Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Toyomi Yamazaki"'
Publikováno v:
Foods, Vol 10, Iss 1, p 151 (2021)
The quantitation of pungency is difficult to achieve using sensory tests because of persistence, accumulation, and desensitization to the perception of pungency. Transient receptor vanilloid 1 (TRPV1), which is a chemosensory receptor, plays a pivota
Externí odkaz:
https://doaj.org/article/67bb21e6af5946b89f22501029cc2223
Publikováno v:
Food Science and Technology Research. 27:329-334
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fa263ed717fcc9abc913ef7616f5629
https://doi.org/10.3136/fstr.27.329
https://doi.org/10.3136/fstr.27.329
Autor:
Tatsuo Watanabe, Yuki Kuroda, Toyomi Yamazaki-Ito, Yuko Terada, Yasuaki Kawarasaki, Takeshi Ishii, Keisuke Ito, Yoriyuki Nakamura, Mayu Koike
Publikováno v:
Food Science and Technology Research. 27:221-228
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c3beaf96eb6308cf1eb75dbb83e8efc
https://doi.org/10.3136/fstr.27.221
https://doi.org/10.3136/fstr.27.221
Autor:
Satoshi Sakuragawa, Haruka Masuda, Toyomi Yamazaki-Ito, Nozomi Ihara, Tatsuo Watanabe, Yuma Takahashi, Yuko Terada, Rie Yamashita, Sohei Ito, Keisuke Ito
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 83:1721-1728
Daidai (bitter orange, Citrus aurantium) is characterized by its fresh citrus scent. In Japanese cuisine, its juice is an important ingredient. As tons of industrial waste is obtained while processing the daidai juice, additional utilization of this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4923eaa2f6518126bedc75d76abca835
https://doi.org/10.1080/09168451.2019.1611405
https://doi.org/10.1080/09168451.2019.1611405
Autor:
Yuko Terada, Yoshikazu Toyohara, Toyomi Yamazaki-Ito, Keisuke Ito, Shogo Nakano, Ichie Ojiro, Tadahiro Hiramoto, Sohei Ito, Hiromi Nishio
Publikováno v:
Bioscience, biotechnology, and biochemistry. 85(6)
Many functional food ingredients activate human bitter taste receptors (hTAS2Rs). In this study, A novel inhibitor, Trp-Trp, for hTAS2R14 was identified by searching for the agonist peptide's analogs. Trp-Trp also inhibited hTAS2R16, hTAS2R43, and hT
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d7092040388e6483587d4cfc6ee19ff
https://pubmed.ncbi.nlm.nih.gov/33844825
https://pubmed.ncbi.nlm.nih.gov/33844825
Publikováno v:
Foods
Volume 10
Issue 1
Foods, Vol 10, Iss 151, p 151 (2021)
Volume 10
Issue 1
Foods, Vol 10, Iss 151, p 151 (2021)
The quantitation of pungency is difficult to achieve using sensory tests because of persistence, accumulation, and desensitization to the perception of pungency. Transient receptor vanilloid 1 (TRPV1), which is a chemosensory receptor, plays a pivota
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba25f74bbdeb193737f4fda3d32d626f
Publikováno v:
Bioscience, biotechnology, and biochemistry. 85(6)
Humans sense taste and smell of various chemical substances through approximately 430 chemosensory receptors. The overall picture of ligand–chemosensory receptor interactions has been partially clarified because of numerous interactions. This study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38bcad5cd9816ff7b3eee27a186edcb4
https://pubmed.ncbi.nlm.nih.gov/33693463
https://pubmed.ncbi.nlm.nih.gov/33693463
Autor:
Keiji Wakabayashi, Riko Ikeda, Tatsuo Watanabe, Keisuke Ito, Toyomi Yamazaki, Yuki Kuroda, Kazunari Uda
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 80:2014-2017
Tangeretin and nobiletin are polymethoxylated flavonoids in citrus peel. Both tangeretin and nobiletin are bitter; however, their bitterness has not been evaluated using human bitter taste receptors (hTAS2Rs). We screened 25 kinds of hTAS2Rs and foun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b14a32d6d79b3520b616b9b638caddb9
https://doi.org/10.1080/09168451.2016.1184558
https://doi.org/10.1080/09168451.2016.1184558
Autor:
Noriko Matsuda, Tsutomu Nakayama, Tatsuo Watanabe, Toyomi Yamazaki, Riko Ikeda, Toshiyuki Nakamura, Takeshi Ishii, Miki Sagisaka
Publikováno v:
Bioscience, biotechnology, and biochemistry. 78(10)
We purified several hundred mgs of four major theaflavins (theaflavin, theaflavin-3-O-gallate, theaflavin-3′-O-gallate, and theaflavin-3,3′-O-digallate). Among the 25 hTAS2Rs expressed in HEK293T cells, hTAS2R39 and hTAS2R14 were activated by the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78cb6efe9456d25c26ed3930bf5e3a8d
https://pubmed.ncbi.nlm.nih.gov/25273142
https://pubmed.ncbi.nlm.nih.gov/25273142
Publikováno v:
Bioscience, biotechnology, and biochemistry. 77(9)
Tea catechins have strong bitterness and influence the taste of tea. Among the 25 human bitter-taste receptors (TAS2Rs), we found that hTAS2R14 responded to catechins, in addition to hTAS2R39, a known catechin receptor. Although hTAS2R14 responded to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd03912185f039f45de223b038c4c422
https://pubmed.ncbi.nlm.nih.gov/24018685
https://pubmed.ncbi.nlm.nih.gov/24018685