Journal Article10.3136/FSTR.27.221
Bitterness-masking peptides for epigallocatechin gallate identified through peptide array analysis
Keisuke Ito,Mayu Koike,Yuki Kuroda,Toyomi Yamazaki-Ito,Yuko Terada,Takeshi Ishii,Yoriyuki Nakamura,Tatsuo Watanabe,Yasuaki Kawarasaki +8 more
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About: This article is published in Food Science and Technology Research. The article was published on 01 Jan 2021. The article focuses on the topics: Epigallocatechin gallate.
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Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates.
TL;DR: In this article , the authors focus on the advances in the knowledge regarding the structure-bitterness relationship of peptides, the release mechanism of bitter peptides and debittering methods for protein hydrolysates.
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Encapsulation of (-)-epigallocatechin gallate (EGCG) within phospholipid-based nanovesicles using W/O emulsion-transfer methods: Masking bitterness and delaying release of EGCG.
Chenlu Ma,Youfa Xie,Xin Huang,Lu Zhang,David Julian McClements,Liqiang Zou,Wei Liu +6 more
TL;DR: Researchers developed phospholipid-based nanovesicles to encapsulate EGCG, a green tea polyphenol, improving its flavor and delaying release, with high encapsulation efficiency (92.1%) and reduced bitterness, expanding its application in food products.
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Trp-Trp acts as a multifunctional blocker for human bitter taste receptors, hTAS2R14, hTAS2R16, hTAS2R43, and hTAS2R46.
Ichie Ojiro,Hiromi Nishio,Toyomi Yamazaki-Ito,Shogo Nakano,Sohei Ito,Yoshikazu Toyohara,Tadahiro Hiramoto,Yuko Terada,Keisuke Ito +8 more
TL;DR: In this paper, a novel inhibitor, Trp-Trp, for hTAS2R14 was identified by searching for the agonist peptide's analogs, and it was used as a bitterness masking agent in functional foods.
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Evaluation and Design of Food Flavor by Cell-based Assay of Chemosensory Receptors
TL;DR: In this paper , a review of the cell-based assay methods for these chemosensory receptors is presented, with a focus on the detection of taste and smell components. But, the authors do not discuss how to evaluate the taste and odour of food at a molecular level.
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Comprehensive Epitope Analysis of Monoclonal Antibodies Binding to Hen Egg Ovalbumin Using a Peptide Array
Yuko Terada,Masanobu Akimoto,Hirofumi Sakoda,Shunsuke Yamamoto,Mayuka Kubota,Tomoharu Motoyama,Yo Imanaka,Shogo Nakano,Sohei Ito,S. Kato +9 more
TL;DR: The study investigates the use of peptide arrays in the development of antibodies for food allergen testing. Epitope and specificity of monoclonal antibodies against hen egg ovalbumin were comprehensively analyzed using peptide arrays. The findings suggest that peptide arrays are valuable tools in the development of accurate and sensitive food allergen tests.
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