12 results about "Taste receptor" patented technology

This invention discloses the application of OfGr64a, or substances regulating the expression of the OfGr64a-encoding gene, or substances regulating the activity or content of OfGr64a, in regulating the feeding amount and / or sucrose sensitivity and / or growth of the Asian corn borer, and / or the application of OfGr64a, or substances regulating the expression of the OfGr64a-encoding gene, or substances regulating the activity or content of OfGr64a, in the preparation of products regulating the feeding amount and / or sucrose sensitivity and / or growth of the Asian corn borer, wherein OfGr64a is any one of the following a1)-a3): a1) a protein with the amino acid sequence shown in Sequence 2 of the sequence listing; a2) a protein with the same biological function obtained by substituting and / or deleting and / or adding one or more amino acid residues of the amino acid sequence shown in Sequence 2 of the sequence listing; a3) a protein with 80% or more identity with the amino acid sequence shown in Sequence 2 of the sequence listing, derived from the Asian corn borer, and having the same biological function. The application can significantly reduce the amount of food consumed by the Asian corn borer, reduce its sensitivity to sucrose, and inhibit its growth.

This invention belongs to the field of biotechnology and relates to methods, compositions, and applications for regulating salty taste receptors and salty taste perception. Specifically, the activity level of GCN2 on the tongue can serve as a target for assessing and / or regulating salty taste perception ability. Activating GCN2 can enhance the subject's ability to perceive salty taste, while inhibiting GCN2 can suppress the subject's ability to perceive salty taste.

This application discloses a porous body, an atomizer, and an electronic atomization device. The atomizer includes: a liquid storage chamber for storing a liquid matrix; a porous body in fluid communication with the liquid storage chamber to receive the liquid matrix; and a heating element attached to the porous body to heat at least a portion of the liquid matrix within the porous body to generate an aerosol. The volume of micropores with a pore size greater than 30 μm within the porous body accounts for more than 40% of the total volume of all micropores in the porous body. This atomizer, employing a porous body with a larger pore size than typical micropores, generates aerosol particles with a larger diameter, which are more likely to adhere to taste receptors in the oral cavity, thus enhancing taste perception.

The invention discloses a composition containing gingerol microcapsules and a dissolving and compounding method thereof, and belongs to the technical field of food, health care products and pharmaceutical preparations. The core of the composition is a gingerol microcapsule, the gingerol microcapsule is composed of a core material and a wall material, the core material comprises a gingerol extract, menthol and stevioside, and the wall material is compound polysaccharide and protein. Menthol and stevioside are compounded according to a specific ratio and synergistically act on an oral cavity taste receptor, so that the inherent strong spicy irritating taste of gingerol is effectively neutralized and covered. The invention further provides a dissolving and compounding method of the microcapsule, which comprises the following steps: mixing microcapsule powder with a solvent system with specific composition under mild shearing to prepare a stable aqueous solution; the solvent system is an aqueous solution containing 5%-20% (v / v) of propylene glycol, and the apparent solubility and the solution dynamic stability of gingerol are remarkably enhanced by reducing the surface tension of a solvent, increasing the polarity and destroying part of a hydrogen bond network of a microcapsule wall material.

The invention relates to the technical field of food biology, and discloses a method for directionally preparing a umami-enhanced yeast extract, which comprises the following steps: (1) culturing yeast; (2) breaking walls by a colloid mill; (3) magnetic field resonance coupling; (4) performing enzymolysis treatment; (5) peptomics analysis; (6) carrying out batch molecular docking on the yeast peptide and a T1R1 / T1R3 taste receptor; (7) membrane separation targeted enrichment; and (8) carrying out rotary evaporation and concentration on the enriched umami peptide, and then carrying out spray drying to obtain yeast extract powder. According to the invention, a high-throughput batch molecular docking technology is applied to directional preparation of the yeast extract, so that the transformation from a traditional empirical process to precise molecular design is realized. By constructing a T1R1 / T1R3 umami receptor model and performing batch virtual screening on the T1R1 / T1R3 umami receptor model and yeast peptide fragments, a peptide fragment molecular weight interval with the strongest umami activity of 800-1000Da is scientifically determined.

Genetically modified cells (e.g., recombinant mammalian cells) and methods for improving the expression / functional response of olfactory receptors are described herein. Genetically modified cells and methods can generally modulate the levels of chaperone proteins that help target receptors to the cell membrane. Genetically modified cells and methods can also provide a platform for use in studying the function of a broader group of chemosensory receptors, including taste receptors and TRP channels.

This invention discloses an antioxidant umami bifunctional peptide and its applications. The amino acid sequence of the umami peptide is selected from AGDDAPRA, DDALRSQE, DDIKRVV, DDMEKIW, DKEGNGTVM, and SDMKHWP. The peptide provided by this invention has an extremely low sensory recognition threshold and highly efficient T1R1 / T1R3 taste receptor activation ability (ECG). 50 It has a concentration as low as 0.003 mM and also exhibits significant free radical scavenging activity (DPPH scavenging IC50). 50 (As low as 0.95 mM). This group of peptides solves the technical problems of existing flavoring agents having single function, weak sensory response, and easy oxidation and inactivation in complex systems. It can be widely used as a dual-function food ingredient in meat products, seasonings, and soups. While significantly enhancing the umami flavor of food, it effectively inhibits the oxidative degradation of lipids and proteins, and improves the sensory quality and shelf-life stability of food.

The application discloses a method for enhancing the sweetness of cigarette smoke based on allosteric potentiation, which comprises the following steps: preparing a sweetness enhancer: mixing a sweet receptor allosteric potentiator and an auxiliary sweet substance, dissolving or dispersing them in a solvent to form a sweetness enhancer; applying the sweetness enhancer: applying the sweetness enhancer to cigarette material to obtain cigarette material treated by the sweetness enhancer; subsequent treatment: balancing the cigarette material treated by the sweetness enhancer and rolling the cigarette material into cigarettes. The method for enhancing the sweetness of cigarette smoke based on allosteric potentiation can realize natural amplification of sweetness by regulating taste receptors instead of simply increasing stimulants, can regulate sensory perception through allosteric potentiation to enhance the sweet experience when smoking cigarettes, is more natural, coordinated, safe and efficient, and is flexible in application: specific compounding schemes can be designed for different cigarette styles (flue-cured tobacco, mixed type and air-cooled tobacco), and the method has strong universality.

The present invention relates to a bird repellent composition, in particular a bird repellent composition comprising a compound that activates at least one bird taste receptor selected from the group consisting of Tas2r1, Tas2r3, Tas2r4, Tas2r5 and Tas2r7, to the use thereof in a method for repelling birds away from plants and plant propagation material. The invention further relates to a seed treatment formulation and its use in preventing or reducing damage of birds to plants or plant propagation material.

The invention discloses application of a taste sense 2 receptor member 31 (TAS2R31) as a knockout target in cellular immunotherapy, and belongs to the technical field of biological medicines. Specifically, it is found for the first time that the proliferation capacity of tumor infiltrating lymphocytes (TIL cells) obtained after TAS2R31 gene is knocked out is remarkably improved, the killing capacity is remarkably enhanced, and the cell phenotype can be converted towards the direction more beneficial to anti-tumor immunity; meanwhile, the TIL cells with the TAS2R31 gene knocked out can release functional cell factors after being stimulated by antigens, and the TIL cells have definite anti-tumor immunocompetence. Therefore, the TAS2R31 is used as a new knockout target and is used for developing a new tumor treatment scheme based on TIL cells or TCR-T cells. The cell therapy provided by the invention provides a new strategy direction for tumor treatment by improving the multiplication capacity and the immune function of the TIL cells and the TCR-T cells.

This invention discloses a termite-killing dsRNA and its combination with Metarhizium anisopliae for termite control. The nucleotide sequence of the termite dsRNA is shown in SEQ ID NO.2. Inhibiting the expression of the termite taste receptor 14 gene (Gr14 gene) using RNAi significantly increases termite mortality. Spraying termites after inhibiting Gr14 gene expression using RNAi achieves a termite mortality rate of approximately 75%, thus it can be considered an effective method for termite control.

This invention relates to the field of flavor technology, and particularly to an aerosol matrix composition and atomizing liquid. The aerosol matrix composition comprises lactic acid, leaf alcohol, raspberry ketone, butyric acid, and sucralose. In the technical solution provided by this invention, lactic acid and butyric acid are used as acidulants to stimulate salivary gland secretion; leaf alcohol and raspberry ketone are used as flavoring agents to enhance flavor perception and influence saltiness perception, making the saltiness more natural; sucralose is used as a sweetener to provide sweetness, and simultaneously works with the acidulants so that taste receptors in the oral cavity receive both sweet and sour signals, stimulating the salivary glands to secrete more saliva and amplifying the saltiness. Furthermore, the coexistence of sweetness and saltiness, with an appropriate amount of sweetness highlighting the saltiness, further enhances the saltiness sensation.