Receptor agonism and antagonism of dietary bitter compounds

Anne Brockhoff, Maik Behrens, Natacha Roudnitzky, Giovanni Appendino, Cristina Avonto, Wolfgang Meyerhof

Risultato della ricerca: Contributo su rivistaArticolo in rivistapeer review

Abstract

Food contains complex blends of structurally diverse bitter compounds that trigger bitterness through activation of one or more of the ~25 human TAS2 bitter taste receptors. It remains unsolved, however, whether the perceived bitterness of binary bitter-compound mixtures can be considered an additive function of all bitter-inducing chemicals in the mouth, suggesting that little mutual interaction takes place among bitter substances or if mixture suppression and synergism occurs. Here we report on two natural sesquiterpene lactones from edible plants, which stimulate distinct sets of hTAS2Rs in transfected cells. Both chemicals also robustly inhibit different but overlapping subsets of agonist-activated hTAS2Rs. These findings demonstrate that mixtures of bitter compounds, because they normally occur in human foodstuff, likely elicit bitter perception in a complex and not in a merely additive manner. An unexpected implication of this discovery is that, during evolution, the naturally occurring bitter taste receptor antagonists have shaped some of the pharmacological properties of the receptors, such as overlapping recognition profiles and breadth of tuning.

Lingua originaleInglese
pagine (da-a)14775-14872
Numero di pagine98
RivistaJournal of Neuroscience
Volume31
Numero di pubblicazione41
DOI
Stato di pubblicazionePubblicato - 12 ott 2011
Pubblicato esternamente

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