Search results for "SWEET"

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the safe use of three aqueous solutions of hydrogen…

2020

* This record is given in both English and Spanish. The company Peroxychem Spain S.L.U. has requested a safety assessment of the use of three aqueous solutions of hydrogen peroxide, acetic acid and peracetic acid as processing aids. 1-Hydroxy ethylidene-1,1-diphosphonic acid (HEDP) was used as a stabiliser. The proposed use is the antibacterial treatment of water used to wash citrus fruits and peppers in processing plants. When this water is disinfected, it can be reused for the consecutive washing of fruits and vegetables through a recirculating system, maintaining it in appropriate conditions and thus reducing water usage. These are the same aqueous solutions previously assessed by the AE…

Ces molécules qui éveillent nos papilles

2017

The sense of taste is a chemical sense and one of the most ancestral sensory modalities. It allows detectingand appreciating taste molecules present in our food. Beyond our vital needs, the pleasure elicited from whatwe eat can drive our feeding behaviors sometimes up to excess. Food intake involves several sensorysystems, mainly smell and taste. The underlying molecular mechanisms are relatively complex. This articlefocuses on the extent of the chemical space associated with the five primary tastes (sour, salty, sweet, bitterand umami), and details the fundamental role of gustatory receptors in the perception of taste as well aswithin interindividual variabilities.

Evaluation of the Behavior of Phenolic Compounds and Steviol Glycosides of Sonicated Strawberry Juice Sweetened with Stevia (Stevia rebaudiana Berton…

2019

In this study, the influence of stevia addition and sonication processing parameters on the phenolic content and profile as well as the steviol glycosides of strawberry juice-based samples was investigated. For this purpose, three matrices&mdash

Sweet drink exposure and liking for sweet taste in school-age children

2015

Sweet drink exposure and liking for sweet taste in school-age children. 39. annual meeting of the british feeding and drinking group

Comparisons of individual bitterness perception and vegetable liking and consumption among Danish consumers:A pilot study for a cross-cultural sensor…

2012

In order to enhance the consumption of bitter and strong tasting vegetables such as cabbages and root vegetables, it is required to identify potential mediators of sociodemographic–diet relationships. In this context a consumer field studywas conducted in Denmark which comprised a semi-quantitative food frequency questionnaire, a bitter threshold value test kit with quinineand a preference test with two samples of carrots differing in the degree of bitterness. All tests were conducted outside the laboratory, and the subjects (n=116, aged 18 to 79) were recruited during two different events at two sites in April and June 2011.Data was subjected to multivariate data analysis in order to eluci…

Individual responses to repeated exposures of a novel vegetable in pre-school children

2013

International audience

Expression and characterization of the human sweet taste receptor expressed in a mammalian inducible cell line

2018

International audience; Sweet taste perception is mediated by a heterodimeric receptor composed of the two distinct protein subunits, TAS1R2 and TAS1R3. TAS1R2 and TAS1R3 subunits are members of the small family of class C GPCRs. Class C GPCRs share a large N-terminal domain (NTD) linked to the heptahelical transmembrane domain by a cysteine-rich region. TAS1R2/TAS1R3 is the primary receptor for a diverse range of sweet compounds including natural sugars, sweet amino acids, artificial sweeteners and plant sweet-tasting proteins. In order to understand the molecular mechanisms that govern receptor – ligand interactions and the relative contribution of the two subunits to the detection of swe…

Recombinant expression of the N-terminal domain of human T1R2 taste receptor: interaction with brazzein, a sweet-tasting protein

2014

Interaction of the n-terminal domain of human t1r2 taste receptor with brazzein, a sweet-tasting protein

2015

Brazzein is a small (6.5 kDa) sweet-tasting protein originating from the fruit of Pentadiplandra brazzeana, a plant found in West Africa. Brazzein like all classes of sweet compounds is perceived through the activation of the T1R2/T1R3 heterodimeric sweet-taste receptor. T1R2 and T1R3 subunits are members of the small family of class C G-protein coupled receptors (GPCRs). Class C GPCRs possess a large N-terminal domain (NTD) linked to seven transmembrane domain by a cysteine rich domain (CRD). The NTD of T1R2 (T1R2-NTD) has been shown to contain the primary binding site for most of the sweet ligands. However, brazzein has been shown to require CRD of human T1R3 for receptor activation [1]. …