Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “bitterness”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 307 records · Page 17Linked to original sources
PubMed1993

Mechanism of the electric response of lipid bilayers to bitter substances.

In order to clarify by what mechanism the lipid bilayer membrane changes its potential under the stimulation of bitter substances, a microscopic model for the effects of the substances on the membrane is presented and studied theoretically. It is assumed that the substances are adsorbed on the membrane and change the partition coefficients of ions between the membrane and the stimulation solution, the dipole orientation in the polar head, and the diffusion constants of ions in the membrane. It is shown, based on the comparison of the calculated results with the experimental ones, that the response arises mainly from a change in the partition coefficients. Protons play an essential role in the membrane potential variation due to the change in their partition coefficients. The present model reproduces the following observed unique properties in the response of lipid bilayers to bitter substances, which cannot be accounted for by the usual channel model for the membrane potential: 1) the response of the membrane potential appears even under the condition that there is no ion gradient across the membrane, 2) the response remains even when the salt in the stimulating solution is replaced with the salt made of an impermeable cation, and 3) the direction of the polarization of the potential is not reversed, even when the ion gradient across the bilayer is reversed.

Biophysical Phenomena↗
PubMedDate not supplied

Bitter taste recognition in the blowfly: Electrophysiological and behavioral evidence.

Blowflies respond to sugars, salts, and water through the activation of specific chemoreceptor neurons in the labellar taste chemosensilla. These insects also detect deterrent stimuli, but identification of a specific "deterrent" chemoreceptor within their sensilla has been elusive. Here electrophysiological evidence is provided that the so-called "fifth" cell in taste chemosensilla of blowflies responds to deterrent compounds, such as quinine, amiloride, nicotine, and caffeine, which are also known to be bitter tasting for vertebrates. Therefore, comparison of behavioral and electrophysiological data, including crossadaptation analysis, suggests that the blowfly can detect "bitter" stimuli by activation of the "fifth" cell. A possible chemoreception mechanism is discussed.

Animals↗
PubMed2000

Slow cortical DC-potential responses to sweet and bitter tastes in humans.

Processing of hedonic stimulus quality is assumed to be accompanied by a tuning of cortical arousal and excitability. In this pilot study in 11 healthy humans scalp-recorded DC potentials were assessed during application of a sweet (sucrose) and bitter (quinine hydrochloride) taste, i.e., primary reinforcers of positive and negative quality. Muscular, ocular, and skin potential activity were controlled. Application of sucrose induced a widespread positive DC-potential shift with an amplitude of 40-50 microV and persisting for more than 120-s post-stimulus onset. Following administration of quinine hydrochloride, this positive shift was reduced, most distinctly between 48- and 88-s post-stimulus onset. The reduction appeared to be most consistent at anterior midline recording sites (Fz, Cz). It is assumed that the higher DC-potential positivity during sweetness than during bitterness points to a differential tuning of cortical excitability by a widespread decrease in depolarization of apical dendrites.

Adult↗
PubMed2003

Biochemical characterization of blood orange, sweet orange, lemon, bergamot and bitter orange.

This paper reports on the composition of aroma compounds and fatty acids and some physico-chemical parameters (juice percentage, acidity and total sugars) in five varieties of citrus: blood orange, sweet orange, lemon, bergamot and bitter orange. Volatile compounds and methyl esters have been analyzed by gas chromatography. Limonene is the most abundant compound of monoterpene hydrocarbons for all of the examined juices. Eighteen fatty acids have been identified in the studied citrus juices, their quantification points out that unsaturated acids predominate over the saturated ones. Mean concentration of fatty acids varies from 311.8 mg/l in blood orange juice to 678 mg/l in bitter orange juice.

Alcohols↗
PubMed2003

Bitter gourd proteinase inhibitors: potential growth inhibitors of Helicoverpa armigera and Spodoptera litura.

Proteinase inhibitors (PIs) from the seeds of bitter gourd (Momordica charantia L.) were identified as strong inhibitors of Helicoverpa armigera gut proteinases (HGP). Biochemical investigations showed that bitter gourd PIs (BGPIs) inhibited more than 80% HGP activity. Electrophoretic analysis revealed the presence of two major proteins (BGPI-1 and-2) and two minor proteins (BGPI-3 and-4) having inhibitory activity against both trypsin and HGP. The major isoforms BGPI-1 and BGPI-2 have molecular mass of 3.5 and 3.0 kDa, respectively. BGPIs inhibited HGP activity of larvae fed on different host plants, on artificial diet with or without added PIs and proteinases excreted in fecal matter. Degradation of BGPI-1 by HGP showed direct correlation with accumulation of BGPI-2-like peptide, which remained stable and active against high concentrations of HGP up to 3 h. Chemical inhibitors of serine proteinases offered partial protection to BGPI-1 from degradation by HGP, suggesting that trypsin and chymotrypsin like proteinases are involved in degradation of BGPI-1. In larval feeding studies, BGPIs were found to retard growth and development of two lepidopteran pests namely Helicoverpa armigera and Spodoptera litura. This is the first report showing that BGPIs mediated inhibition of insect gut proteinases directly affects fertility and fecundity of both H. armigera and S. litura. The results advocate use of BGPIs to introduce insect resistance in otherwise susceptible plants.

Animals↗
PubMed2000

Isolation and structure of pulcherrimine, a novel bitter-tasting amino acid, from the sea urchin (Hemicentrotus pulcherrimus) ovaries.

A novel sulfur-containing amino acid, pulcherrimine, has been isolated as a bitter principle from ovaries of the sea urchin Hemicentrotus pulcherrimus. The structure was elucidated as 4-(2'-carboxy-2'-hydroxy-ethylthio)-2-piperidinecarboxylic acid by spectroscopic and chemical methods. Absolute stereochemistry was determined by NOE experiments and chiral HPLC analysis. Pulcherrimine exhibited bitterness with a threshold value of 0.306 mM.

Amino Acids, Sulfur↗
PubMed2001

Evolution of the taste of a bitter Camembert cheese during ripening: characterization of a matrix effect.

The objective of this study was to characterize the effect of ripening on the taste of a typically bitter Camembert cheese. The first step was to select a typically bitter cheese among several products obtained by different processes supposed to enhance this taste defect. Second, the evolution of cheese taste during ripening was characterized from a sensory point of view. Finally, the relative impact of fat, proteins, and water-soluble molecules on cheese taste was determined by using omission tests performed on a reconstituted cheese. These omission tests showed that cheese taste resulted mainly from the gustatory properties of water-soluble molecules but was modulated by a matrix effect due to fat, proteins, and cheese structure. The evolution of this matrix effect during ripening was discussed for each taste characteristic.

Cheese↗
PubMed2001

Reduction of oil bitterness by heating of olive (Olea europaea) fruits.

Olives (Olea europaea) of the Manzanilla and Verdial varieties, harvested at the green mature stage of ripening, were heated at 30, 40, 45, and 50 degrees C during 24 h and at 40 degrees C during 24, 48, and 72 h, respectively. Just after treatments, oils were physically extracted from the olives. Olive heating promotes a reduction of oil bitterness in direct relationship to the time and temperature used. Fruit heating at < or =40 degrees C during 24 h did not produce significant changes of acidity, UV absorption, peroxide index, panel test score, or oxidative stability of the obtained oils. Both longer treatments at 40 degrees C and heating at >40 degrees C yielded oils with less oxidative stability. Oils obtained from olives heated at > or =40 degrees C showed higher concentrations of chlorophylls and carotenes. For each olive variety, a good correlation between oil bitterness and content of hydroxytyrosol secoiridoid derivatives was found.

Food Handling↗
PubMed2002

Quantitative model studies on the efficiency of precursors in the formation of cooling-active 1-pyrrolidinyl-2-cyclopenten-1-ones and bitter-tasting cyclopenta-[b]azepin-8(1H)-ones.

The yields of the cooling-active compounds 3-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one (1) and 5-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one (2) as well as the bitter tastants 7-methyl-2,3,6,7-tetrahydrocyclopenta-[b]azepin-8(1H)-one (3) and 7-methyl-2,3,4,5,6,7-hexahydrocyclopenta-[b]azepin-8(1H)-one (4) obtained by heating mixtures of possible Maillard-type precursors in model systems varying in temperature, pH value, or water content were determined quantitatively. The results showed that hexose-derived cyclotene is the common precursor for all four tastants and that the formation of each individual tastant is strongly determined by the structure of the nitrogen-containing precursor, e.g., reaction of cyclotene with pyrrolidine formed by thermal decarboxylation of L-proline produced the cooling compounds 1 and 2 only, whereas in the presence of 1-pyrroline formed upon Strecker reactions of L-proline, the bitter tasting azepinone 3 was produced exclusively. In contrast, the structure of the secondary amino acid L-proline enabled the formation of compound 4, whereas the pyrrolidine and 1-pyrroline, respectively, do not generate this tastant. In addition, a nonvolatile, tasteless intermediate, (S)-3-methyl-2-[(2'-carboxy)-1-pyrrolidinyl]-2-cyclopenten-1-one (5), was isolated from the cyclotene/L-proline reaction mixture and could be confirmed as an efficient precursor for the cooling compound 1. The data, obtained by these studies, are the scientific basis to tailor the desired overall flavor of foods by means of a more controlled Maillard-type technology.

Amino Acids↗
PubMed2002

Characterization of antioxidants present in bitter tea (Ligustrum pedunculare).

The present study examined the antioxidants present in bitter tea (Ligustrum pedunculare). It was found that the crude glycoside fraction strongly protected human low-density lipoprotein (LDL) from oxidation. Further column chromatography led to purification of eight phenylethanoid or monoterpene glycosides: lipedoside A-I, lipedoside A-II, lipedoside B-I, lipedoside B-III, lipedoside B-V, lipedoside B-VI, osmanthuside B, and anatolioside. It was found that lipedoside A-I, lipedoside A-II, lipedoside B-V, and lipedoside B-VI were protective, whereas the other four compounds did not protect human LDL from Cu(2+)-medicated oxidation. Lipedoside A-I, lipedoside A-II, lipedoside B-V, and lipedoside B-VI also had a scavenging effect on 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH), comparable to that of alpha-tocopherol. The inhibitory effect of these four phenylethanoid or monoterpene glycosides on oxidation of human LDL and alpha-tocopherol was dose-dependent at concentrations of 5-40 microM. The present results demonstrate that bitter tea as a beverage contains effective antioxidants that may have benefits similar to those of green tea in terms of antioxidant activity.

Antioxidants↗
PubMed2005

Production and sensory characterization of a bitter peptide from beta-casein.

Peptide beta-casein fragment 193-209 (beta-CN f193-209) was isolated and purified for detailed sensory analysis in different matrices. The purity of the peptide was >98%. The mass of the peptide was 1882.51 Da, which coincided with the expected mass of beta-CN f193-209. N-Terminal analysis confirmed that the peptide started at residue 193 on the published sequence of beta-casein. Detection thresholds were 0.03, 0.06, and 0.63% (w/w) for water, milk, and cheese, respectively. Descriptive sensory analysis confirmed that the peptide exhibited a bitter taste, which increased with increasing concentrations, with minimal other flavors or tastes detected. The beta-CN f193-209 can contribute to bitterness in cheeses.

Animals↗
PubMed2004

Quantitative studies and sensory analyses on the influence of cultivar, spatial tissue distribution, and industrial processing on the bitter off-taste of carrots (Daucus carota l.) and carrot products.

Although various reports pointed to 6-methoxymellein (1) as a key player imparting the bitter taste in carrots, activity-guided fractionation experiments recently gave evidence that not this isocoumarin but bisacetylenic oxylipins contribute mainly to the off-taste. Among these, (Z)-heptadeca-1,9-dien-4,6-diyn-3-ol (2), (Z)-3-acetoxy-heptadeca-1,9-dien-4,6-diyn-8-ol (3), and (Z)-heptadeca-1,9-dien-4,6-diyn-3,8-diol (falcarindiol, 4) have been successfully identified. In the present study, an analytical procedure was developed enabling an accurate quantitation of 1-4 in carrots and carrot products. To achieve this, (E)-heptadeca-1,9-dien-4,6-diyn-3,8-diol was synthesized as a suitable internal standard for the quantitative analysis of the bisacetylenes. On the basis of taste activity values, calculated as the ratio of the concentration and the human sensory threshold of a compound, a close relationship between the concentration of 4 and the intensity of the bitter off-taste in carrots, carrot puree, and carrot juice was demonstrated, thus showing that compound 4 might offer a new analytical measure for an objective evaluation of the quality of carrot products. Quantitative analysis on the intermediate products in industrial carrot processing revealed that removing the peel as well as green parts successfully decreased the concentrations in the final carrot puree by more than 50%.

Daucus carota↗
PubMed2006

Biosensor measurements of polar phenolics for the assessment of the bitterness and pungency of virgin olive oil.

Bitterness and pungency, sensory quality attributes of virgin olive oil, are related to the presence of phenolic compounds. Fast and reliable alternatives for the evaluation of sensory attributes and phenolic content are desirable, as sensory and traditional analytical methods are time-consuming and expensive. In this study, two amperometric enzyme-based biosensors (employing tyrosinase or peroxidase) for rapid measurement of polar phenolics of olive oil were tested. The biosensor was constructed using disposable screen-printed carbon electrodes with the enzyme as biorecognition element. The sensor was coupled with a simple extraction procedure and optimized for use in flow injection analysis. The performance of the biosensor was assessed by measuring a set of virgin olive oils and comparing the results with data obtained by the reference HPLC method and sensory scores. The correlations between the tyrosinase- and peroxidase-based biosensors and phenolic content in the samples were high (r = 0.82 and 0.87, respectively), which, together with a good repeatability (rsd = 6%), suggests that these biosensors may represent a promising tool in the analysis of the total content of phenolics in virgin olive oils. The correlation with sensory quality attributes of virgin olive oil was lower, which illustrates the complexity of sensory perception. The two biosensors possessed different specificities toward different groups of phenolics, affecting bitterness and pungency prediction. The peroxidase-based biosensor showed a significant correlation (r = 0.66) with pungency.

Biosensing Techniques↗
PubMed1995

Structure-taste correlations in sweet dihydrochalcone, sweet dihydroisocoumarin, and bitter flavone compounds.

The dihydrochalcone derivatives of the bitter flavonoids naringin and neohesperedin are intensely sweet. Phyllodulcin is as sweet as the dihydrochalcones with similar taste properties although its structure apparently resembles that of bitter flavanone or flavone. Multifaceted approaches, including X-ray crystal structure analysis, energy calculation, and structure comparison, have been employed to clarify the structure-taste correlations in these classes of compounds. In the crystal, naringin dihydrochalcone assumes a 'J'-shaped conformation with a fully-extended dihydrochalcone moiety while neohesperidin dihydrochalcone assumes the same overall conformation but with a partially-extended moiety. A 2D conformational energy map of dihydrochalcone obtained using molecular mechanics revealed nine local minima. The pseudoequatorial and pseudoaxial forms of phyllodulcin have the same AM1 energies with a low energy barrier between them. The partially-extended form of dihydrochalcone and the pseudoequatorial form of phyllodulcin which are the maximally superposable conformers are proposed to be the active conformers. The major difference between the structures of flavone and phyllodulcin is not in the overall planarity but in the relative orientation of the pyrone and phenyl ring systems.

Chalcone↗
PubMed1998

Detection of suppression of bitterness by sweet substance using a multichannel taste sensor.

A multichannel taste sensor whose transducer is composed of several kinds of lipid/polymer membranes with different characteristics can detect taste in a manner similar to human gustatory sensation. Taste information is transformed into a pattern composed of electric signals of membrane potentials of the receptor part. In the present study, it was shown that the suppression of the bitterness of quinine and a drug substance by sucrose can be quantified using a multichannel taste sensor. The present method can be expected to provide a new automated method to measure the strength of bitterness of drug substance in the place of sensory evaluation.

Chemistry, Pharmaceutical↗
PubMedDate not supplied

Additional toxic, bitter saponins from the seeds of Chenopodium quinoa.

Quinoa (Chenopodium quinoa) is an important Native American food grain. Prior to consumption, the seeds must be washed with H2O to remove bitterness and improve nutritive value. From the warm-H2O extract of quinoa seeds from Mexico, saponins 1-4 were isolated by monitoring the fractionation with brine shrimp lethality and a taste test for bitterness. By chemical, spectral, and enzymatic methods, 1-4 were identified as glycosides of oleanolic acid. Saponin 4, 3-O-[(beta-D-xylopyranosyl)(1----3)]-beta-D-glucuronopyranosyl-6-O -methyl ester]-oleanolic acid, is a new natural compound.

Animals↗
PubMed2004

Variation in intake of sweet and bitter solutions by inbred strains of golden hamsters.

Variation in intake of sweet and bitter solutions by inbred strains of laboratory mice has helped identify genes related to taste behaviors; but similar information is not available for golden hamsters (Mesocricetus auratus ), a species used much in taste research. Thus, 6-hour, 1-bottle intake by water-replete hamsters of 7 inbred strains was measured for water and 2 concentrations of sucrose, maltose, D-phenylalanine (D-Phe), and sodium saccharin, which are sweet; and quinine.HCl, L-phenylalanine (L-Phe), caffeine, and sucrose octaacetate (SOA), which are bitter to humans. Difference scores (DIF), calculated as solution intake minus mean baseline water intake (mL) for each animal, were evaluated by analysis of variance. Compared to ACN, CN, APA, APG, and CBN, five strains with similar DIF for all compounds, GN, an ancestral strain of ACNT, and ACNT preferred sucrose, caffeine, and SOA more strongly; ACNT also preferred saccharin and maltose more strongly and rejected quinine more strongly. Narrow sense heritabilities for the 6 compounds for which strain differences were revealed ranged from 0.31 to 0.57. Genetic correlations indicated the strain variations in intake of sucrose, saccharin, SOA, and caffeine were coupled; a statistical association with several possible interpretations. Intakes of the two amino acids, preferred D-Phe and aversive L-Phe, did not reveal strain differences, and heritability ranged from 0.13 to 0.23 for the two optical isomers. Thus, although, compared to mice, genetic variation in laboratory hamsters may be small, genetic differences that influence taste behaviors in existing strains may help identify relevant genes.

Analysis of Variance↗
PubMed2002

Purification and characterization of charantin, a napin-like ribosome-inactivating peptide from bitter gourd (Momordica charantia) seeds.

A peptide designated charantin, with a molecular mass of 9.7 kDa, was isolated from bitter gourd seeds. The procedure comprised affinity chromatography on Affi-gel blue gel, ion-exchange chromatography on Mono S and gel filtration on Superdex 75. The N-terminal sequence of charantin exhibited marked similarity to that of the 7.8-kDa napin-like peptide previously isolated from bitter gourd seeds. Charantin inhibited cell-free translation in a rabbit reticulocyte lysate system with an IC50 of 400 nm, a potency lower than that of the previously reported small ribosome-inactivating protein gamma-momorcharin (IC50 = 55 nm) which also exhibited an abundance of arginine and glutamate/glutamine residues. Charantin reacted positively in the N-glycosidase assay, yielding a band similar to that formed by the small ribosome-inactivating proteins gamma-momorcharin and luffin S.

2S Albumins, Plant↗