Search results for "Caféine"

showing 2 items of 2 documents

Cytochrome P450-dependent metabolism of caffeine in [i]Drosophila melanogaster[/i]

2014

Caffeine (1, 3, 7-trimethylxanthine), an alkaloid produced by plants, has antioxidant and insecticide properties that can affect metabolism and cognition. In vertebrates, the metabolites derived from caffeine have been identified, and their functions have been characterized. However, the metabolites of caffeine in insects remain unknown. Thus, using radiolabelled caffeine, we have identified some of the primary caffeine metabolites produced in the body of Drosophila melanogaster males, including theobromine, paraxanthine and theophylline. In contrast to mammals, theobromine was the predominant metabolite (paraxanthine in humans; theophylline in monkeys; 1, 3, 7-trimethyluric acid in rodents…

MaleMetabolite[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionlcsh:MedicineéthanolPharmacology[ SDV.BA ] Life Sciences [q-bio]/Animal biologychemistry.chemical_compound0302 clinical medicineCytochrome P-450 Enzyme Systemmétabolitelcsh:SciencemetabolitesParaxanthinecaféinecaffeineAnimal biology0303 health sciencesMultidisciplinarybiologyAlkaloid[SDV.BA]Life Sciences [q-bio]/Animal biologymétabolisme des xénobiotiquesxenobiotic metabolism3. Good healthBiochemistryAlimentation et Nutritioncaffeine;xenobiotic metabolism;drug metabolism;metabolites;drosophila melanogaster;theobromine;ethanolCaffeinemedicine.drugResearch Articledrosophila melanogasterXenobioticsmétabolisme enzymatique03 medical and health sciencesBiologie animalemedicineAnimalsFood and NutritionTheophyllineGene SilencingTheobromine030304 developmental biologytheobrominelcsh:RfungiCytochrome P450drug metabolismchemistrybiology.proteinlcsh:Qethanol[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition030217 neurology & neurosurgeryDrug metabolism
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Human salivary proteome and sensitivity to bitterness

2012

Bitterness is present in every day beverages (e.g. coffee) and foods (e.g. vegetables such as cruciferous plants). However, bitterness is perceived differently among individuals and some foods considered as healthy may be rejected due to their bitter taste. Several genetic (eg. genetic polymorphism of bitter taste receptors) or environmental (eg. age, medications) factors partly explain the interindividual variability in bitterness perception. However, other peri-receptor factors may intervene, in particular salivary composition. First, in order to investigate the link between salivary proteome and sensitivity to bitterness, the detection threshold to the bitter taste of caffeine was measur…

SaliveAmertume[SDV.SA] Life Sciences [q-bio]/Agricultural sciences[SDV.MHEP] Life Sciences [q-bio]/Human health and pathologyQuinineLignée HSG (Human Submandibular Gland)Salivary proteomeAmylaseHSG (Human Submandibular Gland) cell linePerception gustativeProtéome salivaireCaféineCystatin SNCaffeineCystatine SNTaste perceptionCell cultureSalivaBitternessCulture cellulaire
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