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Reliability of a Simple Method for Determining Salt Taste Detection and Recognition Thresholds

01-Mar-2016 | Jean-François Giguère; Paula de Moura Piovesana; Alexandra Proulx-Belhumeur; Michel Doré; Karina de Lemos Sampaio; M ..., Chemical Senses, 2016

The aim of this study was to assess the reliability of a rapid analytical method to determine salt taste detection and recognition thresholds based on the ASTM E679 method. Reliability was evaluated according to criterion of temporal stability with a 1-week interval test–retest, with 29 ...

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Functional implication of archaeal homologues of human RNase P protein pair Pop5 and Rpp30

01-Jan-2016 | Masato Hamasaki; Kohsuke Hazeyama; Fumihiko Iwasaki; Toshifumi Ueda; Takashi Nakashima; Yoshimitsu Kakuta; Makoto Kimura, Journal of Biochemistry, 2016

PhoPop5 and PhoRpp30 in the hyperthermophilic archaeon Pyrococcus horikoshii, homologues of human ribonuclease P (RNase P) proteins hPop5 and Rpp30, respectively, fold into a heterotetramer [PhoRpp30–(PhoPop5)2–PhoRpp30], which plays a crucial role in the activation of RNase P RNA (PhopRNA). ...

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Mutagenesis study to disrupt electrostatic interactions on the twofold symmetry interface of Escherichia coli bacterioferritin

01-Dec-2015 | Yu Zhang; Lijun Wang; Maziar S. Ardejani; Nur Fazlina Aris; Xun Li; Brendan P. Orner; Fei Wang, Journal of Biochemistry, 2015

Ferritins and other cage proteins have been utilized as models to understand the fundamentals of protein folding and self-assembly. The bacterioferritin (BFR) from Escherichia coli, a maxi-ferritin made up of 24 subunits, was chosen as the basis for a mutagenesis study to investigate the role of ...

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Temperature Affects Human Sweet Taste via At Least Two Mechanisms

01-Jul-2015 | Barry G. Green; Danielle Nachtigal, Chemical Senses, 2015

The reported effects of temperature on sweet taste in humans have generally been small and inconsistent. Here, we describe 3 experiments that follow up a recent finding that cooling from 37 to 21 °C does not reduce the initial sweetness of sucrose but increases sweet taste adaptation. In ...

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Postoral Glucose Sensing, Not Caloric Content, Determines Sugar Reward in C57BL/6J Mice

01-May-2015 | Anthony Sclafani; Steven Zukerman; Karen Ackroff, Chemical Senses, 2015

Recent studies suggest that because of their energy value, sugars are more rewarding than non-caloric sweeteners. However, intragastric infusion data indicate that sugars differ in their postoral appetite-stimulating effects. We therefore compared the preference for isocaloric 8% sucrose, ...

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“A Spoonful of Sugar Helps the Medicine Go Down”: Bitter Masking by Sucrose Among Children and Adults

01-Jan-2015 | Julie A. Mennella; Danielle R. Reed; Phoebe S. Mathew; Kristi M. Roberts; Corrine J. Mansfield, Chemical Senses, 2015

Sweeteners are often added to liquid formulations of drugs but whether they merely make them better tasting or actually reduce the perception of bitterness remains unknown. In a group of children and adults, we determined whether adding sucrose to urea, caffeine, denatonium benzoate, ...

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Auto-oxidation Products of Epigallocatechin Gallate Activate TRPA1 and TRPV1 in Sensory Neurons

01-Jan-2015 | Mako Kurogi; Yasushi Kawai; Katsuhiro Nagatomo; Michihiro Tateyama; Yoshihiro Kubo; Osamu Saitoh, Chemical Senses, 2015

The sensation of astringency is elicited by catechins and their polymers in wine and tea. It has been considered that catechins in green tea are unstable and auto-oxidized to induce more astringent taste. Here, we examined how mammalian transient receptor potential V1 (TRPV1) and TRPA1, which are ...

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Mechanistic studies on formation of the dinitrosyl iron complex of the [2Fe-2S] cluster of SoxR protein

01-Sep-2014 | Mayu Fujikawa; Kazuo Kobayashi; Takahiro Kozawa, Journal of Biochemistry, 2014

The transcriptional activation of SoxR in Escherichia coli occurs through direct modification of the [2Fe-2S] by nitric oxide (NO) to form a dinitrosyl iron complex (DNIC). Here, we investigated the reactions of NO with [2Fe-2S] clusters of SoxR; the results were compared with those obtained for ...

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Validation of Edible Taste Strips for Assessing PROP Taste Perception

01-Jul-2013 | Gregory Smutzer; Hetvi Desai; Susan E. Coldwell; James W. Griffith, Chemical Senses, 2013

A novel delivery method is described that incorporates taste stimuli into edible strips for determining n-propylthiouracil (PROP) taster status. Edible strips that contained 400 or 600nanomoles of PROP were prepared for psychophysical studies. Using these strips, we measured taste intensity, ...

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Decomposition of the fluorescence spectra of two FAD molecules in electron-transferring flavoprotein from Megasphaera elsdenii

01-Jul-2013 | Kyosuke Sato; Yasuzo Nishina; Kiyoshi Shiga, Journal of Biochemistry, 2013

Electron-transferring flavoprotein (ETF) from Megasphaera elsdenii contains two FAD molecules, FAD-1 and FAD-2. FAD-2 shows an unusual absorption spectrum with a 400-nm peak. In contrast, ETFs from other sources such as pig contain one FAD and one AMP with the FAD showing a typical flavin ...

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