Search results for "sucré"

The Recent Development of a Sweet-Tasting Brazzein and its Potential Industrial Applications

2016

International audience; Brazzein is a small heat- and pH-stable sweet-tasting protein isolated from the West African plant, Pentadiplandra brazzeana. Brazzein combines a highly sweet potency, a long history of human consumption, and a remarkable stability, giving it great potential as a natural sweetener. Due to the difficulties of obtaining brazzein from its natural source, several efforts have been made to express brazzein using various heterologous expression systems. This chapter describes the biochemical, structural, sensory, and physiological properties of brazzein. We will summarize the current knowledge of the structure-activity relationship of brazzein. The biotechnological product…

Development of a sensory tool to assess overall liking for the fatty, salty and sweet sensations

2016

Abstract Understanding the origin of the overconsumption of too high levels of sucrose, sodium chloride and lipids in foods raises the question of the influence of the hedonics for these sensations. To better understand this relationship, a sensory tool that enables measurement of liking towards sweet, salty or fatty sensations is required. This liking towards a sensation has to be understood as an overall attractiveness of the sensation. Instruments already existing were unsatisfactory as including a limited number of foods not representative of the overall sensation. A set of hedonic tests, named PrefSens, was developed to measure an overall liking for fatty, salty or sweet sensations. Ea…

The Crystal Structure of Gurmarin, a Sweet Taste–Suppressing Protein: Identification of the Amino Acid Residues Essential for Inhibition

2018

International audience; Gurmarin is a highly specific sweet-taste suppressing protein in rodents that is isolated from the Indian plant Gymnemasylvestre. Gurmarin consists of 35 amino acid residues containing three intramolecular disulfide bridges that form a cystine knot. Here, we report the crystal structure of gurmarin at a 1.45 Å resolution and compare it with previously reported NMR solution structures. The atomic structure at this resolution allowed us to identify a very flexible region consisting of hydrophobic residues. Some of these amino acid residues had been identified as a putative binding site for the rat sweet taste receptor in a previous study. By combining alanine-scanning …

Sweeteners and sweetness enhancers

2017

indexation en cours; PURPOSE OF REVIEW: The current review summarizes and discusses current knowledge on sweeteners and sweetness enhancers. RECENT FINDINGS: The perception of sweet taste is mediated by the type 1 taste receptor 2 (T1R2)/type 1 taste receptor 3 (T1R3) receptor, which is expressed in the oral cavity, where it provides input on the caloric and macronutrient contents of ingested food. This receptor recognizes all the compounds (natural or artificial) perceived as sweet by people. Sweeteners are highly chemically diverse including natural sugars, sugar alcohols, natural and synthetic sweeteners, and sweet-tasting proteins. This single receptor is also the target for developing …

Dietary Sugar and Fat Exposure : Determinants and Links with Sweet Taste Liking and Fat Sensation Liking

2017

Context : Dietary exposures in the first year of life could play a role in the development of food preferences in children. Aims : To characterize dietary sweet and fat exposures in infancy and to study their links with sweet taste and fat sensation liking in school-aged children. Methods : During the first year, dietary sweet and fat exposures were assessed with a nutritional approach in the EDEN study and with a sensory approach in the OPALINE study. Next, early factors related to these dietary sweet and fat exposures were analyzed. Associations between the nutritional sweet and fat exposure and sweet taste and fat sensation liking scores in 9-to-12 y old children in the EDEN study were s…

Associations between weight status and liking scores for sweet, salt and fat according to the gender in adults(The Nutrinet-Santé study)

2015

BACKGROUND/OBJECTIVES: As taste preferences may be associated with obesity, the present study investigated whether obese subjects presented heightened liking for the sensations of sweet, salt and fat.SUBJECTS/METHODS: Liking scores were determined by a questionnaire including 83 items on liking for sweet or fatty foods, and the preferred extent of seasoning with salt, sweet or fat. Data from 46 909 adults included in the French web-based observational cohort of the Nutrinet-Santé study were collected and weighted according to the national population census. Relationships between liking scores and body mass index (BMI) as categorical or linear explanatory variable were assessed separately by…

Effect of two xeno-hormones, genistein and vinclozolin on development and exocrines and endocrines functions of submandibular salivary glands of Wist…

2012

The salivary glands are mixed glands: saliva (exocrine product) is involved inmaintaining oral homeostasis whereas endocrine secretions (eg growth factors) have aphysiological role (gametogenesis, osteogenesis, hypertension ..). In mammals, they displaysexual dimorphism suggesting a possible susceptibility to xeno-hormones.This manuscript presents the action of genistein (phytoestrogen) and/or vinclozolin (antiandrogenic)on the submandibular gland (SM) rats when performing an early exposure via themother (pregnancy, lactation) or an exposure during the growth period (from weaning toadulthood). The SM glands, collected at immature and young adult ages, have been analyzedaccording histologica…

Effets de deux xénohormones, la génistéine et la vinclozoline, sur le développement et les fonctions exocrines et endocrines des glandes salivaires s…

2012

http://tel.archives-ouvertes.fr/tel-00935290

Biochimie des récepteurs du goût sucré

2013

Étude biochimique des récepteurs aux goûts sucré et umami : Rôle des domaines N-terminaux et caractérisation d'un inhibiteur spécifique, la gurmarine

2011

The sweet taste receptor is a heterodimer composed of two subunits called T1R2 and T1R3 whereas the T1R1 and the T1R3 subunits form a heterodimeric receptor for umami taste (the savory taste of monosodium glutamate). Each subunit belongs to the class C of G protein-coupled receptors (GPCRs) and is constituted by a large extracellular Nterminal domain (NTD) linked to the transmembrane domain by a cysteine-rich region. The NTD is composed of two lobes separated by a cleft in which ligands bind. T1R1- and T1R2-NTDs are able to bind sweeteners and umami compounds respectively and undergo ligand-dependent conformational changes (Zhang et al., 2008 ; Nie et al., 2005). However, the relative contr…