27 results about "Taste receptor" patented technology

The invention discloses a taste receptor derived peptide capable of effectively detecting caffeine and a biosensor, and belongs to the technical field of biosensors. Currently, traditional spectrum and chromatography on which caffeine detection depends have the problems of expensive instruments, time-consuming detection, complex procedures and the like, and a sensor based on a taste receptor is also faced with the limitations of high cost, complex preparation process and easy inactivation of the receptor. In order to solve the problem, the taste receptor derived peptide provided by the invention has an amino acid sequence as shown in SEQ ID NO: 4, the biosensor comprises a substrate and a disc interdigital electrode, and a carbon nanotube is firmly attached to the electrode and is connected with the taste receptor derived peptide. The biosensor can specifically detect caffeine in a beverage, has no response to other substances, and has application potential in the fields of food quality control, clinical drug monitoring, public health safety assessment and the like.

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.

In order to provide a new agent for hair pigmentation treatment in subjects, the present invention suggests an active agent for use in the treatment of hair pigmentation, wherein the active agent activates, enhances, inactivates, blocks or dampens the cellular response of the taste receptor TAS2R50 or interferes with the expression of said receptor. Furthermore, the present invention is directed to the use of said active agent as a medicament, a cosmetic or a food supplement in therapeutical or non-therapeutical treatment of hair pigmentation. In addition, the invention is directed to a corresponding cosmetic or medical hair pigmentation regulating or modulating composition or food supplement.

The present invention discloses a salty and fresh bifunctional flavor peptide and its preparation method and application, and relates to the field of biotechnology. The amino acid sequence of the salty and fresh bifunctional flavor peptide is shown in any one of SEQ ID NO.1-4. The present invention adopts a composite protease enzymatic hydrolysis method to prepare an enzymatic hydrolyzate rich in salty and fresh bifunctional flavor peptides, and uses peptide omics and molecular docking technology to identify and screen out multiple salty and fresh bifunctional flavor peptides, while evaluating and predicting the transmembrane domains of taste receptors, and analyzing the chemical bonds and docking sites of the salty and fresh bifunctional flavor peptides docking with taste receptors, summarizing the key chemical bonds and binding sites of the interaction between the salty and fresh bifunctional flavor peptides and salty receptors, and evaluating their salty and umami intensity. The salty and fresh bifunctional flavor peptides screened by the present invention have strong saltiness and umami, can be used as a substitute for sodium salt, and are used to prepare low-salt and low-sodium foods. The present invention also provides a certain reference for quickly and easily obtaining salty and fresh bifunctional flavor peptides.

The invention provides an application of a TAS2R14 molecular sensory artificial intelligence biosensor in key quality attribute identification of bitter taste of Jinvibration oral liquid. The application comprises the following steps: (1) constructing a biosensor; (2) determining the interaction strength of the sample to be detected and the taste receptor protein by adopting an electrochemical workstation; (3) carrying out specific elution on the key quality attributes combined on the bitter receptors; (4) identifying chemical components in the eluent, comparing the chemical components with all components of the sample to be detected, and screening potential bitter key quality attributes; (5) designing and constructing a pharmacophore of a bitter receptor TAS2R14 agonist of the pharmacophore model; (6) screening to obtain bitter key quality attributes of the Jinvibration oral liquid; and (7) verifying the obtained bitterness key quality attribute. According to the invention, a TAS2R14 bitter protein receptor is taken as an entry point, 10 bitter key quality attributes of the Jinvibration oral liquid are screened out, and method guidance is provided for quality evaluation and control of a traditional Chinese medicine compound oriented by property, taste and efficacy.

The present invention discloses a bionic taste sensor based on taste receptors and its application, belonging to the field of electrochemical sensor technology. The bionic taste sensor includes a working electrode and an antibody complex matched with the working electrode. The working electrode includes a glassy carbon electrode, a sheet material loaded with gold nanoparticles modified on the surface of the glassy carbon electrode, and a taste receptor protein assembled on the sheet material; the antibody complex is a metal organic framework material loaded with gold nanoparticles and an antibody against taste receptors. The present invention can effectively distinguish taste substances by utilizing the specific recognition between taste receptors and taste substances or anti-taste receptor antibodies; the metal organic framework material loaded with gold nanoparticles is modified on the antibody, and the electrochemical response performance is significantly improved through immune amplification, thereby improving the detection sensitivity of the biosensor.

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.

Disclosed herein are systems and methods for preparing pet food by generating and using a model for predicting the response of taste receptors. In certain embodiments, the model is generated based on a function, where the function is close to a set of experimental data, and where the experimental data maps a combination of taste modulator concentrations to a measured response of a taste receptor. Once generated, the model may then be used to predict expected recipient responses beyond those taste modulator concentrations present in experimental data.

The subject matter of the invention is an oral composition comprising a Gymnema sylvestre liquid extract characterised in that the Drug Extract Ratio (DER, the ratio of the amount of plant material to the amount of the obtained extract) is from 1:3 to 1:5, wherein the composition is in the form of an aerosol and is sprayed with an atomizer. The invention also relates to the use of the composition according to the invention for the topical blocking of taste receptors.

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.

The application discloses umami peptides derived from Litopenaeus vannamei and application of the umami peptides in preparation of umami agents, and belongs to the technical field of bioactive peptides. The umami peptides are five in number, and the amino acid sequences are respectively TGPDPDPTE, LPNFR, SWDVRN, GPDPDPTEY and GPDPDPTEF, and are sequentially shown as SEQ ID NO. 1-5. The umami peptides are applied in umami agents as or for preparing umami agents. Gel filtration chromatography and liquid chromatography-mass spectrometry are used in combination with sensory evaluation to separate and identify potential novel umami peptides from shrimp meat enzymatic hydrolysate. Subsequently, a molecular docking method is used to study the binding mechanism of the umami peptides and T1R1 / T1R3 taste receptors. The application provides a theoretical basis for studying the action mechanism of novel umami peptides of shrimp meat, and provides a basis for high-value utilization of shrimp meat products.

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 invention discloses dsRNA for killing termites and a method for controlling the termites by combining the dsRNA with metarhizium anisopliae. The nucleotide sequence of the dsR NA of the termites is as shown in SEQ ID NO. 2. The expression of the termite taste receptor 14 gene (Gr14 gene) is inhibited by using an RNAi method, so that the death rate of termites can be obviously increased. After the expression of the Gr14 gene is inhibited by an RNAi method, the Gr14 gene is sprayed to the termites, and the death rate of the termites can be about 75%, so that the method can be used as a method for effectively preventing and controlling the termites.

The invention discloses a greater wax moth taste receptor GR43a antigen polypeptide, a polyclonal antibody as well as a preparation method and application thereof. In order to solve the problems of non-specific binding, high background value and high cost of the existing greater wax moth taste receptor GR43a polyclonal antibody, a model insect greater wax moth is used as a material, the greater wax moth taste receptor GR43a is selected as a research object, bioinformatics analysis and antigen epitope prediction are performed on GR43a protein, and the polyclonal antibody is obtained. A polypeptide segment as shown in SEQ ID No.1 is selected for preparing a polyclonal antibody, the titer of the prepared greater wax moth taste receptor GR43a polyclonal antibody is 1: 128000, the greater wax moth taste receptor GR43a polyclonal antibody can be specifically combined with greater wax moth taste receptor GR43a protein, and the greater wax moth taste receptor GR43a protein can be accurately recognized or positioned by adopting methods such as immunohistochemical positioning and immunoblotting; the method has the advantages of simple preparation route, strong specificity, high titer, low cost and the like.

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.

The invention discloses umami peptide SWDVRN from litopenaeus vannamei and application of the umami peptide SWDVRN, and belongs to the technical field of bioactive peptides. The amino acid sequence of the umami peptide SWDVRN from the litopenaeus vannamei is as shown in SEQ ID NO. 2. The umami peptide SWDVRN is applied to serving as or preparing a flavor enhancer. According to the method, gel filtration chromatography and liquid chromatography-mass spectrometry are combined with sensory evaluation to separate and identify potential novel umami peptides from shrimp meat enzymatic hydrolysate. Subsequently, the binding mechanism of the umami peptide and the T1R1 / T1R3 taste receptor is studied by using a molecular docking method. The invention provides a theoretical basis for researching the action mechanism of the novel umami peptide of the shrimp meat, and provides a basis for high-value utilization of shrimp meat products.

The present invention relates to a compound represented by chemical formula I, or an isomer, a hydrate, a solvate, a prodrug, or a pharmaceutically acceptable salt thereof, the compound targeting the taste receptor GPCR T1R3 so as to have efficacy as a neuroregenerative and neuroprotective agent, and to the compound, a preparation method therefor, and a pharmaceutical composition comprising same.

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.

An aerosol delivery device includes a first aerosol generator to generate a first aerosol from a first aerosol precursor and to introduce the first aerosol into a first fluid flow pathway, and a second aerosol generator to generate a second aerosol from a second aerosol precursor and to introduce the second aerosol into a second fluid flow pathway. The first aerosol is sized for pulmonary penetration. The second aerosol generator comprises a Venturi aperture to dispense and aerosolise the second aerosol precursor in the second aerosol generator. The second aerosol precursor is a liquid, and the second aerosol is sized to inhibit pulmonary penetration. The second aerosol is transmissible within a mammalian oral and / or nasal cavity. The second aerosol includes an active component for activating at least one of: one or more taste receptors in the oral cavity and one or more olfactory receptors in the nasal cavity.

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.

Disclosed herein are systems and computer-implemented methods of generating a model and using the model to determine synergy between a plurality of compounds for application to a mixture of human taste receptors. The plurality of compounds in the mixture may be sweet compounds. The model may be generated based on a function, where the sigmoid function approximates a set of experimental data, and where the experimental data maps a combination of concentrations of compounds to a measurement response of the taste receptor. Once generated, the model may then be used to determine the synergy between the plurality of compounds.

The invention provides edible mushroom glycopeptide for activating salty and umami receptors and application of the edible mushroom glycopeptide in low-sodium healthy food, and belongs to the technical field of deep processing of edible mushrooms. The molecular structural formula of the edible fungus glycopeptide is shown in the formula I. The edible fungus glycopeptide has the dual flavor development characteristic of activating salty receptors TRPV1, ENaC and TMC4 and umami receptors T1R1 and T1R3, can replace or reduce the use of traditional salt (sodium chloride) and monosodium glutamate (sodium glutamate), and is suitable for development of low-sodium healthy food, low-sodium salty enhancer, composite flavor enhancer and functional food.