59 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.

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.

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 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.

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.

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.

The present invention relates to methods of determining an increased risk of a subject to acquire a trait of an obesity disorder or an obesity disorder, with the method comprising determining the genetic sequence of at least one taste receptor gene in the subject and reviewing the test genetic sequence(s) for the presence of at least one risk allele associated with at least one taste receptor. The presence of at least one difference in the test genetic sequence(s) and the presence of a risk allele associated with the taste receptor(s) may indicate an increased risk of the subject acquiring a trait of an obesity disorder or an obesity disorder.