Ontology highlight
ABSTRACT:
SUBMITTER: Maehashi K
PROVIDER: S-EPMC2692459 | biostudies-literature | 2008 Jan
REPOSITORIES: biostudies-literature
Biochemical and biophysical research communications 20071126 4
Fermented food contains numerous peptides derived from material proteins. Bitter peptides formed during the fermentation process are responsible for the bitter taste of fermented food. We investigated whether human bitter receptors (hTAS2Rs) recognize bitterness of peptides with a heterologous expression system. HEK293 cells expressing hTAS2R1, hTAS2R4, hTAS2R14, and hTAS2R16 responded to bitter casein digests. Among those cells, the hTAS2R1-expressing cell was most strongly activated by the syn ...[more]