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https://www.readbyqxmd.com/read/28939428/cd36-is-a-candidate-lipid-sensor-involved-in-the-sensory-detection-of-fatty-acid-in-zebrafish
#1
Haiyang Liu, Yanping Xu, Ying Wang, Shenjie Zhong, Min Wang, Pengyan Lin, Hongyan Li, Zhenhui Liu
Recently more and more evidences raise the possibility for the taste system in the role of the perception of lipids in mammals, and the fatty acid receptor CD36 has been proved to be as an important candidate receptor of fat taste. Fish has different taste modality with mammals. No information was known about the function of cd36 in fish taste till now. Here, using in situ hybridization and immunofluorescence technologies, we showed that fish cd36/Cd36 localized in taste buds. Real-time PCR technology demonstrated that, in zebrafish cd36 (zcd36)-transfected cells, linoleic acid (LA) increased the expression level of tryptophan hydroxylase-1 (TPH-1), which encodes the enzyme involved in the biosynthesis of monoamine neurotransmitter of 5-HT...
September 19, 2017: Physiology & Behavior
https://www.readbyqxmd.com/read/28919721/profile-of-sodium-phenylbutyrate-granules-for-the-treatment-of-urea-cycle-disorders-patient-perspectives
#2
REVIEW
Luis Peña-Quintana, Marta Llarena, Desiderio Reyes-Suárez, Luis Aldámiz-Echevarria
Urea-cycle disorders are a group of rare hereditary metabolic diseases characterized by deficiencies of one of the enzymes and transporters involved in the urea cycle, which is necessary for the removal of nitrogen produced from protein breakdown. These hereditary metabolic diseases are characterized by hyperammonemia and life-threatening hyperammonemic crises. Pharmacological treatment of urea-cycle disorders involves alternative nitrogen-scavenging pathways. Sodium benzoate combines with glycine and phenylacetate/phenylbutyrate with glutamine, forming, respectively, hippuric acid and phenylacetylglutamine, which are eliminated in the urine...
2017: Patient Preference and Adherence
https://www.readbyqxmd.com/read/28917550/antidiabetic-potential-of-methanolic-and-flavonoid-rich-leaf-extracts-of-synsepalum-dulcificum-in-type-2-diabetic-rats
#3
Olabisi T Obafemi, Clement A Akinmoladun, Tolulope M Olaleye, Stephen O Agboade, Amos A Onasanya
BACKGROUND: Synsepalum dulcificum is a plant indigenous to West Africa. The fruit is used to modify taste of foods to sweetness. OBJECTIVES: This study aims to investigate the antidiabetic potentials of both methanolic and flavonoid-rich leaf extracts of S. dulcificum (MSD and FSD respectively) in type 2 diabetic Wistar albino rats. MATERIALS AND METHODS: Sixty three rats were randomly distributed into nine groups of seven animals each with group 1 serving as the normal control...
September 13, 2017: Journal of Ayurveda and Integrative Medicine
https://www.readbyqxmd.com/read/28917225/appropriate-nutritional-management-in-patients-with-impaired-mastication-and-those-with-mild-dysphagia-a-multicenter-study-of-the-usefulness-of-novel-foods-processed-and-softened-by-enzymes
#4
Takashi Higashiguchi, Akihiro Ito, Hirofumi Nishiyama, Takashi Shigematsu, Atsuko Ishikawa, Hiroyuki Kato, Shohei Iijima, Nobuyuki Kikuchi
BACKGROUND AND OBJECTIVES: Our aim was to investigate the safety of iEAT (a food that is softened by heat and enzyme homogeneous permeation) and iEAT-affected nutrition parameters, e.g., nutrition intake (calculated from the consumption rate in patients with impaired mastication and those with mild dysphagia). METHODS AND STUDY DESIGN: A multicenter, randomized, cross-over study of iEAT was conducted in 50 patients (mean age 77.0±11.0 years) with dysphagia due to Occasional aspiration (4 points on the Dysphagia Severity Scale [DSS]) or Oral problems (5 points) randomly assigned to the study diet (iEAT) or its opposite (the modified traditional [control] diet) for 1 week and then switched for 1 week to the opposing diet...
2017: Asia Pacific Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28876034/-purification-characterization-and-partial-primary-structure-analysis-of-rutin-degrading-enzyme-in-tartary-buckwheat-seeds
#5
Yuwei Zhang, Jie Li, Yong Yuan, Jijuan Gu, Peng Chen
Rutin-degrading enzymes (RDE) can degrade rutin into poorly water soluble compound, quercetin, and cause the bitter taste in tartary buckwheat. In the present study RDE from Yu 6-21 tartary buckwheat seeds was purified by ammonium sulphate precipitation, followed by hydrophobic interaction chromatography on Phenyl Sepharose CL-4B, ion exchange chromatography on CM-Cellulose and gel filtration chromatography on Sephadex G-150. Purified RDE showed single band with molecular weight of 66 kDa on SDS-PAGE. The optimum pH and temperature of RDE were 5...
May 25, 2017: Sheng Wu Gong Cheng Xue Bao, Chinese Journal of Biotechnology
https://www.readbyqxmd.com/read/28840778/structure-function-and-regulation-of-enzymes-involved-in-amino-acid-metabolism-of-bacteria-and-archaea
#6
Takeo Tomita
Amino acids are essential components in all organisms because they are building blocks of proteins. They are also produced industrially and used for various purposes. For example, L-glutamate is used as the component of "umami" taste and lysine has been used as livestock feed. Recently, many kinds of amino acids have attracted attention as biological regulators and are used for a healthy life. Thus, to clarify the mechanism of how amino acids are biosynthesized and how they work as biological regulators will lead to further effective utilization of them...
August 25, 2017: Bioscience, Biotechnology, and Biochemistry
https://www.readbyqxmd.com/read/28734079/post-translational-palmitoylation-controls-the-voltage-gating-and-lipid-raft-association-of-the-calhm1-channel
#7
Akiyuki Taruno, Hongxin Sun, Koichi Nakajo, Tatsuro Murakami, Yasuyoshi Ohsaki, Mizuho A Kido, Fumihito Ono, Yoshinori Marunaka
KEY POINTS: Calcium homeostasis modulator 1 (CALHM1), a new voltage-gated ATP- and Ca(2+) -permeable channel, plays important physiological roles in taste perception and memory formation. Regulatory mechanisms of CALHM1 remain unexplored, although the biophysical disparity between CALHM1 gating in vivo and in vitro suggests that there are undiscovered regulatory mechanisms. Here we report that CALHM1 gating and association with lipid microdomains are post-translationally regulated through the process of protein S-palmitoylation, a reversible attachment of palmitate to cysteine residues...
September 15, 2017: Journal of Physiology
https://www.readbyqxmd.com/read/28727112/effect-of-in-ovo-feeding-of-l-arginine-on-the-hatchability-growth-performance-gastrointestinal-hormones-and-jejunal-digestive-and-absorptive-capacity-of-posthatch-broilers
#8
T Gao, M Zhao, L Zhang, J Li, L Yu, P Lv, F Gao, G Zhou
This study was conducted to investigate the effects of in ovo feeding (IOF) of Arg solution on the hatchability, growth performance, gastrointestinal hormones, serum AA, activities of digestive enzymes, and mRNA expressions of sensing receptors and nutrient transporters in the jejunum of posthatch broilers. One thousand two hundred embryonated eggs with similar weight were randomly allocated to 5 groups consisting of 8 replicates of 40 eggs each. The 5 treatments were arranged as a noninjected control, a diluent-injected (0...
July 2017: Journal of Animal Science
https://www.readbyqxmd.com/read/28655616/functional-identification-of-a-lippia-dulcis-bornyl-diphosphate-synthase-that-contains-a-duplicated-inhibitory-arginine-rich-motif
#9
Matthew C Hurd, Moonhyuk Kwon, Dae-Kyun Ro
Lippia dulcis (Aztec sweet herb) contains the potent natural sweetener hernandulcin, a sesquiterpene ketone found in the leaves and flowers. Utilizing the leaves for agricultural application is challenging due to the presence of the bitter-tasting and toxic monoterpene, camphor. To unlock the commercial potential of L. dulcis leaves, the first step of camphor biosynthesis by a bornyl diphosphate synthase needs to be elucidated. Two putative monoterpene synthases (LdTPS3 and LdTPS9) were isolated from L. dulcis leaf cDNA...
August 26, 2017: Biochemical and Biophysical Research Communications
https://www.readbyqxmd.com/read/28605941/application-and-possible-benefits-of-high-hydrostatic-pressure-or-high-pressure-homogenization-on-beer-processing-a-review
#10
Lígia Mr Santos, Fabiano A Oliveira, Elisa Hr Ferreira, Amauri Rosenthal
Beer is the most consumed beverage in the world, especially in countries such as USA, China and Brazil.It is an alcoholic beverage made from malted cereals, and the barley malt is the main ingredient, added with water, hops and yeast. High-pressure processing is a non-traditional method to preserve food and beverages. This technology has become more interesting compared to heat pasteurization, due to the minimal changes it brings to the original nutritional and sensory characteristics of the product, and it comprises two processes: high hydrostatic pressure, which is the most industrially used process, and high-pressure homogenization...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28576361/multiple-microbial-cell-free-extracts-improve-the-microbiological-biochemical-and-sensory-features-of-ewes-milk-cheese
#11
Maria Calasso, Leonardo Mancini, Maria De Angelis, Amalia Conte, Cristina Costa, Matteo Alessandro Del Nobile, Marco Gobbetti
This study used cell-free enzyme (CFE) extracts from Lactobacillus casei, Hafnia alvei, Debaryomyces hansenii and Saccharomyces cerevisiae to condition or accelerate Pecorino-type cheese ripening. Compositional, microbiological, and biochemical analyses were performed, and volatile and sensory profiles were obtained. Lactobacilli and cocci increased during ripening, especially in cheeses containing CFE from L. casei, H. alvei and D. hansenii (LHD-C) and L. casei, H. alvei and S. cerevisiae (LHS-C). Compared to control cheese (CC), several enzymatic activities were higher (P < 0...
September 2017: Food Microbiology
https://www.readbyqxmd.com/read/28551231/enzyme-assisted-extraction-enhancing-the-umami-taste-amino-acids-recovery-from-several-cultivated-mushrooms
#12
Mahesha M Poojary, Vibeke Orlien, Paolo Passamonti, Karsten Olsen
In this study, enzyme-assisted extraction was performed to extract umami taste and total free amino acids (FAAs) from the six different mushrooms including shiitake (Lentinus edodes), oyster (Pleurotus ostreatus), tea tree (Agrocybe aegerita) and, white, brown and portobello champignons (Agaricus bisporus). β-Glucanase and Flavourzyme® were used as the enzymes for cell wall and proteins hydrolysis, respectively. It was found that β-glucanase treatment alone did not enhance the extraction efficiency, however in combination, β-glucanase and Flavourzyme® enhanced the extraction efficiency significantly up to 20-fold compared to conventional HCl mediated extraction, depending on the mushroom species...
November 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28483879/an-r2r3-myb-transcription-factor-regulates-capsaicinoid-biosynthesis
#13
Magda L Arce-Rodríguez, Neftalí Ochoa-Alejo
Capsaicinoids are responsible for the hot taste of chili peppers. They are restricted to the genus Capsicum and are synthesized by the acylation of the aromatic compound vanillylamine (derived from the phenylpropanoid pathway) with a branched-chain fatty acid by the catalysis of the putative enzyme capsaicinoid synthase. R2R3-MYB transcription factors have been reported in different species of plants as regulators of structural genes of the phenylpropanoid pathway; therefore, we hypothesized that MYB genes might be involved in the regulation of the biosynthesis of pungent compounds...
July 2017: Plant Physiology
https://www.readbyqxmd.com/read/28472055/abdominal-symptoms-in-cystic-fibrosis-and-their-relation-to-genotype-history-clinical-and-laboratory-findings
#14
Harold Tabori, Christin Arnold, Anke Jaudszus, Hans-Joachim Mentzel, Diane M Renz, Steffen Reinsch, Michael Lorenz, Ruth Michl, Andrea Gerber, Thomas Lehmann, Jochen G Mainz
BACKGROUND & AIMS: Abdominal symptoms (AS) are a hallmark of the multiorgan-disease cystic fibrosis (CF). However, the abdominal involvement in CF is insufficiently understood and, compared to the pulmonary manifestation, still receives little scientific attention. Aims were to assess and quantify AS and to relate them to laboratory parameters, clinical findings, and medical history. METHODS: A total of 131 patients with CF of all ages were assessed with a new CF-specific questionnaire (JenAbdomen-CF score 1...
2017: PloS One
https://www.readbyqxmd.com/read/28460961/characterization-of-the-peptide-profile-in-spanish-teruel-italian-parma-and-belgian-dry-cured-hams-and-its-potential-bioactivity
#15
Leticia Mora, Elizabeth Escudero, Fidel Toldrá
Dry-cured hams are appreciated products in many European countries. One of the most important processes taking place during ham processing and responsible for its unique taste and flavour is the proteolysis of muscle proteins. Muscle peptidases play an important role in breaking down muscle proteins and generating small peptides and free amino acids. It is known that changes in genetics and processing conditions can result in differences in the action of endopeptidases and exopeptidases. In this study, the peptides generated in Spanish Teruel, Italian Parma and Belgian dry-cured hams have been identified and quantified using a label-free methodology to assess main differences in proteolysis between the 3 types of hams...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28460914/food-protein-originating-peptides-as-tastants-physiological-technological-sensory-and-bioinformatic-approaches
#16
REVIEW
Anna Iwaniak, Piotr Minkiewicz, Małgorzata Darewicz, Monika Hrynkiewicz
Taste is one of the factors based on which the organism makes the selection of what to ingest. It also protects humans from ingesting toxic compounds and is one of the main attributes when thinking about food quality. Five basic taste sensations are recognized by humans: bitter, salty, sour, sweet, and umami. The taste of foods is affected by some molecules of some specific chemical nature. One of them are peptides derived from food proteins. Although they are not the major natural compounds originating from food sources that are responsible for the taste, they are in the area of scientific research due to the specific composition of amino acids which are well-known for their sensory properties...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28423209/the-r2r3-myb-transcription-factor-mdmyb73-is-involved-in-malate-accumulation-and-vacuolar-acidification-in-apple
#17
Da-Gang Hu, Yuan-Yuan Li, Quan-Yan Zhang, Ming Li, Cui-Hui Sun, Jian-Qiang Yu, Yu-Jin Hao
Malate, the predominant organic acid in many fruits, is a crucial component of the organoleptic quality of fruit, including taste and flavor. The genetic and environmental mechanisms affecting malate metabolism in fruit cells have been studied extensively. However, the transcriptional regulation of malate-metabolizing enzymes and vacuolar transporters remains poorly understood. Our previous studies demonstrated that MdMYB1 modulates anthocyanin accumulation and vacuolar acidification by directly activating vacuolar transporters, including MdVHA-B1, MdVHA-E, MdVHP1 and MdtDT...
August 2017: Plant Journal: for Cell and Molecular Biology
https://www.readbyqxmd.com/read/28395898/p63-adjusts-sugar-taste-of-epidermal%C3%A2-layers
#18
REVIEW
Ivano Amelio, Gerry Melino, Eleonora Candi
p63 is a master regulator of epidermal biology, sustaining stemness and renewal capacity of the proliferating keratinocyte compartment. Hamanaka and Mutlu propose that p63 regulates the keratinocyte proliferation/differentiation switch by affecting the cellular glycolic rate through a direct transcriptional regulation of the metabolic enzyme PFKFB3. This finding sheds light on mechanisms underlining p63 function in the skin and suggests a role for energetic metabolism in epidermal biology.
June 2017: Journal of Investigative Dermatology
https://www.readbyqxmd.com/read/28386657/study-on-the-morphology-histology-and-enzymatic-activity-of-the-digestive-tract-of-gymnocypris-eckloni-herzenstein
#19
Lizhu Yang, Jing Fang, Xi Peng, Hengmin Cui, Min He, Zhicai Zuo, Yi Zhou, Zhuangzhi Yang
The present research was conducted to study the morphology, histology and enzymatic activities of the digestive tract of Gymnocypris eckloni by light and transmission electron microscopes as well as by enzyme assays. The digestive tract of G. eckloni consisted of the oropharyngeal cavity, oesophagus and intestine. The wall of the digestive tract was composed of mucosa, submucosa, muscularis and serosa but lacked muscularis mucosa and glands. The stratified epithelium of the oropharyngeal cavity and oesophagus contained numerous mucous cells...
August 2017: Fish Physiology and Biochemistry
https://www.readbyqxmd.com/read/28379983/flavour-enhanced-cortisol-release-during-gum-chewing
#20
RANDOMIZED CONTROLLED TRIAL
Yoko Hasegawa, Yoshihisa Tachibana, Takahiro Ono, Hiromitsu Kishimoto
There is some evidence to suggest that chewing gum reduces chronic stress. However, it remains controversial how the taste and odour properties of chewing gum influence stress. The present study was designed to investigate this issue in human subjects. Using an enzyme-linked immunosorbent assay, we tested salivary cortisol concentration, which is thought to be a stress marker, in 96 adults who chewed gum with different combinations of taste and odour. Subjects could discriminate between the types of gum without prior information...
2017: PloS One
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