Bitter peptides activate hTAS2Rs, the human bitter receptors

被引：74

作者：

Maehashi, Kenji ^{[1
]}

Matano, Mami ^{[1
]}

Wang, Hong ^{[2
]}

Vo, Lynn A. ^{[2
]}

Yamamoto, Yasushi ^{[1
]}

Huang, Liquan ^{[2
]}

机构：

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

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

来源：

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS | 2008年 / 365卷 / 04期

关键词：

bitter taste; hTAS2Rs; heterologous expression; bitter peptide; casein hydrolysate;

D O I：

10.1016/j.bbrc.2007.11.070

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：

Fermented food contains numerous peptides derived from material proteins. Bitter peptides formed during the fermentation process are responsible for the bitter taste of fermented food. We investigated whether human bitter receptors (hTAS2Rs) recognize bitterness of peptides with a heterologous expression system. HEK293 cells expressing hTAS2R1, hTAS2R4, hTAS2R14, and hTAS2R16 responded to bitter casein digests. Among those cells, the hTAS2P1-expressing cell was most strongly activated by the synthesized bitter peptides Gly-Phe and Gly-Leu, and none of the cells was activated by the non-bitter dipeptide Gly-Gly. The results showed that these bitter peptides, as well as many other bitter compounds, activate hTAS2Rs, suggesting that humans utilize these hTAS2Rs to recognize and perceive the structure and bitterness of peptides. (C) 2007 Elsevier Inc. All rights reserved.

引用

页码：851 / 855

页数：5

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