Riboflavin-Binding Protein Is a Novel Bitter Inhibitor
| العنوان: | Riboflavin-Binding Protein Is a Novel Bitter Inhibitor |
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| المؤلفون: | Mami Matano, Miho Nonaka, Yasushi Yamamoto, Shigezo Udaka, Kenji Maehashi |
| المصدر: | Chemical Senses. 33:57-63 |
| بيانات النشر: | Oxford University Press (OUP), 2007. |
| سنة النشر: | 2007 |
| مصطلحات موضوعية: | Adult, Male, endocrine system, Ovalbumin, Physiology, Acid Phosphatase, Lactoglobulins, Receptors, G-Protein-Coupled, Behavioral Neuroscience, chemistry.chemical_compound, Egg White, stomatognathic system, Taste receptor, Caffeine, Physiology (medical), medicine, Humans, Theobromine, Naringin, Quinine, biology, Chemistry, Denatonium, Membrane Transport Proteins, food and beverages, Serum Albumin, Bovine, Dipeptides, Egg Yolk, Sensory Systems, Quaternary Ammonium Compounds, B vitamins, Biochemistry, Taste, Flavanones, biology.protein, Female, psychological phenomena and processes, Protein Binding, medicine.drug |
| الوصف: | Riboflavin-binding protein (RBP) from chicken egg, which was recently reported to be a selective sweet inhibitor for protein sweeteners, was also found to be a bitter inhibitor. RBP elicited broadly tuned inhibition of various bitter substances including quinine-HCl, naringin, theobromine, caffeine, glycyl-L-phenylalanine (Gly-Phe), and denatonium benzoate, whereas several other proteins, such as ovalbumin (OVA) and beta-lactoglobulin, were ineffective in reducing bitterness of these same compounds. Both the bitter tastes of quinine and caffeine were reduced following an oral prerinse with RBP. It was found that RBP binds to quinine but not to caffeine, theobromine, naringin, and Gly-Phe. However, the binding of RBP to quinine was probably not responsible for the bitter inhibition because OVA bound to quinine as well as RBP. Based on these results, it is suggested that the bitter inhibitory effect of RBP is the consequence of its ability to interact with taste receptors rather than because it interacts with the bitter tastants themselves. RBP may have practical uses in reducing bitterness of foods and pharmaceuticals. It may also prove a useful tool in studies of mechanisms of bitter taste. |
| تدمد: | 1464-3553 0379-864X |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c689e506f6ee51733b10ce6c597237b https://doi.org/10.1093/chemse/bjm062 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....3c689e506f6ee51733b10ce6c597237b |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 14643553 0379864X |
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