Effect of Maillard reacted peptides on human salt taste and the amiloride-insensitive salt taste receptor (TRPV1t).
Effect of Maillard reacted peptides on human salt taste and the amiloride-insensitive salt taste receptor (TRPV1t).
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DOI：
10.1093/chemse/bjn033
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发表时间：
2008-09
期刊：
影响因子：
3.5
通讯作者：
Lyall V
中科院分区：
文献类型：
--
作者：
Katsumata T;Nakakuki H;Tokunaga C;Fujii N;Egi M;Phan TH;Mummalaneni S;DeSimone JA;Lyall V
Maillard reacted peptides (MRPs) were synthesized by conjugating a peptide fraction (1000–5000 Da) purified from soy protein hydrolyzate with galacturonic acid, glucosamine, xylose, fructose, or glucose. The effect of MRPs was investigated on human salt taste and on the chorda tympani (CT) taste nerve responses to NaCl in Sprague–Dawley rats, wild-type, and transient receptor potential vanilloid 1 (TRPV1) knockout mice. MRPs produced a biphasic effect on human salt taste perception and on the CT responses in rats and wild-type mice in the presence of NaCl + benzamil (Bz, a blocker of epithelial Na+ channels), enhancing the NaCl response at low concentrations and suppressing it at high concentrations. The effectiveness of MRPs as salt taste enhancers varied with the conjugated sugar moiety: galacturonic acid = glucosamine > xylose > fructose > glucose. The concentrations at which MRPs enhanced human salt taste were significantly lower than the concentrations of MRPs that produced increase in the NaCl CT response. Elevated temperature, resiniferatoxin, capsaicin, and ethanol produced additive effects on the NaCl CT responses in the presence of MRPs. Elevated temperature and ethanol also enhanced human salt taste perception. N-(3-methoxyphenyl)-4-chlorocinnamid (a blocker of TRPV1t) inhibited the Bz-insensitive NaCl CT responses in the absence and presence of MRPs. TRPV1 knockout mice demonstrated no Bz-insensitive NaCl CT response in the absence or presence of MRPs. The results suggest that MRPs modulate human salt taste and the NaCl + Bz CT responses by interacting with TRPV1t.
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通过pH，在极化味觉受体细胞中大鼠丘脑鼓膜NaCl反应和细胞内Na+活性的调节。
影响因子：
3.8
作者：
Lyall, Vijay;Alam, Rammy I;Phan, Tam-Hao T;Russell, Oneal F;Malik, Shahbaz A;Heck, Gerard L;DeSimone, John A
通讯作者：
DeSimone, John A
影响因子：
2.5
作者：
Lyall，Vijay;Phan，Tam-Hao T.;DeSimone，John A.
通讯作者：
DeSimone，John A.
影响因子：
2.5
作者：
Feldman, GM;Mogyor贸si, A;Lyall, V
通讯作者：
Lyall, V
影响因子：
3.5
作者：
Lyall, V;Heck, GL;DeSimone, JA
通讯作者：
DeSimone, JA
影响因子：
3.9
作者：
JOHANSSON, B;DRAKE, B;KOSTER, E
通讯作者：
KOSTER, E