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Journal articles on the topic 'Chemistry of bitter substances'

Author: Grafiati

Published: 4 June 2021

Last updated: 12 February 2022

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1

Hoffmann, Krystyna, Józef Hoffmann, Marta Huculak-Mączka, and Jakub Skut. "Investigation of applying calcium oxide for the removal of bitter substances from hop wastes." Polish Journal of Chemical Technology 13, no. 1 (2011): 35–40. http://dx.doi.org/10.2478/v10026-011-0007-8.

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Investigation of applying calcium oxide for the removal of bitter substances from hop wastes Utilization of brewery wastes is one of the solutions for the production of the fodder supplements containing biogenic nutrients. The condition of such application is to meet the requirements included in the regulations regarding animal feeding, particularly removing a bitter taste. The aim of the performed investigations was the removal of bitter acids from the post-extraction hop waste using the calcium oxide addition. For the examination hop wastes obtained as a by-product from the CO2 plant extract

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2

Yoshimatsu, Jumpei, Kiyoshi Toko, Yusuke Tahara, et al. "Development of Taste Sensor to Detect Non-Charged Bitter Substances." Sensors 20, no. 12 (2020): 3455. http://dx.doi.org/10.3390/s20123455.

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A taste sensor with lipid/polymer membranes is one of the devices that can evaluate taste objectively. However, the conventional taste sensor cannot measure non-charged bitter substances, such as caffeine contained in coffee, because the taste sensor uses the potentiometric measurement based mainly on change in surface electric charge density of the membrane. In this study, we aimed at the detection of typical non-charged bitter substances such as caffeine, theophylline and theobromine included in beverages and pharmaceutical products. The developed sensor is designed to detect the change in t

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Rhyu, Mee-Ra, Yiseul Kim, and Takumi Misaka. "Suppression of hTAS2R16 Signaling by Umami Substances." International Journal of Molecular Sciences 21, no. 19 (2020): 7045. http://dx.doi.org/10.3390/ijms21197045.

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Interaction between umami and bitter taste has long been observed in human sensory studies and in neural responses in animal models, however, the molecular mechanism for their action has not been delineated. Humans detect diverse bitter compounds using 25-30 members of the type 2 taste receptor (TAS2R) family of G protein-coupled receptor. In this study, we investigated the putative mechanism of antagonism by umami substances using HEK293T cells expressing hTAS2R16 and two known probenecid-insensitive mutant receptors, hTAS2R16 N96T and P44T. In wild type receptor, Glu-Glu, inosine monophospha

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Sincar, Cerasela Dorina, Camelia Ana Grigore, Silvia Martu, et al. "Chemical Senses Taste Sensation and Chemical Composition." Materiale Plastice 54, no. 1 (2017): 172–74. http://dx.doi.org/10.37358/mp.17.1.4810.

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Taste and smell are chemical senses, which means that the receptors (chemoreceptors) of these senses respond to chemical stimuli. In order for a substance to produce a taste sensation, it should be ingested in a solution or subsequently dissolved in saliva; a solid substance put in the mouth perfectly dry is tasteless. Therefore, taste receptors or taste buds occur only on wet surfaces, more precisely in the oral cavity in land vertebrates; however, in aquatic animals, these receptors are scattered all over the body. There are functionally different types of receptors for each of the primary t

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Khamidov, Arifjon Zhakhongirovich, Hakim Rakhmanovich Tukhtaev, Sabirjan Nigmatovich Aminov, and Bakhtigul Zhavli Kizi Azimova. "PROCESSING OF BITTER ALMOND KERNELS AND OBTAINING EXTRACTS BASED ON THEM." chemistry of plant raw material, no. 2 (June 10, 2021): 301–7. http://dx.doi.org/10.14258/jcprm.2021027775.

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Mountain almond kernels (seed) processing products are of practical interest as fungicidal, antimicrobial and antiviral substances, and also find application in medicine and cosmetics for various purposes. The composition and some technological properties of seeds of mountain almond seed (Amygdalus communis L. varietas amara DC.). Cultivated in the mountain zones (Bostanlyq) of Uzbekistan were studied. To obtain seeds from cold pressing, fatty oil was separated. The cake was degreased with organic solvents, the residues were dried and ground. Using gas-liquid chromatography, the presence of 3.

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6

Margolskee, Robert F. "Molecular mechanisms of taste transduction." Pure and Applied Chemistry 74, no. 7 (2002): 1125–33. http://dx.doi.org/10.1351/pac200274071125.

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Taste transduction is a specialized form of signal transduction by which taste receptor cells (TRCs) encode at the cellular level information about chemical substances encountered in the oral environment (so-called tastants). Bitter and sweet taste transduction pathways convert chemical information into a cellular second messenger code utilizing cyclic nucleotides, inositol trisphosphate, and/or diacyl glycerol. These messengers are components of signaling cascades that lead to TRC depolarization and Ca++ release. Bitter and sweet taste transduction pathways typically utilize taste-specific or

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7

Jeruzal-Świątecka, Joanna, Wojciech Fendler, and Wioletta Pietruszewska. "Clinical Role of Extraoral Bitter Taste Receptors." International Journal of Molecular Sciences 21, no. 14 (2020): 5156. http://dx.doi.org/10.3390/ijms21145156.

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Humans can recognise five basic tastes: sweet, sour, salty, bitter and umami. Sour and salty substances are linked to ion channels, while sweet, bitter and umami flavours are transmitted through receptors linked to the G protein (G protein-coupled receptors; GPCRs). There are two main types of GPCRs that transmit information about sweet, umami and bitter tastes—the Tas1r and TAS2R families. There are about 25 functional TAS2R genes coding bitter taste receptor proteins. They are found not only in the mouth and throat, but also in the intestines, brain, bladder and lower and upper respiratory t

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8

Wu, Xiao, Takeshi Shiino, Yusuke Tahara, Hidekazu Ikezaki, and Kiyoshi Toko. "Quantification of Pharmaceutical Bitterness Using a Membrane Electrode Based on a Hydrophobic Tetrakis [3,5-Bis (trifluoromethyl) phenyl] Borate." Chemosensors 9, no. 2 (2021): 28. http://dx.doi.org/10.3390/chemosensors9020028.

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Technologies for quantifying bitterness are essential for classifying medicines. As previously reported, taste sensors with lipid polymer membranes can respond to bitter hydrochloride substances in pharmaceuticals. However, the acid hydrolysis reaction between the lipid phosphoric acid di-n-decyl ester (PADE) and the plasticizer tributyl o-acetylcitrate (TDAB) led to a deterioration in sensor responses during storage. Given the cost of transportation and preservation for commercialization, membrane components that maintain physical and chemical stability during long-term storage are needed. He

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9

Sakurai, Takanobu, Takumi Misaka, Toshitada Nagai, et al. "pH-Dependent Inhibition of the Human Bitter Taste Receptor hTAS2R16 by a Variety of Acidic Substances." Journal of Agricultural and Food Chemistry 57, no. 6 (2009): 2508–14. http://dx.doi.org/10.1021/jf8040148.

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10

Gzyra-Jagieła, Karolina, Monika Owczarek, Monika Szkopiecka, et al. "BIODEGRADABLE NONWOVEN ACTIVATED POLYESTER WITH CHITOSAN: POTENTIAL APPLICATION IN THE COSMETIC INDUSTRY." Progress on Chemistry and Application of Chitin and its Derivatives XXV (September 30, 2020): 94–110. http://dx.doi.org/10.15259/pcacd.25.007.

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Textile products enriched with natural substances, e.g. hyaluronic acid, plant hydrolates, collagen and chitosan, may find wide application in cosmetics because of increasing consumer interest in natural products. Furthermore, in view of global environmental pollution, products that are produced through biochemical changes as a result of composting are sought. This makes it possible to enter such designed cosmetic products into the scheme of the currently desired circular economy. Compostable textiles are an ecological alternative to product backlogs and polluting the environment in the form o

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11

Liu, Xiao, Hui-Ming Fan, Dong-He Liu, et al. "Transcriptome and Metabolome Analyses Provide Insights into the Watercore Disorder on “Akibae” Pear Fruit." International Journal of Molecular Sciences 22, no. 9 (2021): 4911. http://dx.doi.org/10.3390/ijms22094911.

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Watercore is a physiological disorder that commonly occurs in sand pear cultivars. The typical symptom of watercore tissue is transparency, and it is often accompanied by browning, breakdown and a bitter taste during fruit ripening. To better understand the molecular mechanisms of watercore affecting fruit quality, this study performed transcriptome and metabolome analyses on watercore pulp from “Akibae” fruit 125 days after flowering. The present study found that the “Akibae” pear watercore pulp contained higher sorbitol and sucrose than healthy fruit. Moreover, the structure of the cell wall

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12

Chen, Zhongliang, Zhong-liang Chen, Ji-hui Shen, and Yi-sheng Gao. "Some Chemical Reactions of Taccalonoide A - a Bitter Substance from Tacca plantaginea." HETEROCYCLES 29, no. 11 (1989): 2103. http://dx.doi.org/10.3987/com-89-5101.

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13

Okahata, Yoshio, Genichiro Enna, and Hiroshi Ebato. "Synthetic chemoreceptive membranes. Sensing bitter or odorous substances on a synthetic lipid multibilayer film by using quartz-crystal microbalances and electric responses." Analytical Chemistry 62, no. 14 (1990): 1431–38. http://dx.doi.org/10.1021/ac00213a017.

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14

Chuang, Lu-Te, Ya-Hsin Shih, Wen-Cheng Huang, et al. "In Vitro and In Vivo Screening of Wild Bitter Melon Leaf for Anti-Inflammatory Activity against Cutibacterium acnes." Molecules 25, no. 18 (2020): 4277. http://dx.doi.org/10.3390/molecules25184277.

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Cutibacterium acnes (formerly Propionibacterium acnes) is a key pathogen involved in the development and progression of acne inflammation. The numerous bioactive properties of wild bitter melon (WBM) leaf extract and their medicinal applications have been recognized for many years. In this study, we examined the suppressive effect of a methanolic extract (ME) of WBM leaf and fractionated components thereof on live C. acnes-induced in vitro and in vivo inflammation. Following methanol extraction of WBM leaves, we confirmed anti-inflammatory properties of ME in C. acnes-treated human THP-1 monoc

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15

Mazur, Monika, Anna Marietta Salejda, Kinga Maria Pilarska, et al. "The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products." Applied Sciences 11, no. 7 (2021): 3141. http://dx.doi.org/10.3390/app11073141.

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This review describes the effect of added freeze-dried guelder rose fruit powder (GRFP) on the quality parameter of homogenized meat products (HMP). In this study, the pH, cooking loss, instrumental color (L*, a* and b*), texture profile, TBARS (Thiobarbituric acid reactive substances), antimicrobial assay, polyphenol content and sensory evaluation of HMP were evaluated. Due to the antioxidant activity of guelder rose fruit (the chlorogenic acid dominated among the identified compounds of the fruit), it was observed that, in the samples with the highest amount of the extract, the amount of mic

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16

Yata, Terumasa, and Kazuo Nomura. "Transient Membrane Potential in Response to a Bitter Substance in a Membrane Filter Impregnated with Phospholipid and 1-Octanol." Bulletin of the Chemical Society of Japan 71, no. 11 (1998): 2589–95. http://dx.doi.org/10.1246/bcsj.71.2589.

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17

Haddad, Moawiya A., Jafar El-Qudah, Saeid Abu-Romman, Maher Obeidat, Candela Iommi, and Da’san M. M. Jaradat. "Phenolics in Mediterranean and Middle East Important Fruits." Journal of AOAC INTERNATIONAL 103, no. 4 (2020): 930–34. http://dx.doi.org/10.1093/jaocint/qsz027.

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Abstract Background Phenolic compounds (polyphenols) are common plant secondary metabolites playing different roles in plants, and some of these vegetables and correlated fruits—figs, grapes, pomegranates, olives, date palms, etc.—contain remarkable and diversified amounts of these substances. In addition, polyphenols are reported to show positive effects for human health, because of their antioxidant behavior. Figs are an excellent source of polyphenols with highest concentrations of proanthocyanidins. Actually, figs contain higher amounts of polyphenols than red wine and tea. Objective Antio

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18

Horie, Masao, Mitsuo Oishi, Fusako Ishikawa, et al. "Liquid Chromatographic Analysis of Cinchona Alkaloids in Beverages." Journal of AOAC INTERNATIONAL 89, no. 4 (2006): 1042–47. http://dx.doi.org/10.1093/jaoac/89.4.1042.

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Abstract A method for the determination of Cinchona extract (whose main components are the alkaloids cinchonine, cinchonidine, quinidine, and quinine) in beverages by liquid chromatography was developed. A beverage with an alcohol content of more than 10% was loaded onto an OASIS HLB solid-phase extraction cartridge, after it was adjusted to pH 10 with 28% ammonium hydroxide. Other beverages were centrifuged at 4000 rpm for 5 min, and the supernatant was loaded onto the cartridge. The cartridge was washed with water followed by 15% methanol, and the Cinchona alkaloids were eluted with methanol

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19

Feng, Shiling, Chunyan Zhang, Li Liu, et al. "Comparison of Phenolic Compounds in Olive Leaves by Different Drying and Storage Methods." Separations 8, no. 9 (2021): 156. http://dx.doi.org/10.3390/separations8090156.

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Oleuropein, a bitter substance that exists in olive leaves, can be hydrolyzed to hydroxytyrosol. These are the main phenolic compounds, and they have beneficial properties to human bodies. In this study, we established a simple and new method to determine oleuropein and hydroxytyrosol quickly by HPLC. HPLC conditions were set as follows: water (A) acetonitrile (B) as mobile phase, gradient elution orders: 90%A–10%B for 0–10 min, 80%A–20%B for 14–30 min, and then change to 90%A–10%B for 30–33 min; detection wavelength: 280 nm. Compared with other detection methods, the method simplified the elu

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20

Rhyu, Mee-Ra, Yiseul Kim, and Vijay Lyall. "Interactions between Chemesthesis and Taste: Role of TRPA1 and TRPV1." International Journal of Molecular Sciences 22, no. 7 (2021): 3360. http://dx.doi.org/10.3390/ijms22073360.

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In addition to the sense of taste and olfaction, chemesthesis, the sensation of irritation, pungency, cooling, warmth, or burning elicited by spices and herbs, plays a central role in food consumption. Many plant-derived molecules demonstrate their chemesthetic properties via the opening of transient receptor potential ankyrin 1 (TRPA1) and transient receptor potential vanilloid 1 (TRPV1) channels. TRPA1 and TRPV1 are structurally related thermosensitive cation channels and are often co-expressed in sensory nerve endings. TRPA1 and TRPV1 can also indirectly influence some, but not all, primary

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21

IBRAKOVA, Nurgiza F., Galiya G. KUTLUGILDINA та Yuriy S. ZIMIN. "COMPLEXATION OF PRAZIQUANTEL WITH α-, β- AND y-CYCLODEXTRINS IN AQUEOUS-ALCOHOLIC SOLUTIONS". Periódico Tchê Química 17, № 36 (2020): 302–14. http://dx.doi.org/10.52571/ptq.v17.n36.2020.317_periodico36_pgs_302_314.pdf.

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Currently, the percentage of infections with invasive (parasitic) diseases is quite large; therefore, the treatment of helminthiases is an urgent problem in veterinary medicine. Parasitic worms inflict significant damage on animal husbandry, leading to the death of animals, shortage of meat, dairy products, and wool. The most common active ingredient in antihelmintics is praziquantel, which is well known as an effective broad-spectrum anthelmintic. At the same time, praziquantel has low solubility in water and a pronounced bitter taste, which represents a significant obstacle in developing liq

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22

Issaoui, Manel, Amélia Martins Delgado, Giorgia Caruso, et al. "Phenols, Flavors, and the Mediterranean Diet." Journal of AOAC INTERNATIONAL 103, no. 4 (2020): 915–24. http://dx.doi.org/10.1093/jaocint/qsz018.

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Abstract Phenols or phenolics are a class of compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring, they occur as plant secondary metabolites, having in common the antioxidant activity. Their average daily intake varies widely around the world. Many researchers consider coffee, tea, wine, cocoa products, fruits and vegetables as the main sources of polyphenols in different diets. However, spices and culinary herbs have been referred to as the foods richest in polyphenols. Despite spices and culinary herbs are used in small amounts as seasonings, their contributio

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23

Dyakova, Nina Alekseyevna, Aleksey Ivanovich Slivkin, Yelena Yevgen'yevna Chupandina, and Sergey Petrovich Gaponov. "IDENTIFICATION OF PERMISSIBLE AREAS OF PREPARATION OF MEDICINAL VEGETABLE RAW MATERIALS NEAR TRANSPORT LINES." chemistry of plant raw material, no. 4 (December 21, 2020): 179–86. http://dx.doi.org/10.14258/jcprm.2020047609.

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The purpose of the work is to study the permissible distance for the collection of medicinal plant raw materials near transport highways of different degrees of loading. The study was carried out in the Voronezh region on the example of eight different types of medicinal vegetable raw materials (Herring grass bitter, avian mountain grass, five-foot desert grass, plain thousand-year-old grass, double-ground nettle leaves, large planter leaves, common pajma flowers, core lip flowers) Collected in time of procurement along and at different distance from roads and railways of different degree of l

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24

David, Sofia, Anton Knieling, Simona Irina Damian, Madalina Diac, Ion Sandu, and Tatiana Iov. "Study on Forms of Intoxication with Cocaine and Evolutionary Aspects." Revista de Chimie 69, no. 5 (2018): 1216–19. http://dx.doi.org/10.37358/rc.18.5.6292.

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Cocaine is an alkaloid obtained from the leaves of the coca plant, Erythroxylum coca. Cocaine sulfate, a brown paste, is obtained from coca leaves and from this, cocaine hydrochloride, a white substance, soluble in water and with a bitter taste that may be in the form of white crystals or powder. From cocaine hydrochloride crack is obtained by heating, a more purified form and with greater power of intoxication and addiction. Once in the organism, cocaine behaves like an indirect sympathomimetic amine and produces a blockade of the presynaptic reuptake of dopamine, adrenaline, noradrenaline an

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25

Kurihara, Kenzo, Yoshihisa Katsuragi, Ichiro Matsuoka, Makoto Kashiwayanagi, Takashi Kumazawa, and Takayuki Shoji. "Receptor mechanisms of bitter substances." Physiology & Behavior 56, no. 6 (1994): 1125–32. http://dx.doi.org/10.1016/0031-9384(94)90356-5.

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26

TANIMURA, SHUYA, and RICHARD D. MATTES. "RELATIONSHIPS BETWEEN BITTER TASTE SENSITIVITY AND CONSUMPTION OF BITTER SUBSTANCES." Journal of Sensory Studies 8, no. 1 (1993): 31–41. http://dx.doi.org/10.1111/j.1745-459x.1993.tb00200.x.

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27

Liashenko, M., L. Protsenko, R. Rudyk, and O. Svirchevska. "Bitter Substances in the Hop Lupulin." Agricultural Science and Practice 1, no. 1 (2014): 20–25. http://dx.doi.org/10.15407/agrisp1.01.020.

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Aim. To investigate the quantity and structure of α-, β-acids and xanthohumol in lupulin grains of different hop varieties that essentially differ in these biochemical indexes, and also the presence of the substances both in staminate racemes and in the leaves. Methods. High performance liquid chromatography (HPLC), up-to- date physical-chemical methods of hop quality indicators’ defi nition, special and standard in the hop-growing branch, were applied. Results. It was stated that lupulin of aroma and bitter varieties contains various quantity of α- and β-acids. Therefore, the ratio of α- to β

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28

Rezaie, Peyman, Vida Bitarafan, Michael Horowitz, and Christine Feinle-Bisset. "Effects of Bitter Substances on GI Function, Energy Intake and Glycaemia-Do Preclinical Findings Translate to Outcomes in Humans?" Nutrients 13, no. 4 (2021): 1317. http://dx.doi.org/10.3390/nu13041317.

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Bitter substances are contained in many plants, are often toxic and can be present in spoiled food. Thus, the capacity to detect bitter taste has classically been viewed to have evolved primarily to signal the presence of toxins and thereby avoid their consumption. The recognition, based on preclinical studies (i.e., studies in cell cultures or experimental animals), that bitter substances may have potent effects to stimulate the secretion of gastrointestinal (GI) hormones and modulate gut motility, via activation of bitter taste receptors located in the GI tract, reduce food intake and lower

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29

Popoviciu, Dan Razvan, Ticuta Negreanu-Pirjol, Ludmila Motelica, and Bogdan-Stefan Negreanu-Pirjol. "Carotenoids, Flavonoids, Total Phenolic Compounds Content and Antioxidant Activity of Indigenous Pyracantha coccinea M. Roem. Fruits." Revista de Chimie 71, no. 4 (2020): 258–66. http://dx.doi.org/10.37358/rc.20.4.8064.

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Scarlet/red firethorn, Pyracantha coccinea M. Roem., is a common ornamental shrub, commonly cultivated nowadays in Romania and many other countries, in gardens or hedges. The tree has small white flowers and it produces small bright colored berries. The fruit is bitter and astringent, making it inedible when raw. The fruit can be cooked to make jellies, jams, sauces and marmalade. In this study, the Pyracantha coccinea M. Roem fruits from three common cultivars named �Orange Glow�, �Red Column� and �Soleil d�Or�, were collected from different individuals in Constanta city, Romania. Both frozen

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30

Yokomukai, Yoshiko, Beverly J. Cowart, and Gary K. Beauchamp. "Individual differences in sensitivity to bitter-tasting substances." Chemical Senses 18, no. 6 (1993): 669–81. http://dx.doi.org/10.1093/chemse/18.6.669.

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31

Frijters, Jan E. R., and Hendrik N. J. Schifferstein. "Perceptual interactions in mixtures containing bitter tasting substances." Physiology & Behavior 56, no. 6 (1994): 1243–49. http://dx.doi.org/10.1016/0031-9384(94)90372-7.

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32

WU, CHUNSHENG, LIPING DU, LIHUI MAO, and PING WANG. "A NOVEL BITTER DETECTION BIOSENSOR BASED ON LIGHT ADDRESSABLE POTENTIOMETRIC SENSOR." Journal of Innovative Optical Health Sciences 05, no. 02 (2012): 1250008. http://dx.doi.org/10.1142/s1793545812500083.

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This paper presents a novel biosensor for bitter substance detection on the basis of light addressable potentiometric sensor (LAPS). Taste receptor cells (TRCs) were used as sensitive elements, which can respond to different bitter stimuli with extreme high sensitivity and specificity. TRCs were isolated from the taste buds of rats and cultured on the surface of LAPS chip. Due to the unique advantages such as single-cell recording, light addressable capability, and noninvasiveness, LAPS chip was used as secondary transducer to monitor the responses of TRCs by recording extracelluar potential c

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Protsenko, L., M. Liashenko, A. Vlasenko, T. Hryniuk, and O. Dobrovolny. "Investigation of properties of biologically active substances and their content in cones of ukrainian hop varieties." Agricultural Science and Practice 5, no. 2 (2018): 52–63. http://dx.doi.org/10.15407/agrisp5.02.052.

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Introduction. According to the data of foreign studies, prenyl fl avonoids and bitter substances of hop have signifi cant antioxidant, antiviral, antimicrobial, anti-infl ammatory and anti-carcinogenic properties. Methods. A complex of the following methods was used: a monographic method, analysis, synthesis and comparison, mathematical-statistical and modern physical-chemical methods of determining qualitative indices of hop, special and common in hop-growing industry, which allowed obtaining scientifi cally valid results. Results. The modern level of knowledge about biologically active compo

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34

Oami, K. "Membrane potential responses of paramecium caudatum to bitter substances: existence of multiple pathways for bitter responses." Journal of Experimental Biology 201, no. 1 (1998): 13–20. http://dx.doi.org/10.1242/jeb.201.1.13.

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The membrane potential responses of Paramecium caudatum to the external application of bitter substances were examined by employing conventional electrophysiological techniques. Mutant cells defective in voltage-gated Ca2+ channels were used to record the potential responses in the absence of contamination by Ca2+ action potentials. The cells produced a transient depolarization followed by a transient hyperpolarization in response to a rapid whole-cell application of chloroquine, strychnine nitrate or brucine. Of these chemicals, chloroquine was the most potent. Cells produced a simple depolar

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Procházka, Pavel, Přemysl Štranc, Kateřina Pazderů, Jan Vostřel, and Jan Řehoř. "Use of biologically active substances in hops." Plant, Soil and Environment 64, No. 12 (2018): 626–32. http://dx.doi.org/10.17221/655/2018-pse.

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In four-year experiments, hop was treated with 7 biologically active substances in two terms during vegetation: Lignohumate max (a mixture of humic acids and fulvic acids), Lexin (a mixture of humic acids and fulvic acids enriched with auxins), Lexenzym (a mixture of humic acids and fulvic acids enriched with auxins, phytohormones and enzymes precursors), Ascophyllum nodosum seaweed extract, synthetic auxin, humic acids and fulvic acids alone. The chlorophyll content was monitored after the application both in the vine leaves and in the branch leaves. After harvesting of the hops from the indi

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Katsuragi, Yoshihisa, Takeshi Yasumasu, and Kenzo Kurihara. "Lipoprotein that selectively inhibits taste nerve responses to bitter substances." Brain Research 713, no. 1-2 (1996): 240–45. http://dx.doi.org/10.1016/0006-8993(95)01541-8.

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37

Sambu, Sammy. "The determinants of chemoreception as evidenced by gradient boosting machines in broad molecular fingerprint spaces." PeerJ Organic Chemistry 1 (December 3, 2019): e2. http://dx.doi.org/10.7717/peerj-ochem.2.

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The ability to identify and reject bitter molecules may determine evolutionary fitness. These molecules might be in potentially toxic or contaminated food. Surprisingly, the ability to identify but tolerate or even enjoy bitter foods and medicines may be beneficial. For example, the tolerance of bitterness as a spice or as a medicine may lead to better nutritional, immunological and health outcomes. More recently the ability of intensely bitter compounds to induce innate immune responses to counter infection has inspired the screening of new drugs and the repurposing of safe, known drugs to ne

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38

Behrens, Maik, Ming Gu, Shengjie Fan, Cheng Huang, and Wolfgang Meyerhof. "Bitter substances from plants used in traditional Chinese medicine exert biased activation of human bitter taste receptors." Chemical Biology & Drug Design 91, no. 2 (2017): 422–33. http://dx.doi.org/10.1111/cbdd.13089.

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39

Naim, M., R. Seifert, B. Nürnberg, L. Grünbaum, and G. Schultz. "Some taste substances are direct activators of G-proteins." Biochemical Journal 297, no. 3 (1994): 451–54. http://dx.doi.org/10.1042/bj2970451.

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Amphiphilic substances may stimulate cellular events through direct activation of G-proteins. The present experiments indicate that several amphiphilic sweeteners and the bitter tastant, quinine, activate transducin and Gi/Go-proteins. Concentrations of taste substances required to activate G-proteins in vitro correlated with those used to elicit taste. These data support the hypothesis that amphiphilic taste substances may elicit taste through direct activation of G-proteins.

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40

OLESIŃSKA, KATARZYNA. "Sesquiterpene lactones – occurrence and biological properties. A review." Agronomy Science 73, no. 3 (2018): 83–95. http://dx.doi.org/10.24326/asx.2018.3.7.

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Sesquiterpene lactones are secondary metabolites commonly found in higher plants as well as mosses, lichens, and fungi. Currently, over 5000 of such compounds have been identified with a majority isolated from Asteraceae plants. They are characterised by different chemical structures associated with the presence of various carbon pathways and functional groups, which exert an impact on their pharmacological activity. These colourless substances are soluble in fats, alcohols, or water. They are often bitter ingredients regarded as bitter compounds. They are accumulated mainly in leaves, flower

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41

Spielman, A. I., H. Nagai, G. Sunavala, et al. "Rapid kinetics of second messenger production in bitter taste." American Journal of Physiology-Cell Physiology 270, no. 3 (1996): C926—C931. http://dx.doi.org/10.1152/ajpcell.1996.270.3.c926.

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The tasting of bitter compounds may have evolved as a protective mechanism against ingestion of potentially harmful substances. We have identified second messengers involved in bitter taste and show here for the first time that they are rapid and transient. Using a quench-flow system, we have studied bitter taste signal transduction in a pair of mouse strains that differ in their ability to taste the bitter stimulus sucrose octaacetate (SOA); however, both strains taste the bitter agent denatonium. In both strains of mice, denatonium (10 mM) induced a transient and rapid increase in levels of

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42

Sakurai, Hidetoshi, Hidenori Koga, Gaku Ishikawa, et al. "Formation of bitter substances in solutions containing vitamin C and aspartame." International Congress Series 1245 (November 2002): 383–85. http://dx.doi.org/10.1016/s0531-5131(02)01014-2.

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43

Naito, M., N. Sasaki, and T. Kambara. "Mechanism of the electric response of lipid bilayers to bitter substances." Biophysical Journal 65, no. 3 (1993): 1219–30. http://dx.doi.org/10.1016/s0006-3495(93)81159-7.

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KROFTA, K., A. RÍGR, F. KROUPA, and F. BERÁNEK. "Bitter substances and essential oils analyses of hop hybrid new selections." Kvasny Prumysl 42, no. 7 (1996): 237–340. http://dx.doi.org/10.18832/kp1996016.

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45

Okahata, Yoshio, Hiroshi Ebato, and Kazuhiro Taguchi. "Specific adsorption of bitter substances on lipid bilayer-coated piezoelectric crystals." Journal of the Chemical Society, Chemical Communications, no. 18 (1987): 1363. http://dx.doi.org/10.1039/c39870001363.

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46

Guinard, J. "Does consumption of beer, alcohol, and bitter substances affect bitterness perception?" Physiology & Behavior 59, no. 4-5 (1996): 625–31. http://dx.doi.org/10.1016/0031-9384(95)02124-8.

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Geran, Laura C., and Susan P. Travers. "Single Neurons in the Nucleus of the Solitary Tract Respond Selectively to Bitter Taste Stimuli." Journal of Neurophysiology 96, no. 5 (2006): 2513–27. http://dx.doi.org/10.1152/jn.00607.2006.

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Molecular data suggest that receptors for all bitter ligands are coexpressed in the same taste receptor cells (TRCs), whereas physiological results indicate that individual TRCs respond to only a subset of bitter stimuli. It is also unclear to what extent bitter-responsive neurons are stimulated by nonbitter stimuli. To explore these issues, single neuron responses were recorded from the rat nucleus of the solitary tract (NST) during whole mouth stimulation with a variety of bitter compounds: 10 μM cycloheximide, 7 mM propylthiouracil, 10 mM denatonium benzoate, and 3 mM quinine hydrochloride

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IIYAMA, Satoru, Kiyoshi TOKO, and Kaoru YAMAFUJI. "Effect of bitter substances on a model membrane system of taste reception." Agricultural and Biological Chemistry 50, no. 11 (1986): 2709–14. http://dx.doi.org/10.1271/bbb1961.50.2709.

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KUBÍČEK, J. "Higher yields of bitter substances from hop using kieselguhr during hop boiling." Kvasny Prumysl 33, no. 8 (1987): 254–59. http://dx.doi.org/10.18832/kp1987051.

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ŠROGL, J., J. ČEPIČKA, and P. PRŮCHA. "The changes of bitter substances contents during fermentation in cylindro-conical vessels." Kvasny Prumysl 40, no. 10 (1994): 296–300. http://dx.doi.org/10.18832/kp1994019.

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