Astringent Gallic Acid in Red Wine Regulates Mechanisms of Gastric Acid Secretion via Activation of Bitter Taste Sensing Receptor TAS2R4

Red wine is rich in phenolic compounds, which chiefly determine its characteristic taste. One of major acid constituents for an astringency, yet no clear contribution to bitter taste has been reported, gallic (GA). In previous studies, we have demonstrated bitter-tasting regulate cellular proton secretion (PS) as a key mechanism gastric via activation sensing receptors (TAS2Rs). Here, hypothesized contributing role GA the red wine-stimulated effect on PS human tumor cells (HGT-1 cells). Sensory analyses revealed that 10 μM lowest concentration tested more than tap water, with increasing ratings up 1000 μM. HGT-1 cells, evoked most pronounced secretion, either when added in-water solution or spiked matrix. GA-spiking Zweigelt and Blaufränkisch samples resulted equally stimulated PS, whereas non-GA-spiked contrary effects indicating functional PS. Involvement TAS2R4 GA-induced was verified by means homozygote CRISPR-Cas9 knockout approach. Moreover, gene expression increase TAS2R4. These results demonstrate GA-evoked aiding digestion. our data provide mechanistic insights, will help produce stomach-friendly wines.