Characterization of the Human Bitter Taste Receptor Response to Sesquiterpene Lactones from Edible Asteraceae Species and Suppression of Bitterness through pH Control
Takuya Yanagisawa, Takumi Misaka
Abstract
value of 11β,13-dihydrolactucopicrin was 2.0 ± 0.6 μM, in agreement with the previously reported bitterness threshold of the compound. Adjustment of pH from neutral to weak acidic conditions reduced the response of TAS2R46-expressing cells to sesquiterpene lactones. We demonstrate the possibility of regulating the bitterness of Asteraceae species by controlling the pH.
Topics & Concepts
Bitter tasteAsteraceaeSesquiterpeneTasteSesquiterpene lactoneFood scienceEC50Calcium imagingChemistryBiologyBiochemistryBotanyIn vitroCalciumOrganic chemistryBiochemical Analysis and Sensing TechniquesNeurobiology and Insect Physiology ResearchOlfactory and Sensory Function Studies