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Role of bitter contributors and bitter taste receptors:a comprehensive review of their sources,functions and future development

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学术成果认领

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摘要Bitterness,one of the 5"basic tastes",is usually undesired by humans.However,abundant literature reported that bitter fruits and vegetables have beneficial health effects due to their bitter contributors.This review provided an updated overview of the main bitter contributors of typical bitter fruits and vegetables and their health benefits.The main bitter contributors,including phenolics,terpenoids,alkaloids,amino acids,nucleosides and purines,were summarized.The bioactivities and wide range of beneficial effects of them on anti-cancers,anti-inflammations,anti-microbes,neuroprotection,inhibiting chronic and acute injury in organs,as well as regulating behavior performance and metabolism were reported.Furthermore,not only did the bitter taste receptors(taste receptor type 2 family,T2Rs)show taste effects,but extra-oral T2Rs could also be activated by binding with bitter components,regulating physiological activities via modulating hormone secretion,immunity,metabolism,and cell proliferation.This review provided a new perspective on exploring and explaining the nutrition of bitter foods,revealing the relationship between the functions of bitter contributors from food and T2Rs.Future trends may focus on revealing the possibility of T2Rs being targets for the treatment of diseases,exploring the mechanism of T2Rs mediating the bioactivities,and making bitter foods more acceptable without getting rid of bitter contributors.

作者 Xinyue Zhou ^[1] Han Wang ^[1] Ming Huang ^[1] Jin Chen ^[1] Jianle Chen ^[2] Huan Cheng ^[3] Xingqian Ye ^[2] Wenjun Wang ^[4] Donghong Liu ^[5] 学术成果认领

作者单位 College of Biosystems Engineering and Food Science,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment,Zhejiang Key Laboratory for Agro-Food Processing,Zhejiang Engineering Laboratory of Food Technology and Equipment,Fuli Institute of Food Science,Zhejiang University,Hangzhou 310058,China ^[1] College of Biosystems Engineering and Food Science,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment,Zhejiang Key Laboratory for Agro-Food Processing,Zhejiang Engineering Laboratory of Food Technology and Equipment,Fuli Institute of Food Science,Zhejiang University,Hangzhou 310058,China;Ningbo Research Institute,Zhejiang University,Ningbo 315100,China ^[2] College of Biosystems Engineering and Food Science,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment,Zhejiang Key Laboratory for Agro-Food Processing,Zhejiang Engineering Laboratory of Food Technology and Equipment,Fuli Institute of Food Science,Zhejiang University,Hangzhou 310058,China;Innovation Center of Yangtze River Delta,Zhejiang University,Jiashan 314100,China;Ningbo Research Institute,Zhejiang University,Ningbo 315100,China ^[3] College of Biosystems Engineering and Food Science,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment,Zhejiang Key Laboratory for Agro-Food Processing,Zhejiang Engineering Laboratory of Food Technology and Equipment,Fuli Institute of Food Science,Zhejiang University,Hangzhou 310058,China;Innovation Center of Yangtze River Delta,Zhejiang University,Jiashan 314100,China;Changshan Aijia Huyou Food Research and Development Center,Changshan 324200,China;The Collaborative Innovation Center for Intelligent Production Equipment of Characteristic Forest Fruits in Hilly and Mountainous Areas of Zhejiang Province,Hangzhou 311300,China ^[4] College of Biosystems Engineering and Food Science,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment,Zhejiang Key Laboratory for Agro-Food Processing,Zhejiang Engineering Laboratory of Food Technology and Equipment,Fuli Institute of Food Science,Zhejiang University,Hangzhou 310058,China;Innovation Center of Yangtze River Delta,Zhejiang University,Jiashan 314100,China;Ningbo Research Institute,Zhejiang University,Ningbo 315100,China;Changshan Aijia Huyou Food Research and Development Center,Changshan 324200,China;The Collaborative Innovation Center for Intelligent Production Equipment of Characteristic Forest Fruits in Hilly and Mountainous Areas of Zhejiang Province,Hangzhou 311300,China ^[5]

关键词 Bitter contributors Bitter taste receptor Health benefits Fruits Vegetables

DOI 10.26599/FSHW.2022.9250151

发布时间 2024-05-20（万方平台首次上网日期，不代表论文的发表时间）

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