8 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.

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 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.