste papillae; and (3) other specific salivary proteins that could be involved in facilitating the binding of the PROP molecule with its receptor. In addition, we speculate on the influence of taste sensitivity on energy metabolism, possibly via modulation of the endocannabinoid system, and its possible role in regulating body composition homeostasis.

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“…In contrast, the transduction of sweet and bitter stimuli is associated with specific membrane receptors which are coupled to second-messenger systems (cAMP and IP 3 ) (for overview see [153]). Interestingly, there are about 30 different bitter receptors, which is indicative of the importance of this system [154]! …”

Section: The Sense Of Tastementioning

confidence: 99%