Bitter and sweet taste G protein-coupled receptors (known as T2Rs and T1Rs, respectively)
were originally identified in type II taste cells on the tongue, where they signal perception of …

Taste peptides, as an important component of protein-rich foodstuffs, potentiate the nutrition
and taste of food. Thereinto, umami-and bitter-taste peptides have been ex tensively …

In this study, five novel Se-enriched antioxidant peptides (FLSeML, LSeMAAL, LASeMMVL,
SeMLLAA, and LSeMAL) were purified and identified from Se-enriched Moringa oleifera (M …

The aversive bitter taste of pea protein ingredients limits product acceptability. Compounds
contributing to the bitter perception of pea protein isolates were investigated. Off-line multi …

Bitter taste is an aversive taste because it is unconsciously associated with toxic
compounds. However, a considerable variability in bitter sensitivity exists in those who have …

Gastric parietal cells secrete chloride ions and protons to form hydrochloric acid. Besides
endogenous stimulants, eg, acetylcholine, bitter-tasting food constituents, eg, caffeine …

Consumer acceptability of four variants of mabisi, a traditional fermented Zambian dairy
product, was determined as a first step towards identifying directions for improving and …

About half of the world's population is infected with the bacterium Helicobacter pylori. For
colonization, the bacterium neutralizes the low gastric pH and recruits immune cells to the …

The Yangtze finless porpoise (Neophocaena asiaeorientalis asiaeorientalis, YFP) is an
endangered species endemic to the Yangtze River in China, and it is the only freshwater …

Chemosensory impairment is an outstanding symptom of SARS-CoV-2 infections. We
hypothesized that measured sensory impairments are accompanied by transcriptomic …