苦味肽与苦味受体
Bitter peptides and bitter taste receptors.
作者信息
Maehashi K, Huang L
机构信息
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture, 1-1-1 Setagaya-ku, Sakuragaoka, Tokyo, 156 - 8502, Japan.
出版信息
Cell Mol Life Sci. 2009 May;66(10):1661-71. doi: 10.1007/s00018-009-8755-9.
Bitter peptides are a structurally diverse group of oligopeptides often generated in fermented, aged, and hydrolyzed food products that make them unfavorable for consumption. Humans perceive bitterness by a repertoire of 25 human bitter receptors, termed T2Rs. Knowledge of the structural features of bitter receptors and of the factors that stimulate bitter receptors will aid in understanding the mechanism responsible for bitter taste perception. This article reviews the current knowledge regarding structural features of bitter peptides and bitter taste receptors.
苦味肽是一类结构多样的寡肽，通常在发酵、陈化和水解食品中产生，使其不适于食用。人类通过25种称为T2Rs的人类苦味受体来感知苦味。了解苦味受体的结构特征以及刺激苦味受体的因素将有助于理解负责苦味感知的机制。本文综述了关于苦味肽和苦味受体结构特征的现有知识。
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