Search results for "bitter"

Variability in bitter taste perception and correlation with SNP in TAS2R38 gene in different student population

2007

People vary widely in their sensitivities to bitter compounds. The PTC gene, TAS2R38 on chromosome 7, consists a single coding exon which encodes a G-protein-coupled receptor. The taster subject contains a proline at position 49, an alanine at position 262. and a valine at position 296 (PAV form), while the no taster contains an alanine, a valine, and an isoleucine at these 3 positions, respectively (AVI form).These two forms depend on three single nucleotide polymorphisms (SNP). By providing students with paper soaked in different solutions of PTC it was been possible to assess the individual threshold of bitterness sensitivity. DNA was extracted from saliva, and following PCR amplification…

Potentials for critical raw materials recovery from Mediterranean saltworks bitterns

2022

Minerals extraction from seawater brines is currently regarded as the most practical approach to reduce European dependency from the import of many Critical Raw Materials. The technical feasibility of such approach has been widely demonstrated in several different research and development projects but the economic sustainability has always been found to depend on the local demand for sodium chloride, which is always the most abundant product of the extraction. Starting from this crucial node, the SEArcularMINE project has investigated the possibility to use the residual brines originated by sea-salt extraction in traditional saltworks, regarded as an already well-established marketplace. Th…

Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stabili…

2018

International audience; Cinnamon proanthocyanidins present important biological properties. However, these molecules are unstable and possess an astringent taste, which can make their ingestion difficult. In this context, entrapment by spray-drying technology may be used to produce a concentrated extract with improved stability and reduced astringency. Thus, this work aimed to prepare spray-dried microparticles loaded with a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract (PRCE), immobilized in a maltodextrin matrix. Freeze-dried samples of the extract (without the carrier) were also prepared for comparison. The particles were characterized for moisture content, water activit…

Sustainable recovery of critical elements from seawater saltworks bitterns by integration of high selective sorbents and reactive precipitation and c…

2023

The availability of raw mineral resources containing elements included in the Critical Raw Materials (CRMs) list is a growing concern for the European Union. Sea mining has been identified as a promising secondary source. In particular, brines obtained in solar saltworks (bitterns) contain relevant amounts of valuable CRMs such as Mg(II), B(III), other alkaline/alkaline earth metals (Rb(I), Cs(I), Sr(II)) and transition/post-transition elements (Co(II), Ga(III), Ge(IV)). However, the low concentration of some of these elements (µg/L) requires an effort to develop recovery routes that are sustainable and economically feasible where the required chemicals and energy are produced on-site from …

Mechanisms of gustatory perception of dietary lipids : cross-talk with bitter taste and endocannabinoid receptors

2018

Obesity is one of the major public health problems at the beginning of the 21st century. Its prevalence is increasing steadily, especially among children. This observation is not insignificant because obesity is generally associated with various serious pathologies (type 2 diabetes, hypertension and cancer, etc.). Thus, investigations into the mechanisms involved in the taste perception of dietary lipids could shed light on their roles in the incidence of obesity.Several studies have demonstrated the role of endocannabinoids and bitter foods in obesity. Thus, we studied the cross-talk of cannabinoid receptors and bitter taste with lipid taste. This thesis has two components: cannabinoid rec…

How Chemical and Sensorial Markers Reflect Gentian Geographic Origin in Chardonnay Wine Macerated with Gentiana lutea Roots?

2020

A Burgundian Chardonnay wine was enriched with Gentiana lutea root powders originating from two French mountain sites (Massif Central and Jura) in order to prepare semi-dry gentian aromatized Chardonnay wine-based drinks. These novel alcoholic beverages were chemically and sensorially characterized for evaluating if the gentian geographic origin influenced bitter and elemental and volatile composition and sensory profiles in the final products. For that, the chemical fingerprint of gentian powders and wines were carried by headspace solid phase microextraction gas chromatography coupled to mass spectrometry (HS&ndash

Salivary protein profiles and sensitivity to the bitter taste of caffeine.

2011

WOS: 000298381900008; International audience; The interindividual variation in the sensitivity to bitterness is attributed in part to genetic polymorphism at the taste receptor level, but other factors, such as saliva composition, might be involved. In order to investigate this, 2 groups of subjects (hyposensitive, hypersensitive) were selected from 29 healthy male volunteers based on their detection thresholds for caffeine, and their salivary proteome composition was compared. Abundance of 26 of the 255 spots detected on saliva electrophoretic patterns was significantly different between hypo- and hypersensitive subjects. Saliva of hypersensitive subjects contained higher levels of amylase…

Statistical models and inference for spatial point patterns with intensity-dependent marks

2009

Effect of sequential inoculum of beta-glucosidase positive and probiotic strains on brine fermentation to obtain low salt sicilian table olives

2019

In the present study, the β-glucosidase positive strain Lactobacillus plantarum F3. 3 was used as starter during the fermentation of Sicilian table olives (Nocellara Etnea cultivar) at two different salt concentrations (5 and 8%), in order to accelerate the debittering process. The latter was monitored through the increase of hydroxytyrosol compound. In addition, the potential probiotic Lactobacillus paracasei N24 strain was added after 60 days of fermentation. Un-inoculated brine samples at 5 and 8% of salt were used as control. The fermentation was monitored till 120 days through physico-chemical and microbiological analyses. In addition, volatile organic compounds and sensorial analyses …

Comparative study on the quality characteristics of some Egyptian mango cultivars used for food processing

2016

This study aims to investigate the physical, chemical, rheological and sensorial properties of six common mango (Mangifera indica) cultivars in Egypt. These common cultivars were Alfonse, Sedeka, Awis, Sinara, Sukari and Zibdia. Weights of mango fruits ranged between 246.6 and 549.2 g. The highest significant value of sphericity was in Alfonse fruits (0.82), whereas the lowest value was 0.58 in Sinara fruits. The highest firmness value was 29.51 N in Sedeka fruits. The highest elasticity was 1.16 N/mm for Sukari fruits. The significantly color intensity chroma was recorded by Sinara, whereas the highest total color index (ΔE) was 88.41 for Sedeka mango cultivar. The significantly lowest pH …