Involvement of GPR91 in the perception of the umami-like shellfish taste of succinate.

Succinate is a key component of the characteristic umami-like taste of shellfish, which is similar to the umami taste elicited by glutamate, but is slightly more persistent and astringent. The taste receptors involved in the perception of succinate currently remain unknown. Therefore, we herein attempted to identify the taste receptors for succinate.

Cryo-EM structure of the calcium-sensing receptor complexed with the kokumi substance γ-glutamyl-valyl-glycine.

Taste is a key element for food palatability and is strongly influenced by the five basic tastes and other taste sensations, such as fatty orosensation, and koku perception, which indicates taste complexity, mouthfulness and lastingness. This study focuses on the taste modifier γ-glutamyl-valyl-glycine (γ-EVG), a potent kokumi substance that enhances taste and koku perception by modulating the calcium-sensing receptor (CaSR). We used cryo-electron microscopy to determine the structure of the CaSR/γ-EVG complex at a resolution of 3.

Volatile Short-Chain Aliphatic Aldehydes Act as Taste Modulators through the Orally Expressed Calcium-Sensing Receptor CaSR.

Aldehydes are natural volatile aroma compounds generated by the Maillard reaction of sugars and amino acids in food and affect the flavor of food. They have been reported to exert taste-modifying effects, such as increases in taste intensity at concentrations below the odor detection threshold. The present study examined the taste-enhancing effects of short-chain aliphatic aldehydes, such as isovaleraldehyde (IVAH) and 2-methylbutyraldehyde, thus attempting to identify the taste receptors involved.

Effects of TUG-891, a potent GPR120 agonist, on the physical and oral lipid- coating properties, and secretion of saliva.

GPR120 agonists were recently shown to enhance the fatty orosensation in humans when added to vegetable oil or a low-fat food system, but did not evoke it by themselves. Furthermore, an emulsion prepared from vegetable oil had a stronger fatty orosensation than that prepared from mineral oil even though the physical properties of both emulsions were similar. To clarify the mechanisms underlying the enhancement of the fatty orosensation by GPR120 agonists, the present study investigated the effects of TUG-891, a potent GPR120 agonist, on physical and oral lipid-coating properties and the secretion of saliva.

Increases in the pungency of allyl isothiocyanate and piperine by CaSR agonists, glutathione and γ-glutamyl-valyl-glycine.

γ-Glutamyl peptides, including glutathione (γ-Glu-Cys-Gly, GSH) and γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly), have been shown to increase the intensity of basic tastes, such as salty, sweet, and umami, and flavor, including mouthfulness, but had no taste themselves at the concentrations tested. Although the mechanisms of action of γ-glutamyl peptides currently remain unclear, the involvement of the calcium sensing receptor (CaSR) has been suggested. Since GSH and γ-Glu-Val-Gly increase the pungency of some spices, the present study investigated their effects on the pungency of allyl isothiocyanate (AITC) using a sensory evaluation.

Identification and Quantitation of Taste-Active Compounds in Dried Scallops by Combined Application of the Sensomics and a Quantitative NMR Approach.

Application of the sensomics concept on dried scallops, a Japanese specialty produced from the adductor muscle of scallops, revealed after activity-guided fractionation with subsequent (comparative) taste dilution analyses besides nucleotides, amino acids, organic acids, and inorganic ions, the presence of taste-modulating quaternary ammonium compounds and opines in highly taste-active fractions. In order to recreate the taste of dried scallops, two independent quantitation approaches were applied and compared. The first approach used multiple targeted UHPLC-MS/MS and high-performance ion chromatography methods.

GPR120 agonists enhance the fatty orosensation when added to fat-containing system, but do not evoke it by themselves in humans.

Dietary fat, an important macronutrient, has been considered to be perceived by texture and olfaction. Recently, fatty acid transporter, CD36, and fatty acid receptor, GPR120 are considered to be involved in human gustatory fatty acids perception in humans. However, limited information is currently available to show that agonists of CD36 and GPR120 evoke fatty oral sensations regarding to dietary fat in humans.

Design, synthesis and evaluation of unnatural peptides as T1R2/T1R3 PAMs.

The sweet receptor T1R2/T1R3 is a member of G protein-coupled receptor family and recognizes diverse natural and synthetic sweeteners. Previously, we reported a novel class of positive allosteric modulators (PAMs) of T1R2/T1R3 comprising an unnatural tripeptide structure. We classified the structure of these PAMs into three parts: "head", "linker" and "tail".

Unnatural Tripeptides as Potent Positive Allosteric Modulators of T1R2/T1R3.

T1R2/T1R3 belongs to G protein coupled receptors, which recognizes diverse natural and synthetic sweeteners. A novel class of positive allosteric modulators (PAMs) of T1R2/T1R3 was identified through high-throughput screening campaign. Comparing the structure of the potent compound with previously known PAM, we classified the structure of known PAM into three parts, defined as "head", "linker", and "tail".

Superior canal dehiscence syndrome associated with scuba diving.

A 28-year-old female diver presented with dizziness and difficulty clearing her left ear whilst scuba diving. Her pure-tone audiometry and tympanometry were normal. Testing of Eustachian tube function revealed tubal stenosis.

Quantitative analysis of inner-ear barotrauma using a Eustachian tube function analyzer.

Objectives: We investigated the relationship between Eustachian tube function and incidence of inner-ear barotrauma (IEBt) in recreational divers.

Methods: Sixteen patients who experienced a scuba diving injury affecting the inner ear and 20 healthy volunteers who had not experienced a diving injury participated. Healthy volunteers and divers with IEBt received impedance tests regularly to assess Eustachian tube function.

A case of patulous Eustachian tube associated with dizziness induced by nasal respiration.

Objective: To determine the relationship between Eustachian tube function and inner ear function in patulous Eustachian tube (pET).

Methods: We encountered a patient with pET accompanied by dizziness that was induced by nasal respiration. Eye movements were recorded using video-oculography, and Eustachian tube function was assessed using a Eustachian tube function analyzer.

Altered eustachian tube function in SCUBA divers with alternobaric vertigo.

Objectives: The number of people participating in sport self-contained underwater breathing apparatus (SCUBA) diving has increased tremendously, bringing with it a rise in diving accidents. Alternobaric vertigo (AV) is a common problem in SCUBA divers. We investigated the relationship between Eustachian tube function and incidence of AV in sport SCUBA divers.

[A study of the Eustachian tube function in patients with a scuba diving accident].

The scuba diving population has increased very much recently, bringing with it a rise in barotrauma. Ninety-seven patients with scuba diving-related accidents (34 males and 63 females; mean +/- SD: 36.6 +/- 10.

High molecular weight lectin isolated from the mucus of the giant African snail Achatina fulica.

To understand better the host defense mechanisms of mollusks against pathogens, we examined the anti-microbial activity of mucus from the giant African snail Achatina fulica. Hemagglutination activity of the mucus secreted by the integument of snails inoculated with Escherichia coli was observed to increase and to cause hemagglutination of rabbit red blood cells. Purification of the snail mucus lectin by sequential column chromatography revealed that the relative molecular mass of the lectin was 350 kDa.

Silybin from Silybum Marianum Seeds Inhibits Confluent-Induced Keratinocytes Differentiation as Effectively as Retinoic Acid without Inducing Inflammatory Cytokine.

Retinoic acid (RA) has been effective for improving wrinkles. However, it has also been reported that RA induces skin irritation. In this study, we explored new botanical compounds that show RA-like activity, but do not induce inflammation in vitro.

Achacin induces cell death in HeLa cells through two different mechanisms.

Achacin, which belongs to the L-amino acid oxidase group, oxidizes free amino acids and produces hydrogen peroxide in cell culture systems. Morphological changes in cells incubated with achacin were similar to those of cells incubated with H(2)O(2). In both cases, the end result was cell death.

Antimicrobial action of achacin is mediated by L-amino acid oxidase activity.

Achacin is an antibacterial glycoprotein purified from the mucus of the giant snail, Achatina fulica Férussac, as a humoral defense factor. We showed that achacin has L-amino acid oxidase activity and can generate cytotoxic H(2)O(2); however, the concentration of H(2)O(2) was not sufficient to kill bacteria. The antibacterial activity of achacin was inhibited by various H(2)O(2) scavengers.