62 results about "Taste receptor ligand" patented technology

The invention provides nucleic acid and amino acid sequences for a novel family of taste transduction G-protein coupled receptors, antibodies to such receptors, methods of detecting such nucleic acids and receptors, and methods of screening for modulators of taste transduction G-protein coupled receptors.

Newly identified mammalian taste-cell-specific G protein-coupled receptors which function as hetero-oligomeric complexes in the sweet taste transduction pathway, and the genes and cDNA encoding said receptors are described. Specifically, T1R G protein-coupled receptors active in sweet taste signaling as hetero-oligomeric complexes, and the genes and cDNA encoding the same, are described, along with methods for isolating such genes and for isolating and expressing such receptors. Methods for identifying putative taste modulating compounds using such hetero-oligomeric complexes also described, as is a novel surface expression facilitating peptide useful for targeting integral plasma membrane proteins to the surface of a cell.

The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals.

The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals.

The present invention relates to the discovery of several genes of the domestic dog (Canine familiaris) associated with taste perception. The invention provides, inter alia, the nucleotide sequence of the canine Tas1r1, Tas1r2, and Tas1r3 receptor genes, the amino acid sequences of the polypeptides encoded thereby, and antibodies to the polypeptides. The present invention also relates to methods for screening for compounds that modify the genes' function or activity, the compounds identified by such screens, and mimetics of the identified compounds. The invention further provides methods for modifying the taste preferences, ingestive responses, or general behavior of a mammal such as a dog by administering compounds that affect the function or activity of the gene or the polypeptide encoded thereby.

The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds. The invention further relates to the use of these receptors in assays for identifying ligands that modulate the activation of these taste receptors by these bitter ligands and related compounds and which may be used as additives and / or removed from foods, beverages, cosmetics and medicinals in order to modify (block) T2R-associated bitter taste.

A method for screening a potential modulator compound of a taste receptor wherein use is made of a BRET technique.

The invention relates to a processing method of roxburgh rose juice. The processing method of the roxburgh rose juice disclosed by the invention is characterized by comprising the following steps: A, draining after cleaning fresh roxburgh roses, which are sufficiently matured and are not decayed and mildewed, and squeezing and filtering through a mechanical squeezing method so as to obtain original roxburgh rose juice; B, adding 20-25 U / L of beta-glucosidase into the roxburgh rose juice, keeping at 45 DEG C for 60-70 min, adding 25-30 U / L of glucose oxidase into the roxburgh rose juice again, and keeping at 35-40 DEG C for 40-50 min; and C, adding 0.03-0.04% of adenylic acid and 0.015-0.020% of sucralose into the processed juice, uniformly mixing, after adjusting by using saccharose till the juice is sour and sweet properly, instantly sterilizing at high temperature, bottling and cooling, wherein the sucralose is added after being dissolved in clear water. The roxburgh rose juice disclosed in the invention is processed under the mild conditions by using a biologic enzymatic technology, so that natural quality of juice is stabilized and strengthened; the sensory characteristics of the roxburgh rose juice are improved by utilizing influence of a substrate to human-body taste receptors; the processing method of the roxburgh rose juice is simple and feasible, high-efficiency and safe; and furthermore, the nutritional components in the roxburgh rose juice are effectively reserved.

The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals.

Identified herein are different forms of bitter receptor genes that occur in different humans. These alleles are generated by numerous coding single nucleotide polymorphisms (cSNP's) that occur within the members of the T2R gene family. Some SNP's cause amino acid substitutions, while others introduce chain termination codons, rendering the allele non-functional. Differences in these genes are believed to have a large effect on those individuals' sense of bitter taste, such that these individuals perceive the taste of bitter substances differently than the rest of the population. The ability to assay this allelic information is useful in the development of flavorings and flavor enhancers, as it can be used to define large groups and populations who perceive bitter tastes differently. This in turn allows the taste preferences of these groups to be addressed at the molecular level for the first time.

The present invention provides model taste cells that naturally or recombinantly express taste receptors and relevant cellular proteins and / or molecules useful for taste signal transduction. The present invention further provides methods of use for these model taste cells for screening for compounds that modulate sweet and / or other taste signal transduction. Compositions comprising the compounds / modulators identified using the model taste cells are also provided. In preferred embodiments, the model taste cells are derived from human HuTu-80 enteroendocrine cells, and derivative cells thereof.

Appetite control compositions comprise Gymnema sylvestre and an expectorant. In some embodiments, the appetite control compositions contain from about 3 mg to about 50 mg of gymnemic acid (an extract of Gymnema sylvestre), from about 10 mg to about 80 mg of glycyrrhizin (an extract of Glycyrrhiza glabra), high impact flavor, and a sweetening agent in a non-traditional dosage form. A non-traditional dosage form provides for the topical application of medicaments to the tissues of the mouth and tongue, more specifically, to the sweetness taste receptors of the tongue. By delivering gymnemic acid to the sweetness receptors of the tongue, the sensation of sweetness is blocked, thereby providing appetite control.

The use of sensory G protein-coupled receptors that recognize chemical sensants, parti-cularly those involving olfactory and taste receptors; polypeptide fragments and mutants thereof; classes of such receptors; polynucleotides encoding such receptors, fragments and mutants thereof, and representatives of receptor classes; genetic vectors including such polynucleotides; and cells and non-human organisms engineered to express such receptor complexes, fragments and mutants of an olfactory or taste receptor, and representatives of receptor classes to simulate sensory perception of odorants and tastants is described. The use of such products as a biosensor or a component thereof to detect, identify, measure, or otherwise process the event of binding between the receptor and its cognate ligand (i.e., chemical sensant) is also described. The invention has application, for example, in the design and formulation of odorant and tastant compositions.

Fat taste receptors and methods for using the receptors to screen compounds that mimic fat taste are disclosed. The receptors can include G-protein coupled receptor proteins, such as GPR40 or GPR120. New methods for preparing foods are also disclosed that involve testing compounds in the assay system and then incorporating into foods the identified nonfat compounds that have the taste of fat.

Methods and compositions are provided for modulating the activity of human type I taste receptor subunit 3 (hT1R3). Such materials and methods are useful for the screening and preparation of compositions and methods for the treatment of carbohydrate and lipid metabolic diseases and disorders.

This invention provides isolated nucleic acid and amino acid sequences of gastrointestinal endocrine cell specific G-protein coupled receptors, methods of detecting such receptors, and methods of screening for ligands of such receptors. Furthermore, this invention demonstrates that SrC-1 enteroendocrine cells express multiple bitter taste receptors as well as a-subunits of G proteins that mediate taste signal transduction and respond to bitter taste compounds initiating changes in intracellular calcium concentration. Given that at present there are no cultured cell model system to determine the functional effects of taste receptor-mediated signaling, our findings identify STC-1 cells as a cell model for studying taste-mediated signal transduction.

A method for testing dysgeusia, which is characterized in that it comprises amplifying at least a portion of a gene encoding a taste receptor belonging to the THTR family and a gene encoding a taste receptor belonging to the T2R family collected from a sample derived from the oral cavity; a primer used for the above amplification; and a kit used for the above test.

A method for screening a potential modulator compound of a taste receptor wherein use is made of a BRET technique.

The present invention relates to the discovery of several genes of the domestic cat (Felis catus) associated with taste perception. The invention provides, inter alia, the nucleotide sequence of the feline Tas1r1, Tas1r2, and Tas1r3 receptor genes, the amino acid sequences of the polypeptides encoded thereby, and antibodies to the polypeptides. The present invention also relates to methods for screening for compounds that modify the genes' function or activity, the compounds identified by such screens, and mimetics of the identified compounds. The invention further provides methods for modifying the taste preferences, ingestive responses, or general behavior of a mammal, such as a cat, by administering compounds that affect the function or activity of the gene or the polypeptide encoded thereby.

The present invention relates to a container for a beverage provided with an edible flavor enhancement coating for release upon opening of a beverage by coming in connect with the liquids in the human mouth. More particularly, the present invention relates to a container with the portion being placed in the mouth for drinking provided with a water-soluble an edible flavor enhancement coating that dissolves by coming in contact with liquids in the human mouth or beverage to be drunk only upon opening of the beverage container, in such a way so as to stimulate the taste receptors immediately prior to and during the drinking or pouring of the contents within the beverage container.