Search results for "taste"
showing 10 items of 472 documents
A self-inducible heterologous protein expression system in Escherichia coli
2016
AbstractEscherichia coli is an important experimental, medical and industrial cell factory for recombinant protein production. The inducible lac promoter is one of the most commonly used promoters for heterologous protein expression in E. coli. Isopropyl-β-D-thiogalactoside (IPTG) is currently the most efficient molecular inducer for regulating this promoter’s transcriptional activity. However, limitations have been observed in large-scale and microplate production, including toxicity, cost and culture monitoring. Here, we report the novel SILEX (Self-InducibLe Expression) system, which is a convenient, cost-effective alternative that does not require cell density monitoring or IPTG inducti…
Laccases of Botrytis cinerea
2017
Phenolic compounds significantly affect the color, odor and taste of wine. Due to their presumptive beneficial impact on human health, polyphenols in red wine have gained increasing public and scientific interest. Wine phenols are extremely sensitive to oxygen and are easily converted to brownish oxidation products accompanied by loss of nutritive values of the wine. Enzymatic oxidation takes place under the influence of polyphenoloxidases including tyrosinases and laccases. The latter are produced by the phytopathogenic fungus Botrytis cinerea and enter the must with contaminated berries. Although uncontrolled action of Botrytis-laccase has a dramatic impact on wine quality, the oxidative …
Social transmission of avoidance among predators facilitates the spread of novel prey.
2018
Warning signals are an effective defence strategy for aposematic prey, but only if they are recognized by potential predators. If predators must eat prey to associate novel warning signals with unpalatability, how can aposematic prey ever evolve? Using experiments with great tits (Parus major) as predators, we show that social transmission enhances the acquisition of avoidance by a predator population. Observing another predator’s disgust towards tasting one novel conspicuous prey item led to fewer aposematic than cryptic prey being eaten for the predator population to learn. Despite reduced personal encounters with unpalatable prey, avoidance persisted and increased over subsequent trials.…
Structural and transcriptional evidence of mechanotransduction in the Drosophila suzukii ovipositor
2020
Drosophila suzukii is an invasive pest that prefers to lay eggs in ripening fruits, whereas most closely related Drosophila species exclusively use rotten fruit as oviposition site. This behaviour is allowed by an enlarged and serrated ovipositor that can pierce intact fruit skin, and by multiple contact sensory systems (mechanosensation and taste) that detect the optimal egg-laying substrates. Here, we tested the hypothesis that bristles present in the D. suzukii ovipositor tip contribute to these sensory modalities. Analysis of the bristle ultrastructure revealed that four different types of cuticular elements (conical pegs type 1 and 2, chaetic and trichoid sensilla) are present on the t…
Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engrauli…
2018
Abstract The effect of six salts of different geographical areas on the quality of salted anchovies was evaluated. The crude salts were chemically characterized by determination of inorganic and volatile organic compounds (VOCs). Salted anchovies, corresponding to six experimental trials, were subjected to microbiological, chemical (including histamine content) and sensory analysis during the entire period of ripening (150 days). The salts were characterized by marked differences in terms of major cations and trace element amounts. Among the 27 VOCs detected, octadecane was the most abundant compound and the main differences of the salts were registered for alkanes and alcohols. During matu…
Characterization of taste compounds: chemical structures and sensory properties
2016
Characterization of taste compounds: chemical structures and sensory properties
Preference for dietary fat: From detection to disease
2020
Recent advances in the field of taste physiology have clarified the role of different basic taste modalities and their implications in health and disease and proposed emphatically that there might be a distinct cue for oro-sensory detection of dietary long-chain fatty acids (LCFAs). Hence, fat taste can be categorized as a taste modality. During mastication, LCFAs activate tongue lipid sensors like CD36 and GPR120 triggering identical signaling pathways as the basic taste qualities do; however, the physico-chemical perception of fat is not as distinct as sweet or bitter or other taste sensations. The question arises whether "fat taste" is a basic or "alimentary" taste. There is compelling e…
Molecular parameters involved in bee-plant relationships: a biological and chemical approach
1987
Abstract Honeybee-plant relationships are based on a conditioning process in which olfactory (plant aroma) and gustatory cues (mainly nectars) are closely linked, leading to a selective foraging behaviour. Among crops dependent upon entomophilous cross-pollination, the sunflower has recently undergone extensive expansion due to hybrid variety selection. Sunflower hybrid seed production is strictly dependent upon pollinating insects, mainly the honeybees, but foragers may have preferences among the parental lines, leading to a lack of pollen carriage and consequently to a decrease of hybrid seed yield. In order to define the role of plant chemicals (aromas, nectars) involved in the pollinati…
Taxonomy 2.0: computer-aided identification tools to assist Antarctic biologists in the field and in the laboratory
2020
Species inventories are essential to the implementation of conservation policies to mitigate biodiversity loss and maintain ecosystem services and their value to the society. This is particularly topical with respect to climate change and direct anthropogenic effects on Antarctic biodiversity, with the identification of the most at-risk taxa and geographical areas becoming a priority. Identification tools are often neglected and considered helpful only for taxonomists. However, the development of new online information technologies and computer-aided identification tools provides an opportunity to promote them to a wider audience, especially considering the emerging generation of scientists…
Predators' consumption of unpalatable prey does not vary as a function of bitter taste perception
2020
Many prey species contain defensive chemicals that are described as tasting bitter. Bitter taste perception is, therefore, assumed to be important when predators are learning about prey defenses. However, it is not known how individuals differ in their response to bitter taste, and how this influences their foraging decisions. We conducted taste perception assays in which wild-caught great tits (Parus major) were given water with increasing concentrations of bitter-tasting chloroquine diphosphate until they showed an aversive response to bitter taste. This response threshold was found to vary considerably among individuals, ranging from chloroquine concentrations of 0.01 mmol/L to 8 mmol/L.…