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Hen protein-derived peptides as the blockers of human bitter taste receptors T2R4, T2R7 and T2R14

Xu, Qingbiao, Singh, Nisha, Hong, Hui, Yan, Xianghua, Yu, Wenlin, Jiang, Xu, Chelikani, Prashen, Wu, Jianping
Food chemistry 2019 v.283 pp. 621-627
amino acids, antagonists, bitterness, calcium, electronic tongue, hens, humans, hydrophobicity, peptides, protein hydrolysates, quinine, sensation, taste receptors, umami
Bitter sensation is mediated by various bitter taste receptors (T2Rs), thus T2R antagonists are actively explored. Our objective was to look for novel T2R blockers in hen protein hydrolysate (HPH). We screened the least bitter HPH fractions using electronic tongue, and analyzed their peptide sequences and calcium mobilization in HEK293T cells expressing T2Rs. The results showed that the HPH fractions with higher bitterness intensity had higher hydrophobicity, more hydrophobic amino acids, and more positively charged peptides, but fewer known umami peptides. The peptide fractions from the least bitter HPH fraction significantly inhibited quinine bitterness (P < 0.05), and also significantly inhibited quinine- or diphenhydramine-dependent calcium mobilization of HEK293T cells expressing human T2R4, T2R7, or T2R14 (P < 0.05). Among them, the first eluted (least bitter) peptide fraction showed the strongest bitter-inhibitory effect. In conclusion, HPH peptides are the blockers of T2R4, T2R7, and T2R14.