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The Physiology of Taste01:24

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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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Proteins are involved in several cellular processes and biochemical reactions. Analyzing a specific protein of interest requires it to be isolated from the other proteins in the cell. This is achieved by overexpressing the specific gene in a suitable host to produce large quantities of the target protein. A tag or label is recombined with the gene to produce a fusion protein containing the target protein and the tag. The tags on these fusion proteins can then be used for easy detection and...
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Antimicrobial Peptides Produced by Selective Pressure Incorporation of Non-canonical Amino Acids
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Food bioactive peptides: functionality beyond bitterness.

Silvia Tagliamonte1, Veronica Oliviero1, Paola Vitaglione1

  • 1Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy.

Nutrition Reviews
|February 13, 2024
PubMed
Summary

Bitter peptides, found in foods, interact with bitter taste receptors (TAS2Rs) throughout the body. Research suggests these peptides may offer health benefits beyond taste, paving the way for functional foods.

Keywords:
bitter-taste receptorsdietary behaviorfunctional foodnutrient sensingproteins

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Area of Science:

  • Food Science
  • Pharmacology
  • Nutrition

Background:

  • Bitter taste perception is genetically variable due to polymorphisms in bitter taste receptors (TAS2Rs).
  • TAS2Rs are present not only in the oral cavity but also in the gastrointestinal tract, influencing various physiological processes.
  • Bitter peptides, derived from food proteins, are recognized by TAS2Rs and can elicit biological responses.

Purpose of the Study:

  • To review the evidence on bitter peptides, including their food sources, formation, and biological activities.
  • To explore the potential of bitter bioactive peptides as functional ingredients in personalized nutrition.
  • To identify research gaps and future directions for utilizing bitter peptides.

Main Methods:

  • Literature review of studies on bitter peptides.
  • Analysis of peptide bitterness, formation in food and during digestion, and biological activities.
  • Examination of current and potential applications of bitter peptides.

Main Results:

  • Bitterness in peptides is linked to hydrophobic amino acids at the C-terminus.
  • While research often focuses on reducing bitterness, bitter peptides possess bioactivities like antihypertensive, antidiabetic, antioxidant, and immunity-boosting effects.
  • Encapsulation techniques are being explored to develop supplements from bitter peptides.

Conclusions:

  • Bitter bioactive peptides represent a promising avenue for functional food development in personalized nutrition and precision medicine.
  • Targeting TAS2Rs in the gastrointestinal tract with bitter peptides could modulate appetite, motility, and discomfort.
  • Further research is needed to optimize technological strategies, enhance stability, and validate efficacy through in vivo studies.