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https://www.readbyqxmd.com/read/28446037/caffeine-coffee-and-appetite-control-a-review
#1
Matthew M Schubert, Christopher Irwin, Rebekah F Seay, Holly E Clarke, Deanne Allegro, Ben Desbrow
Coffee and caffeine consumption has global popularity. However, evidence for the potential of these dietary constituents to influence energy intake, gut physiology, and appetite perceptions remains unclear. The purpose of this review was to examine the evidence regarding coffee and caffeine's influence on energy intake and appetite control. The literature was examined for studies that assessed the effects of caffeine and coffee on energy intake, gastric emptying, appetite-related hormones, and perceptual measures of appetite...
April 27, 2017: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/28433466/orosensory-responsiveness-and-alcohol-behaviour
#2
Margaret Thibodeau, Martha Bajec, Gary Pickering
Consumption of alcoholic beverages is widespread through much of the world, and significantly impacts human health and well-being. We sought to determine the contribution of orosensation ('taste') to several alcohol intake measures by examining general responsiveness to taste and somatosensory stimuli in a convenience sample of 435 adults recruited from six cohorts. Each cohort was divided into quantiles based on their responsiveness to sweet, sour, bitter, salty, umami, metallic, and astringent stimuli, and the resulting quantiles pooled for analysis (Kruskal-Wallis ANOVA)...
April 20, 2017: Physiology & Behavior
https://www.readbyqxmd.com/read/28431979/past-exposure-to-fruit-and-vegetable-variety-moderates-the-link-between-fungiform-papillae-density-and-current-variety-of-fv-consumed-by-children
#3
Anna Fogel, Jackie Blissett
Higher fungiform papillae density (FPD) has been associated with lower taste sensitivity thresholds and greater perceived taste intensity along with consumption of fewer fruit and vegetables (FV). Children exposed to greater variety of FV tend to habitually consume more FV, however, it is unknown whether exposure effects are attenuated by individual differences in FPD or whether these effects vary according to sensory properties of FV. This study examined the links between children's FPD, current variety of FV consumed, and past experiences with variety of fruit and vegetables...
April 18, 2017: Physiology & Behavior
https://www.readbyqxmd.com/read/28426090/oleuropein-down-regulated-il-1%C3%AE-induced-inflammation-and-oxidative-stress-in-human-synovial-fibroblast-cell-line-sw982
#4
Maria Luisa Castejón, Maria Ángeles Rosillo, Tatiana Montoya, Alejandro González-Benjumea, Jose Maria Fernández-Bolaños, Catalina Alarcón-de-la-Lastra
Rheumatoid arthritis (RA) is a chronic and systemic inflammatory autoimmune disease mainly characterized by aggressive hyperproliferation of synovial fibroblasts (SFs). It is accompained by a massive infiltration of inflammatory immune cells inducing progressive matrix degradation, destruction of cartilage and bone erosion through the production of inflammatory mediators. Oleuropein is the most prevalent phenolic component in olive leaves, seed, pulp and peel of unripe olives and is responsible for the characteristic bitter taste of unprocessed olives...
April 20, 2017: Food & Function
https://www.readbyqxmd.com/read/28423504/variations-in-the-bitterness-perception-related-genes-tas2r38-and-ca6-modify-the-risk-for-colorectal-cancer-in-koreans
#5
Jeong-Hwa Choi, Jeonghee Lee, Jae Hwan Oh, Hee Jin Chang, Dae Kyung Sohn, Aesun Shin, Jeongseon Kim
Bitterness perception is known to be an important factor in individuals' dietary behaviors and is also associated with the sensing of nutritious/noxious molecules for subsequent metabolic responses in multiple organs. Therefore, the genetic variation in bitterness sensing may be associated with diet-related diseases, including colorectal cancer (CRC). We investigated the influence of variations in the bitterness-sensing genes taste receptor type 2 member 38 (TAS2R38) and carbonic anhydrase 6 (CA6) on the consumption of food, tobacco and alcohol and the risk of CRC in Koreans...
March 28, 2017: Oncotarget
https://www.readbyqxmd.com/read/28417226/the-repertoire-of-bitter-taste-receptor-genes-in-canids
#6
REVIEW
Shuai Shang, Xiaoyang Wu, Jun Chen, Huanxin Zhang, Huaming Zhong, Qinguo Wei, Jiakuo Yan, Haotian Li, Guangshuai Liu, Weilai Sha, Honghai Zhang
Bitter taste receptors (Tas2rs) play important roles in mammalian defense mechanisms by helping animals detect and avoid toxins in food. Although Tas2r genes have been widely studied in several mammals, minimal research has been performed in canids. To analyze the genetic basis of Tas2r genes in canids, we first identified Tas2r genes in the wolf, maned wolf, red fox, corsac fox, Tibetan fox, fennec fox, dhole and African hunting dog. A total of 183 Tas2r genes, consisting of 118 intact genes, 6 partial genes and 59 pseudogenes, were detected...
April 17, 2017: Amino Acids
https://www.readbyqxmd.com/read/28407942/effect-of-ultrasound-pretreatment-and-maillard-reaction-on-structure-and-antioxidant-properties-of-ultrafiltrated-smooth-hound-viscera-proteins-sucrose-conjugates
#7
Ola Abdelhedi, Leticia Mora, Ines Jemil, Mourad Jridi, Fidel Toldrá, Moncef Nasri, Rim Nasri
The effect of ultrasound (US) pre-treatment on the evolution of Maillard reaction (MR), induced between low molecular weight (LMW) peptides and sucrose, was studied. LMW peptides (<1kDa) were obtained by the ultrafiltration of smooth hound viscera protein hydrolysates, produced by Neutrase, Esperase and Purafect. MR was induced by heating the LMW peptides in the presence of sucrose for 2h at 90°C, without or with US pre-treatment. During the reaction, a marked decrease in pH values, coupled to the increase in colour of the Maillard reaction products (MRPs), were recorded...
September 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28407240/evolution-of-taste-compounds-of-dezhou-braised-chicken-during-cooking-evaluated-by-chemical-analysis-and-an-electronic-tongue-system
#8
Dengyong Liu, Shengjie Li, Nan Wang, Yajun Deng, Lei Sha, Shengmei Gai, Huan Liu, Xinglian Xu
This paper aimed to study the time course changes in taste compounds of Dezhou-braised chicken during the entire cooking process mainly consisting of deep-frying, high-temperature boiling, and low-temperature braising steps. For this purpose, meat samples at different processing stages were analyzed for 5'-nucleotides and free amino acids, and were also subjected to electronic tongue measurements. Results showed that IMP, Glu, Lys, and sodium chloride were the main compounds contributing to the taste attributes of the final product...
April 13, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28403157/effects-of-age-and-nutritional-state-on-the-expression-of-gustatory-receptors-in-the-honeybee-apis-mellifera
#9
Nicola K Simcock, Luisa A Wakeling, Dianne Ford, Geraldine A Wright
Gustatory receptors (Grs) expressed in insect taste neurons signal the presence of carbohydrates, sugar alcohols, CO2, bitter compounds and oviposition stimulants. The honeybee (Apis mellifera) has one of the smallest Gr gene sets (12 Gr genes) of any insect whose genome has been sequenced. Honeybees live in eusocial colonies with a division of labour and perform age-dependent behavioural tasks, primarily food collection. Here, we used RT-qPCR to quantify Gr mRNA in honeybees at two ages (newly-emerged and foraging-age adults) to examine the relationship between age-related physiology and expression of Gr genes...
2017: PloS One
https://www.readbyqxmd.com/read/28397820/bitter-taste-receptor-agonists-mitigate-features-of-allergic-asthma-in-mice
#10
Pawan Sharma, Roslyn Yi, Ajay P Nayak, Nadan Wang, Francesca Tang, Morgan J Knight, Shi Pan, Brian Oliver, Deepak A Deshpande
Asthma is characterized by airway inflammation, mucus secretion, remodeling and hyperresponsiveness (AHR). Recent research has established the bronchodilatory effect of bitter taste receptor (TAS2R) agonists in various models. Comprehensive pre-clinical studies aimed at establishing effectiveness of TAS2R agonists in disease models are lacking. Here we aimed to determine the effect of TAS2R agonists on features of asthma. Further, we elucidated a mechanism by which TAS2R agonists mitigate features of asthma...
April 11, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28393162/human-cell-based-taste-perception-a-bittersweet-job-for-industry
#11
K Riedel, D Sombroek, B Fiedler, K Siems, M Krohn
Covering: 2000 to 2016On the molecular level humans sense food by a variety of specialized tissues which express sensory receptors to handle nutritive value. In general, this means the interplay of gustatory, olfactory, trigeminal and haptic sensation is translated into perception and leads, in terms of taste, to descriptions like sweet, bitter, salty, sour and umami. Further perceptions include astringent, cool, hot, prickle, lingering, kokumi and fatty to name predominant characterizations. It is still not fully understood how this plethora of impressions can be perceived by quite a limited number of receptors obviously being the initial compilers to judge palatability...
April 10, 2017: Natural Product Reports
https://www.readbyqxmd.com/read/28383634/influence-of-bitter-taste-on-affective-facial-processing-an-erp-study
#12
Anne Schienle, Matteo Giraldo, Benjamin Spiegl, Daniela Schwab
Previous research showed that a bitter taste in the mouth is able to enhance hostile response tendencies to social rejection. The present event-related potential (ERP) study sought to investigate neuronal components of this effect. We presented 52 participants (39 women and 13 men; mean age = 23.3 years) with images of facial expressions signaling social rejection (angry, disgusted) or no rejection (happy, neural), whereas they either experienced a bitter aftertaste (bitter group [BG]: n = 26) or rinsed their mouth with water (control group [CG]: n = 26)...
April 5, 2017: Chemical Senses
https://www.readbyqxmd.com/read/28381800/citric-acid-suppresses-the-bitter-taste-of-olopatadine-hydrochloride-orally-disintegrating-tablets
#13
Mai Sotoyama, Shinya Uchida, Shimako Tanaka, Akio Hakamata, Keiichi Odagiri, Naoki Inui, Hiroshi Watanabe, Noriyuki Namiki
Orally disintegrating tablets (ODTs) are formulated to disintegrate upon contact with saliva, allowing administration without water. Olopatadine hydrochloride, a second-generation antihistamine, is widely used for treating allergic rhinitis. However, it has a bitter taste; therefore, the development of taste-masked olopatadine ODTs is essential. Some studies have suggested that citric acid could suppress the bitterness of drugs. However, these experiments were performed using solutions, and the taste-masking effect of citric acid on ODTs has not been evaluated using human gustatory sensation tests...
2017: Biological & Pharmaceutical Bulletin
https://www.readbyqxmd.com/read/28373278/flavones-modulate-respiratory-epithelial-innate-immunity-anti-inflammatory-effects-and-activation-of-t2r14
#14
Benjamin M Hariri, Derek B McMahon, Bei Chen, Jenna R Freund, Corrine J Mansfield, Laurel J Doghramji, Nithin D Adappa, James N Palmer, David W Kennedy, Danielle R Reed, Peihua Jiang, Robert J Lee
Chronic rhinosinusitis has a significant impact on patient quality of life, creates billions of dollars of annual healthcare costs, and accounts for ~20% of adult antibiotic prescriptions in the US. Due to the rise of resistant microorganisms, there is a critical need to better understand how to stimulate and/or enhance innate immune responses as a therapeutic modality to treat respiratory infections. We recently identified bitter taste receptors (taste family type 2 receptors, or T2Rs) as important regulators of sinonasal immune responses and potential important therapeutic targets...
April 3, 2017: Journal of Biological Chemistry
https://www.readbyqxmd.com/read/28372450/a-bronchobiliary-fistula-treated-with-cyanoacrylate-glue-in-a-patient-with-liver-cirrhosis
#15
Raúl Honrubia López, Ana Barbado Cano, Gloria Ruiz Fernández, Katherine Yelenia Bustamante Robles
A 60-year-old male was operated upon in 2002 for liver hydatidosis, which included partial right hepatectomy with cholecystectomy and bilioduodenal anastomosis. He then developed liver cirrhosis secondary to left hepatic duct stricture. He presents at the emergency room with dry cough, which he had for a month and then became associated with yellowish, bitter-tasting "fluid" expectoration. A chest-abdominal CT scan revealed a 6 x 5-cm collection roughly located somewhere between the middle pulmonary lobe and subphrenic area ...
April 2017: Revista Española de Enfermedades Digestivas
https://www.readbyqxmd.com/read/28372177/hydrophilic-interaction-chromatography-and-evaporative-light-scattering-detection-for-the-determination-of-polar-analytes-in-belgian-endive
#16
Carlo Annaratone, Ans De Roeck, Maarten L A T M Hertog, Bart M Nicolaï
Belgian endive (Cichorium intybus L. var. foliosum Hegi), a popular produce in northern Europe, has been thoroughly studied in regard to its bitter sesquiterpene lactones content. Much less is known about on its sweetness and crunchiness, which are typically linked to the content of polar compounds such as sugars, organic acids and salts. Through HILIC-HPLC-MS, it was shown that simple sugars, amino acids, and potassium chloride are abundant in Belgian endive extracts. Subsequently, a HILIC-HPLC-ELSD method for the analysis of such compounds with run times below six minutes was developed...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28369196/functional-genomics-of-apocarotenoids-in-saffron-insights-from-chemistry-molecular-biology-and-therapeutic-applications
#17
Manoj K Dhar, Munish Sharma, Archana Bhat, Nikhil K Chrungoo, Sanjana Kaul
Saffron is considered to be the costliest spice of the world. It has been regarded as highly valued medicinal plant in Ayurveda to treat various ailments. Over the past few years, considerable interest has developed in saffron because of its anticancer, antimutagenic, antioxidant and immunomodulatory properties. Saffron's colour, bitter taste and aroma are its three main and peculiar characteristics, which are conferred by three chemicals namely: crocin, picrocrocin and safranal, respectively. The present review focuses on recent research/progress made in saffron in the area of functional genomics and highlights the potential of several genes and transcription factors involved in carotenoid/apocarotenoid pathway and responsible for flavour and aroma of saffron...
March 28, 2017: Briefings in Functional Genomics
https://www.readbyqxmd.com/read/28368673/development-and-evaluation-of-orally-disintegrating-tablets-comprising-taste-masked-mirtazapine-granules
#18
Simay Yıldız, Eren Aytekin, Burçin Yavuz, Sibel Bozdağ Pehlivan, İmran Vural, Nurşen Ünlü
INTRODUCTION: Orally disintegrating tablets (ODTs) provide an important treatment option for pediatric, geriatric, and psychiatric patients. In our previous study, we have performed the initial studies for the formulation development and characterization of new ODT formulations containing a bitter taste drug, mirtazapine, coated with 6% (w/w) Eudragit® E-100 (first group of formulations, FGF) without taste evaluation. In present study, coating ratio of the drug was increased to 8% (w/w) (second group of formulations, SGF) to examine the effect of increased coating ratio of drug on in vitro characterization of the formulations including in vitro taste masking study...
April 3, 2017: Pharmaceutical Development and Technology
https://www.readbyqxmd.com/read/28366831/functional-magnetic-resonance-imaging-investigation-of-brain-regions-associated-with-astringency
#19
Mayo Kishi, Hidetoshi Sadachi, Junji Nakamura, Mitsuo Tonoike
Previous studies have investigated mechanisms of the perception of the five basic tastes at the peripheral and neural levels. However, little is known regarding the specific mechanisms and brain activity associated with the perception of astringency. In the present study, we aimed to clarify these mechanisms using functional magnetic resonance imaging (fMRI) in conjunction with taste stimuli, and to investigate the association between subjective appraisal of taste and brain activity. Brain activation to astringency was observed in the insula, superior orbitofrontal cortex, cingulate cortex, and frontal inferior triangularis...
March 30, 2017: Neuroscience Research
https://www.readbyqxmd.com/read/28366770/a-bio-cultural-approach-to-the-study-of-food-choice-the-contribution-of-taste-genetics-population-and-culture
#20
Davide S Risso, Cristina Giuliani, Marco Antinucci, Gabriella Morini, Paolo Garagnani, Sergio Tofanelli, Donata Luiselli
The study of food choice, one of the most complex human traits, requires an integrated approach that takes into account environmental, socio-cultural and biological diversity. We recruited 183 volunteers from four geo-linguistic groups and highly diversified in terms of both genetic background and food habits from whom we collected genotypes and phenotypes tightly linked to taste perception. We confirmed previous genetic associations, in particular with stevioside perception, and noted significant differences in food consumption: in particular, broccoli, mustard and beer consumption scores were significantly higher (Adjusted P = 0...
March 31, 2017: Appetite
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