Soybean Phosphatidylcholine Develops Bitter Taste on Autoxidation
ثبت نشده
چکیده
RESEARCH ON SO'{BEAN naVOt has heen extensive. ·and many patents for tmproving or reducing flavor of soybean products haVe heen granted. Still. this factor adversely affects the acceptance. and In many ways limns the use. of soy produc·ts tn foods. I\.albrener et al. t 1971 1 reported that the predominant heany and bitter flavors of mature soybeans are still present in commercial soy flours. concentrates and isolateS. Oxidative degradation of lipids. which occurs either during storage or processing. is a common cause of objectionable navors in foods. Bitter taste is not, usually associated with lipid degradation products, HoweVer. Weiss and Diemair t 19341 established that bitterness can arise from oxidation of phospholipids from lupine and rape. Sessa et al. t I L)64) demonstrated EXPERIMENTAL
منابع مشابه
Role of the G-Protein Subunit -Gustducin in Taste Cell Responses to Bitter Stimuli
Many bitter stimuli are believed to bind to specific G-protein-coupled membrane receptors on taste cells. Despite the compelling evidence for its pivotal role in bitter taste sensation, a direct involvement of the G-protein subunit -gustducin in bitter taste transduction in taste cells has not been demonstrated in situ at the cellular level. We recorded activation of taste cells by bitter stimu...
متن کاملContribution of different taste cells and signaling pathways to the discrimination of "bitter" taste stimuli by an insect.
Animals can discriminate among many different types of foods. This discrimination process involves multiple sensory systems, but the sense of taste is known to play a central role. We asked how the taste system contributes to the discrimination of different "bitter" taste stimuli in Manduca sexta caterpillars. This insect has approximately eight bilateral pairs of taste cells that respond selec...
متن کاملEvolution of Proteolytic Tasty Components During Preparation of Douchiba, a Traditional Chinese Soy-Fermented Appetizer
Douchiba, a traditional Chinese soy-fermented appetizer, has been abundantly produced and widely consumed in Guizhou province of Southwest China. In this study, analysis of low-molecular mass peptide fractions, hydrophobic bitter peptide fractions, and free amino acid (FAA) profiles was conducted to understand the changes in tasty components of douchiba during five consecutive stages of its man...
متن کاملGustatory expression pattern of the human TAS2R bitter receptor gene family reveals a heterogenous population of bitter responsive taste receptor cells.
Human bitter taste is mediated by approximately 25 members of the human TAS2 receptor (hTAS2R) gene family. The hTAS2R genes are expressed in taste buds of gustatory papillae on the tongue surface. Because many naturally occurring bitter compounds are toxic, bitter taste receptors are believed to serve as warning sensors against the ingestion of toxic food compounds. An important question is wh...
متن کاملHuman bitter taste perception.
Bitter taste perception is innate and induces aversive reactions. Since numerous harmful compounds, including secondary plant metabolites, synthetic chemicals, inorganic ions and rancid fats, do taste bitter, this basic taste modality may be considered as a defence mechanism against the ingestion of potential poisons. For a complete understanding of this defence mechanism it is obligatory to id...
متن کامل