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2 results on '"Bitter taste receptor activity"'

1. Weighted single‐step genome‐wide association study and pathway analyses for feed efficiency traits in Nellore cattle

Author

Nedenia Bonvino Stafuzza, Fernando B. Lopes, Marcos Fernando Oliveira e Costa, Cláudio de Ulhôa Magnabosco, Rafael Espigolan, Ludmilla C. Brunes, Raysildo Barbosa Lôbo, Fernando Baldi, Universidade Federal de Goiás (UFG), Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA), Universidade Estadual Paulista (Unesp), Inc., National Association of Breeders and Researchers (ANCP), Universidade de São Paulo (USP), and Animal Science Institute

Subjects
0301 basic medicine, Candidate gene, Bos indicus, residual body weight gain, Biology, Polymorphism, Single Nucleotide, Bitter taste receptor activity, Feed conversion ratio, Eating, 03 medical and health sciences, Food Animals, Neuropeptide hormone activity, Animals, Gene, Genetics, Genome, Leptin, weighted single-step, 0402 animal and dairy science, Wnt signaling pathway, 04 agricultural and veterinary sciences, General Medicine, Animal Feed, 040201 dairy & animal science, Phenotype, 030104 developmental biology, residual feed intake, GBLUP, Cattle, Animal Science and Zoology, Residual feed intake, Genome-Wide Association Study
Abstract

Made available in DSpace on 2020-12-12T01:30:23Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-01-01 The aim was to conduct a weighted single-step genome-wide association study to detect genomic regions and putative candidate genes related to residual feed intake, dry matter intake, feed efficiency (FE), feed conversion ratio, residual body weight gain, residual intake and weight gain in Nellore cattle. Several protein-coding genes were identified within the genomic regions that explain more than 0.5% of the additive genetic variance for these traits. These genes were associated with insulin, leptin, glucose, protein and lipid metabolisms; energy balance; heat and oxidative stress; bile secretion; satiety; feed behaviour; salivation; digestion; and nutrient absorption. Enrichment analysis revealed functional pathways (p-value

Published
2020

2. Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids

Author

Aimilia Rigakou, Eleni Melliou, Bohan Chen, Diomedes E. Logothetis, Meng Cui, Prokopios Magiatis, Keman Xu, and Panagiotis Diamantakos

Subjects
Functional assay, Mediterranean diet, Science, Calcium mobilization, Bitter taste receptor activity, Article, Receptors, G-Protein-Coupled, chemistry.chemical_compound, Phenols, stomatognathic system, Oleuropein, Target identification, Humans, Iridoids, Food science, Olive Oil, Natural products, Multidisciplinary, Small molecules, food and beverages, Chemical biology, HEK293 Cells, chemistry, Medicine, Bitter taste receptors, TAS2R14, psychological phenomena and processes, Olive oil
Abstract

Extra-virgin olive oil (EVOO) is a critical component of the Mediterranean diet, which has been found beneficial to human health. Bitterness is often positively associated with the presence of phenolic compounds in EVOO. There are twenty-five bitter taste receptors (TAS2Rs) in humans, each of which responds to specific bitter tastants. The identity of phenolic compounds and the bitter taste receptors they stimulate remain unknown. In this study, we isolated 12 phenolic and secoiridoid compounds from the olive fruit and the oil extracted from it, and tested their ability to stimulate bitter taste receptor activity, using a calcium mobilization functional assay. Our results showed that seven out of twelve studied compounds activated TAS2R8, and five of them activated TAS2R1, TAS2R8, and TAS2R14. The phenolic compounds oleuropein aglycon and ligstroside aglycon were the most potent bitter tastants in olive oil. TAS2R1 and TAS2R8 were the major bitter taste receptors activated most potently by these phenolic compounds. The results obtained here could be utilized to predict and control the bitterness of olive oil based on the concentration of specific bitter phenolics produced during the milling process of olives.

Published
2021

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