Bitter peptides and bitter taste receptors

被引：175

作者：

Maehashi, K. ^{[1
]}

Huang, L. ^{[2
]}

机构：

[1] Tokyo Univ Agr, Fac Appl Biosci, Dept Fermentat Sci, Tokyo 1568502, Japan

[2] Monell Chem Senses Ctr, Philadelphia, PA 19104 USA

来源：

CELLULAR AND MOLECULAR LIFE SCIENCES | 2009年 / 66卷 / 10期

关键词：

Bitter peptide; casein hydrolysate; bitter receptor; T2Rs; structure; PHE-ILE-VAL; APPLYING PROTEOLYTIC ENZYMES; SER-LEU-ALA; CASEIN HYDROLYZATE; FLAVORED PEPTIDES; SWEET TASTE; BIOACTIVE PEPTIDES; INCLUDING ARGININE; MAMMALIAN TASTE; CHEDDAR CHEESE;

D O I：

10.1007/s00018-009-8755-9

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Bitter peptides are a structurally diverse group of oligopeptides often generated in fermented, aged, and hydrolyzed food products that make them unfavorable for consumption. Humans perceive bitterness by a repertoire of 25 human bitter receptors, termed T2Rs. Knowledge of the structural features of bitter receptors and of the factors that stimulate bitter receptors will aid in understanding the mechanism responsible for bitter taste perception. This article reviews the current knowledge regarding structural features of bitter peptides and bitter taste receptors.

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页码：1661 / 1671

页数：11

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