Epigenetic regulation of ion channels in the sense of taste

Xiao, Yanxuan; Zhou, Hangfan; Jiang, Lu; Li, Rui; Chen, Qianming

doi:10.1016/j.phrs.2021.105760

Cited by 13 publications

(4 citation statements)

References 73 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The mechanism of salty taste perception mainly involves taste receptor cells located on the surface of the tongue. When NaCl or other salty molecules bind to ion channels on taste receptor cells, it triggers a series of biochemical reactions [ 2 , 24 ]. At least two major conduction channels are currently known to participate in salty taste perception, namely the amiloride-sensitive and the amiloride-insensitive channels.…”

Section: Salty Taste Perception Mechanism and Sodium Salt Reduction S...mentioning

confidence: 99%

Progress in Multisensory Synergistic Salt Reduction

Liu,

Gu,

Zheng

et al. 2024

Foods

View full text Add to dashboard Cite

Excessive salt intake, primarily from sodium chloride prevalent in modern food processing, poses a significant public health risk associated with hypertension, cardiovascular diseases and stroke. Researchers worldwide are exploring approaches to reduce salt consumption without compromising food flavor. One promising method is to enhance salty taste perception using multisensory synergies, leveraging gustatory, olfactory, auditory, visual, tactile and trigeminal senses to decrease salt intake while preserving food taste. This review provides a comprehensive overview of salt usage in foods, mechanisms of salty taste perception and evaluation methods for saltiness. Various strategies for reducing salt consumption while maintaining food flavor are examined, with existing salt reduction methods’ advantages and limitations being critically analyzed. A particular emphasis is placed on exploring the mechanisms and potential of multisensory synergy in salt reduction. Taste interactions, olfactory cues, auditory stimulation, visual appearance and tactile sensations in enhancing saltiness perception are discussed, offering insights into developing nutritious, appealing low-sodium foods. Furthermore, challenges in current research are highlighted, and future directions for effective salt reduction strategies to promote public health are proposed. This review aims to establish a scientific foundation for creating healthier, flavorful low-sodium food options that meet consumer preferences and wellness needs.

show abstract

Section: Salty Taste Perception Mechanism and Sodium Salt Reduction S...mentioning

confidence: 99%

Progress in Multisensory Synergistic Salt Reduction

Liu,

Gu,

Zheng

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…( A ) The distribution and structure of different papillae, taste buds, and taste cells of the tongue; ( B ) diagram of taste signal transduction in different types of taste cells responding to bitter, umami, sweet, sour, and salty compounds. Reproduced from [ 13 , 16 ] with permission from Elsevier.…”

Section: Figurementioning

confidence: 99%

“…In the past decades, many investigations have been published that have helped provide a deep understanding of the mammalian gustatory system. The taste transduction process includes two steps: perception and coding [ 13 ]. For mammals, many circumvallate papillae, foliate papillae, and fungiform papillae are distributed on different areas of the tongue, and each of them contains dozens to hundreds of taste buds [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Recent Advances in Bitterness-Sensing Systems

Langley

Zhang

2023

Biosensors

View full text Add to dashboard Cite

Bitterness is one of the basic tastes, and sensing bitterness plays a significant role in mammals recognizing toxic substances. The bitter taste of food and oral medicines may decrease consumer compliance. As a result, many efforts have been made to mask or decrease the bitterness in food and oral pharmaceutical products. The detection of bitterness is critical to evaluate how successful the taste-masking technology is, and many novel taste-sensing systems have been developed on the basis of various interaction mechanisms. In this review, we summarize the recent progress of bitterness response mechanisms and the development of novel sensors in detecting bitterness ranging from commercial electronic devices based on modified electrodes to micro-type sensors functionalized with taste cells, polymeric membranes, and other materials in the last two decades. The challenges and potential solutions to improve the taste sensor quality are also discussed.

show abstract

“…This study aims to investigate the key change mechanisms during the processing of preserved French plums in order to maximize the retention and enhancement of the original quality of prunes [8,9], which were found to be important for the enhancement of the taste and aroma of the dried fruit. Meanwhile, taking the change in color as the primary factor of consumers' sensory experience, this study provided scientific guidance for obtaining an ideal product appearance by analyzing the patterns of the effects of different sugar penetration processes on color [10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Objective Quantification Technique and Widely Targeted Metabolomics-Based Analysis of the Effects of Different Saccharidation Processes on Preserved French Plums

Yan,

Dong,

Yang

et al. 2024

Molecules

View full text Add to dashboard Cite

Vacuum saccharification significantly affected the flavor and color of preserved French plums. However, the correlation between color, flavor, and metabolites remains unclear. Metabolites contribute significantly to enhancing the taste and overall quality of preserved French plums. This study aimed to investigate the distinctive metabolites in samples from various stages of the processing of preserved French plums. The PCF4 exhibited the highest appearance, overall taste, and chroma. Furthermore, utilizing UPLC and ESI-Q TRAP-MS/MS, a comprehensive examination of the metabolome in the processing of preserved French plums was conducted. A total of 1776 metabolites were analyzed. Using WGCNA, we explored metabolites associated with sensory features through 10 modules. Based on this, building the correlation of modules and objective quantification metrics yielded three key modules. After screening for 151 differentiated metabolites, amino acids, and their derivatives, phenolic acids, flavonoids, organic acids, and other groups were identified as key differentiators. The response of differential metabolites to stress influenced the taste and color properties of preserved prunes. Based on these analyses, six important metabolic pathways were identified. This study identified changes in the sensory properties of sugar-stained preserved prunes and their association with metabolite composition, providing a scientific basis for future work to improve the quality of prune processing.

show abstract

Epigenetic regulation of ion channels in the sense of taste

Cited by 13 publications

References 73 publications

Progress in Multisensory Synergistic Salt Reduction

Progress in Multisensory Synergistic Salt Reduction

Recent Advances in Bitterness-Sensing Systems

Objective Quantification Technique and Widely Targeted Metabolomics-Based Analysis of the Effects of Different Saccharidation Processes on Preserved French Plums

Contact Info

Product

Resources

About